| 提高大豆分离蛋白膜机械强度和阻湿性能的研究 |
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| 引用本文： | 郭新华,张子勇,欧仕益.提高大豆分离蛋白膜机械强度和阻湿性能的研究[J].食品工业科技,2005,26(3):148-150. |
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| 作者姓名： | 郭新华 张子勇 欧仕益 |
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| 作者单位： | 暨南大学食品科学与工程系,广州,510632 |
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| 摘 要： | 以大豆分离蛋白(SPI)为基料,制备可食性包装膜。首先以单一因素考察加入交联剂葡萄糖、还原剂亚硫酸钠、防腐剂丙酸钙分别来提高大豆分离蛋白膜的机械强度,屏蔽水蒸汽的能力,还用透光率和白度进行表征膜的性能;然后对三种物质进行复配,研究可食性包装膜的各项性能。
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| 关 键 词： | 大豆分离蛋白 可食性包装膜 葡萄糖 亚硫酸钠 丙酸钙 |
| 文章编号： | 1002-0306(2005)03-0148-03 |
| 修稿时间： | 2004年7月19日 |
Study on the mechanical properties of a membrane made from soy protein isolate and its permeability to water vapor |
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| Guo Xinhua et al.Study on the mechanical properties of a membrane made from soy protein isolate and its permeability to water vapor[J].Science and Technology of Food Industry,2005,26(3):148-150. |
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| Authors: | Guo Xinhua |
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| Affiliation: | Guo Xinhua et al |
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| Abstract: | Soy protein isolate was used to form edible packaging film. Firstly,cross -linking agent glucose, reducing agent sodium sulfite and preservative calcium propionate respectively was added to the solution of edible film. Then two or three components were mixed into the solution of films at the same time. Lastly,the mechanical properties, permeability to water vapor, light permeability, and white degree are analyzed to study the quality of the edible packaging films. |
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| Keywords: | soy protein isolate edible packaging film glucose sodium sulfite calcium propionate |
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