摘要
采用加热处理、超声波处理和微波处理对可食性花生分离蛋白成膜液进行处理,观察不同处理对所制得的蛋白膜的机械性能、阻湿性能和透光性能的影响。结果表明:采用75℃热处理30 min、功率1 000 W超声波处理3 min和功率500 W微波处理2 min,都能够显著增加膜的抗拉强度和透光性;通过热变性处理和超声波处理能够提高膜的阻湿性能,而微波处理对膜的阻湿性能影响较小。
The peanut protein isolated film was treated by physical treatments including heating,ultrason-ic and microwave to observe their effects on mechanical strength,moisture barrier property and light transmission property.The results showed that the tensile strength and light transmission of the films were increased significantly by the treatments of heating for 30 min at 75 ℃,or ultrasound with the output power 1 000 W for 3 min or microwave with the output power 500 W for 2 min.The moisture barrier property of the films increased after heat denaturation and ultrasonic treatment,while microwave treatment had a little influence on it.
出处
《粮油食品科技》
北大核心
2014年第6期28-32,共5页
Science and Technology of Cereals,Oils and Foods
基金
青岛市公共领域科技支撑计划项目"花生分离蛋白基可食性膜制备及研究"(12-1-3-40-nsh)
关键词
花生分离蛋白
可食性膜
超声波
微波
peanut protein isolate
edible film
ultrasonic
microwave
