| 类脂物质对大米蛋白可食用膜的影响 |
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| 引用本文： | 单成俊,陈正行.类脂物质对大米蛋白可食用膜的影响[J].中国脊柱脊髓杂志,2006(4). |
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| 作者姓名： | 单成俊 陈正行 |
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| 作者单位： | 江南大学食品学院,江苏无锡214036 |
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| 摘 要： | 以大米蛋白为基料，研究了硬脂酸、蜂蜡、蔗糖脂肪酸酯3种类脂物质对大米蛋白膜的性能的影响，并考查了添加不同类脂量后大米蛋白膜机械性能争透水率的变化。实验表明，加入硬脂酸、蔗糖脂肪酸脂及蜂蜡使膜的阻水性有了较大的提高，添加硬脂酸、蔗糖脂肪酸脂对膜的机械性能影响不大。
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| 关 键 词： | 可食用膜 大米蛋白 类脂物质 阻水性 |
Cipids Content Affecting the Properties of Rice Protein based Edible Film |
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| SHAN Cheng-jun,CHEN Zheng-xing.Cipids Content Affecting the Properties of Rice Protein based Edible Film[J].Chinese Journal of Spine and Spinal Cord,2006(4). |
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| Authors: | SHAN Cheng-jun CHEN Zheng-xing |
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| Abstract: | The effects of lipids' type and quantities on the functional properties of rice-protein-based edible films were studied.The result indicated the stearic acid,sucrose fatty acid ester and white beeswax can markedly improved the moisture barrier properties, |
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| Keywords: | edible films rice protein lipid materials water vapor barrier properties |
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