【摘要】 本文用微生物发酵蔗糖制得凝胶多糖,研究了凝胶多糖在可食性膜中的应用,以大豆分离蛋白、凝胶多糖和甘油复合制造可食性膜,可以极大地改善单成分膜的性能,以膜的抗拉强度为指标得到优选方案为:干燥温度为70℃,大豆分离蛋白浓度为5%,凝胶多糖浓度为0.8%,甘油浓度为0.5%;以伸长率为指标得到优选方案为:干燥温度为50℃,大豆分离蛋白浓度为2%,凝胶多糖浓度为0.2%,甘油浓度为2.0%。更多还原

【Abstract】 In this paper,Curdlan was produced by fermentation using sugar as raw material. The application of curdlan in edible films was studied. The quality of the esculent film composed of isolated bean protein,curdlan and glycerin was better than single films of curdlan. Taking the tensile strength of this film into account,the optimal dry temperature,the concentration of the isolated bean protein,the curdlan concentration and the glycerin concentration were 70℃,5%,0.8%,and 0.5%,respectively. Considering the elongation of the film,the best dry temperature,the concentration of the isolated bean protein,the curdlan concentration and the glycerin concentration were 50℃,2%,0.2%,and 2.0%,respectively.更多还原