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| 混合条件对大豆蛋白塑料特性的影响 | |
| 引用本文： | 邹文中,温其标,杨晓泉,黄国平. 混合条件对大豆蛋白塑料特性的影响[J]. 食品研究与开发, 2006, 27(4): 70-73 |
| 作者姓名： | 邹文中 温其标 杨晓泉 黄国平 |
| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640 |
| 摘 要： | 研究了高速混合机混合，捏合，研磨和粉碎机混合4种不同混合方式，及不同混合时间对大豆蛋白生物降解塑料机械特性和吸水率的影响。结果表明采用研磨混合方式大豆蛋白塑料具有最大拉伸强度、伸长率及最小吸水率，其值分别为4．50MPa、309％、145％和170％；研磨时间为25min时，大豆蛋白塑料拉伸强度最大，伸长率及吸水率最小，分别为5．30MPa、220％、143％和206％。 |
| 关 键 词： | 大豆蛋白 塑料 混合方式 机械特性 吸水率 |
| 收稿时间： | 2005-12-09 |
| 修稿时间： | 2005-12-09 |
EFFECTS OF MIXING CONDITIONS ON THE SOY PROTEIN PLASTICS CHARACTERISTIC |
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| ZOU Wen-zhong,WEN Qi-biao,YANG Xiao-quan,HUANG Guo-ping. EFFECTS OF MIXING CONDITIONS ON THE SOY PROTEIN PLASTICS CHARACTERISTIC[J]. Food Research and Developent, 2006, 27(4): 70-73 | |
| Authors: | ZOU Wen-zhong WEN Qi-biao YANG Xiao-quan HUANG Guo-ping |
| Affiliation: | College of Food Engineering, South China Univ. of Tech., Guangzhou 510640,Guangdong, China |
| Abstract: | The effects of mixing methods and mixing time on the soy protein plastics characteristic were studied. The soy protein and accessory ingredients were mixed with high speed mixing, kneading, grinding and disintegrator in different time , and hot press moulded for making soy protein plastics. The results showed that the mixing method with grindering had the maximum stress, maximum strain and minimum water absorption, which were 4.50 MPa,309 %, 145 % and 170 %. At the mixing time of 25 min with grindering, soy protein plastics had the maximum stress and the minimum water absorption , which were 5.30 MPa, 220 %,143 % and 206 %. |
| Keywords: | soy proteins plastics mixing methods mechanical properties water absorption |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |