摘要
研究了甘油和木糖醇复合增塑剂对大豆蛋白塑料特性的影响。将甘油与木糖醇以不同比例添加到大豆蛋白中,经压制成型制成大豆蛋白塑料。结果表明,采用复合增塑剂,大豆蛋白塑料的拉伸强度,杨氏模量均增加。复合增塑剂塑化大豆蛋白塑料存在2个玻璃化温度,分别产生在富集复合增塑剂区域和富集大豆蛋白区域。除甘油和木糖醇比率4:6外,其他比率复合增塑剂塑化塑料2个玻璃化温度之差均低于纯甘油增塑蛋白塑料的。复合增塑剂塑化塑料的吸水率增加。
Influence of complex plasticizers containing glycerol and xylitol on the soy protein plastics characteristics was studied. The soy protein and complex plasticizers were mixed and hot press molded for making soy protein plastics. The results showed that the tensile strength, Young＇s modulus of soy protein plastics with complex plasticizers increased. The result revealed that there were two glass transition temperatures （Tgl and Tg2）, corresponding to complex plasticizer-rich and protein-rich domains. The differences of Tg2 and Tgl with complex plasticizers decreased except the ratio 4：6 of glycerol and xylitol. Water absorption of modified plastics increased.
出处
《食品研究与开发》
CAS
北大核心
2006年第8期86-89,共4页
Food Research and Development
基金
广东省"十五"攻关农产品重大专项基金(2001BA501A02)
关键词
大豆蛋白
塑料
复合增塑剂
力学性能
soy protein
plastic
complex plasticizer
mechanical property
作者简介
邹文中（1977-），男，博士，研究方向：粮食、油脂与蛋白质。
