摘要
研究了在大豆分离蛋白(SPI)膜中添加不同脂类物质及含量对膜水蒸气透过系数(WVP)、机械性能、水溶性(WS)的影响。通过添加蜂蜡与月桂酸前后膜性能的比较,发现膜的阻水性、机械性能在添加量为0.02～0.1g/gSPI时达到最佳。将蜂蜡与月桂酸对膜性能影响的比较表明,蜂蜡加入后膜的阻水性、机械性均优于月桂酸。本文用扫描电子显微镜观测膜的微观结构,探讨了脂类在大豆分离蛋白膜中的分布及其对膜性能的影响。
Different types and concentrations of lipid were added to film-forming solutions when preparing soy protein isolate-based edible films and the effects to the properties （WVP,mechanical properties and water solubility）of the films were studied. The results showed that an optimal concentration of beewax（BW） and lauric acid（LA） improved the moisture barrier properties and mechanical properties. The optimal concentration for lipids in film forming solution is 0.02-0.1 g/gSPI. The moisture barrier properties and mechanical properties of SPI/BW films are better than SPI/LA. Differences in the microstructures of the films accounted for the differences in the distribution of lipids in SPI/lipids film, and also in their properties.
出处
《食品研究与开发》
CAS
北大核心
2006年第1期86-89,共4页
Food Research and Development
基金
霍英东教育基金会(91072)
