Preparation and physical properties of soy protein isolate and gelatin composite films
文献类型：期刊论文
| 作者 | Cao, Na; Fu, Yuhua; He, Junhui |
| 刊名 | Food hydrocolloids
 |
| 出版日期 | 2007-10-01 |
| 卷号 | 21期号:7页码:1153-1162 |
| 关键词 | Composite film Edible film Soy protein isolate Gelatin |
| ISSN号 | 0268-005X |
| DOI | 10.1016/j.foodhyd.2006.09.001 |
| 通讯作者 | Fu, yuhua(fuyuhua@mail.ipc.ac.cn) |
| 英文摘要 | Mechanical, swelling, and optic properties of composite films prepared from soy protein isolate (spi) and gelatin were investigated. with increasing gelatin ratio in composite films, tensile strength (ts), elongation to break (eb), elastic modulus (em) and swelling property of the spi/gelatin composite films increased. in addition, the films became more transparent, and easier to handle. when the ratio of spi:gelatin was 4:6-2:8, the ts, eb, and other properties of composite film approached those of gelatin film and were better than those of spi film. particularly, the composite film was more economic than gelatin film, so it could be used as edible film instead of gelatin film for package. when the ratio of spi:gelatin was 4:6, the influences of concentration of glycerin, ph value of spi film-forming solution, thermal-treatment temperature of spi film-forming solution and nacl on mechanical and optic properties, and water content of composite films were also studied. (c) 2006 elsevier ltd. all rights reserved. |
| WOS关键词 | WATER-VAPOR PERMEABILITY ; MECHANICAL-PROPERTIES ; EDIBLE FILMS ; KONJAC GLUCOMANNAN ; BLEND FILMS ; BARRIER PROPERTIES ; WHEAT GLUTEN ; TRANSGLUTAMINASE ; SORPTION ; GELLAN |
| WOS研究方向 | Chemistry ; Food Science & Technology |
| WOS类目 | Chemistry, Applied ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000246484600017 |
| 出版者 | ELSEVIER SCI LTD |
| URI标识 | http://www.irgrid.ac.cn/handle/1471x/2383033 |
| 专题 | 中国科学院大学 |
| 通讯作者 | Fu, Yuhua |
| 作者单位 | 1.Chinese Acad Sci, Tech Inst Phys & Chem, Beijing 100080, Peoples R China 2.Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China |
| 推荐引用方式 GB/T 7714 | Cao, Na,Fu, Yuhua,He, Junhui. Preparation and physical properties of soy protein isolate and gelatin composite films[J]. Food hydrocolloids,2007,21(7):1153-1162. |
| APA | Cao, Na,Fu, Yuhua,&He, Junhui.(2007).Preparation and physical properties of soy protein isolate and gelatin composite films.Food hydrocolloids,21(7),1153-1162. |
| MLA | Cao, Na,et al."Preparation and physical properties of soy protein isolate and gelatin composite films".Food hydrocolloids 21.7(2007):1153-1162. |
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来源：中国科学院大学
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