文章摘要
刘晓艳,赵素芬,张莉琼,李新芳.普鲁兰多糖-明胶可食膜的制备与性能研究[J].包装工程,2013,34(15):46-48,86.
LIU Xiao-yan,ZHAO Su-fen,ZHANG Li-qiong,LI Xin-fang.Preparation and Performance Study of Pullulan-gelatin Edible Film[J].Packaging Engineering,2013,34(15):46-48,86.
普鲁兰多糖-明胶可食膜的制备与性能研究
Preparation and Performance Study of Pullulan-gelatin Edible Film
投稿时间:2013-03-25  修订日期:2013-08-10
DOI:
中文关键词: 普鲁兰  甘油  明胶  可食性膜
英文关键词: pullulan  glycerol  gelatin  edible film
基金项目:中山火炬职业技术学院院级重点课题平台建设资助项目(KY2010008)
作者单位
刘晓艳 中山火炬职业技术学院, 中山528436 
赵素芬 中山火炬职业技术学院, 中山528436 
张莉琼 中山火炬职业技术学院, 中山528436 
李新芳 中山火炬职业技术学院, 中山528436 
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中文摘要:
      研究了普鲁兰和甘油用量对可食膜的拉伸性能、光学性能和阻隔性能的影响。结果表明,普鲁兰的添加对复合膜的延展性、阻气性、透光率和抗拉强度有显著提高,当添加量超过50% 时,复合膜的阻水性和抗拉强度下降明显;甘油的添加可明显提高复合膜的延展性和透光率,同时降低了复合膜的阻水性,当添加量为20%时,复合膜的综合性能较好。
英文摘要:
      The effects of pullulan and glycerol addition on the tensile properties, optical properties and barrier properties of edible film were studied. The result showed that the addition of pullulan dramatically improved the elongation at break, oxygen barrier, luminousness and tensile strength of edible film; when the amount is more than 50% (percentage by weight), the tensile strength and water vapor barrier decreases obviously; the addition of glycerol can both increase the elongation at break and optical properties of edible film, but the water vapor barrier decreases; when the dosage of glycerol is 20%, the combination property of the film is the best.
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