CAJ | 학술논문

以玉米黄粉为原料制备玉米醇溶蛋白,再将玉米醇溶蛋白成膜,通过单因素和正交试验对成膜工艺进行优化,最后将玉米醇溶蛋白膜涂被于柑橘表面保鲜水果.结果表明,玉米醇溶蛋白成膜过程中最适条件为：固液比1∶8,冰醋酸浓度90％,以0．5％甘油作增塑剂,成膜介质为光滑塑料板.在此工艺条件下,玉米醇溶蛋白膜的拉伸强度为20．35 g/mm2.柑橘表面涂膜保鲜实验结果表明,玉米醇溶蛋白膜的保鲜效果明显.
이옥미황분위원료제비옥미순용단백,재장옥미순용단백성막,통과단인소화정교시험대성막공예진행우화,최후장옥미순용단백막도피우감귤표면보선수과.결과표명,옥미순용단백성막과정중최괄조건위：고액비1∶8,빙작산농도90％,이0．5％감유작증소제,성막개질위광활소료판.재차공예조건하,옥미순용단백막적랍신강도위20．35 g/mm2.감귤표면도막보선실험결과표명,옥미순용단백막적보선효과명현.
The study first used maize yellow powder as raw material to obtain zein.After the zein film was formed,the film forming process was then explored by a series of single factor and orthogonal experi-ments.Zein was afinnaly pplied to preserve citrus.The results showed that the optional film forming con-ditions were as follows:the ratio of material to liquid 1∶8,ice acetic acid concentration 90%,plasticizer 0.5% glycerol and film-forming medium smooth plastic board.Under the optimal conditions,the tensile strength of zein was up to 20.35 g/mm2 .The results of the coating experiment on citrus surface showed the preservation effect of zein was obvious.