小麦面筋蛋白可食性复合膜的改性研究  

Study on Modification of Edible Wheat Gluten Membrane

作　　者：李梦琴[1] 张剑[1] 任红涛[1] 李超[1] 安晓琼[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2006年第12期175-178,共4页Food Science

基　　金：河南省科技公关项目(20025500003)

摘　　要：本文研究了采用交联剂氯化钙对小麦面筋蛋白复合膜各项性能的影响,应用综合评分法得出,氯化钙的最佳添加浓度为0.67%,此时综合得分最高120.99,在此条件下制得的改性复合膜的拉伸强度提高了13.4%,水蒸气透过系数(WVP)降低了7.3%,改善了复合膜的机械性能。应用交联法提高可食性膜强度,为进一步开发应用可食性膜提供了新途径。Several important property parameters of the wheat gluten membrane were studied and tested by adding the crosslinking reagent CaCh while the optimum conditions were got by multiple scoring method. The experiment results showed that the optimum comprehensive score of the membrane is 120.99 when the concentration of CaCh is 0.67%. In these conditions, TS is increased by 13.4% and WVP is decreased by 7.3% so that the mechanical property of the membrane is improved evidently. The mechanicd property can be improved by cross-linking method, a new way to study and apply the wheat gluten membrane.

关 键 词：面筋蛋白 可食性复合膜 氯化钙 改性 

分 类 号：TS206.4[轻工技术与工程—食品科学]