共查询到18条相似文献,搜索用时 203 毫秒
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脂质对小麦蛋白膜理化特性的影响 总被引:2,自引:0,他引:2
研究了脂质对小麦蛋白膜机械性能、通透性等性能的影响。结果表明,脂质由于其疏水性能有效地阻止水分迁移,将其与蛋白质复合能改善蛋白膜的阻湿性。另外,小麦蛋白膜的机械性能、水溶性等也随着脂质的种类和用量的不同而有所不同。将脂质和小麦蛋白复合在一起形成复合膜,使膜的性能有所提高,从而更有利于其在食品体系中的应用。 相似文献
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以不同蛋白浓度、甘油添加量和成膜温度制备玉米醇溶蛋白膜,研究其在不同相对湿度(RH)条件下24 d储藏过程中的机械性能变化。结果表明:不同条件下制备的玉米醇溶蛋白膜,在中低相对湿度(34%、43%、54%)条件下24 d的储藏过程中,膜的抗拉强度(TS)呈现先增加后减少的趋势,而断裂延伸率(EB)则呈现先减少后增加的趋势。而在80%的高湿度环境中,不同蛋白浓度和不同成膜温度制备的蛋白膜,储藏期间TS呈现逐渐增加的趋势,EB则快速减少;不同甘油含量的膜,在RH80%环境中TS和EB的变化趋势与RH34%、RH43%和RH54%一致。RH65%环境条件下蛋白膜的机械性能的变化受成膜条件的影响较大。整体上看,储藏过程中环境湿度对玉米醇溶蛋白膜的机械性能的影响大于制备条件的影响。因此,在蛋白膜的研究中,应用的环境湿度也是需要考察的重要因素之一。 相似文献
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研究了脂质对小麦蛋白膜机械性能、通透性等性能的影响。结果表明,脂质由于其疏水性能有效地阻止水分迁移,将其与蛋白质复合能改善蛋白膜的阻湿性。另外,小麦蛋白膜的机械性能、水溶性等也随着脂质的种类和用量的不同而有所不同。将脂质和小麦蛋白复合在一起形成复合膜,使膜的性能有所提高,从而更有利于其在食品体系中的应用。 相似文献
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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
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《Food research international (Ottawa, Ont.)》2006,39(1):106-111
This study was conducted to extract protein from lentil seed and prepare edible film from the protein and to determine mechanical, optical and barrier properties of lentil protein concentrate (LPC) film. The film was prepared from LPC (5 g/100 ml water) and glycerine (50%, w/w of LPC). Hunter color value (L, a and b), tensile strength, percentage elongation at break (E), puncture strength, water vapor permeability (WVP), moisture content after conditioning at 50% RH and 25 °C for 48 h and total soluble matter after immersion in water, were measured. In regarding to WVP, in spite of difference in film thickness and relative humidity of experiment in different studies, lentil protein film is comparable with other protein films. Characteristics of the lentil protein-based edible films were comparable with other edible protein films. LPC film had more red and less yellow color; it seems that the film had good mechanical properties and water vapor permeability in concomitant with good solubility. 相似文献
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Qian Y Kamel A Stafford C Nguyen T Chism WJ Dawson J Smith CW 《Environmental science & technology》2011,45(22):9711-9718
A variety of agricultural films are commercially available for managing emissions and enhancing pest control during soil fumigation. These films are manufactured using different materials and processes which can ultimately result in different permeability to fumigants. A systematic laboratory study of the permeability of the agricultural films to nine fumigants was conducted to evaluate the performance of commonly used film products, including polyethylene, metalized, and high-barrier films. The permeability, as expressed by mass transfer coefficient (cm/h), of 27 different films from 13 manufacturers ranged from below 1 × 10(-4) cm/h to above 10 cm/h at 25 °C under ambient relative humidity test conditions. The wide range in permeability of commercially available films demonstrates the need to use films which are appropriate for the fumigation application. The effects of environmental factors, such as temperature and humidity, on the film permeability were also investigated. It was found that high relative humidity could drastically increase the permeability of the high-barrier films. The permeability of some high-barrier films was increased by 2-3 orders of magnitude when the films were tested at high relative humidity. Increasing the temperature from 25 to 40 °C increased the permeability for some high-barrier films up to 10 times more than the permeability at 25 °C, although the effect was minimal for several of these films. Analysis of the distribution of the permeability of the films under ambient humidity conditions to nine fumigants indicated that the 27 films largely followed the material type, although the permeability varied considerably among the films of similar material. 相似文献
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María José Fabra Pau TalensRafael Gavara Amparo Chiralt 《Journal of food engineering》2012,109(3):372-379
This work analyses the effect of lipid addition (oleic acid, beeswax and oleic acid-beeswax mixtures) as well as the influence of the relative humidity (RH), or the equilibrium water content of the films, on the permeability of sodium caseinate based films to water vapor and gas (oxygen and carbon dioxide). The effect that lipid addition had on the gas and water vapor permeability was dependent both on the composition of oleic acid-beeswax mixtures and the film’s moisture content. The addition of lipid mixtures reduced water vapor transfer as compared to the control films (without lipid), whereas pure oleic acid or beeswax were less effective. Both control films and films prepared with pure beeswax showed the lowest O2 and CO2 permeability, whereas the incorporation of oleic acid exponentially increased these values. A linear increase in water vapor and gas permeability was observed when the water content of the film rose, due to its plasticizing effect, which led to an increase in the molecular mobility. Predictive equations for water vapor permeability (WVP) and gas permeability were established as a function of water content and lipid composition. 相似文献
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Properties of Cysteine-Added Soy Protein-Wheat Gluten Films 总被引:3,自引:0,他引:3
Soy and wheat proteins as film ingredients are advantageous due to relative abundance, biodegradability, and their renewable nature. Research objectives were to evaluate effectiveness of gluten and cysteine addition in improving properties of soy protein-based films. Thickness, mechanical, and barrier properties were evaluated. Gluten addition and pH 3.0 lowered water vapor permeability and thickness. Mechanical properties were enhanced at pH 7.0 with cysteine addition. Cysteine increased tensile strength of some treatments due to increase in disulfide bond formation. Best compromise between barrier and mechanical properties was observed for the cysteine-added soy:gluten (4:1) film at pH 7.0. These films could find application as primary packaging for low moisture foods. 相似文献
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Cellulose-based edible films were applied to fresh beans and strawberries. The moisture loss from these food was measured
following the application of films of varying composition under different conditions. The effects of the method of application
of film solution, the amounts of polyethylene glycol (PEG), stearic acid (SA), palmitic acid (PA) and lauric acid (LA) in
the film, the molecular weights of methyl cellulose (MC) and PEG and, finally, the relative humidity of the environment on
moisture loss from fresh beans and strawberries coated with films were investigated. The brushing method for the application
of film solution to the foods was found to be better than wrapping and dipping methods in terms of reducing the moisture loss.
Recommended amounts of PEG-400 and fatty acids in film solution to reduce moisture loss from foods were found to be 11 ml
and 40 g per 100 g MC-20000, respectively. A slight decrease in moisture loss was observed when PEG-400 and MC-20000 in the
film solution were replaced by PEG-1000 and MC-41000, respectively. Finally, it was found that moisture loss from fresh beans
and strawberries coated with films decreased as the relative humidity of the environment in which they were kept was increased.
Received: 19 December 1996 / Revised version: 20 May 1997 相似文献
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Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties 总被引:8,自引:0,他引:8
NATHALIE GONTARD† CHRISTOPHE DUCHEZ JEAN-LOUIS CUQ STÉPHANE GUILBERT‡ 《International Journal of Food Science & Technology》1994,29(1):39-50
Edible composite films comprised of wheat gluten as the structural matrix and various concentrations of different lipids as the moisture barrier component were tested for water vapour permeability, dispersion in water, opacity and mechanical properties. the effects of lipids on the functional properties of gluten-based composite films depended on the lipid characteristics and on the interactions between the lipid and the protein structural matrix. Beeswax, a solid and highly hydrophobic lipid, was the most effective lipid for improving moisture barrier properties of films; but these films were opaque, weak and disintegrated easily in water. Combining wheat gluten proteins with a diacetyl tartaric ester of monoglycerides reduced water vapour permeability, increased strength and maintained transparency. 相似文献
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Heat treatment, protein concentration, and pH effects on water vapor permeability (WVP) of plasticized whey protein films were examined. The best film formation conditions were neutral pH, aqueous 10% (w/w) protein solutions heated for 30 min at 90°. Isoelectric point adjustment of whey protein with calcium ascorbate buffer increased WVP with increasing buffer concentration, The importance of vacuum application to minimize film pore size was identified using scanning electron microscopy. Polyethylene glycol, glycerol and sorbitol plasticizer concentration affected film WVP. Determining the effects of relative humidity on WVP for plasticized whey protein films enabled prediction of film behavior under any water vapor partial pressure gradient. 相似文献