本研究以脱脂南极磷虾粉为原料,采用碱溶酸沉法提取分离蛋白,以磷虾分离蛋白、甘油和水构建成膜体系,以乳清分离蛋白和大豆分离蛋白为对照样品,在相同的成膜条件下,评估磷虾分离蛋白的成膜能力.结果表明,在该膜体系中,磷虾分离蛋白膜的厚度(0.070±0.002) mm、水分含量(15.53％±0.70％)和不透明指数(1.22±0.06)与大豆分离蛋白膜无显著差别.扫描电镜结果表明:热处理后磷虾蛋白膜的表面和截面均表现为细密、平滑、无空隙的结构,具有良好的成膜能力.热处理后磷虾蛋白膜的断裂伸长率为21.09％±0.39％,显著高于未加热的磷虾分离蛋白膜(8.13％±0.41％),小于大豆分离蛋白膜;但三者的拉伸强度无明显差异.实验证明磷虾分离蛋白具有成膜能力,可以在食品加工中用于构建成膜体系.%In this study,protein isolate was prepared from defatted krill powder through the isoelectric precipitation method.To evaluate film-forming properties of krill protein isolate,the film compared with whey protein isolate and soybean protein isolate,which was made from krill protein isolate,glycerine and water.The results showed that thickness,moisture content and the opacity index showed no significant difference (p ＞ 0.05) between krill protein isolate ((0.070 ± 0.002) mm,15.53％ ±0.70％,1.22 ± 0.06)and soybean protein isolate in this system.Based on scanning electron micrograph,the structure of heated krill protein isolate film (F2)was smooth,dense and voidless.The elongation at break (EAB)of F2 was 21.09％ ≈0.39％,which was dramatically higher than non-heated krill protein isaolate film(F1) (p ＜ 0.05),lower than soybean protein isolate film (F3),but no difference in rensile strength (TS)were observed (p ＞ 0.05).Krill protein isolate had fairly good film-forming properties,which was a potential raw material to prepare films in food industry.
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