摘要
研究了不同浓度的羟丙基纤维素(HPC)对大豆分离蛋白(SPI)膜性能的影响。结果表明,HPC的添加浓度对SPI膜的性能有显著影响。在SPI膜中添加HPC后,膜的抗拉强度明显增加,透光率降低,表面疏水性增大。这表明HPC和SPI分子之间发生了强的相互作用,进一步影响膜的性能。
SPI/HPC edible films was prepared by adding hydroxy propyl cellulose （HPC）.to soy protein isolate （SPI） films and the effect of HPC dosage on the properties of the edible film was studied. The results showed that the adding HPC greatly improved tensile strength and surface hydrophobicity of SPI films, while decreased their transparency. The strong interactions of the HEC and SPI moleculars might account for the changes of the SPI/HPC film properties.
出处
《现代食品科技》
EI
CAS
2009年第5期481-483,共3页
Modern Food Science and Technology
基金
国家自然科学基金(20436020
50573025)
广东省"十五"攻关农产品加工重大专项(A20301)
关键词
大豆分离蛋白
改性纤维素
共混
性能
soy protein isolate
modified cellulose
blending
properties
