Please use this identifier to cite or link to this item:
PIRA download icon_1.1View/Download Full Text
Title: 阿魏酸在大豆分离蛋白制备可食性膜中的应用
Authors: Kwok, KC
Ou, SY
Issue Date: 2002
Source: 食品工业科技 (Science and technology of food industry), 2002, v. 23, no. 1, p. 24-26
Abstract: 在大豆分离蛋白成膜液中添加0.5mmol/100ml的阿魏酸能增加膜的机械强度,降低膜对水蒸气、氧气、二氧化碳和氮气的透性,同时,采用阿魏酸处理较易制备大豆分离蛋白与花生油或玉米淀粉组成的复合膜。阿魏酸能改善大豆分离蛋白成膜特性的可能机理是因为它增加了蛋白分子之间的交联。
The experimental results showed that addition of 0.5mmol/100ml ferulic acid into film forming solutions of soy protein isolate (SPI)increased mechanical strength and decreased permeability of water vapor,oxygen,carbon dioxide and nitrogen.And also,ferulic acid made it easy to form edible films by combination of SPI and peanut oil or SPI and corn starch,which were defficult to form intact film without addition of ferulic acid.The possible role of ferulic acid in improving film forming condition and film quality is that it increased crosslinking between amino acids in and between protein molecules.This primary investigation on role of ferulic acid in preparation of protein film proved that ferulic acid is a safe and perspective crosslinking agent for soy protein. 还原
Keywords: Ferulic acid
Edible film
Soy protein isolate
Publisher: 中國學術期刊 (光盤版) 電子雜誌社
Journal: 食品工业科技 (Science and technology of food industry) 
ISSN: 1002-0306
DOI: 10.13386/j.issn1002-0306.2002.01.007
Rights: © 2002 中国学术期刊电子杂志出版社。本内容的使用仅限于教育、科研之目的。
© 2002 China Academic Journal Electronic Publishing House. It is to be used strictly for educational and research purposes.
Appears in Collections:Journal/Magazine Article

Files in This Item:
File Description SizeFormat 
r10559.pdf154.55 kBAdobe PDFView/Open
Open Access Information
Status open access
File Version Version of Record
View full-text via PolyU eLinks SFX Query
Show full item record

Page views

Last Week
Last month
Citations as of May 28, 2023


Citations as of May 28, 2023

Google ScholarTM



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.