大豆分离蛋白膜最佳成膜条件研究  

Optimization of the Film-forming Conditions of SPI Film

作　　者：罗丽娟[1] 熊犍[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2007年第12期33-36,39,共5页Modern Food Science and Technology

基　　金：国家自然科学基金(20436020)和(50573025);广东省"十五"攻关农产品加工重大专项(A20301)。

摘　　要：本论文采用湿法工艺制备可食性大豆分离蛋白膜(SPI膜),通过L9(34)正交实验,考察了SPI浓度,甘油浓度,pH和温度四个因素对SPI膜性能的影响。结果显示,在SPI浓度为5.0%(m/m),甘油浓度为2.0%(m/m),pH为10,温度为90℃时得到的膜综合性能最佳。In this paper, soy protein isolate edible films were prepared via a wet process. By L9（34） orthogonal experiments, the effects of the concentrations of SPI and glycerol, pH and temperature on the properties of SPI films were studied. Results showed that the optimal SPI concenlxation, glycerol concentration, pH value and temperature were 5.0%（w/w）, Z0%（w/w）, 10 and 90 ℃, respectively.

关 键 词：大豆分离蛋白 膜 成膜条件 

分 类 号：TS201.21[轻工技术与工程—食品科学]