摘要
以小麦面筋蛋白为原料,制备可食性包装膜。首先,通过单因素试验考察小麦面筋蛋白浓度和增塑剂用量、成膜溶剂、成膜溶液的pH及热处理等条件对膜性能的影响,并进一步做正交试验,确定了小麦面筋成膜的最佳工艺条件:小麦面筋-甘油配比为4∶1,乙醇浓度为50%,成膜溶液的pH为11,热处理温度为80℃。
The edible packing films were manufactured using wheat g luten as raw material.The ratio of wheat g luten to g lycerol,the concentration of ethanol ,the pH and the heat-treatment of film -forming solution were studied throug h sing le factor experiment.The optimum conditions were obtained throug h orthog onal experiment desig n.The ratio of wheat g luten to g lycerol is4:1,the concentration of ethanol is50%,pH of packing film solution is11,and the temperature of heat-treatment is80℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第1期64-66,共3页
Science and Technology of Food Industry
