摘要
为了提高可食性大豆分离蛋白膜的性能,研究了多糖和交联剂对可食性膜性能的影响。结果表明,在大豆分离蛋白成膜液中添加0.5%(W/V)的果胶能有效增加膜的机械强度,添加0.1%(W/V)的葡萄糖能有效降低膜对水蒸气、氧气的透性。因此,果胶和葡萄糖对其性能的改善效果较佳,果胶和葡萄糖能改善大豆分离蛋白成膜特性的可能机理是因为它们增加了蛋白分子之间的交联。
In order to improve the properties of soy protein isolate (SPI)-based edible film, the paper studied the effect of polysaccharides and cross-linking agents on the properties of SPI-based edible film. The experimental results showed that in film forming solutions of SPI addition of 0.5%(W/V) pectin effectively increased mechanical strength and addition of 0.1%(W/V) glucose effectively decreased permeability of water vapor and oxygen. Thus pectin and glucose could well improve properties of the films. The possible role of pectin and glucose in improving film forming condition and film quality was that they increased cross-linking between amino acids in and between protein molecules.
出处
《食品科技》
CAS
北大核心
2004年第2期66-68,81,共4页
Food Science and Technology
