包装与食品机械
包裝與食品機械
포장여식품궤계
PACKAGING AND FOOD MACHINERY
2014年
2期
19-23
,共5页
谷氨酰胺转氨酶%大豆蛋白%聚乙烯醇%薄膜%性能
穀氨酰胺轉氨酶%大豆蛋白%聚乙烯醇%薄膜%性能
곡안선알전안매%대두단백%취을희순%박막%성능
transglutaminase%soy protein%PVA%film%properties
以大豆蛋白和聚乙烯醇（ PVA）为主要原料，以抗张强度、断裂伸长率、透光率、吸水率为评价指标，通过单因素试验和正交试验，研究了谷氨酰胺转氨酶（简称TG）对大豆蛋白/PVA复合薄膜性能的影响。试验结果表明：当反应pH为5．0，反应温度为55℃，TG添加质量分数为0．20‰时得到性能最佳的复合薄膜；在最佳条件下，薄膜的抗张强度、断裂伸长率、透光率和吸水率分别为8．06 MPa，89．97％，30．8％和46．43％。
以大豆蛋白和聚乙烯醇（ PVA）為主要原料，以抗張彊度、斷裂伸長率、透光率、吸水率為評價指標，通過單因素試驗和正交試驗，研究瞭穀氨酰胺轉氨酶（簡稱TG）對大豆蛋白/PVA複閤薄膜性能的影響。試驗結果錶明：噹反應pH為5．0，反應溫度為55℃，TG添加質量分數為0．20‰時得到性能最佳的複閤薄膜；在最佳條件下，薄膜的抗張彊度、斷裂伸長率、透光率和吸水率分彆為8．06 MPa，89．97％，30．8％和46．43％。
이대두단백화취을희순（ PVA）위주요원료，이항장강도、단렬신장솔、투광솔、흡수솔위평개지표，통과단인소시험화정교시험，연구료곡안선알전안매（간칭TG）대대두단백/PVA복합박막성능적영향。시험결과표명：당반응pH위5．0，반응온도위55℃，TG첨가질량분수위0．20‰시득도성능최가적복합박막；재최가조건하，박막적항장강도、단렬신장솔、투광솔화흡수솔분별위8．06 MPa，89．97％，30．8％화46．43％。
Soybean protein and polyvinyl alcohol (PVA) as the main material, the tensile strength, elongation,transmittance and water absorption of the films were compared to index for the evaluation of the films.In order to investigate the effect of transglutaminase on the properties of soy protein /PVA composite film.The property of the composite film was studied through single -factor experiments and orthogonal experiment.The results showed that when the pH of reaction is 5.0,temperature of reaction is 55℃,mass fraction of TG is 0.20‰,soy protein/PVA composite film has the best performance .In this condition,tensile strength,elongation,transmittance and water absorption of the film were8.06 MPa, 89.97%,30.8%and 46.43%.
