膜液的高压处理对大豆分离蛋白膜性能的影响  

Study on Effects of High Pressure Solution Treatment on SPI Edible Films

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

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

出　　处：《食品科学》2004年第3期49-51,共3页Food Science

摘　　要：研究了膜液的高压处理对大豆分离蛋白膜性能的影响。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、透氧率减小,热水速溶率保持恒定,膜表面更加平滑、致密、透明。The effects of the high pressure solution treatment on the soy protein isolate (SPI) edible films properties had beenstudied. The results showned that the treatment could improve the stability of soy protein isolate solution, make the tensilestrength of films increase and the elongation, oxygen permeability decrease.The instant ratio in hot water was kept stability andthe film surface fine and smooth.

关 键 词：膜液 高压处理 大豆分离蛋白 膜性能 可食薄膜 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]