共查询到20条相似文献,搜索用时 109 毫秒
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随着人们环保意识的增强和对食品的保藏品质和包装要求的提高,研发绿色天然的食品包装膜成为了焦点,其中无毒无害、环境友好的可食性蛋白膜已成为近几年的研究热点。本文概述了动物蛋白膜、植物蛋白膜、复合蛋白膜三种可食性蛋白膜的优缺点、制备方法和主要应用的食品领域,对近年来国内外有关可食性蛋白膜在食品包装中的应用研究的特点、作用和进展进行了梳理和总结,为后续可食性蛋白膜的应用研究和产业化发展提供了一定的参考。未来随着制备工艺的不断优化,可食性蛋白膜有望向着多功能、智能化的方向更好地发展。 相似文献
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植物蛋白肉的加工及品质特性研究进展 总被引:1,自引:0,他引:1
由于动物蛋白需求增加导致的环境压力增大、供给压力增大以及人体健康等问题,近年来植物蛋白肉受到国内外研究人员的广泛关注,成为食品行业的新风口。植物蛋白肉是以植物原料或其制品为蛋白质、脂肪的主要来源加工制成的具有与动物蛋白的质构、风味、形态等品质特征类似的替代肉制品。目前国内外已有多种加工方式来制备生产植物蛋白肉,但植物蛋白肉的品质与动物蛋白相比仍具有一定的差距,因此探究植物蛋白肉品质特性以及提升方法刻不容缓。本文总结了植物蛋白肉生产原料、加工技术及加工中的化学变化;阐述了植物蛋白肉的结构特性、质构及感官特性、营养特性等品质特性及分析评价方法;最后提出了改善植物蛋白肉品质的研究方向,以期为植物蛋白肉产品品质提档升级提供参考。 相似文献
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植物蛋白的营养生理功能及开发利用 总被引:11,自引:0,他引:11
植物蛋白资源丰富、廉价,并具有独特的生理功能,因此引起营养学界的关注。植物蛋白具有许多生理功能,如对肝硬化患者的营养支持作用、降低胆固醇水平、减少癌症的发生、改善肾脏病和心血管疾病的症状等。为了更好地开发植物蛋白,必须改进传统制油工艺,寻求新的植物蛋白资源,综合利用植物蛋白的营养特性和功能特性。 相似文献
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不同添加剂对可食性花生分离蛋白膜性能的影响 总被引:1,自引:0,他引:1
为改善花生分离蛋白膜的性能,本文研究了不同添加剂对可食性花生分离蛋白膜色度、水溶性、透光率、阻氧性、阻水性以及机械性能的影响,并选取综合性能优良的膜应用在番茄保鲜中。研究结果表明:不同添加剂对花生分离蛋白膜性能都有不同的影响,其中添加0.4%月桂酸的花生分离蛋白膜综合性能最好,尤其是阻水性,水蒸气透过速率仅有4.90 g/(h.m2);其次是添加1%淀粉和添加0.2%葡萄糖的花生分离蛋白膜。将其应用在番茄保鲜中能抑制机体的呼吸作用,延缓贮藏过程中水分的散失以及硬度的降低,有效地延长了番茄的贮藏期。 相似文献
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可食性蛋白膜研究进展 总被引:5,自引:0,他引:5
传统塑料包装材料引起环境污染问题越来越受到人们关注,其安全性也受到人们质疑,发展新型包装材料,将会是未来方向;蛋白膜以其可生物降解性、可食性、隔油、阻气等性能,正成为国内外研究热点。该文阐述蛋白膜成膜机理、膜的特性及分类,并介绍大豆分离蛋白膜、小麦面筋蛋白膜等可食性蛋白膜国内外研究现状。 相似文献
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Water Vapor Permeability, Solubility, and Tensile Properties of Heat-denatured versus Native Whey Protein Films 总被引:2,自引:0,他引:2
Whereas native whey protein films were totally water soluble, heat denatured films were insoluble. Heat-denatured whey protein films had higher tensile properties than native whey protein films. However, native and heat-denatured films had similar water vapor permeability (WVP). The pH of the film-forming solution did not have any notable effect on film solubility, mechanical properties, or WVP. Results suggest that covalent cross-linking due to heat denaturation of the whey protein is accountable for film water insolubility and higher tensile properties but does not affect WVP of the films. 相似文献
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Seung Yong Cho 《LWT》2004,37(8):833-839
Soy protein isolates (SPI) were fractionated by ultrafiltration unit equipped with 100 and 300 kDa cutoff size membranes. Glycerol-plasticized fractionated soy protein films were developed by casting methods. Mechanical, moisture barrier and physical properties of films, as affected by molecular weight of soy protein fraction, were investigated. Tensile strength and percent elongation at break of films increased with molecular weight of soy proteins. However, molecular weight variation did not influence the water vapor barrier properties of films. Protein solubilities of fractionated films were in the range of 3.5-4.6 g/100 g of dry film, whereas 11.9 g of proteins were solubilized from 100 g of dry SPI film. Hunter b value of fractionated protein films decreased with molecular weight of soy protein. 相似文献
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改善大豆分离蛋白膜性能的研究进展 总被引:13,自引:0,他引:13
大豆分离蛋白膜可用于水果和肉制品的涂膜保鲜及可食性包装等,是一种很有发展前途的可食性膜,但与其他可食性膜相比,其阻湿性能和机械性能较差,需采用适当的处理方法来改善。常用的处理方法有:热、碱处理、还原剂处理、交联剂处理,添加脂类处理,超声波处理,紫外辐射处理,超高压处理,复合膜处理等。其中,复合膜具有复合的几种材料各自所成膜的优点,是可食性膜今后的发展方向。 相似文献
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Physical Characteristics of a Composite Film of Soy Protein Isolate and Propyleneglycol Alginate 总被引:7,自引:0,他引:7
Different levels (5, 10, 15, 17.5 or 20% w/w of solid) of propyleneglycol alginate (PGA) were incorporated into soy protein isolate (SPI) films to form biodegradable composite films with modified physical properties. Color of the SPI films was affected (P<0.05) by the incorporation of PGA. Tensile strength increased (P<0.05) with addition of PGA up to 17.5%, while the percentage elongation at break decreased with incorporation of PGA of higher levels. Water vapor permeability and water solubility also decreased by adding PGA up to 10%, but further addition of PGA increased values for these properties. Results suggest that the site of reaction with PGA on the protein chain may become saturated with PGA at the 10% level. 相似文献
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研究注模前酶作用时间对谷氨酰胺转移酶(TGase)改性大豆分离蛋白(SPI)膜性能的影响。在注模之前,将TGase(8U/g SPI)加入到成膜溶液中,分别在磁力搅拌下作用0、30、60、120min,然后注模成膜。利用质构仪检测蛋白膜的机械性能,结合哈克流变仪的动态黏弹实验及SDS-PAGE 实验进一步分析。注模前适度的酶作用(≤60min)在一定程度上有利于TGase 改性的SPI 膜机械强度的提高,特别是抗拉强度(TS)值;但是,时间不宜过长,因为注模前的酶作用也会诱导SPI 蛋白组分的聚沉反应,从而降低成膜溶液中可溶解蛋白的含量。结果表明,TGase改性SPI 膜时,一方面会诱导蛋白交联;另一方面,交联过多又会导致沉淀;在利用TGase 提高SPI 膜的机械性能时如何把握两者之间的关系,在交联的同时抑制酶促聚沉非常重要。 相似文献
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Edible films were prepared from membrane processed soy protein concentrate (MSC) at various film forming solution pHs, and their mechanical, barrier, and physical properties were compared with soy protein isolate (SPI) films. As the film solution pH increased from 7 to 10, the resulted MSC films were more transparent, yellowish, and had lower oxygen permeabilities. However, tensile strength (TS), modulus of elasticity (ME) and water vapor permeabilities of MSC films were not affected by film solution pHs. The values of MSC films prepared at pH 7 were not significantly (P>0.05) different from those of SPI films prepared at alkaline solutions (pH 8-10). The uniform TS and ME values of MSC film over the wide film solution pH ranges were attributed to the higher solubility of MSC at pH 7. For the films formed at neutral film solutions (pH 7.0), MSC films showed significantly (P<0.05) higher elongation value, film solubility, and transparency compared to SPI films. 相似文献