Research Progress of Peanut Protein Film

doi:10.7506/spkx1002-6630-201101060

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 251-255.doi: 10.7506/spkx1002-6630-201101060

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Research Progress of Peanut Protein Film

LIU Yuan-yuan，WANG Qiang*，WANG Chun-yan

Institute of Processing for Agricultural Products, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received:2010-04-08 Revised:2010-12-09 Online:2011-01-15 Published:2010-12-28
Contact: WANG Qiang E-mail:wangqiang365@263.net

Abstract

Abstract:

Compositions and functional characteristics of peanut protein, film-forming mechanism of peanut protein and major properties including tensile strength, elongation rate during breaking, and water vapor permeability of peanut protein film have been reviewed in this paper. Meanwhile, the physical and chemical factors affecting the film-forming properties of peanut protein and the application of peanut protein film coating in the preservation of fruits and vegetables are discussed. Moreover, the current problems and future development trends of peanut protein film are proposed.

Key words: peanut protein film, performance, application

CLC Number:

TS201.21

LIU Yuan-yuan，WANG Qiang*，WANG Chun-yan. Research Progress of Peanut Protein Film[J]. FOOD SCIENCE, 2011, 32(1 ): 251-255 https://doi.org/10.7506/spkx1002-6630-201101060

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Research Progress of Peanut Protein Film

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