CAJ | 학술논문

以水蒸气透过量、过氧化值、抗拉强度为指标,研究CaCl2的添加量对大豆蛋白可食用膜性能的影响,对大豆蛋白可食用膜进行改性,提高其性能。通过试验确定当CaCl2的质量分数为2%时,膜的水蒸气透过量最低,达到0.17 g/s.m2,抗拉强度达到最大1 652 MPa。当CaCl2质量分数为3%时,膜的阻氧性最强,油脂的过氧化值达到1.84 mmol/kg。
이수증기투과량、과양화치、항랍강도위지표,연구CaCl2적첨가량대대두단백가식용막성능적영향,대대두단백가식용막진행개성,제고기성능。통과시험학정당CaCl2적질량분수위2%시,막적수증기투과량최저,체도0.17 g/s.m2,항랍강도체도최대1 652 MPa。당CaCl2질량분수위3%시,막적조양성최강,유지적과양화치체도1.84 mmol/kg。
Soybean protein edible film was prepared by adding CaCI2 to modify good perform- ance. Water vapor permeability （WVP）, oil peroxide value （POV） and tensile strength were dis- cussed to evaluate the film. The best results are confirmed as follows： when the CaC12 content is added to 2%, we can achieve the lowest amount of WVP, which is 0. 17 g/s · m2, and the maxi- mum tensile strength is 1 652 MPa. When the CaCl2 content is added to 3%, we can achieve the strongest oxygen resistance of the film, the oil peroxide value reach 1.84 mmol/kg oil.