【摘要】 应用单因素分析和正交设计试验对大豆分离蛋白(SPI)在塑料板上的成膜工艺进行研究,结果表明:大豆分离蛋白膜阻隔性能影响因素显著程度为:甘油添加量和成膜液pH值为显著因素,其次是大豆分离蛋白含量和干燥温度,最佳工艺条件为:大豆分离蛋白含量4 g/100 mL,甘油添加量(大豆分离蛋白∶甘油=5∶2.5),成膜液pH值为9,70℃恒温干燥6 h,可制得阻隔性能较好的可食性薄膜。更多还原

【Abstract】 The single factor test and the orthogonal test were used to optimize film forming technology of edible soy protein isolate on plastic board.The results showed that influencing factors of Abstract properties of the edible soy protein isolate films in order were as follows:amount of Glycerin>pH of film forming mixture>soy protein isolates concentration>drying temperature.The optimum film forming technology was:Soy protein isolate concentration 4 g/100 mL,amount of Glycerin(ratio of 2 to 1 for SPI and GLY),pH of film forming mixture was 9.The constant temperature 70 ℃ was used to dry for 6 h.The edible film with the best obstruct properties could be made.更多还原