阿魏酸和明胶对大豆蛋白包装膜性能的影响  

Effect of Ferulic Acid and Gelatin on Performance of Soybean Protein Packaging Film

作　　者：赵元汇[1] 郭玉花[1] 黄震[1] 滕立军[1] 

机构地区：[1]天津商业大学,天津300134

出　　处：《包装工程》2012年第21期60-62,共3页Packaging Engineering

摘　　要：添加阿魏酸和明胶,制备大豆蛋白包装膜,研究了阿魏酸、明胶对大豆蛋白包装膜的力学性能、透湿性能、雾度、透光率的影响。研究表明:加入阿魏酸后,大豆蛋白膜的性能明显提高,膜的拉伸强度、断裂伸长率、撕裂强度都显著上升;加入阿魏酸和明胶后,冲击强度、撕裂强度进一步上升,而拉伸强度和断裂伸长率下降;加入阿魏酸和明胶后,膜的透光率下降,雾度上升。Ferulic acid and gelatin were added into soybean protein to prepare packaging films. The effects of ferulic acid and gelatin on the mechanical performance, moisture permeability, haze and transparency of the soybean protein packaging films were studied. The results showed that when ferulic acid was added, the performance of soybean protein fihns increase clearly; the tensile strength, elongation and tear strength increase visibly; when ferulic acid and gelatin were added, the impact strength and tear strength increase continuously, but the tensile strength and elongation de- crease; when ferulic acid and gelatin were added, the transparency of the films decreases and the haze increases.

关 键 词：阿魏酸 明胶 大豆蛋白膜 可食性包装 

分 类 号：TB487[一般工业技术—包装工程] TB484