摘要
研究了制备可食用大豆分离蛋白(SPI)包装保鲜薄膜性能的影响因素,包括热处理和碱处理。在不同的加热温度和pH值下处理成膜液,试验结果表明适当的加热和调节pH可以降低SPI膜的水蒸气透过系数(WVP)和透氧率。调节成膜液pH为10在80℃水浴中加热20min得到的可食用膜性能最佳。
A study for the effect on the properties of soy protein isolate (SPI) edible films was carried out. Film-forming solution was treated at different temperature and pH, and the results showed that appropriate heating treatment at suitable pH condition could decrease water vapor permeability(WVP)and oxygen permeability. When the film-forming solution was adjusted to pH.10 and heated at 80℃ for 20min, the film formed had the best properties.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第z1期19-20,共2页
Food Science
关键词
大豆分离蛋白
可食用膜
热处理
碱处理
soy protein isolate
edible film
heating
alkaline treatment
