摘要
为了提高明胶-普鲁兰多糖可食性材料的性能,研究甘油添加量对其机械强度、颜色、氧气透过率、水蒸气透过率、油脂透过率和溶水性的影响。结果显示:添加甘油后,明胶-普鲁兰多糖复合可食性材料的断裂延伸率显著提高,提高了31倍;氧气透过率降低,最低达到0.15mL/(m2 d);溶水时间降低,最低达到15s;抗拉强度降低,水蒸气透过率上升。
In order to improve the properties of gelatin-pullulan edible film, the effect of glycerol addition on mechanical strength, color, water-vapor transmission rate, oxygen transmission rate, lipid transmission rate and water solubility of gelatin-pullulan based edible film was explored. The results indicated that addition of glycerol could increase by 31-fold the elongation at break of gelatin-pullulan composite film, reduce oxygen transmission rate to 0.15 mL/（m2,d）, shorten water- soluble time to 15 s, decrease tensile strength and improve water-vapor transmission rate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第3期102-104,共3页
Food Science
基金
北京市优秀人才培养资助项目(2010D002020000012)
