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Effects of drying temperature on the properties of edible wheat gluten film

Mengqin Li, Li Chao, Zhilu Ai, Zongmin Liu, Suo Weiguo

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Abstract

干燥温度是影响可食性小麦面筋蛋白膜性能的一个重要因素,本文探讨了可食性小麦面筋蛋白膜制备过程中,采用不同的干燥温度进行干燥对膜透光率、水溶性、拉伸强度、断裂伸长率、水蒸气透过系数等性能的影响,试验结果表明:以60℃为干燥温度时,膜的综合性能最好.

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What this paper is about

干燥温度是影响可食性小麦面筋蛋白膜性能的一个重要因素,本文探讨了可食性小麦面筋蛋白膜制备过程中,采用不同的干燥温度进行干燥对膜透光率、水溶性、拉伸强度、断裂伸长率、水蒸气透过系数等性能的影响,试验结果表明:以60℃为干燥温度时,膜的综合性能最好.

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Available abstract

干燥温度是影响可食性小麦面筋蛋白膜性能的一个重要因素,本文探讨了可食性小麦面筋蛋白膜制备过程中,采用不同的干燥温度进行干燥对膜透光率、水溶性、拉伸强度、断裂伸长率、水蒸气透过系数等性能的影响,试验结果表明:以60℃为干燥温度时,膜的综合性能最好.

Key concepts: Gluten, Wheat gluten, Food science, Chemistry

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