【摘要】 以小麦面筋蛋白(W G)为原料,研究了各因素对以甘油为增塑剂所制小麦面筋蛋白膜的各项性能(通透性、机械性能)的影响。基于本课题研究的重点,仅以面筋蛋白膜透水率为指标进行正交实验,最终得到最佳成膜条件分别为:谷朊粉/甘油4:1、乙醇浓度50%、反应温度50℃、透水率1.795×10-10g.m-1.s-1.Pa-1。更多还原

【Abstract】 The effects of many factors on properties(barrier properties,and mechanical properties) of edible films prepared with wheat gluten(WG)and plasticizer(glycerol) were investigated in present paper.The optimal conditions prepared edible films only using water vapor permeability(WVP) as indicator of film properties because of the paper’s emphasis were obtained.The results showed that WG/glycerol ratio 4:1,ethanol concentration 50%,temperature 50℃,WVP 1.795×10-10g·m-1·s-1·Pa-1 respectively based on the orthogonal tests.更多还原