低温储藏对小麦面筋蛋白膜性能的影响  

EFFECTS OF LOW TEMPERATURE STORAGE ON PROPERTY OF EDIBLE WHEAT GLUTEN FILM

作　　者：张喆[1] 田少君[1] 刘培成[1] 成明[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2011年第6期13-17,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：以小麦面筋蛋白为原料制得可食性膜,研究在不同低温储藏条件下其性能的变化.结果显示:随冷藏温度的变化,小麦面筋蛋白膜性能变化趋缓,规律性不明显;随冻藏温度的降低,蛋白膜机械特性和阻隔性均随之降低;随着冷藏和冻藏时间的延长,抗拉强度先上升然后下降,延伸率逐渐升高,阻隔性能逐渐变弱.The paper studied the property of edible wheat gluten film under different storage conditions. The results showed that the property of the wheat gluten film changed slowly and had no obvious regularity as the cold storage temperature changed; the mechanical property and the barrier property of the wheat gluten film decreased as the frozen storage temperature decreased; and the tension strength （TS） increased firstly and then decreased, the elongation gradually increased, and the barrier property gradually decreased as the cold storage time and the frozen storal^e time prolonged.

关 键 词：小麦面筋蛋白膜 性能 冷藏 冻藏 

分 类 号：TS201.1[轻工技术与工程—食品科学]