摘要
研究开发了一种对干豆腐具有保鲜、抑菌作用的可食用包装材料.以大豆分离蛋白为主要基质,主要考察具有阻水性的中性纳米Si O2、抑菌性的Nisin(乳酸链球菌素)对可食性膜的感官指标及抑菌效果的影响.结果表明,中性纳米Si O2含量为0.2%、Nisin含量为0.025‰的大豆分离蛋白复合膜的感官指标及抑菌效果较好.
The edible packaging material with fresh-keeping and bacteriostasis of the dry tofu were investi-gated in this study.The edible film constituted soybean protein as a main material, neutral nanometer SiO2 that play a role in preventing moisture, and Nisin that can bacteriostasis.The results of effect of neutral nanometer SiO2 and Nisin on edible film′s sensory and bacteriostasis showed that the properties of soybean protein edible film was best when neutral nanometer SiO2 content was 0.2%and Nisin content was 0.025‰.
出处
《渤海大学学报（自然科学版）》
CAS
2015年第2期128-132,共5页
Journal of Bohai University:Natural Science Edition
基金
国家自然科学基金项目(No:31201385)
锦州市科学技术计划项目(No:12A1B27)
