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| 大豆蛋白可食用膜的CaCl2改性研究 | |
| 引用本文： | 王雪飞,张华,王宏雁,徐聃. 大豆蛋白可食用膜的CaCl2改性研究[J]. 粮食与食品工业, 2012, 19(4): 15-17 |
| 作者姓名： | 王雪飞 张华 王宏雁 徐聃 |
| 作者单位： | 1. 黑龙江东方学院,哈尔滨,150086 2. 哈尔滨工业大学,哈尔滨,150030 3. 哈尔滨顺达实业发展有限公司,哈尔滨,150000 |
| 基金项目： | 黑龙江省教育厅科学技术研究项目《用于冷冻食品的可食性复合膜的研究与应用》 |
| 摘 要： | 以水蒸气透过量、过氧化值、抗拉强度为指标,研究CaCl2的添加量对大豆蛋白可食用膜性能的影响,对大豆蛋白可食用膜进行改性,提高其性能。通过试验确定当CaCl2的质量分数为2%时,膜的水蒸气透过量最低,达到0.17 g/s.m2,抗拉强度达到最大1 652 MPa。当CaCl2质量分数为3%时,膜的阻氧性最强,油脂的过氧化值达到1.84 mmol/kg。 |
| 关 键 词： | 可食用膜 CaCl2改性 大豆蛋白 |
The modification of CaCl2 on the performance of soybean protein edible film |
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| Wang Xuefei,Zhang Hua,Wang Hongyan,Xu Dan. The modification of CaCl2 on the performance of soybean protein edible film[J]. Cereal and Food Industry, 2012, 19(4): 15-17 | |
| Authors: | Wang Xuefei Zhang Hua Wang Hongyan Xu Dan |
| Affiliation: | 1. HLJ East University (Harbin 150086) 2. Harbin Institute of Technology (Harbin 150030) Harbin Shunda Industrial Development Co. , Ltd. (Harbin 150000) |
| Abstract: | Soybean protein edible film was prepared by adding CaCI2 to modify good perform- ance. Water vapor permeability （WVP）, oil peroxide value （POV） and tensile strength were dis- cussed to evaluate the film. The best results are confirmed as follows： when the CaC12 content is added to 2%, we can achieve the lowest amount of WVP, which is 0. 17 g/s · m2, and the maxi- mum tensile strength is 1 652 MPa. When the CaCl2 content is added to 3%, we can achieve the strongest oxygen resistance of the film, the oil peroxide value reach 1.84 mmol/kg oil. |
| Keywords: | edible films CaCl2 modification soybean protein |
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