大豆分离蛋白膜改性研究进展
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摘要
大豆分离蛋白(SPI)膜因其透气性低且生物可降解等优点,成为当前可食用膜的研究热点,但因其机械强度低、阻隔性能较差,且易滋生细菌等缺点,导致其应用十分有限,因此需对其进行改性研究。对目前大豆分离蛋白膜改性研究的国内外研究进展进行综述,比较不同改性方法的优缺点,并指出大豆分离蛋白膜复合材料研究中需要解决的问题和未来的研究方向。
Soy protein isolate(SPI) film had become a research hotspot of edible films because of its low gas permeability and biodegradability. The application of SPI film was very limited because of its low mechanical strength, poor barrier performance and easy to breed bacteria. Therefore, it was necessary to modify the film. The research progress in modification of SPI film was summarized. The advantages/disadvantages of different modification methods were compared and the current questions and directions of research on SPI film composites were put forward.
Soy protein isolate(SPI) film had become a research hotspot of edible films because of its low gas permeability and biodegradability. The application of SPI film was very limited because of its low mechanical strength, poor barrier performance and easy to breed bacteria. Therefore, it was necessary to modify the film. The research progress in modification of SPI film was summarized. The advantages/disadvantages of different modification methods were compared and the current questions and directions of research on SPI film composites were put forward.
引文
[1]阚建全,陈永红,陈宗道,等.提高明胶可食膜机械强度和热封强度的研究[J].食品与发酵工业, 1995, 25(2):26-30.
[2]汪学荣,阚建全,陈宗道.可食性包装膜的研究进展[J].食品科技, 2002(4):4-6.
[3] RICE J. What’s new in edible film[J]. Food Processing, 1994,55(7):61-62.
[4] GENNADIOS A, BRANDENBURG A H, WELLER C L, et al. Effect of pH on properties of wheat gluten and soy protein isolate films[J]. Journal of Agricultural&Food Chemistry, 1993, 41(11):1835-1839.
[5] RHIM J W, WU Y, WELLER C L, et al. Physical characteristics of a composite film of soy protein isolate and propyleneglycol alginate[J]. Journal of Food Science, 1999, 64(1):149-152.
[6] KIM K M, WELLER C L, HANNA M A, et al. Heat curing of soy protein films at selected temperatures and pressures[J].LWT-Food Science and Technology, 2002, 35(2):140-145.
[7] GENNADIOS A, RHIM J W, HANDA A, et al. Ultraviolet radiation affects physical and mechanical properties of soy protein films[J]. Journal of Food Science, 1998, 63:225-228.
[8] LACROIX M, LE T C, QUATTARA B, et al. Use ofγ-irradiation to produce films from whey, casein and soya proteins:structure and functional characteristics[J]. Radiation Physics and Chemistry, 2002, 63:827-832.
[9] GHORPADE V M, LI H, GENNADIOS A, et al. Chemically modified soy protein films[J]. Transactions of the Asae, 1995,38(6):1805-1808.
[10] SUBIRADE M, KELLY I, GUéGUEN J, et al. Molecular basis of film formation from a soybean protein:comparison between the conformation of glycinin in aqueous solution and in films[J]. International Journal of Biological Macromolecules,1998, 23(4):241-249.
[11] CHO S Y, RHEE C. Sorption characteristics of soy protein films and their relation to mechanical properties[J]. LWTFood Science and Technology, 2002, 35(2):151-157.
[12] RHIM J W, GENNADIOS A, WELLER C L, et al.Sodium dodecyl sulfate treatment improves properties of cast films from soy protein isolate[J]. Industrial Crops&Products,2008, 15(3):199-205.
[13] YILDIRIM M, HETTIARACHCHY N S. Biopolymers produced by cross-linking soybean 11S globulin with whey proteins using transglutaminase[J]. Journal of Food Science,1997, 62(2):270-275.
[14] MARINIELLO L, DI P P, ESPOSITO C, et al. Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase[J].Food Biotechnology, 2003, 102(2):191.
[15]彭海萍.可食性小麦面筋蛋白膜的研究[D].郑州:郑州工程学院, 2003.
[16]潘红阳.大豆蛋白基复合型可食性膜的研究[D].无锡:江南大学, 2006.
[17] CHOI W S, HAN J H. Film-forming mechanism and heat denaturation effects on the physical and chemical properties of pea-protein-isolate edible films[J]. Journal of Food Science,2002, 67(4):1399-1406.
[18] CHO S Y, RHEE C. Mechanical properties and water vapor permeability of edible films made from fractionated soy proteins with ultrafiltration[J]. LWT-Food Science and Technology, 2004, 37(8):833-839.
[19]郭宽,张超,赵晓燕,等.热处理温度对大豆分离蛋白膜功能性质的影响[J].中国粮油学报, 2011, 26(7):27-30.
[20]莫文敏,曾庆孝,张孝祺.热处理和碱处理对可食性大豆分离蛋白膜性能的影响[J].食品工业科技, 2001(3):22-24.
[21]李汴生.超高压处理蛋白质和多糖胶体特性的变化及其机理研究[D].广州:华南理工大学, 1997.
[22]毕会敏,马中苏,闫革华,等.膜液的高压处理对大豆分离蛋白膜性能的影响[J].食品科学, 2004, 25(3):49-51.
[23]袁易全.近代超声原理及应用[M].南京:南京大学出版社, 1996.
[24]孙旸,孙春玉,陈光,等.不同功率超声波处理对大豆分离蛋白膜性能和结构的影响[J].吉林农业大学学报, 2010,32(6):693-696.
[25]任红,杨洋,韦小英.超声波强化大豆分离蛋白膜性能的研究[J].现代食品科技, 2006, 22(2):101-103.
[26]夏祖学,刘长军,闫丽萍,等.微波化学的应用研究进展[J].化学研究与应用, 2004, 16(4):441-444.
[27]周红锋,张子勇,欧仕益.大豆分离蛋白可食膜的制备及微波处理对性能的影响[J].包装工程, 2006, 27(2):28-30.
[28]王静,卞科,赵扬.微波对大豆分离蛋白可食包装性能影响的研究[J].粮油加工, 2007(8):86-90.
[29]赵扬,甄超英,王静.微波改性对大豆分离蛋白膜特性的影响研究[J].河北工业科技, 2016, 33(2):139-145.
[30]徐凤娟. PTGE交联增强改性大豆分离蛋白膜制备与性能研究[D].北京:北京林业大学, 2015.
[31]白晓娇.改性大豆分离蛋白膜的制备及性能研究[D].北京:北京化工大学, 2012.
[32] SCHAICH K M, REBELLO C A. Extrusion chemistry of wheat flour protein. I. Free radical formation[J]. Cereal Chemistry, 1999, 76(5):748-755.
[33]张春红,王翀,赵前程.十二烷基磺酸钠对大豆分离蛋白膜性能的影响[J].粮油加工, 2008(3):112-114.
[34]郭宽,张超,马越,等.蜂蜡和甘油含量对大豆蛋白膜机械性能和阻隔性能的影响[J].中国粮油学报, 2011, 26(4):15-18.
[35]张小菊,邹玉玲.羧甲基葡甘聚糖/大豆分离蛋白复合膜的制备及表征[J].食品科技, 2008, 33(1):26-29.
[36]莫文敏,邹英昭,曾庆孝.还原剂影响可食性大豆分离蛋白膜性能的研究[J].食品与发酵工业, 2001, 27(11):5-8.
[37] XU F, DONG Y, ZHANG W, et al. Preparation of cross-linked soy protein isolate-based environmentallyfriendly films enhanced by PTGE and PAM[J]. Industrial Crops&Products, 2015, 67:373-380.
[38]包惠燕,郭乾初,欧仕益,等.不同pH下阿魏酸对大豆分离蛋白膜性能的影响[J].食品科学, 2004, 25(9):67-70.
[39] PARK S K, RHEE C O, BAE D H, et al. Mechanical properties and water-vapor permeability of soy-protein films affected by calcium salts and glucono-delta-lactone[J]. Journal of Agricultural&Food Chemistry, 2001, 49(5):2308-2312.
[40] JONG W RHIM, ARISTIPPOS GENNADIOS, HANDA A, et al. Solubility, tensile, and color properties of modified soy protein isolate films[J]. Journal of Agricultural&Food Chemistry, 2000, 48(10):4937-4941.
[41]周红锋,张子勇,欧仕益.环氧基交联剂对可食性大豆分离蛋白膜性能的影响[J].中国油脂, 2006, 31(8):33-35.
[42]姜燕,温其标,唐传核,等.谷氨酰胺转移酶对大豆分离蛋白成膜性能的影响[J].食品科学, 2010, 31(5):24-28.
[43]李红.利用谷氨酰胺转胺酶生产大豆蛋白食用保鲜膜的研究[J].食品科学, 2001, 22(2):73-75.
[44]杜会云.酶改性大豆分离蛋白抑菌膜的制备及性能研究[D].长春:吉林大学, 2011.
[45] STUCHELL Y M, KROCHTA J M. Enzymatic treatments and thermal effects on edible soy protein films[J]. Journal of Food Science, 2010, 59(6):1332-1337.
[46] HALPERIN W P. Quantum size effects in metal particles[J].Review of Modern Physics, 1986, 58(3):533-606.
[47] BALL P, GARWIN L. Science at the atomic scale[J].Nature, 1992, 355(6363):761-764.
[48] LIU C, FAN Y Y, LIU M. Hydrogen storage in singlewalled carbon nanotubes at room temperature[J]. Science,1999, 286:1127-1129.
[49] AI F, ZHENG H, WEI M, et al. Soy protein plastics reinforced and toughened by SiO2 nanoparticles[J]. Journal of Applied Polymer Science, 2007, 105(3):1597-1604.
[50] WANG S Y, ZHU B B, LI D Z, et al. Preparation and characterization of TIO2/SPI composite film[J]. Materials Letters, 2012, 83(23):42-45.
[51] DASH S, KISKU S K, SWAIN S K. Effect of nanoclay on morphological, thermal, and barrier properties of albumin bovine[J]. Polymer Composites, 2012, 33(12):2201-2206.
[52] LEE J, KIM K M. Characteristics of soy protein isolatemontmorillonite composite films[J]. Journal of Applied Polymer Science, 2010, 118(4):2257-2263.
[53]李颖.碳量子点改性大豆分离蛋白膜制备与性能研究[D].北京:北京林业大学, 2016.
[54]张民,刘丁玉,张斌,等.纳米SiOx对大豆分离蛋白膜特性的影响研究[J].食品科技, 2011(12):59-62.
[55]刘媛媛,徐丽娜,张韩,等.改性纳米TiO2-大豆分离蛋白抑菌保鲜膜的制备及其性能[J].食品科学, 2018(14):302-310.
[56] LI Y, CHEN H, DONG Y, et al. Carbon nanoparticles/soy protein isolate bio-films with excellent mechanical and water barrier properties[J]. Industrial Crops&Products, 2016, 82:133-140.
[57] GONZáLEZ A, IGARZABAL C I A. Nanocrystalreinforced soy protein films and their application as active packaging[J]. Food Hydrocolloids, 2015, 43:777-784.
[58]CHENG,LIUH.Electrospuncellulosenanofiber reinforced soybean protein isolate composite film[J]. Journal of Applied Polymer Science, 2008, 110(2):641-646.
[59]陈珊珊,陶宏江,王亚静,等.葵花籽壳纳米纤维素/壳聚糖/大豆分离蛋白可食膜制备工艺优化[J].农业工程学报,2016, 32(8):306-314.
[2]汪学荣,阚建全,陈宗道.可食性包装膜的研究进展[J].食品科技, 2002(4):4-6.
[3] RICE J. What’s new in edible film[J]. Food Processing, 1994,55(7):61-62.
[4] GENNADIOS A, BRANDENBURG A H, WELLER C L, et al. Effect of pH on properties of wheat gluten and soy protein isolate films[J]. Journal of Agricultural&Food Chemistry, 1993, 41(11):1835-1839.
[5] RHIM J W, WU Y, WELLER C L, et al. Physical characteristics of a composite film of soy protein isolate and propyleneglycol alginate[J]. Journal of Food Science, 1999, 64(1):149-152.
[6] KIM K M, WELLER C L, HANNA M A, et al. Heat curing of soy protein films at selected temperatures and pressures[J].LWT-Food Science and Technology, 2002, 35(2):140-145.
[7] GENNADIOS A, RHIM J W, HANDA A, et al. Ultraviolet radiation affects physical and mechanical properties of soy protein films[J]. Journal of Food Science, 1998, 63:225-228.
[8] LACROIX M, LE T C, QUATTARA B, et al. Use ofγ-irradiation to produce films from whey, casein and soya proteins:structure and functional characteristics[J]. Radiation Physics and Chemistry, 2002, 63:827-832.
[9] GHORPADE V M, LI H, GENNADIOS A, et al. Chemically modified soy protein films[J]. Transactions of the Asae, 1995,38(6):1805-1808.
[10] SUBIRADE M, KELLY I, GUéGUEN J, et al. Molecular basis of film formation from a soybean protein:comparison between the conformation of glycinin in aqueous solution and in films[J]. International Journal of Biological Macromolecules,1998, 23(4):241-249.
[11] CHO S Y, RHEE C. Sorption characteristics of soy protein films and their relation to mechanical properties[J]. LWTFood Science and Technology, 2002, 35(2):151-157.
[12] RHIM J W, GENNADIOS A, WELLER C L, et al.Sodium dodecyl sulfate treatment improves properties of cast films from soy protein isolate[J]. Industrial Crops&Products,2008, 15(3):199-205.
[13] YILDIRIM M, HETTIARACHCHY N S. Biopolymers produced by cross-linking soybean 11S globulin with whey proteins using transglutaminase[J]. Journal of Food Science,1997, 62(2):270-275.
[14] MARINIELLO L, DI P P, ESPOSITO C, et al. Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase[J].Food Biotechnology, 2003, 102(2):191.
[15]彭海萍.可食性小麦面筋蛋白膜的研究[D].郑州:郑州工程学院, 2003.
[16]潘红阳.大豆蛋白基复合型可食性膜的研究[D].无锡:江南大学, 2006.
[17] CHOI W S, HAN J H. Film-forming mechanism and heat denaturation effects on the physical and chemical properties of pea-protein-isolate edible films[J]. Journal of Food Science,2002, 67(4):1399-1406.
[18] CHO S Y, RHEE C. Mechanical properties and water vapor permeability of edible films made from fractionated soy proteins with ultrafiltration[J]. LWT-Food Science and Technology, 2004, 37(8):833-839.
[19]郭宽,张超,赵晓燕,等.热处理温度对大豆分离蛋白膜功能性质的影响[J].中国粮油学报, 2011, 26(7):27-30.
[20]莫文敏,曾庆孝,张孝祺.热处理和碱处理对可食性大豆分离蛋白膜性能的影响[J].食品工业科技, 2001(3):22-24.
[21]李汴生.超高压处理蛋白质和多糖胶体特性的变化及其机理研究[D].广州:华南理工大学, 1997.
[22]毕会敏,马中苏,闫革华,等.膜液的高压处理对大豆分离蛋白膜性能的影响[J].食品科学, 2004, 25(3):49-51.
[23]袁易全.近代超声原理及应用[M].南京:南京大学出版社, 1996.
[24]孙旸,孙春玉,陈光,等.不同功率超声波处理对大豆分离蛋白膜性能和结构的影响[J].吉林农业大学学报, 2010,32(6):693-696.
[25]任红,杨洋,韦小英.超声波强化大豆分离蛋白膜性能的研究[J].现代食品科技, 2006, 22(2):101-103.
[26]夏祖学,刘长军,闫丽萍,等.微波化学的应用研究进展[J].化学研究与应用, 2004, 16(4):441-444.
[27]周红锋,张子勇,欧仕益.大豆分离蛋白可食膜的制备及微波处理对性能的影响[J].包装工程, 2006, 27(2):28-30.
[28]王静,卞科,赵扬.微波对大豆分离蛋白可食包装性能影响的研究[J].粮油加工, 2007(8):86-90.
[29]赵扬,甄超英,王静.微波改性对大豆分离蛋白膜特性的影响研究[J].河北工业科技, 2016, 33(2):139-145.
[30]徐凤娟. PTGE交联增强改性大豆分离蛋白膜制备与性能研究[D].北京:北京林业大学, 2015.
[31]白晓娇.改性大豆分离蛋白膜的制备及性能研究[D].北京:北京化工大学, 2012.
[32] SCHAICH K M, REBELLO C A. Extrusion chemistry of wheat flour protein. I. Free radical formation[J]. Cereal Chemistry, 1999, 76(5):748-755.
[33]张春红,王翀,赵前程.十二烷基磺酸钠对大豆分离蛋白膜性能的影响[J].粮油加工, 2008(3):112-114.
[34]郭宽,张超,马越,等.蜂蜡和甘油含量对大豆蛋白膜机械性能和阻隔性能的影响[J].中国粮油学报, 2011, 26(4):15-18.
[35]张小菊,邹玉玲.羧甲基葡甘聚糖/大豆分离蛋白复合膜的制备及表征[J].食品科技, 2008, 33(1):26-29.
[36]莫文敏,邹英昭,曾庆孝.还原剂影响可食性大豆分离蛋白膜性能的研究[J].食品与发酵工业, 2001, 27(11):5-8.
[37] XU F, DONG Y, ZHANG W, et al. Preparation of cross-linked soy protein isolate-based environmentallyfriendly films enhanced by PTGE and PAM[J]. Industrial Crops&Products, 2015, 67:373-380.
[38]包惠燕,郭乾初,欧仕益,等.不同pH下阿魏酸对大豆分离蛋白膜性能的影响[J].食品科学, 2004, 25(9):67-70.
[39] PARK S K, RHEE C O, BAE D H, et al. Mechanical properties and water-vapor permeability of soy-protein films affected by calcium salts and glucono-delta-lactone[J]. Journal of Agricultural&Food Chemistry, 2001, 49(5):2308-2312.
[40] JONG W RHIM, ARISTIPPOS GENNADIOS, HANDA A, et al. Solubility, tensile, and color properties of modified soy protein isolate films[J]. Journal of Agricultural&Food Chemistry, 2000, 48(10):4937-4941.
[41]周红锋,张子勇,欧仕益.环氧基交联剂对可食性大豆分离蛋白膜性能的影响[J].中国油脂, 2006, 31(8):33-35.
[42]姜燕,温其标,唐传核,等.谷氨酰胺转移酶对大豆分离蛋白成膜性能的影响[J].食品科学, 2010, 31(5):24-28.
[43]李红.利用谷氨酰胺转胺酶生产大豆蛋白食用保鲜膜的研究[J].食品科学, 2001, 22(2):73-75.
[44]杜会云.酶改性大豆分离蛋白抑菌膜的制备及性能研究[D].长春:吉林大学, 2011.
[45] STUCHELL Y M, KROCHTA J M. Enzymatic treatments and thermal effects on edible soy protein films[J]. Journal of Food Science, 2010, 59(6):1332-1337.
[46] HALPERIN W P. Quantum size effects in metal particles[J].Review of Modern Physics, 1986, 58(3):533-606.
[47] BALL P, GARWIN L. Science at the atomic scale[J].Nature, 1992, 355(6363):761-764.
[48] LIU C, FAN Y Y, LIU M. Hydrogen storage in singlewalled carbon nanotubes at room temperature[J]. Science,1999, 286:1127-1129.
[49] AI F, ZHENG H, WEI M, et al. Soy protein plastics reinforced and toughened by SiO2 nanoparticles[J]. Journal of Applied Polymer Science, 2007, 105(3):1597-1604.
[50] WANG S Y, ZHU B B, LI D Z, et al. Preparation and characterization of TIO2/SPI composite film[J]. Materials Letters, 2012, 83(23):42-45.
[51] DASH S, KISKU S K, SWAIN S K. Effect of nanoclay on morphological, thermal, and barrier properties of albumin bovine[J]. Polymer Composites, 2012, 33(12):2201-2206.
[52] LEE J, KIM K M. Characteristics of soy protein isolatemontmorillonite composite films[J]. Journal of Applied Polymer Science, 2010, 118(4):2257-2263.
[53]李颖.碳量子点改性大豆分离蛋白膜制备与性能研究[D].北京:北京林业大学, 2016.
[54]张民,刘丁玉,张斌,等.纳米SiOx对大豆分离蛋白膜特性的影响研究[J].食品科技, 2011(12):59-62.
[55]刘媛媛,徐丽娜,张韩,等.改性纳米TiO2-大豆分离蛋白抑菌保鲜膜的制备及其性能[J].食品科学, 2018(14):302-310.
[56] LI Y, CHEN H, DONG Y, et al. Carbon nanoparticles/soy protein isolate bio-films with excellent mechanical and water barrier properties[J]. Industrial Crops&Products, 2016, 82:133-140.
[57] GONZáLEZ A, IGARZABAL C I A. Nanocrystalreinforced soy protein films and their application as active packaging[J]. Food Hydrocolloids, 2015, 43:777-784.
[58]CHENG,LIUH.Electrospuncellulosenanofiber reinforced soybean protein isolate composite film[J]. Journal of Applied Polymer Science, 2008, 110(2):641-646.
[59]陈珊珊,陶宏江,王亚静,等.葵花籽壳纳米纤维素/壳聚糖/大豆分离蛋白可食膜制备工艺优化[J].农业工程学报,2016, 32(8):306-314.