粮油食品科技

中国科技核心期刊

不同方法处理花生分离蛋白成膜液对膜性能的影响
DOI:
作者:
作者单位:

作者简介:

通讯作者:

基金项目:


Effects of different modification methods on properties of edible peanut protein isolate film
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
    摘要:

    采用加热处理、超声波处理和微波处理对可食性花生分离蛋白成膜液进行处理,观察不同处理对所制得的蛋白膜的机械性能、阻湿性能和透光性能的影响。结果表明:采用75 ℃热处理30 min、功率1 000 W超声波处理3 min和功率500 W微波处理2 min,都能够显著增加膜的抗拉强度和透光性;通过热变性处理和超声波处理能够提高膜的阻湿性能,而微波处理对膜的阻湿性能影响较小。

    Abstract:

    The peanut protein isolated film was treated by physical treatments including heating, ultrasonic and microwave to observe their effects on mechanical strength, moisture barrier property and light transmission property. The results showed that the tensile strength and light transmission of the films were increased significantly by the treatments of heating for 30 min at 75 ℃, or ultrasound with the output power 1 000 W for 3 min or microwave with the output power 500 W for 2 min. The moisture barrier property of the films increased after heat denaturation and ultrasonic treatment, while microwave treatment had a little influence on it.

    参考文献
    相似文献
    引证文献

当期目录


年第卷第

文章目录

过刊浏览

引用本文

李鹏,杨伟强,孙杰.不同方法处理花生分离蛋白成膜液对膜性能的影响[J].粮油食品科技,2014,22(6):28-32.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2014-12-29
  • 出版日期: