[1]张翠,徐晶,白绘宇.SPI/HA/CMC三元复合膜的制备及其性能研究[J].大豆科学,2015,34(04):690-694.[doi:10.11861/j.issn.1000-9841.2015.04.0690]
　ZHANG Cui,XU Jing,BAI Hui-yu.Preparation and Study of SPI/HA/CMC Ternary Composite Film[J].Soybean Science,2015,34(04):690-694.[doi:10.11861/j.issn.1000-9841.2015.04.0690]
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SPI/HA/CMC三元复合膜的制备及其性能研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第34卷 期数: 2015年04期 页码: 690-694 栏目: 出版日期: 2015-08-25
Title:
Preparation and Study of SPI/HA/CMC Ternary Composite Film
作者:
张翠1; 徐晶2; 白绘宇3
1．上海工会管理职业学院，上海 200000；?
2.国家知识产权局专利局专利审查协作江苏中心，江苏 苏州 215000；
?3.江南大学 化学与材料工程学院，江苏 无锡 214122
Author(s):
ZHANG Cui1;  XU Jing2;  BAI Hui-yu3
1.Shanghai Trade Union Polytechnic, Shanghai 200000, China;?
2.Patent Examination Cooperation Jiangsu Center of the Patent Office, State Intellectual Property Office, Suzhou 215011, China;?
3.School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
关键词:
大豆分离蛋白(SPI); 透明质酸(HA); 羧甲基纤维素钠(CMC); 复合膜
Keywords:
Isolated soybean protein(SPI);  Hyaluronic acid(HA);  Sodium carboxymethyl cellulose(CMC);  Composite film
DOI:
10.11861/j.issn.1000-9841.2015.04.0690
文献标志码:
A
摘要:
以甘油为增塑剂，通过溶液共混法制备大豆分离蛋白/透明质酸/羧甲基纤维素钠三元复合膜，并采用SEM、UV-Vis、拉伸试验等手段对其微结构和性能进行了研究。结果表明：当SPI含量在40%~50%时，复合膜的力学强度最大，SPI的引入能够提高复合膜表面的疏水性，同时透光率也会降低。当SPI含量较低时，水蒸气透过率较低，当SPI含量超过50%时，水蒸气透过率显著增加。该复合膜以天然高分子为基质，具备良好的力学性能、耐水性、阻隔性，有望应用于食品包装领域。
Abstract:
Isolated soybean protein(SPI)/hyaluronic acid(HA)/sodium carboxymethyl cellulose(CMC) ternary composite film was prepared by solution blending, with glycerol as the plasticizer, and the microstructure and properties of the film were studied by SEM, UV-Vis, Tensile Test and so on. The results showed that film had highest tensile strength(TS) when the content of SPI was 40%~50%. Addition of SPI could improve the hydrophobicity of the film, simultaneously reduce the light transmittance. When the content of SPI was low, the water vapor transmission rate was low, and when the SPI content was over 50%, the water vapor transmission rate increased significantly. Such film based on natural polymers had good mechanical property, water resistance and good barrier could be potentially applicable in food packaging.

参考文献/References:

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备注/Memo

第一作者简介：张翠（1986-），女，硕士，助教，主要从事食品科学教学与研究。E-mail:zcui.529@163.com。

更新日期/Last Update: 2015-09-01