| 马铃薯原淀粉膜与交联淀粉膜性能比较 |
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| 引用本文： | 仁庆考日乐,德力格尔桑,海棠.马铃薯原淀粉膜与交联淀粉膜性能比较[J].保鲜与加工,2007,7(2):38-40. |
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| 作者姓名： | 仁庆考日乐 德力格尔桑 海棠 |
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| 作者单位： | 内蒙古农业大学,呼和浩特,010018;内蒙古奈伦农业科技股份公司,呼和浩特,010018 |
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| 摘 要： | 为了提高马铃薯淀粉基可食膜的性能,通过对原淀粉进行交联变性处理,考察交联处理对马铃薯淀粉基可食膜的影响.试验结果表明,由于交联处理作用,马铃薯交联淀粉基可食膜的机械性能及阻水性能显著高于马铃薯原淀粉基可食膜.
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| 关 键 词： | 马铃薯原淀粉膜 可食膜 交联 |
| 文章编号： | 1009-6221（2007）02-0038-03 |
Preparation and Comparation of Traits of Edible Film Composed of Isolate and Cross-linking Potato Starch |
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| Renqingkaorile,Deligeersang,Hai Tang.Preparation and Comparation of Traits of Edible Film Composed of Isolate and Cross-linking Potato Starch[J].Storage & Process,2007,7(2):38-40. |
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| Authors: | Renqingkaorile Deligeersang Hai Tang |
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| Abstract: | The edible composite film composed of potato starch is prepared in order to improve mechanical properties of potato starch based edible film, cross-linking treated the film, the effect of cross-linking on properties of potato starch isolate based edible film is studied. It showed that the tensile strength is improved remarkably and the water vapor permeability enhanced through cross-linking processing. |
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| Keywords: | potato starch isolate based film edible film cross-linking |
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