The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/titanium dioxide films
文献类型：期刊论文
| 作者 | Wang, Zhe; Zhang, Ning; Wang, Huai-yu; Sui, Si-yao; Sun, Xiu-xiu; Ma, Zhong-su |
| 刊名 | LWT-FOOD SCIENCE AND TECHNOLOGY
 |
| 出版日期 | 2014 |
| 英文摘要 | Soy protein isolate (SPI, 5.0 g/100 mL,) films embedded with nano-TiO2 (0, 0.5,1.0, 1.5 and 2.0 g/100 mL) were prepared by solution casting and modified byultrasonic/microwave assisted treatment (UMAT). The effects of nano-TiO2 content and UMAT time on the films' physical properties and structure were investigated. Incorporation of nano-TiO2 significantly enhanced films' mechanical properties and barrier properties, because of the intermolecular force between nano-TiO2 and SPI. UMAT time <= 20 min obviously improved films' tensile strength values (15.77 MPa, 245% higher than the control), and reduced water vapor permeability (1.8457 x 10(-11) g cm(-1) s(-1) Pa-1, 72.11% lower than the control) and oxygen permeability values (0.8897 x 10(-5) cm(3) m(-2) d(-1) Pa-1, 57.66% lower than the control). SEM images also revealed a more compact and dense structure of films when UMAT time <= 20 min. Films' water adsorption properties were evaluated. GAB and Henderson models exhibited the best to fit experimental data, thus it was predicted that films (1.5 g nano-TiO2/100 ml) could be stable at low moisture content (0.27 kg of water/kg dry mass). (C) 2014 Elsevier Ltd. All rights reserved. |
| 收录类别 | SCI |
| 原文出处 | http://www.sciencedirect.com/science/article/pii/S002364381400053X |
| 语种 | 英语 |
| 源URL | [http://ir.siat.ac.cn:8080/handle/172644/6095]  |
| 专题 | 深圳先进技术研究院_医药所 |
| 作者单位 | LWT-FOOD SCIENCE AND TECHNOLOGY |
| 推荐引用方式 GB/T 7714 | Wang, Zhe,Zhang, Ning,Wang, Huai-yu,et al. The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/titanium dioxide films[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2014. |
| APA | Wang, Zhe,Zhang, Ning,Wang, Huai-yu,Sui, Si-yao,Sun, Xiu-xiu,&Ma, Zhong-su.(2014).The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/titanium dioxide films.LWT-FOOD SCIENCE AND TECHNOLOGY. |
| MLA | Wang, Zhe,et al."The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/titanium dioxide films".LWT-FOOD SCIENCE AND TECHNOLOGY (2014). |
入库方式： OAI收割
来源：深圳先进技术研究院
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