| 还原剂影响可食性大豆分离蛋白膜性能的研究 |
| |
| 引用本文： | 莫文敏,邹英昭,曾庆孝. 还原剂影响可食性大豆分离蛋白膜性能的研究[J]. 食品与发酵工业, 2001, 27(11): 5-8 |
| |
| 作者姓名： | 莫文敏 邹英昭 曾庆孝 |
| |
| 作者单位： | 1. 广州美晨股份有限公司,
2. 华南理工大学食品与生物工程学院, |
| |
| 基金项目： | 广东省自然科学基金资助项目(№.990870) |
| |
| 摘 要： | 研究了还原剂对可食性大豆分离蛋白 (SPI)膜性能的影响。结果表明 ,还原剂可明显提高SPI膜的抗拉强度 (TS) ,降低水蒸气迁移系数 (WVP) ,但伸长率 (E)有所下降。添加还原剂的SPI膜在 pH 7时机械强度和阻隔性最好 ,其中添加半胱氨酸的SPI膜 TS最大 ,为14.4 8MPa ,WVP最小 ,为 4 .6 1g·mm/m2 ·d·kPa
|
| 关 键 词： | 可食性膜 大豆分离蛋白 还原剂 性能 |
| 修稿时间： | 2001-06-25 |
Study on the Effect of Reducing Agent on Properties of Soy Protein Isolate Edible Films |
| |
| Mo Wenmin Zou Yingzhao Zeng Qingxiao. Study on the Effect of Reducing Agent on Properties of Soy Protein Isolate Edible Films[J]. Food and Fermentation Industries, 2001, 27(11): 5-8 |
| |
| Authors: | Mo Wenmin Zou Yingzhao Zeng Qingxiao |
| |
| Affiliation: | Mo Wenmin 1 Zou Yingzhao 1 Zeng Qingxiao 2 1 |
| |
| Abstract: | The effect of reducing agent on properties of soy protein isolate (SPI) edible films was studied. The results showed reducing agent addition increased the tensile strength (TS) and lowered water vapor permeability (WVP) and percent elongation (E). The physical and moisture barrier properties were best at pH?7 with reducing agent addition. Cysteine added film had the best TS(14.48?MPa) and the lowest WVP(4.61?g·mm/m 2·d·kPa)? |
| |
| Keywords: | edible films soy protein isolate reducing agent properties |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
