| 环氧基交联剂对可食性大豆分离蛋白膜性能的影响 |
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| 引用本文： | 周红锋,张子勇,欧仕益. 环氧基交联剂对可食性大豆分离蛋白膜性能的影响[J]. 中国油脂, 2006, 31(8): 33-35 |
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| 作者姓名： | 周红锋 张子勇 欧仕益 |
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| 作者单位： | 暨南大学理工学院食品科学与工程系,510632,广州市 |
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| 摘 要： | 为了提高可食性大豆分离蛋白膜的性能,加入环氧基交联剂,考察了环氧基交联剂不同添加量对蛋白膜性能的影响。结果表明,环氧基交联剂的加入,可使大豆分离蛋白膜的机械性能增加显著,蛋白膜机械性能与交联剂的加入量显著关联。3种溶剂(甲苯、四氯化碳、四氢呋喃)溶胀实验表明,在实验条件下交联剂加入量在0.4~0.5 g时,蛋白膜交联程度较为理想。
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| 关 键 词： | 可食性膜 大豆分离蛋白膜 环氧基交联剂 |
| 文章编号： | 1003-7969(2006)08-0033-03 |
| 收稿时间： | 2005-10-26 |
| 修稿时间： | 2005-10-26 |
Effect of epoxy group cross-linking agent on the properties of edible film from soy protein isolate |
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| ZHOU Hong-feng,ZHANG Zi-yong,OU Shi-yi. Effect of epoxy group cross-linking agent on the properties of edible film from soy protein isolate[J]. China Oils and Fats, 2006, 31(8): 33-35 |
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| Authors: | ZHOU Hong-feng ZHANG Zi-yong OU Shi-yi |
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| Affiliation: | The College of Science and Engineering, Jinan University, 510632 Guangzhou,China |
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| Abstract: | In order to improve mechanical properties of soy protein isolate-based edible film, a kind of epoxy group cross-linking agents was added into the edible film, and the effect of different content of cross-linking agents on mechanical properties of soy protein isolate-based edible film was investigated. The results showed that, the tensile strength of the soy protein isolate-based film improved remarkably by adding cross-linking agents to edible film, and the tensile strength of the soy protein isolate-based film had significant correlation with the content of cross-linking agents. The experiment of swelling the film by three kinds of solvents, showed that the film is ideal when the dosage of cross-linking agents is 0.4 - 0.5 gram. |
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| Keywords: | edible film soy protein isolate-based film epoxy group cross-linking agents |
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