花生蛋白膜研究进展  

Research Progress of Peanut Protein Film

作　　者：刘媛媛[1] 王强[1] 王春艳[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《食品科学》2011年第1期251-255,共5页Food Science

摘　　要：主要论述花生蛋白的组成和功能特性、花生蛋白膜的成膜机理及其主要性能(抗拉强度、断裂延伸率、水蒸气透过率等)、花生蛋白膜性能影响因素(物理和化学因素)以及花生蛋白膜在果蔬涂膜保鲜中的应用。在综述国内外花生蛋白膜研究进展的基础上,提出花生蛋白膜研究存在的问题及趋势。Compositions and functional characteristics of peanut protein,film-forming mechanism of peanut protein and major properties including tensile strength,elongation rate during breaking,and water vapor permeability of peanut protein film have been reviewed in this paper.Meanwhile,the physical and chemical factors affecting the film-forming properties of peanut protein and the application of peanut protein film coating in the preservation of fruits and vegetables are discussed.Moreover,the current problems and future development trends of peanut protein film are proposed.

关 键 词：花生蛋白膜 性能 应用 

分 类 号：TS201.21[轻工技术与工程—食品科学]