【作者】 张子德； 陈志周； 于志彬； 迟建； 刘月英；

【Author】 Zhang Zide Chen Zhizhou Yu Zhibin Chi Jian Liu Yueying (College of Food Science and Technology,Agricultural University of Hebei,Baoding 071001)

【机构】 河北农业大学食品科技学院；

【摘要】 对大豆分离蛋白膜的制备材料、工艺条件进行了研究。结果表明：大豆分离蛋白浓度、成膜液 pH 值、干燥温度、增塑剂的种类和数量对膜的性能有较大的影响：在4．0%大豆分离蛋白溶液中添加1．5%的甘油,调膜液 pH 为8．0～8．9,50～60℃恒温干燥17～18h 可得到性能较好的可食性薄膜,其颜色为淡黄色,抗拉强度达3．90MPa,透气度为0．0013μ m/(Pa·s),透光率为84．4%。更多还原

【Abstract】 Film forming materials and processing technology of edible soy protein isolate were studied.The results showed that there were significant effects on properties of the edible soy protein isolate films in different soy protein isolate concentration,pH,drying temperature and different kinds and amount of plasticizer.The optimum film forming technology was:Soy protein isolate 4.0%,glycerin 1.5%,pH of film-forming mixture 8.0～8.9,drying temperature 50～60℃ and duration of drying time 17～18h.The film had the best properties with light yellow in colour,3.90 MPa in tensile strength,0.0013 μm/(Pa.s)in air permeability,and 84.4% in transmittancy.更多还原