[关键词]
[摘要]
本论文采用湿法工艺制备可食性大豆分离蛋白膜（SPI膜），通过L9(34)正交实验，考察了SPI浓度，甘油浓度，pH和温度四个因素对SPI膜性能的影响。结果显示，在SPI浓度为5.0%（m/m），甘油浓度为2.0%（m/m），pH为10，温度为90 ℃时得到的膜综合性能最佳。
[Key word]
[Abstract]
In this paper, soy protein isolate edible films were prepared via a wet process. By L9(34) orthogonal experiments, the effects of the concentrations of SPI and glycerol, pH and temperature on the properties of SPI films were studied. Results showed that the optimal SPI concentration, glycerol concentration, pH value and temperature were 5.0% (w/w), 2.0% (w/w), 10 and 90 ℃, respectively.
[中图分类号]
[基金项目]
国家自然科学基金(20436020)和(50573025)和广东省“十五”攻关农产品加工重大专项(A20301)
