蚕丝胶蛋白可食性包装薄膜的制备  

Preparation of silk protein edible plastic packaging films

作　　者：罗富英[1] 吴桂枝[2] 李冰霞[2] 李泳研[2] 

机构地区：[1]湛江师范学院自然科学与技术研究中心,广东湛江524048 [2]湛江师范学院生命科学与技术学院,广东湛江524048

出　　处：《食品工业科技》2009年第4期271-273,共3页Science and Technology of Food Industry

基　　金：广东省科技攻关项目[2004B26001169];湛江市科技攻关项目[湛科(2005)41号];湛江市科技攻关项目[湛科(2007)92号];湛江师范学院自然科学基金项目[湛师(2007)L0722号]

摘　　要：研究蚕丝胶蛋白可食性包装膜的制备,实验结果表明:以蚕丝胶蛋白加水磁力搅拌加热,拌速180r/min,并添加0.02%食用消泡剂消泡,制成蚕丝胶蛋白可食性包装薄膜液,用吐温80(0.05mL/100cm2)涂于不锈钢板上刮板成膜,于60℃电热鼓风干燥箱干燥2.0h,膜抗拉强度达4.68MPa。Preparation of silk protein edible plastic packaging films was studied.The results showed that： the silk protein glue was heated with magnetic stirring and adding water, mixing speed was 180r/min, silk protein edible glue liquid packaging films was made by adding 0.02% defoamers.With Tween 80 （0.05mL/100cm^2） applied to scraper film board stainless steel,at 60% drying blast 2.0h in the electric oven,tensile strength of membrane was up to 4.68MPa.

关 键 词：蚕丝胶蛋白 可食性包装膜 制膜工艺 抗拉强度 

分 类 号：TS201.1[轻工技术与工程—食品科学]