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中国精品科技期刊2020
梁栋, 张华江, 王旭, 王胜男, 李亮, 魏春丽, 孟灵楠. 超声改性对可食性壳聚糖-大豆分离蛋白复合膜的影响[J]. 食品工业科技, 2014, (19): 49-53. DOI: 10.13386/j.issn1002-0306.2014.19.001
引用本文: 梁栋, 张华江, 王旭, 王胜男, 李亮, 魏春丽, 孟灵楠. 超声改性对可食性壳聚糖-大豆分离蛋白复合膜的影响[J]. 食品工业科技, 2014, (19): 49-53. DOI: 10.13386/j.issn1002-0306.2014.19.001
LIANG Dong, ZHANG Hua-jiang, WANG Xu, WANG Sheng-nan, LI Liang, WEI Chun-li, MENG Ling-nan. Effect of ultrasonic modification on edible chitosan-soy protein isolated membrane[J]. Science and Technology of Food Industry, 2014, (19): 49-53. DOI: 10.13386/j.issn1002-0306.2014.19.001
Citation: LIANG Dong, ZHANG Hua-jiang, WANG Xu, WANG Sheng-nan, LI Liang, WEI Chun-li, MENG Ling-nan. Effect of ultrasonic modification on edible chitosan-soy protein isolated membrane[J]. Science and Technology of Food Industry, 2014, (19): 49-53. DOI: 10.13386/j.issn1002-0306.2014.19.001

超声改性对可食性壳聚糖-大豆分离蛋白复合膜的影响

Effect of ultrasonic modification on edible chitosan-soy protein isolated membrane

  • 摘要: 本文利用超声改性的方法对壳聚糖/大豆分离蛋白复合膜的工艺进行优化,利用响应面分析方法研究超声功率、超声时间、超声温度三个因素对超声改性膜的影响。以膜的综合评分为指标,最终确定影响超声处理的三个因素的最佳参数为:超声功率29W,超声时间24min,超声温度59℃。在此条件下,膜的综合评分K最大值为0.90,与理论预测值0.91相近,此时对应的复合膜的抗拉伸强度(TS)为3652N/m2,断裂伸长率为28.73%。与未超声处理的膜相比,超声处理后的复合膜的综合性能得到了很大的提高。 

     

    Abstract: Based on the film- formed process, ultrasonic modification was used to optimize the process.Response surface methodology was used to study the impact of ultrasonic power, ultrasonic time, and ultrasonic temperature on ultrasound modification.Composite score of the film was used as indicator, the optimum parameters that affect the final sonication factors were determined: ultrasonic power was 29 W, ultrasonic time was 24 min, ultrasonic temperature was 59℃.Under this condition, the maximum film composite score was 0.90, which was closed to the theoretical prediction 0.91. At the same time, the tensile strength of the composite film ( TS) was 3652 N /m2, elongation at break was 28.73%.Compared with the unmodified film, the overall performance of the composite film after ultrasonic treatment was greatly improved.

     

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