摘要
以凝胶多糖和大豆分离蛋白作为成膜基材,添加甘油作为增塑剂,研制了一种可食性复合膜,并通过红外光谱谱图初步探讨了复合膜的成膜机理。正交优化实验结果表明:在干燥温度50℃、大豆分离蛋白浓度2%、凝胶多糖浓度1.2%、甘油浓度1%条件下,所得膜具有较好的抗拉强度和阻湿性能。
The preparation of curdlan and soy protein isolate （SPI） edible composite films had been studied, and glycerol was added as plasticizer. Besides, the film-forming mechanism was investigated by FT-IR. The optimum conditions that summarized by comprehensive analysis presented that 50 ℃ ,2 % SPI, 1.2 % curdlan and 1% glycerol could improve the tensile strength and water vapour permeability properties.
出处
《食品研究与开发》
CAS
北大核心
2007年第3期109-111,共3页
Food Research and Development
