摘要
以由小麦面筋蛋白制得的可食性保鲜膜为研究对象 ,对影响其贮藏保鲜性较大的透湿性的 5种因素的影响效果及其机理进行了研究 .结果表明 ,控制小麦面筋蛋白膜的 p H值为 5～ 11,乙醇体积分数为 10 % ,热处理温度为 6 0℃ ,热处理时间为 4h,同时添加 1.5 %的增塑剂和 2 .0 %的硬脂酸 ,膜的透湿性较低 ,效果较好 ,说明可食性小麦面筋蛋白膜是有良好阻湿性能的保鲜膜 .
By using edible film produced from gluten,the influence and machnism of the factors affecting thd film's permeability which is important in keeping fresh were studied.The results show that the film's permeability keeps low,and the resnlts of keeping fresh is effective when gluten film's pH value is 5~11; ethanol density is 10%; heat condition is 60 ℃ and 4 h; 1 5% plasticizer and appropriate amount of stearic acid are added into it. This shows that the gluten film has superperformance of preventing moisture.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
2000年第6期471-473,共3页
Journal of Hunan Agricultural University(Natural Sciences)
