膜液的高压处理对马铃薯淀粉膜性能的影响  

作　　者：毕会敏[1] 马中苏[1] 李欣欣[1] 石晶[1] 王昕[1] 闫革华[2] 

机构地区：[1]吉林大学生物与农业工程学院,长春130025 [2]中国人民解放军军需大学,长春130062

出　　处：《食品工业科技》2003年第12期32-33,共2页Science and Technology of Food Industry

基　　金：解放军总后勤部资助项目;吉林大学创新基金资助项目。

摘　　要：研究了膜液的高压处理对马铃薯淀粉膜性能的影响。结果表明,高压处理使膜液的稳定性提高,膜的抗张强度增大,断裂伸长率、透氧率及热水速溶率减小,膜表面更加平滑、致密、透明。This paper focused on the effect on the edible potato starch films if the potato starch solution had been under hig h -pressure treatment during the processing .The results showed that the treatment can improve the stability of the potato starch solution and increase its tensility,and at the same time its elong ation,oxyg en permeability and instant ratio in hot water decreased,all these make the film surface fine and smooth.

关 键 词：膜液 高压处理 马铃薯淀粉 膜性能 可食薄膜 稳定性 

分 类 号：TS206.4[轻工技术与工程—食品科学] TS236.9[轻工技术与工程—食品科学与工程]