Processing Technology of Edible Composite Membranes(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2014年02期

Page:

277-280

Research Field:

Publishing date:

Info

Title:

Processing Technology of Edible Composite Membranes

Author(s):

MENG Teng¹; 2; LIU Dan-dan¹; LI Hai-yun¹; OU Jun¹; HAO Zai-bin¹; ZHANG Hou-rui³

1.College of Chemistry and Bioengineering,Guilin University of Technology,Guilin 541007,China; 2.Heilongjiang Agricultural Vocational and Technical College,Jiamusi 154007,China; 3.Guangxi Institute of Botany,Guilin 541007,China

Keywords:

Soy protein isolated; Sugar cane xylan; Edible composite membrane

PACS:

TS201.2

DOI:

10.11861/j.issn.1000-9841.2014.02.0277

Abstract:

Soy protein isolated(SPI)and sugar cane xylan(Xylan)were made to form edible packaging film.The effects of proportion of soy protein and xylan,the sort and concentration of plasticizer,the pH of solution and the drying temperature of membrane on tensile strength(TS),prevent oxygen permeability(POP),water soluble rate,light transmittance,elongation(E)and water vapour transfer rate(WVTR)of the film were studied to determine the best technology of edible composite films.Experimental results showed soybean protein∶xylan=8∶2,5% glycerol,pH9.0 and drying temperature 60℃ were the optimal condition for preparation of membrane.

References:

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