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Position: Home > Articles > Study on Plasticizing Mechanism of Soy Protein by Epichlorohydrin FOOD SCIENCE 2006,27 (4) 31-33

环氧氯丙烷增塑大豆蛋白的机理研究

作  者:
姚永志;陈复生;左锦静;郑治
单  位:
河南工业大学;河南工业贸易职业学院
关键词:
环氧氯丙烷;大豆蛋白;增塑机理;FTIR;SEM
摘  要:
本文利用傅立叶红外光谱仪(FTIR)对环氧氯丙烷增塑的大豆蛋白内部分子结构进行了深入分析,利用扫描电子显微镜(SEM)对不同增塑剂增塑的大豆蛋白材料断面概貌进行了比较,总结了环氧氯丙烷增塑大豆蛋白材料表现出高强度、低吸水率和低伸长率特点的原因以及环氧氯丙烷增塑大豆蛋白的机理。
译  名:
Study on Plasticizing Mechanism of Soy Protein by Epichlorohydrin
作  者:
YAO Yong-zhi1,CHEN Fu-sheng1,ZUO Jin-jing1,2,ZHENG Zhi1 (1.Henan University of Technology, Zhengzhou 450052, China; 2.Henan Industry and Trade Vocational College, Zhengzhou 450012, China)
关键词:
epichlorohydrin;soy protein;plasticizing mechanism;FTIR;SEM
摘  要:
The group changes of soy protein molecule plasticized by epichlorohydrin were tested with FTIR. The morphology of the fracture surface of materials plasticized by different plasticizers was assayed with SEM. The mechanism of soy protein plasticized by epichlorohydrin to show the high-tensile strength, low-water absorption and low-elongation properties was summarized.

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