| 大豆分离蛋白与小麦面筋蛋白共混的可食性复合包装膜研究 |
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| 引用本文： | 郭新华. 大豆分离蛋白与小麦面筋蛋白共混的可食性复合包装膜研究[J]. 包装工程, 2006, 27(2): 45-47 |
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| 作者姓名： | 郭新华 |
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| 作者单位： | 暨南大学,珠海,519070 |
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| 摘 要： | 采用正交实验方法制备加入丙酸钙的大豆分离蛋白(SPI)与小麦面筋蛋白(WGP)复合薄膜,从力学性能、透水性、透氧性理化指标方面来比较蛋白质复合膜性能的优劣,结果发现,SPI-WGP复合膜性能比较优异,从中找出最优化的水平组合.
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| 关 键 词： | 大豆分离蛋白 小麦面筋蛋白 力学性能 阻水性 透氧性能 丙酸钙 可食性复合包装薄膜 |
| 文章编号： | 1001-3563(2006)02-0045-03 |
| 收稿时间： | 2005-11-15 |
| 修稿时间： | 2005-11-15 |
Research on edible composite film of mixed soy protein isolate and wheat gluten protein |
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| GUO Xin-hua. Research on edible composite film of mixed soy protein isolate and wheat gluten protein[J]. Packaging Engineering, 2006, 27(2): 45-47 |
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| Authors: | GUO Xin-hua |
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| Affiliation: | Zhuhai College of Jinan University, Zhuhai 519070, China |
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| Abstract: | Soy protein isolate and wheat gluten protein were mixed together to form composite films by orthogonal experiment. Its mechanical performance, water permeability, oxygen permeability were tested to reflect the performance of the film. It was showed that the performances of the protein composite films are excellent. |
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| Keywords: | soy protein isolate wheat gluten protein mechanical performance water permeability oxygen permeability calcium propionate edible composite packaging film |
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