摘要
介绍了大豆分离蛋白 (SPI)膜的特性及各种强化方法 :热处理和碱处理 ,交联作用 ,多组分复合 ,物理处理对SPI膜的影响 。
The properties of soy protein isolate edible film and various methods such as heat and alkali treatment, crosslinking, incorporating, and physical treatment on improving protein film's mechanical and barrier properties were introduced. The potential applications were raised.
出处
《武汉工业学院学报》
CAS
2001年第1期8-10,共3页
Journal of Wuhan Polytechnic University
基金
广东省自然科学基金项目资助项目!项目编号 990 870
关键词
可食性膜
大豆分离蛋白
特性
强化
edible film
soy protein isolate
property
improvement
