摘要
深入地研究了有机羧酸增塑大豆分离蛋白的机理,通过对增塑后可降解材料的吸水率和流动性探讨,表明有机酸是一种非常有效的增塑剂,可用来代替甘油。
It studied the mechanism of plasticizing soy protein isolate for organic acid closely and all-sidedly in the paper. Through the research on water absorption and flowability of degradable material after plasticization, it can make the conclusion that organic acid is a very valid plasticizer which can replace the glycerin completely.
出处
《食品科技》
CAS
北大核心
2004年第4期26-28,共3页
Food Science and Technology
基金
河南省2002重点攻关课题(0223014000)。
关键词
增塑
吸水率
酰化改性
加工流动性
成型
plasticization
water absorption
acylating-modification
processing flowability
formation
