摘要
主要研究了大豆分离蛋白、脂肪和蔗糖以不同配比复合制得的腐竹的抗拉强度、延伸率、水蒸汽透过率等性能 ,并通过以不同品种的大豆为原料制成的腐竹来验证。结果表明 ,脂肪比例升高 ,腐竹抗拉强度、延伸率和透水率都下降 ;蔗糖比例升高 ,腐竹抗拉强度下降 ,延伸率上升 ,透水率先增后降 ;蛋白质亚基的差异有重要的影响 ,含有 11S多的蛋白 ,其抗拉强度和阻水性明显提高 ,影响程度要比脂肪和蔗糖大得多。
The effects of soy protein isolate,fat and cane sugar on physical and mechanical properties of the edible film were studied,and validated with different soybeans.The results showed that with the increasing of fat, the tensile strength(TS),elongation (E),and water vapor permeability (WVP) decreased.And with the increasing of cane sugar,the TS decreased,and E increased,while the water vapor barrier increased firstly then decreased.Furthermore,the differences of soy 11S also affected significantly the film function,and played a more critical role than the two factors above.
出处
《中国油脂》
CAS
CSCD
北大核心
2005年第2期37-40,共4页
China Oils and Fats
