大豆分离蛋白可食膜的制备及微波处理对性能的影响

Preparation of an edible film composed of soy protein isolate and microwave processing effect on property

制备了大豆分离蛋白可食性膜。为了提高大豆分离蛋白膜的性能,通过微波进行处理,考察微波对蛋白膜性能影响。结果表明:由于微波处理作用,蛋白膜机械性能增加显著,蛋白膜的阻水性能也得到提高。通过溶胀实验进一步考察蛋白膜交联程度,结果表明:微波处理大豆分离蛋白可食性膜,交联程度提高。

The edible composite film composed of soy protein isolate was prepared. In order to improve mechanical properties of soy protein isolate based edible film, the film was treated by microwave. The effect of microwave on properties of soy protein isolate based edible film was studied. It was showed that the tensile strength was improved remarkably and the water vapor barrier performance enhanced through microwave processing. The cross - linking of the film was verified by solvents swelling and was showed that the cross - linking extent of the film was increased through microwave treatment,