摘要
研究了超声波作用对大豆分离蛋白可食性膜机械性能和阻隔性能的影响。结果表明,大豆分离蛋白膜液经超声功率20W、10min的处理,可显著的增加膜的抗拉强度及阻湿性能,膜表面更加平滑、透明。
The effect of ultrasonic on the soy protein isolate （SPI） edible films properties had been studied. The results showed that the tensile strength and water vapor permeability properties were strengthened and the films surface became smooth and transparent after the solution was treated by ultrasonic with the output power 200W for 10min.
出处
《现代食品科技》
EI
CAS
2006年第2期101-103,共3页
Modern Food Science and Technology
关键词
大豆分离蛋白
超声波
性能
强化
Soy protein isolate
Ultrasonic
Properties
Fortify
