食品科学 ›› 2004, Vol. 25 ›› Issue (3): 49-51.
• 基础研究 • 上一篇 下一篇
毕会敏, 马中苏, 闫革华, 李欣欣, 石晶, 王昕
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BI Hui-Min, MA Zhong-Su, YAN Ge-Hua, LI Xin-Xin, SHI Jing, WANG Xin
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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。
关键词: 高压加工, 大豆分离蛋白, 可食薄膜
Abstract: 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.
Key words: high pressure process, soy protein isolate, edible films
毕会敏, 马中苏, 闫革华, 李欣欣, 石晶, 王昕. 膜液的高压处理对大豆分离蛋白膜性能的影响[J]. 食品科学, 2004, 25(3): 49-51.
BI Hui-Min, MA Zhong-Su, YAN Ge-Hua, LI Xin-Xin, SHI Jing, WANG Xin. Study on Effects of High Pressure Solution Treatment on SPI Edible Films[J]. FOOD SCIENCE, 2004, 25(3): 49-51.
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