| 酶法改性大豆分离蛋白成膜条件的研究 |
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| 引用本文： | 王昊,张东杰.酶法改性大豆分离蛋白成膜条件的研究[J].农产品加工．学刊,2011(1):57-61,70. |
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| 作者姓名： | 王昊 张东杰 |
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| 作者单位： | 1. 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319
2. 黑龙江八一农垦大学,黑龙江,大庆,163319 |
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| 摘 要： | 以大豆分离蛋白为成膜主料,在一定条件下与交联剂(TG酶)、增塑剂(甘油)等共同作用,制备出可降解具有一定机械强度的大豆分离蛋白膜,可部分替代塑料用于食品包装领域,减少环境污染。结果表明,大豆分离蛋白膜的实验室制膜工艺参数为:质量分数为5.0%的大豆分离蛋白,2.0%的甘油,0.15%的TG酶、pH值8.0。
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| 关 键 词： | 大豆分离蛋白 可食性膜 工艺 改性 |
Enzymatic Modification of Film Conditions of Soy Protein Isolate |
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| Wang Hao,Zhang Dongjie.Enzymatic Modification of Film Conditions of Soy Protein Isolate[J].Nongchanpin Jlagong.Xuekan,2011(1):57-61,70. |
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| Authors: | Wang Hao Zhang Dongjie |
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| Institution: | 1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; 2. Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China) |
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| Abstract: | Soy protein isolate as the main raw materials, interaction with crosslinker (TG enzyme), plasticizer (glycerin) and others under certain conditions, a certain mechanical strength of biodegradable soy protein isolate films is prepared, it can partially substitute for plastics in food packaging, reduce environmental pollution. The results show that soy protein isolate films laboratory parameters of the casting process are 5.0% soy protein isolate, 2.0% glycerol, 0.15% TG enzyme, pH 8.0. |
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| Keywords: | soy protein isolate edible film technology modification |
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