包装与食品机械2017，Vol.35Issue(3)：11-16,6.DOI:10.3969/j.issn.1005-1295.2017.03.003
可食性大豆分离蛋白保鲜膜的研制
Preparation of Edible Soy Protein Isolated Film
摘要
Abstract
In this study,the filming technology with raw material of soy protein isolated and glycerol was researched.By using single factor experiment,the effect of the ratio soybean protein isolated(SPI) to glycerol,film temperature and pH to the film properties were studied,including permeable rate,light transmittance,fracture stress,elongation and water-soluble of the film.The results showed that the film performance rose to its maximum and then declined with the increasing of the ratio SPI to glycerol and higher temperature contributed to the better performance of the film.Meanwhile,pH must stay away from 6,but film properties non-significant increased when pH exceed 9 with the color of the film turning yellow greatly.The conclusion was that optimal conditions were SPI to glycerol for 2.5:1,pH of 8,95 ℃.关键词
大豆分离蛋白/可食性保鲜膜/成膜性能Key words
soybean protein isolated/edible film/film-forming property分类
轻工纺织引用本文复制引用
王君,昝艳君..可食性大豆分离蛋白保鲜膜的研制[J].包装与食品机械,2017,35(3):11-16,6.基金项目
山西农业大学科技创新基金项目(2010010) （2010010）
