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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第3期49-51,共3页
Food Science
