琥珀酰化改性菜籽蛋白基复合膜制备及其性能研究
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摘要
琥珀酰化改性菜籽蛋白(SRPI)与羟丙基甲基纤维素(HPMC)复合制得薄膜。通过对复合膜机械性能、水蒸气透过性、透明度、二级结构和微观结构进行表征。结果表明:菜籽蛋白(RPI)经琥珀酰化改性后,SRPI膜与RPI膜相比,拉伸强度提高18. 7%,断裂伸长率提高38. 7%,透明度提高121%,并且蛋白膜的二级结构中β-折叠与α-螺旋占比增大,无规则卷曲占比减小。此外,当SRPI:HPMC=3:1时,复合膜与SRPI膜相比阻水性提高24. 1%,拉伸强度提高101. 3%,α-螺旋与无规则卷曲的占比无明显变化,而β-转角占比提升,有利于蛋白膜的结构稳定,并且复合膜微观结构紧凑,均匀,这表明琥珀酰化改性菜籽蛋白与羟丙基甲基纤维素具有良好的相容性。本研究为菜籽蛋白基复合膜的开发与利用提供了借鉴。
The composite films were prepared by succinylated rapeseed protein( SRPI) and hydroxypropyl methyl cellulose( HPMC). It was characterized by mechanical properties, water vapor permeability, opacity, secondary structure and microstructure of composite films. Compared with the RPI film, the tensile strength of SRPI film increased by 18. 7%, elongation at break increased by 38. 7%, opacity increased by 121%, α-helix content increased and unordered content decreased in the secondary structure. In addition, when SRPI: HPMC = 3: 1,the water vapor permeability of the composite film increased by 24. 1%, tensile strength increased by 101.3%,α-helix content was not obviously changed and the β-turn content was promoted, which was beneficial to the stability of the protein films. The microstructure of the composite membrane was compact and uniform, indicating good compatibility between succinylated rapeseed protein and hydroxypropyl methyl cellulose. This study provided a theoretical basis for the development and utilization of rapeseed protein based composite films.
The composite films were prepared by succinylated rapeseed protein( SRPI) and hydroxypropyl methyl cellulose( HPMC). It was characterized by mechanical properties, water vapor permeability, opacity, secondary structure and microstructure of composite films. Compared with the RPI film, the tensile strength of SRPI film increased by 18. 7%, elongation at break increased by 38. 7%, opacity increased by 121%, α-helix content increased and unordered content decreased in the secondary structure. In addition, when SRPI: HPMC = 3: 1,the water vapor permeability of the composite film increased by 24. 1%, tensile strength increased by 101.3%,α-helix content was not obviously changed and the β-turn content was promoted, which was beneficial to the stability of the protein films. The microstructure of the composite membrane was compact and uniform, indicating good compatibility between succinylated rapeseed protein and hydroxypropyl methyl cellulose. This study provided a theoretical basis for the development and utilization of rapeseed protein based composite films.
引文
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[15]WANG Z, JU X. HE R. et al. The effect of rapeseed protein structural modification on microstructural properties of peptide microcapsules[J]. Food&Bioprocess Technology,2015, 8(6):1305-1318
[16]OSORIO F A, MOLINA P, MATIACEVICH S, et al. Characteristics of hydroxy propyl methyl cellulose(HPMC)based edible film developed for blueberry coatings[J]. Procedia Food Science, 2011, 1(1):287-293
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[20]陈秀宇,林谦,林惠杰.大豆分离蛋白/纤维素/淀粉复合可食性膜的制备及性能研究[J].吉林化工学院学报,2017, 34(11):12-17CHEN Xiuyu, LIN Qian, LIN Huijie. Preparation and properties of the edible composite film of soy bean protein isolate/cellulose/starch[J]. Journal of Jilin Institute of Chemical Technology, 2017, 34(11):12-17
[21]张慧芸,郭新宇,吴静娟.添加丁香精油对玉米醇溶蛋白膜性能及结构的影响[J].食品科学,2016. 37(12):7-12ZHANG Huiyun. GUO Xinyu, WU Jingjuan. Effects of clove essential oil on the properties and structure of zein film[J].Food Science. 2016, 37(12):7-12
[22]ZHAO J, XIONG Y L, MCNEAR D H. Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals[J]. Journal of Food Science, 2013, 78(2):C152-C159
[23]DEMAN J M. Principles of food chemistry[J]. Food Science Text Series(3rd Edition), 1999, 111-162
[24]YUN C, ZHANG L, GU J, et al. Physical properties of microporous film prepared by hydrolyzing cellulose/soy protein blends[J]. Journal of Membrane Science, 2004, 241(2):393-402
[25]李博,邵自强.羟丙基甲基纤维素与魔芋葡甘聚糖复配体系相互作用的研究[J].高分子学报,2010, 1(4):395-400LI Bo,SHAG Ziqiang. Study on the interaction between hydroxypropyl methyl cellulose and konjac glucomannan complex[J]. Acta Polymerica Sinica, 2010, 1(4):395-400
[26]RUBILAR J F, ZUNIGA R N. OSORIO F, et al. Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate(HPMC/WPI)edible films[J].Carbohydr Polym, 2015, 123:27-38.
[2]姜燕,马中苏,张海悦.蛋白质基可食性生物聚合膜的研究进展[J].食品研究与开发,2011.32(11):168-172JIANG Yan, MA Zhongsu, ZFHANG Haiyue. Research progress of protein based edible polymeric film[J]. Food Research and Development, 2011, 32(11):168-172
[3]JIMENEZ A, FABIA M J, TALENS P, et al. Edible and biodegradable starch films:A review[J]. Food and Bioprocess Technology, 2012, 5(6):2058-2076
[4]朱丹实,郭晓飞,刘.昊东,筹.可食性大豆皮果胶膜的制备及膜性质研究[J].食品科学,2011, 32(8):116-120ZHU Danshi, GUO Xiaofei, LIU Haodong, et al. Preparation and properties of edible soybean peel pectin film[J]. Food Science, 2011, 32(8):116-120
[5]DUTTA P K, TRIPATHI S, MEHRGTRA G K, et al. Perspectives for chitosan based antimicrobial films in food apptications[J]. Food Chemistry, 2009, 114(4):1173-1182
[6]黄艳,张媛,徐小青,等.魔芋葡甘聚糖可食膜配方优化[J].食品工业科技,2016, 37(4):330-336HUANG Yan, ZHANG Yuan, XU Xiaoqing, et al. Optimiza-tion of konjac glucomannan edible film formula[J]. Science and Technology of Food Industry, 2016, 37(4):330-336
[7]高丹丹,徐学玲,江连洲,等-普鲁兰多糖-明胶可食性膜的特性[J].食品科学,2014,35(1):69-73.GAO Dandan, XU Xueling, JIANG Lianzhou, et al. Properties of pullulan—gelatin edible film[J]. Food Science,2014, 35(1):69-73
[8]郭锦棠,张瑾,殷俊威.抗菌性海藻酸钠膜的制备及性能分析[J].天津大学学报(自然科学与工程技术版),2013,(7):653-658GUO Jintang, ZHANG Jin. YIN Junwei. Preparation and properties analysis of antibacterial sodium alginate film[J].Journal of Tianjin University(Natural Science and Engineering Technology Edition),2013,(7):653-658
[9]吴俊红,王家俊,厉依俏,等.壳聚糖/经丙基甲基纤有素包装薄膜的结构与性能能[J].浙江理工大学学报,2010,27(1):64-68WU Junhong, WANG Jiajun, LI Yiqiao, et al. Structure and properties of chitosan/hydroxypropyl methyl cellulose packaging film[J]. Journal of Zhejiang Science and Technology University, 2010, 27(1):64-68
[10]郭宽,张超,马越.,等.可食性大豆蛋白膜的研制及在切分西瓜保鲜上的应用[J].保鲜与加工,2010, 10(6):33-36GUO Kuan, ZHANG Chao, MA Yue et al. Preparation of edible soy protein film and its application in watermelon freshness keeping.[J]. Preservation and Processing, 2010,10(6):33-36
[11]王喆,连紫璇,梁玉冰,等.大豆分离蛋白膜阻水性的研究进展[C].中国食品科学技术学会年会,2012,10-15WANG Zhe, LIAN Zixuan, LIANG Yubing et al. Research progress on water resistance of soy protein isolate film[C].Annual Meeting of China Food Science and Technology Association, 2012,10-15
[12]董加宝,张长贵,王祯旭.食用菜籽蛋白研究及应用[J].粮食与油脂,2005,(12):11-13DONG Jiabao, ZHANG Changgui, WANG Zhenxu. Research and application of rapeseed protein[J]. Cereals and Oils, 2005.(12):11-13
[13]PURKAYASTHA M D.BORAH A K.SAHA S,et al.Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate[J]. Journal of Food Science and Technology, 2016, 53(4):1-14
[14]张文宇.油菜籽蛋白质膜的制备与性能研究[D].绵阳:西南科技大学,2015ZHANG Wenyu. Preparation and properties of rapeseed protein film[D]. Mianyang:Southwest University of Science and Technology, 2015
[15]WANG Z, JU X. HE R. et al. The effect of rapeseed protein structural modification on microstructural properties of peptide microcapsules[J]. Food&Bioprocess Technology,2015, 8(6):1305-1318
[16]OSORIO F A, MOLINA P, MATIACEVICH S, et al. Characteristics of hydroxy propyl methyl cellulose(HPMC)based edible film developed for blueberry coatings[J]. Procedia Food Science, 2011, 1(1):287-293
[17]RAGHAVAN S L, TRIVIDIC A, DAVIS A F, et al. Crystallization of hydrocortisone acetate:influence of polymers[J]. Int J Pharm, 2001, 212(2):213-221
[18]SANDERSON G R. Polysaccharides in foods[J],1981, 35,50-56, 83
[19]KIM S J, USTUNOL Z. Sensory attributes of whey protein isolate and candelilla wax emulsion edible films[J]. Journal of Food Science, 2001, 66(6):909-911
[20]陈秀宇,林谦,林惠杰.大豆分离蛋白/纤维素/淀粉复合可食性膜的制备及性能研究[J].吉林化工学院学报,2017, 34(11):12-17CHEN Xiuyu, LIN Qian, LIN Huijie. Preparation and properties of the edible composite film of soy bean protein isolate/cellulose/starch[J]. Journal of Jilin Institute of Chemical Technology, 2017, 34(11):12-17
[21]张慧芸,郭新宇,吴静娟.添加丁香精油对玉米醇溶蛋白膜性能及结构的影响[J].食品科学,2016. 37(12):7-12ZHANG Huiyun. GUO Xinyu, WU Jingjuan. Effects of clove essential oil on the properties and structure of zein film[J].Food Science. 2016, 37(12):7-12
[22]ZHAO J, XIONG Y L, MCNEAR D H. Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals[J]. Journal of Food Science, 2013, 78(2):C152-C159
[23]DEMAN J M. Principles of food chemistry[J]. Food Science Text Series(3rd Edition), 1999, 111-162
[24]YUN C, ZHANG L, GU J, et al. Physical properties of microporous film prepared by hydrolyzing cellulose/soy protein blends[J]. Journal of Membrane Science, 2004, 241(2):393-402
[25]李博,邵自强.羟丙基甲基纤维素与魔芋葡甘聚糖复配体系相互作用的研究[J].高分子学报,2010, 1(4):395-400LI Bo,SHAG Ziqiang. Study on the interaction between hydroxypropyl methyl cellulose and konjac glucomannan complex[J]. Acta Polymerica Sinica, 2010, 1(4):395-400
[26]RUBILAR J F, ZUNIGA R N. OSORIO F, et al. Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate(HPMC/WPI)edible films[J].Carbohydr Polym, 2015, 123:27-38.