包装与食品机械2011，Vol.29Issue(4)：25-27,3.DOI:10.3969/j.issn.1005-1295.2011.04.007
乳清蛋白膜对花生储藏品质影响研究
Effect of Whey Protein Film on Storage Quality of Peanut
胡亚光 1王洪江 1马萍1
作者信息
- 1. 黑龙江八一农垦大学,黑龙江大庆163319
- 折叠
摘要
Abstract
Coating and bagging of Whey Protein Concentrate(WPC)was used respectively in storing peanut. The results showed that fat oxidation in storing can be delayed significantly by coating with the best storage effect. Bagging group is slightly better than control group in peanut storage effect. Comparing to control group, peroxide value was lowed by 38% -68% ,0. 5% ~21% , respectively, and fat acid value was lowed by 7% ~ 11% ,1% ~4% ,respectively.关键词
乳清蛋白/涂膜/包袋/花生Key words
whey protein/ coating/ bagging/ peanut分类
轻工纺织引用本文复制引用
胡亚光,王洪江,马萍..乳清蛋白膜对花生储藏品质影响研究[J].包装与食品机械,2011,29(4):25-27,3.
