还原剂对花生分离蛋白膜的保藏性能影响研究  

Study on the preservative properties of peanut-protein-isolate film in reducing agent

作　　者：冯治平[1] 黄丹[1] 

机构地区：[1]四川理工学院生物工程系,自贡643000

出　　处：《食品科技》2007年第3期242-246,共5页Food Science and Technology

摘　　要：研究了还原剂对花生分离蛋白膜性能的影响。结果表明,还原剂可明显提高花生分离蛋白(PPI)膜的抗拉强度(TS),降低水蒸气迁移率(WVTR),添加还原剂亚硫酸钠比添加葡萄糖效果更好。添加0.1%亚硫酸钠的PPI膜抗拉强度最大,超过0.1%抗拉强度则明显下降。The paper studied the effect of reducing agents on the properties of edible peanut-protein-isolate （PPI）film. The results showed that reducing agents could abviously increase the tensile strength of PPI, and reduce the water vapor transmission rate（WVTR）. The effect of sodium sulfite was better than that of glucose. The film added with 0.1% sodium sulfite had the best tensile strength, but the tensile strength decreased significantly when the sodium sulfite concentration above 0.1%.

关 键 词：可食性膜 花生分离蛋白 还原剂 涂膜保鲜 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]