作　　者： ; ; ; ;

机构地区： 华南理工大学食品与生物工程学院

出　　处： 《食品工业科技》 2005年第6期76-78,共3页

摘　　要： 主要研究了乙醇、硬脂酸、石蜡、半胱氨酸共混对SPI膜抗拉伸强度、水蒸汽透过系数等物理性能的影响。结果表明,乙醇可缩短成膜时间,提高膜的阻湿性和膜的抗拉强度;硬脂酸和石蜡能明显降低膜的水蒸汽透过系数;添加少量的半胱氨酸可以大大改善蛋白膜的物理性能,特别是在增加SPI膜的抗拉伸强度,降低膜的水蒸汽透过系数方面。硬脂酸-石蜡-半胱氨酸-SPI共混膜展现了非常好的包装材料必须具备的强阻湿性能和强的抗拉伸强度。 The effects of ethanol-stearic acid-wax -cysteine blend on physical properties of soy protein isolate (SPI) films were studied by testing the anti-tensile strength (TS), water vapor permeability (WVP). The results indicated ethanol could shorten the total time of forming film and increase water vapor barrier ability (WVBA) and TS of SPI films. The WVP of SPI films decreased drastically with increasing amount of stearic acid and wax, while a small amount of cysteine in SPI films showed a substantial influence on the physical properties of SPI film. In particular, it improved the WVBA and the TS of SPI films. The stearic acid-wax-cystein-SPI film in the blend exhibited desirable attributes when assessing the potential of such films for packaging application.

关 键 词： 大豆分离蛋白膜 共混改性 物理性能

领　　域： [轻工技术与工程] [轻工技术与工程]