作　　者： ; ; ;

机构地区： 暨南大学理工学院食品科学与工程系

出　　处： 《中国油脂》 2006年第8期33-35,共3页

摘　　要： 为了提高可食性大豆分离蛋白膜的性能，加入环氧基交联剂，考察了环氧基交联剂不同添加量对蛋白膜性能的影响。结果表明，环氧基交联剂的加入，可使大豆分离蛋白膜的机械性能增加显著，蛋白膜机械性能与交联剂的加入量显著关联。3种溶剂（甲苯、四氯化碳、四氢呋喃）溶胀实验表明，在实验条件下交联剂加入量在0．4～0．5g时，蛋白膜交联程度较为理想。 In order to improve mechanical properties of soy protein isolate-based edible film, a kind of epoxy group cross-linking agents was added into the edible film, and the effect of different content of cross-linking agents on mechanical properties of soy protein isolate-based edible film was investigated. The results showed that, the tensile strength of the soy protein isolate-based film improved remarkably by adding cross-linking agents to edible film, and the tensile strength of the soy protein isolate-based film had significant correlation with the content of cross-linking agents. The experiment of swelling the film by three kinds of solvents, showed that the film is ideal when the dosage of cross-linking agents is 0.4 - 0.5 gram.

关 键 词： 可食性膜 大豆分离蛋白膜 环氧基交联剂

领　　域： [轻工技术与工程] [轻工技术与工程]