干燥温度对可食性小麦面筋蛋白膜性能的影响

干燥温度是影响可食性小麦面筋蛋白膜性能的一个重要因素,本文探讨了可食性小麦面筋蛋白膜制备过程中,采用不同的干燥温度进行干燥对膜透光率、水溶性、拉伸强度、断裂伸长率、水蒸气透过系数等性能的影响,试验结果表明:以60℃为干燥温度时,膜的综合性能最好。

Drying temperature was one of the most important factors that affects the properties of edible wheat gluten films. The influences of different drying temperature in the preparation of samples on the properties of wheat gluten films, such as light transmitting rate, water solubility, tensile strength, elongation rate, water vapor permeability, etc, were discussed in this paper. when the drying temperature was 60℃,the experimental results showed that the films had the best properties.