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| 小麦面筋蛋白膜的研制及其耐湿性的改善 | |
| 引用本文： | 艾志录,李梦芹,张平安,张健,李里特,乔明武.小麦面筋蛋白膜的研制及其耐湿性的改善[J].中国食品学报,2003,3(4):56-61. |
| 作者姓名： | 艾志录 李梦芹 张平安 张健 李里特 乔明武 |
| 作者单位： | 1. 河南农业大学生物技术与食品科学学院,郑州,450002;中国农业大学食品科学与营养工程学院,北京,100083 2. 河南农业大学生物技术与食品科学学院,郑州,450002 3. 中国农业大学食品科学与营养工程学院,北京,100083 |
| 基金项目： | 河南省教育厅资助项目(No.20025500003) |
| 摘 要： | 以小麦面筋蛋白膜的研制为目的,通过单因素试验和正交试验确定了影响小麦面筋蛋白成膜的主要因素和最佳工艺条件;并进一步通过添加硬脂酸、石蜡来提高膜的耐湿性。结果表明,影响小麦面筋蛋白成膜的主要因素有:成膜溶液的pH、反应温度、乙醇体积分数和反应时间;最佳成膜条件为:pH=3,反应温度90℃,乙醇体积分数40％,反应时间60min。添加石蜡的耐湿性比添加硬脂酸约高10％。制成的蛋白膜具有较好的物理性能。 |
| 关 键 词： | 小麦面筋蛋白膜 膜性能 耐湿性 |
| 文章编号： | 1009-7848(2003)04-0056-06 |
| 修稿时间： | 2003年7月17日 |
Development of Wheat Gluten Films and Improvement of Its Humidity-resistance |
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| Ai Zhilu,Li Mengqin,Zhang Pingan,Zhang Jian,Li Lite,Qiao Mingwu.Development of Wheat Gluten Films and Improvement of Its Humidity-resistance[J].Journal of Chinese Institute of Food Science and Technology,2003,3(4):56-61. | |
| Authors: | Ai Zhilu Li Mengqin Zhang Pingan Zhang Jian Li Lite Qiao Mingwu |
| Abstract: | This paper focuses on the development of wheat gluten film. Single-factor experiments and orthogonal experiments were used to find out the optimal film-forming conditions. Furthermore, humidity-resistant ability of the films was enhanced by the addition of stearic acid and paraffin wax. Results showed that pH, reaction temperature, ethanol concentration and reaction time of the flim-forming solution were the main factors, and the optimal film-forming conditions were: pH 3, temperature 901, ethanol concentration 40% (v/v) , reaction time 60min. The humidity-resistance of the films added paraffin wax was about 10% better than that added stearic acid. Wheat gluten film obtained in this study had a good physical propeties. |
| Keywords: | Wheat gluten films Film feature Humidity-resistance |
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