| 普鲁兰、甘油共混对结冷胶食用膜性能的影响 |
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| 引用本文： | 朱桂兰,童群义,李晓丹.普鲁兰、甘油共混对结冷胶食用膜性能的影响[J].食品工业科技,2012,33(10):310-312,316. |
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| 作者姓名： | 朱桂兰 童群义 李晓丹 |
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| 作者单位： | 1. 合肥师范学院生命科学系,安徽合肥230601／江南大学食品学院,江苏无锡214122
2. 江南大学食品学院,江苏无锡,214122 |
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| 摘 要： | 研究了普鲁兰、甘油共混对结冷胶食用性膜的机械性能、水蒸汽透过率、阻氧性和吸水率的影响。结果表明,普鲁兰的添加,提高了结冷胶食用膜的延展性、水蒸汽透过率和阻氧性,但降低了结冷胶食用膜的抗拉强度和吸水率;甘油增加了膜的延展性和水蒸汽透过率,但降低了膜的阻氧性。
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| 关 键 词： | 食用膜 结冷胶 普鲁兰 甘油 性能 |
Effect of pullulan,glycerol blend on the properties of gellan based edible film |
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| ZHU Gui-lan,TONG Qun-yi,LI Xiao-dan.Effect of pullulan,glycerol blend on the properties of gellan based edible film[J].Science and Technology of Food Industry,2012,33(10):310-312,316. |
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| Authors: | ZHU Gui-lan TONG Qun-yi LI Xiao-dan |
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| Affiliation: | 1.Department of Life Science,Hefei Normal University,Hefei 230601,China;2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | The effects of pullulan and glycerol blend on properties of gellan based edible film were studied by the mechanical properties,water vapor barrier(WVP),oxygen barrier and water absorption.The results showed that the elongation at break(EAB),water vapor barrier and oxygen barrier(OP)were increased by pullulan,while the tensile strength(TS)and water absorption were decreased.Meanwhile the EAB and WVP were increased by glycerol,but the OP decreased. |
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| Keywords: | edible film gellan pullulan glycerol property |
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