【摘要】 研究了大米蛋白可食用膜的工艺条件,并测定了膜的抗拉强度、延伸率和透水率.实验表明,大米蛋白的质量浓度为5 g/dL,甘油的添加量为3 g/dL,谷氨酰胺转胺酶的添加量为质量浓度0.2 g/dL,反应时间为90 min,膜液在80 ℃处理40 min后能得到性能比较好的膜.更多还原

【Abstract】 Edible films were prepared from rice protein concentrate, and their water vapor permeability, mechanical property were also studied. The result indicated the excellent edible film can be obtained under the condition of 5 g/dL protein, 3 g/dL glycerol,0.2 g/dL transglutaminas(TG) and heating at 80 ℃ for 40 min.更多还原