赵元汇,郭玉花,黄 震,滕立军.阿魏酸和明胶对大豆蛋白包装膜性能的影响[J].包装工程,2012,33(21):60-62.
ZHAO Yuan-hui,GUO Yu-hua,HUANG Zhen,TENG Li-jun.Effect of Ferulic Acid and Gelatin on Performance of Soybean Protein Packaging Film[J].Packaging Engineering,2012,33(21):60-62. |
| 阿魏酸和明胶对大豆蛋白包装膜性能的影响 |
| Effect of Ferulic Acid and Gelatin on Performance of Soybean Protein Packaging Film |
| 投稿时间：2012-08-08 修订日期：2012-11-10 |
| DOI： |
| 中文关键词: 阿魏酸 明胶 大豆蛋白膜 可食性包装 |
| 英文关键词: ferulic acid gelatin soybean protein film edible package |
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| 中文摘要: |
| 添加阿魏酸和明胶,制备大豆蛋白包装膜,研究了阿魏酸、明胶对大豆蛋白包装膜的力学性能、透湿性能、雾度、透光率的影响。 研究表明:加入阿魏酸后,大豆蛋白膜的性能明显提高,膜的拉伸强度、断裂伸长率、撕裂强度都显著上升;加入阿魏酸和明胶后,冲击强度、撕裂强度进一步上升,而拉伸强度和断裂伸长率下降;加入阿魏酸和明胶后,膜的透光率下降,雾度上升。 |
| 英文摘要: |
| Ferulic acid and gelatin were added into soybean protein to prepare packaging films. The effects of ferulic acid and gelatin on the mechanical performance, moisture permeability, haze and transparency of the soybean protein packaging films were studied. The results showed that when ferulic acid was added, the performance of soybean protein films increase clearly; the tensile strength, elongation and tear strength increase visibly; when ferulic acid and gelatin were added, the impact strength and tear strength increase continuously, but the tensile strength and elongation decrease; when ferulic acid and gelatin were added, the transparency of the films decreases and the haze increases. |
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