译 名：
Study on Preparation of the Edible Films fromSloaneahemsleyanaSeed Protein
作 者：
HUANG Wei 1,3,MA Cheng-jin 1,3,HUANG Qun 2,3,YU Ji 1,3,FENG Lei 1,3,SU Chao 3(1 Key Laboratory of Plant Resources Conservation and Utilization of Hunan Province,Jishou University,Jishou 416000,China;2 Key Laboratory of Hunan Forest Products and Chemical Industry Engineering,Jishou University,Zhangjiajie 427000,China;3 Institute of Food Science,Jishou University,Jishou 416000,China)
关键词：
Sloanea hemsleyana seed protein;edible films;preparation
摘 要：
The Sloanea hemsleyana seed protein was used as a raw material to prepare Sloanea hemsleyana seed protein in edible films.The influences of various process parameters on the performances of Sloanea hemsleyana seed protein in edible films were studied.The optimized conditions were obtained by single factor test and orthogonal test,which was mass fraction of Sloanea hemsleyana seed protein in 6%,glycerin dosage 30%(g/g protein),pH 9.0,reaction temperature 80℃,and reaction time 20 min.Under the optimum cinditions,the tensile strength of Sloanea hemsleyana seed protein in edible films reached 14.53MPa,elongation was 56.17%,transparency was 72.17%,and water vapor transmission was 18.12g·mm·(m2·h·kPa)-1.
