摘要
研究了超声处理对大豆分离蛋白膜性能和微观结构的影响。结果表明,大豆分离蛋白膜液经超声功率20W、10min的处理,可显著地增加膜的抗拉强度及阻湿性能;红外和扫描电镜结果显示,超声处理改变了膜的空间结构,使膜表面平滑、均匀。
The effect of ultrasonic on the soy protein isolate（SPI） edible films properties and microstructure had been studied. The results showed that the tensile strength and water vapour permeability properties were strengthened and the films surface became smooth and transparent after the solution was treated by ultrasonic with the output power 20W and the treatment time 10min. The figures of IR and SEM showed ultrasonic changed spatial structure.
出处
《食品科技》
CAS
北大核心
2006年第10期55-58,共4页
Food Science and Technology
关键词
大豆分离蛋白
超声处理
性能
微观结构
soy protein isolate
ultrasonic
properties
microstructure
