共查询到17条相似文献,搜索用时 62 毫秒
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
利用酶法修饰小麦面筋蛋白制备食用包装膜研究 总被引:8,自引:0,他引:8
该文通过对可食性小麦面筋蛋白成膜特性进行系统研究,探讨小麦面筋蛋白浓度,一定湿度条件下增塑剂用量,酶处理对膜性能的影响。结果表明:小麦面筋蛋白在适当的条件下可制成具有符合机械性能及阻隔性能要求的可食性膜纸。 相似文献
14.
T.J. HERALP R. GNANASAMBANDAM B.H. MCGUIRE K.A. HACHMEISTER 《Journal of food science》1995,60(5):1147-1150
Degradable films from spray-dried (SD) and flash-dried (FD) wheat gluten prepared at various pHs, salt levels, temperatures, and shearing times were compared. Differences were observed in properties of the films related to processing conditions. Films prepared from SD wheat gluten were thicker, and had higher tensile strengths and Young's moduli. SD wheat gluten solutions applied as coating material resulted in Grade A-quality shell eggs maintaining quality for 30 days at room temperature. Additionally, SD wheat gluten coating increased the water stability of starch-based packaging. 相似文献
15.
Determination of Sorbic Acid Diffusivity in Edible Wheat Gluten and Lipid Based Films 总被引:2,自引:0,他引:2
Edible films using wheat gluten as the structural matrix with or without different lipid components and pure lipid films were tested for sorbic acid retention properties. A diffusion mechanism following Fick's first law was identified. An experimental procedure was developed for determining the diffusivity coefficient of sorbic acid in edible films immersed in an aqueous medium. The effect of film composition and temperature was investigated. The diffusion coefficient of sorbic acid in a gluten based film was 7.6 × 10?12 m2/sec. The addition of a lipid component such as acetylated monoglyceride led to a 50% reduction in diffusivity. In a pure lipid film such as beeswax the diffusion coefficient of sorbic acid was 2.7 × 10 ?16m 2/sec. The effect of temperature could be described by an Arrhenius type model, with activation energy ranging from 30.0 to 39.8 kJ/mole. 相似文献
16.
17.