摘要
利用模糊综合评价法对变性淀粉、阿拉伯胶、羧甲基纤维素、大豆分离蛋白以及明胶所成壁材膜的机械性能包括断裂伸长率、抗拉强度,致密性包括水蒸气透过系数、空隙率和透油系数进行了综合评价。研究结果表明:累加加权隶属度值的大小依次为:变性淀粉膜0.658,羧甲基纤维素膜0.5847,阿拉伯胶膜0.5047,大豆分离蛋白膜为0.4818,明胶膜0.4008。结果表明:变性淀粉为原料所制备的膜的综合性能最好,而明胶所制备的膜的综合性能最差。
It is evaluated that the mechanical properties including elongation at break and tensile strength and compactness including moisture transmittance, void fraction and permeability coefficient of the cell membranes made by modified starch, gum arabic, carboxymethyl cellulose, soy protein isolate and gelatin by using the fuzzy comprehensive evaluation method. Statistics indicated that the cumulative weighted membership values were： modified starch film 0.658, carboxymethyl cellulose film 0.5847, gum arabic film 0.5047, soy protein isolate film 0.4818, gelatin film 0.4008. Therefore, as the raw material of cell membrane preparation, modified starch was proved to have the best comprehensive performance; carboxymethyl cellulose, gum arabic and soy protein isolate were after modified starch and gelatin was the last one.
出处
《食品科技》
CAS
北大核心
2014年第11期109-113,共5页
Food Science and Technology
基金
国家自然科学基金项目(31271840)
关键词
壁材膜
机械力学
致密性
模糊综合评价
累加加权隶属度值
cell membrane
mechanical properties
compactness
fuzzy comprehensive evaluation
cumulative weighted membership value
