以大豆分离蛋白为原料制得可食性膜,研究在不同低温储藏条件下其功能特性,包括机械性能和阻隔性能的变化.结果显示:随冷藏温度的升高,其功能特性变化较为缓慢.而随冻藏温度的降低,断裂延伸率下降尤为明显,抗拉强度和脂质阻隔能力变化趋势次之,水蒸气透过率升高缓慢.冷藏时间与断裂延伸率呈显著正相关(p＜0.05).冷藏时间与水蒸气透过率和油脂渗透系数均呈极显著正相关(p＜0.01).冻藏时间与水蒸气透过率和油脂渗透系数呈显著正相关(p＜0.05)和极显著正相关(p＜0.01).%The edible film was prepared from soy protein isolate ( SPI) , and the functional properties of the edible film in different low temperature storage conditions were studied. The mechanical and barrier properties of the SPI film changed little when the cold storage temperature increased. With the decrease of the frozen storage temperature, the elongation at break (E) decreased rapidly, and then were the tension strength (TS) and the lipid permeability, but the water vapor permeability ( WVP) ascended slightly. The correlation analysis demonstrated that the cold storage time presented a positive correlation with E and a significantly positive correlation with the WVP and the lipid permeability. In addition, the WVP and the lipid permeability were positively and significantly positively correlated with frozen storage time respectively.
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