【摘要】 研究了小麦蛋白(WG)膜制备过程中乙醇浓度、pH值、甘油用量、WG用量、加热温度和时间对膜的抗拉强度、伸长率的影响,结果表明乙醇浓度、pH值、甘油用量及温度对膜的机械性能影响较大,最佳条件分别是乙醇浓度50%、pH值为11、WG∶甘油为3.5、温度为70℃。更多还原

【Abstract】 The effects of ethanol concentration, pH values, glycerol content, WG(Wheat Gluten) content, temperature and time on tensile strength, percentage elongation at break were investigated in this experiment. And the results showed that the effects of ethanol concentration, pH values, glycerol content and temperature on machinical properties were significant. The optimal conditions were ethanol concentration 50%, pH value 11, WG∶glycerol 3.5, temperature70℃ respectively.更多还原