| 膜液质量浓度对MC/WG可食性复合膜性能的影响 |
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| 引用本文： | 段林娟,卢立新. 膜液质量浓度对MC/WG可食性复合膜性能的影响[J]. 食品科学, 2011, 32(9): 64-67. DOI: 10.7506/spkx1002-6630-201109014 |
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| 作者姓名： | 段林娟 卢立新 |
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| 作者单位： | 江南大学机械工程学院 |
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| 摘 要： | 研究膜液质量浓度对甲基纤维素(MC)/小麦面筋蛋白(WG)可食性复合膜性能的影响。结果表明：MC/WG复合膜的抗拉强度、阻氧性能随着膜液质量浓度的增大而显著提高；断裂伸长率、透光率随着膜液质量浓度的增大而降低；水蒸气透过系数则随着膜液质量浓度的增大先减小后增大，在膜液质量浓度为50g/L时最小。各个质量浓度下的复合膜均可完全溶于水，具有良好的水溶性。综合比较复合膜在不同质量浓度下的性能，MC/WG质量浓度以50g/L为宜。
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| 关 键 词： | 可食性复合膜 甲基纤维素 小麦面筋蛋白 性能 |
Effect of Film-forming Solution Concentration on the Properties of MC/WG Edible Film |
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| DUAN Lin-juan,LU Li-xin. Effect of Film-forming Solution Concentration on the Properties of MC/WG Edible Film[J]. Food Science, 2011, 32(9): 64-67. DOI: 10.7506/spkx1002-6630-201109014 |
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| Authors: | DUAN Lin-juan LU Li-xin |
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| Affiliation: | School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China |
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| Abstract: | The effect of film-forming solution concentration on the properties of methylcellulose(MC)/wheat gluten(WG) edible complex film was studied.The results showed that the tensile strength(TS) and oxygen barrier of the edible film were increased with increasing film solution concentration.The break elongation rate(E) and transparency(T) were decreased as the film-forming solution concentration rose.The water vapor permeability(WVP) exhibited an initial reduction and then increase as a result of the increase of ... |
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| Keywords: | edible film methyl cellulose wheat gluten property |
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