摘要
大豆蛋白膜是一种可降解、可食用和可再生的新型包装材料,但是其机械性能尚不能满足日常使用的需求。研究甘油含量对可食性大豆蛋白膜功能性质的影响,结果显示随着甘油含量的增加,大豆蛋白膜抗张强度下降,而断裂延伸率、水蒸气透过率和氧气透过率升高。当甘油添加量为大豆蛋白的30%时,大豆蛋白膜具有较好的机械性能。因此,甘油含量是影响大豆蛋白膜机械性能的主要因素之一。
Soybean-protein-isolate（SPI） film is a novel package material with its advantage of edible,degradable,and reproducible.However,the mechanical properties do not satisfy the daily use up to now.Consequently,the effect of glycerol content on functional properties of SPI film was evaluated.The tensile strength of SPI film decreased and the percentage elongation at break,water vapor permeability,and oxygen permeability increased when the glycerol content increased.The mechanical properties of SPI film were best when the glycerol content was 30% of SPI.Therefore,the glycerol content was one of the most important factors related with mechanical properties of the SPI film.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第4期349-352,共4页
Science and Technology of Food Industry
基金
北京市优秀人才(2010D002020000012)
百千万人才专项经费
关键词
可食性膜
大豆分离蛋白
甘油
机械性能
包装材料
edible film
soybean-protein isolate
glycerol
mechanical property
package materials
