摘要
该文以大豆分离蛋白(SPI)为主要原料,添加甘油制成可食性膜,研究成膜介质和成膜方法对膜性能影响;并比较酸性和碱性条件下可食性膜性能,选择出最佳成膜工艺参数。酸性条件下为:蛋白质与甘油比例为2:1、pH为3、温度80℃、底物浓度8%;碱性条件下为:蛋白质与甘油比例为3:1、pH为10、温度90℃、底物浓度10%。
The idible film was produced by adding glycerol （GLY） and with the soy protein isolate as main raw material in this paper. The influence of the medium and method of film-forming on the film function was studied and the function of edible film was compared in acidic and alkaline conditions. The optimal film-forming process parameter was found to be 2 ： 1 for protein to glycerin ratio and pH3 and substrate concentration 8% at 80℃ in acidic condition, and 3：1 for protein to glycerin ratio and pH10 and substrate concentration 10% at 90℃ in alkaline condition.
出处
《粮食与油脂》
2005年第8期27-28,共2页
Cereals & Oils
