期刊文献+
共找到1篇文章
< 1 >
每页显示 20 50 100
Effect of Addition of Sodium Dodecyl Sulfite on Physical Properties of Wheat Gluten Films 被引量:1
1
作者 曾瑜薇 《Journal of Wuhan University of Technology(Materials Science)》 SCIE EI CAS 2005年第2期15-19,共5页
Films were made from the wheat glutens treated with 5%,10%,15%,20%,25% and 30%(wt% of gluten) of sodium dodecyl sulfite (SDS) in order to improve the properties of the films. Glycerol was used as a plasticizer.An addi... Films were made from the wheat glutens treated with 5%,10%,15%,20%,25% and 30%(wt% of gluten) of sodium dodecyl sulfite (SDS) in order to improve the properties of the films. Glycerol was used as a plasticizer.An addition of SDS in wheat glutens prior to forming films significantly increased the elongation at break(E) (P<0.05) and reduced notably the water vapor permeability(WVP) (P<0.05). In contrast,a decrease in the tensile strength(TS) of the films from gluten containing-SDS was found.Moreover,a significant decrease in P_(O_2) and P_(CO_2) of films from gluten treated with SDS was noticed. Although SDS-treated gluten film was slightly more yellow and darker than control one, it was not visually detrimental. It is indicated that the treatment with SDS prior to forming films greatly enhances the mechanical properties of wheat gluten films.The obivous improvement in water vapor permeability and extensibility of gluten films means that the use of SDS is a potential choice for improving properties of gluten films. The edible film was used to preserve tomatoes. The experimental results show that the shelf life of tomatoes coated with the edible film is extended, and the nutritional quality is kept well. 展开更多
关键词 wheat gluten sodium dodecyl sulfite (SDS) tensile strength (TS) elongation at break(E) water vapor permeability(WVP) tomato preservation
下载PDF
上一页 1 下一页 到第
使用帮助 返回顶部