氯化钙改性谷朊粉可食性复合膜的研究  

Modification of Edible Wheat Gluten Film with CaCl_2

作　　者：李梦琴[1] 张剑[1] 李超[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《中国粮油学报》2006年第5期32-35,共4页Journal of the Chinese Cereals and Oils Association

基　　金：河南省教育厅科技公关项目(20025500003)

摘　　要：本文研究了交联剂氯化钙对小麦谷朊粉复合膜性能的影响,应用综合评分法得出,氯化钙的最佳添加浓度为0.67%,此时综合得分为最高达120.99,在此条件下制得的复合膜,其拉伸强度提高了13.4%,水蒸气透过系数(WVP)降低了7.3%。应用氯化钙交联可以明显提高可食性膜的强度,改善复合膜的机械性能。Several property parameters of modified wheal gluten film by adding cross - linking reagent CaCl2 and the optimum modification condition was explored by a synthesis scoring method. The experiment results show： The highest total score of the film is 120.99 when the concentration of CaCl2 is 0.67%. In this condition, the film extension intensity is increased by 13.4% and vapor permeance coefficient is decreased by 7.3% , so that the mechanic property of the edible film is improved evidently.

关 键 词：谷朊粉 可食性复合膜 氯化钙 改性 

分 类 号：TQ028.8[化学工程]