摘要
本文探讨了以小麦面筋蛋白为主要原料,制备可食性包装膜时,制膜条件对可食性小麦面筋蛋白膜机械性能的影响。首先,通过单因素试验考察乙醇体积份数、小麦面筋蛋白浓度、成膜溶液的pH、甘油用量及热处理温度等条件对膜性能的影响,并进一步做正交试验,确定了小麦面筋蛋白成膜的最佳工艺条件: 乙醇浓度为50%,小麦面筋蛋白浓度为10%,成膜溶液的pH为10,甘油用量为4.5ml,热处理温度为80℃。
Edible packing films were prepared with wheat gluten. The effects of such conditions as the proportion of wheat gluten and glycerol, the concentration of ethanol,the pH value and heat-treatment of the solution were studied through single-factor experiments. Then by means of orthogonal experiments the following optimum technological conditions were attained: concentration of ethanol 50%, ratio of wheat gluten and ethanol solution 1:10, pH value of packing film solution 10, temperature of heat-treatment 80℃.
