Effects of pH on Properties of Soy Protein Isolate/Guar Gum Composite Films

摘要：

　　The objective of this research was to investigate the effect of pH(7.0,8.0,9.0,10.0) on the properties of soy protein isolate (SPI)/guar gum (GG)composite films casted with 0.2 %(w/v)guar gum polysaccharide,5.0 %(w/v)SPI,1.5 %(w/v)glycerol plasticizer,and 4:1(v/v) mixture of distilled water and anhydrous alcohol.Composite membranes from different pH conditions were evaluated from following aspects:tensile strength (TS),elongation at break (EB),water vapor permeability (WVP),water solubility (WS) and surface hydrophobicity(SH).

关键词： soy protein isolate guar gum composite film property

作者: Chunxia Sui Lianzhou Jiang Guoping Yu

作者单位: College of Science,Northeast Agricultural University,Heilongjiang 150030,China College of Food Science,Northeast Agricultural University,Heilongjiang 150030,China

会议类型: 国际会议

会议名称: the 2012 2nd International Conference on Frontiers of Manufacturing Science and Measuring Technology (第二届制造科学与检测技术国际会议(ICFMM 2012))

会议地点: 西安

会议语种:英文

页码: 446-449

在线出版日期: 2012-06-12（万方平台首次上网日期，不代表论文的发表时间）