摘要
以花生分离蛋白为原料,研究了花生分离蛋白溶液浓度、溶液pH、热处理温度对花生分离蛋白可食性膜膜性能影响,通过正交优化试验确定成膜最佳工艺条件。结果表明,花生分离蛋白可食性膜最佳制备工艺参数为:花生分离蛋白溶液浓度为8%,pH 9.0,热处理温度为75℃。在此条件下,花生分离蛋白可食性膜的抗拉强度、延伸率和水蒸气迁移速率(νWVTR)分别达到1.41MPa,173.87%,23.47 g/(h·m2)。
Effects of peanut protein isolate（PPI）concentration,pH and heating temperature on the peanut protein isolate-based edible film properties were studied. The optimal formula of the film determined by orthogonal experiment was that the concentrations of PPI,pH and heating temperature were 8.0%,9.0 and 75 ℃,respectively. Under the optimal conditions the tensile strength,elongation ratio and vapour transfer velocity（νWVTR）of the film reached 1.41 MPa,173.87%,23.47 g/（h·m2） respectively.
出处
《粮食与油脂》
北大核心
2014年第1期46-48,共3页
Cereals & Oils
基金
青岛市公共领域科技支撑计划项目(12–1–3–40–nsh)
关键词
花生分离蛋白
可食性膜
性能
peanut protein isolate
edible film
properties
