胶原蛋白膜的制作工艺及其对强度性质的影响研究  

The influence of manufacturing process on the mechanical properties of edible collagen film

作　　者：马春辉[1] 舒子斌[1] 王碧[1] 张铭让[1] 

机构地区：[1]四川大学轻工与食品工程学院,成都610065

出　　处：《中国皮革》2001年第9期34-36,共3页China Leather

基　　金：国家科技部攀登 -特别支持项目!国科基字 [1 999] 0 4 5号

摘　　要：研究了胶原蛋白膜的抗张强度和断裂伸长率与膜中各组成成份含量之间的关系。胶原采用适当条件下的 1.5小时的胶原提取成份 ;采用 0 .2 2 %～ 0 .2 7%的戊二醛为交联剂 ;以 0 .4 %～ 0 .6%的淀粉作为定型剂 ;增塑剂用量以 0 .2The relationship of the tensile strength, elongation at break of the collagen film and the contents of each components were studied. The collagen is abstracted from the waste scraps of bovine hide by suitable hydrolytic degradation method for 1.5 hours. Test showed that good results would be obtained if making 0.22%~0.27% glutaric dialdehyde as the main crosslinking agent, 0.4%~0.6% starch as the fixing agent.And the optimum amount of the plasticising agent is about 0.25%.

关 键 词：抗张强度 断裂伸长率 胶原蛋白膜 制革废料 食用型包装材料 制作工艺 

分 类 号：TS206.4[轻工技术与工程—食品科学]