作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品研究与开发》 2006年第4期70-73,共4页

摘　　要： 研究了高速混合机混合,捏合,研磨和粉碎机混合4种不同混合方式,及不同混合时间对大豆蛋白生物降解塑料机械特性和吸水率的影响。结果表明采用研磨混合方式大豆蛋白塑料具有最大拉伸强度、伸长率及最小吸水率,其值分别为4.50MPa、309%、145%和170%;研磨时间为25min时,大豆蛋白塑料拉伸强度最大,伸长率及吸水率最小,分别为5.30MPa、220%、143%和206%。 The effects of mixing methods and mixing time on the soy protein plastics characteristic were studied. The soy protein and accessory ingredients were mixed with high speed mixing, kneading, grinding and disintegrator in different time , and hot press moulded for making soy protein plastics. The results showed that the mixing method with grindering had the maximum stress, maximum strain and minimum water absorption, which were 4.50 MPa,309 %, 145 % and 170 %. At the mixing time of 25 min with grindering, soy protein plastics had the maximum stress and the minimum water absorption , which were 5.30 MPa, 220 %,143 % and 206 %.

关 键 词： 大豆蛋白 塑料 混合方式 机械特性 吸水率

领　　域： [化学工程] [化学工程]