| 大豆蛋白膜保鲜香菇效果的研究 |
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| 引用本文： | 张平,王东辉.大豆蛋白膜保鲜香菇效果的研究[J].黑龙江八一农垦大学学报,2002,14(2):87-90. |
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| 作者姓名： | 张平 王东辉 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,密山,158308 |
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| 摘 要： | 以大豆分离蛋白为原料,制备可食性保鲜膜,对膜的透光性、水溶性等理化性质进行了测试,并应用到新鲜香茹上。通过观察保鲜效果良好。大豆蛋白营养丰富又具有较好的成膜特性,是制备食品保鲜膜的理想原料。
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| 关 键 词： | 大豆分离蛋白 保鲜膜 香菇 |
| 文章编号： | 1002-2090(2002)02-0087-04 |
| 修稿时间： | 2002年3月25日 |
Study on The Effect of Fresh-Keeping with Soyprotein Film in Lentinus Edodes |
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| ZHANG Ping,WANG Dong-hui.Study on The Effect of Fresh-Keeping with Soyprotein Film in Lentinus Edodes[J].Journal of Heilongjiang August First Land Reclamation University,2002,14(2):87-90. |
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| Authors: | ZHANG Ping WANG Dong-hui |
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| Abstract: | To use the isolate soyprotein as a raw material makes edible fresh-keeping film, some physical chemistry properties like pervasiveness to light,the dissolution in water have been surveyed.The effect of fresh-keeping is very good while it is applied to the fresh lentinus deodes. Soyprotein has fairly good property to form film and nutrition, so it is an ideal raw material to make fresh-keeping film. |
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| Keywords: | isolate soyprotein fresh-keeping film lentinus deodes |
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