摘要
介绍了大豆分离蛋白(SPI)膜的特性及各种强化方法：热处理和碱处理，交联作用，多组分复合，物理处理对SPI膜的影响，提出了SPI膜的应用前景。
The properties of soy protein isolate edible film and the effect of various fortifying methods such as heat and alkali treatment，crosslinking，incorporrating，and physical treatment on improving protein film mechanical and barrier and barrier properties were introduced.The potential applications were raised.
出处
《粮油食品科技》
2001年第3期12-13,共2页
Science and Technology of Cereals,Oils and Foods
基金
广东省自然科学基金资助项目!(990870)
