Beijing Academy of Agriculture and Forestry Sciences, Vegetable Research Center, Beijing, China.
J Food Sci. 2010 Aug 1;75(6):C493-7. doi: 10.1111/j.1750-3841.2010.01666.x.
The effect of the beeswax, Span 20, and glycerol content on qualities of soybean-protein-isolate edible films was evaluated. Beeswax and Span 20 were selected to improve qualities of soybean-protein-isolate films from 11 emulsifiers. The content of beeswax, Span 20, and glycerol was further optimized by response surface analysis. The optimal composite emulsifier was beeswax (1.87% of soybean protein-isolate), Span 20 (10.25% of soybean protein-isolate), and glycerol (29.12% of soybean protein-isolate) with tensile strength of 908 MPa, percentage elongation at break of 25.8%, water vapor permeability of 19.2 g/m.d.MPa, and oxygen permeability of 0 cm(3)/m.d.MPa. The quality of soybean-protein-isolate films incorporated with the optimal composite emulsifier was 2.34 times higher than that of the control. Furthermore, the disulfide bond content of soybean-protein-isolate films showed a positive correlation with their quality, which provided a simple and rapid way to rank quality of soybean-protein-isolate films. Therefore, our result will not only give an instruction to soybean-protein-isolate-film production, but also give a simple and rapid way to rank film qualities. Practical Application: Our results give the optimal composite emulsifiers for the soybean-protein-isolate-film production. The soybean-protein-isolate films based on the optimal composite emulsifiers show their tensile strength of 908 MPa, percentage elongation at break of 25.8%, water vapor permeability of 19.2 g/m.d.MPa, and oxygen permeability of 0 cm(3)/m.d.MPa, being stronger than the control. Moreover, our results give a simple and rapid way to rank film qualities, because the disulfide bond content of soybean-protein-isolate films showed a positive correlation with their quality. Hence, the disulfide bond content was an indicator to rank qualities of soybean-protein-isolate films.
蜂蜡、Span20 和甘油含量对大豆分离蛋白可食用膜性能的影响。从 11 种乳化剂中选择蜂蜡和 Span20 来改善大豆分离蛋白膜的性能。通过响应面分析进一步优化了蜂蜡、Span20 和甘油的含量。最佳复合乳化剂为蜂蜡（大豆分离蛋白的 1.87%）、Span20（大豆分离蛋白的 10.25%）和甘油（大豆分离蛋白的 29.12%），拉伸强度为 908MPa，断裂伸长率为 25.8%，水蒸气透过率为 19.2g/m.d.MPa，氧气透过率为 0cm3/m.d.MPa。添加最佳复合乳化剂的大豆分离蛋白膜的性能比对照提高了 2.34 倍。此外，大豆分离蛋白膜中二硫键含量与其性能呈正相关，为评价大豆分离蛋白膜的性能提供了一种简单快速的方法。因此，我们的研究结果不仅为大豆分离蛋白膜的生产提供了指导，而且为评价膜的性能提供了一种简单快速的方法。实际应用：本研究为大豆分离蛋白膜的生产提供了最佳的复合乳化剂。基于最佳复合乳化剂的大豆分离蛋白膜的拉伸强度为 908MPa，断裂伸长率为 25.8%，水蒸气透过率为 19.2g/m.d.MPa，氧气透过率为 0cm3/m.d.MPa，均优于对照。此外，我们的研究结果为评价膜的性能提供了一种简单快速的方法，因为大豆分离蛋白膜中二硫键含量与其性能呈正相关。因此，二硫键含量是评价大豆分离蛋白膜性能的一个指标。
