摘要
初步研究了大豆蛋白食用保鲜膜的成膜条件以及膜的透水性、透油性、水溶性等性能。试验结果表明，利用谷氨酰胺转胺酶生产的大豆蛋白食用保鲜膜，有较好的水蒸汽阻隔性能和隔油性，能达到食品保鲜的要求。
Transglutaminase (TG) was used to produce soybean protein isolate films.This paper gave films formation factors and their properties.TG cross-linked SPI films showed good barrier performance of water vapor and oil.They could keep the sauce well and make shelf life of the solid powder sauce longer.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第2期73-75,共3页
Food Science
