利用酶法修饰小麦面筋蛋白制备食用包装膜研究

Study on Preparation of the Edible Films by Using Enzyme to Modify Wheat Gluten

该文通过对可食性小麦面筋蛋白成膜特性进行系统研究,探讨小麦面筋蛋白浓度,一定湿度条件下增塑剂用量,酶处理对膜性能的影响。结果表明:小麦面筋蛋白在适当的条件下可制成具有符合机械性能及阻隔性能要求的可食性膜纸。

This article systematically studied on film-forming characteristics of wheat gluten. The influence of wheat gluten concentration, the proper amount of plasticizer under relative humidity condition, Then, Enzyme were used to modify the wheat gluten and researched their influence on the film characteristics. The results showed wheat gluten, when under appropriate conditions, would make edible films with good mechanical and barrier properties.