短梗霉多糖生物膜形成及食品添加剂对膜特性影响的研究  

Study on formation of pullulan membrane and effect of food additives on its properties

作　　者：黄威[1] 刘颖[1] 刘路[2] 孙越[1] 

机构地区：[1]北京市营养源研究所,北京100069 [2]中国计量学院生命科学学院生物系,浙江杭州310018

出　　处：《食品工业科技》2012年第9期197-201,共5页Science and Technology of Food Industry

摘　　要：对出芽短梗霉多糖(pullulan)生物膜的形成条件、性质、厚度、成膜溶液的粘度、抗拉强度、撕裂延伸率、溶解度及承载食品添加剂的种类及加量等指标进行了一系列的研究。在单因素实验和正交实验的基础上得出结论:多糖含量7%最利于成膜,配以海藻酸钠∶CMC∶变性淀粉比例5∶2∶60,此时膜的特性最优,添加天然柠檬油、橙油、无萜薄荷油,清凉剂加入量应小于1.5%,薄荷脑的加量应小于12%,不影响膜的特性。Pullulan membrane was studied,including conditions,properties,thickness,viscosity of liguild,tensile of strength,stretch rate,solubility,types and adding content of food additives were detailed.The optimum process based on the single factor and orthogonal tests were as follows：content of pullulan was 7%,sodium alginate：sodium carboxymethyl cellulose：modified starch=5：2：60,nature of membrance was the best.The membrance was not affected with natural lemon oil,organge oil,terpeneless peppermint oil,content of cooling agent1.5% and menthol12%.

关 键 词：短梗霉多糖 生物膜 食品添加剂 

分 类 号：TS201.1[轻工技术与工程—食品科学]