| 超声处理对大豆蛋白膜性能和微观结构的影响 |
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| 引用本文： | 韦小英,任红,杨洋,严灿,吴启艺.超声处理对大豆蛋白膜性能和微观结构的影响[J].食品科技,2006(10):55-58. |
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| 作者姓名： | 韦小英 任红 杨洋 严灿 吴启艺 |
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| 作者单位： | 1. 广西大学生命科学与技术学院,南宁,530004
2. 广西大学轻工与食品工程学院,南宁,530004 |
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| 摘 要： | 研究了超声处理对大豆分离蛋白膜性能和微观结构的影响。结果表明,大豆分离蛋白膜液经超声功率20W、10min的处理,可显著地增加膜的抗拉强度及阻湿性能;红外和扫描电镜结果显示,超声处理改变了膜的空间结构,使膜表面平滑、均匀。
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| 关 键 词： | 大豆分离蛋白 超声处理 性能 微观结构 |
| 文章编号： | 1005-9989(2006)10-0055-03 |
| 修稿时间： | 2006年3月22日 |
Effects of ultrasonic treatment on properties and microstructure of soy protein isolate films |
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| WEI Xiao-ying,REN Hong,YANG Yang,YAN Can,WU Qi-yi.Effects of ultrasonic treatment on properties and microstructure of soy protein isolate films[J].Food Science and Technology,2006(10):55-58. |
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| Authors: | WEI Xiao-ying REN Hong YANG Yang YAN Can WU Qi-yi |
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| Abstract: | The effect of ultrasonic on the soy protein isolate(SPI) edible films properties and microstructure had been studied. The results showed that the tensile strength and water vapour permeability properties were strengthened and the films surface became smooth and transparent after the solution was treated by ultrasonic with the output power 20W and the treatment time 10min. The figures of IR and SEM showed ultrasonic changed spatial structure. |
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| Keywords: | soy protein isolate ultrasonic properties microstructure |
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