影响玉米醇溶蛋白和小麦面筋制备可食用复合膜物理性能的因素。
Factors affecting the physical properties of edible composite film prepared from zein and wheat gluten.
机构信息
School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
出版信息
Molecules. 2012 Mar 27;17(4):3794-804. doi: 10.3390/molecules17043794.
The effects of zein ratio, concentration of glycerol, liquid-solid ratio, ethanol concentration, pH and heat-treatment temperature on the properties of zein/wheat gluten composite films were researched. The results showed that elongation (E) increased with an increase in glycerol or ethanol concentrations, but it first increased and then decreased with increasing zein/wheat gluten ratio, heat-treatment temperature, pH and the ratio of liquid to solid; Tensile strength (TS) increased with the increase in heat-treatment temperature and pH, and decreased with the increase in glycerol or ethanol concentrations, and it reached a maximum value when the ratio of zein/wheat gluten was 20%, but had a minimum value when the ratio of liquid to solid was 8:1; Water Vapor Permeability (WVP) increased with an increase of glycerol concentration and the ratio of liquid to solid and ethanol concentration, but it decreased with increasing zein/wheat gluten ratio, heat treatment temperature, and pH of the film forming solution.
研究了玉米醇溶蛋白与小麦面筋蛋白比例、甘油浓度、液固比、乙醇浓度、pH 值和热处理温度对玉米醇溶蛋白/小麦面筋蛋白复合膜性能的影响。结果表明，随着甘油或乙醇浓度的增加，伸长率（E）增加，但随着玉米醇溶蛋白与小麦面筋蛋白比例、热处理温度、pH 值和液固比的增加，先增加后减少；拉伸强度（TS）随热处理温度和 pH 值的升高而升高，随甘油或乙醇浓度的升高而降低，当玉米醇溶蛋白与小麦面筋蛋白比例为 20%时达到最大值，但当液固比为 8:1 时达到最小值；水蒸气透过率（WVP）随甘油浓度和液固比以及乙醇浓度的增加而增加，但随玉米醇溶蛋白与小麦面筋蛋白比例、热处理温度和膜形成溶液的 pH 值的增加而降低。
Zotero 插件