微波处理对植物蛋白基可食膜特性改善效果的研究

通过微波处理以谷朊粉（WG）、大豆分离蛋白（SPI）为主要成膜原料的可食保鲜膜，研究其对可食膜特性的改善作用，结果表明微波处理能有效改良三种膜的机械性能、感官性能及通透性，特别是对WG／SPI膜的改良效果最好。利用扫描电子显微镜对微波处理前后蛋白膜的微结构进行研究，微波处理对膜的微结构有明显的改善作用，可使膜表面更光滑平整，使膜的横截面更均匀、规则、致密，其中对WG／SPI膜的改善效果最明显。经微波处理后WG膜、SPI膜、WG／SPI膜的横截面微结构接近。微波处理后膜的结构改善效果与膜的外观、机械性能、通透性的改善效果一致。

Microwave Improvement on the Properties of Plant Protein-Based Edible Films

Microwave treatmant on the edible films made from wheat gluten, soybean protein isolate (SPI) or wheat gluten/SPI, respectionly could improve the mechanical and sensory properties, oxygen and water permeability of these three films . Scanning electron microscopy was used to investigate the microstpjctures of the films. The results indicated that microwave treatment could improve the microstructure of all the films clearly. Especially, the improving effect on WG/SPI film was the most obvious. After microwave treatment, the microstructure of WG film .SPI film and WG/SPI film were almost the same .