| 海藻酸钠对可食性复合膜性能的影响研究 |
| |
| 引用本文： | 陈桂云,雷桥.海藻酸钠对可食性复合膜性能的影响研究[J].食品工业科技,2011(12):400-403. |
| |
| 作者姓名： | 陈桂云 雷桥 |
| |
| 作者单位： | 上海海洋大学食品学院,上海,201306 |
| |
| 摘 要： | 在均匀实验设计方法得到乳清分离蛋白-酪蛋白酸钠复合蛋白膜的工艺参数的基础上,采用乳清分离蛋白、酪蛋白酸钠、海藻酸钠共混法制备可食性复合膜,研究海藻酸钠对复合膜的性能的影响。结果表明,适当浓度和比例的海藻酸钠能提高膜的机械性能和水溶性,但也降低了膜的透明度和阻隔性能。
|
| 关 键 词： | 可食性复合膜 乳清分离蛋白 酪蛋白酸钠 海藻酸钠 |
Research of effect of sodium alginate on the properties of edible composite films |
| |
| CHEN Gui-yun,LEI Qiao.Research of effect of sodium alginate on the properties of edible composite films[J].Science and Technology of Food Industry,2011(12):400-403. |
| |
| Authors: | CHEN Gui-yun LEI Qiao |
| |
| Affiliation: | CHEN Gui-yun,LEI Qiao(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China) |
| |
| Abstract: | Effects of sodium alginate on the properties of edible composite protein films which obtained by uniform design method were investigated. The results suggested that mechanical properties and water solubility increased with moderate concentration and proportion of sodium alginate,while the transparency and barred resistant were lower to some extent. |
| |
| Keywords: | edible composite films whey protein isolate sodium caseinate sodium alginate |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
