复合数
材料科学
淀粉
食品包装
复合材料
玉米淀粉
食品科学
化学工程
化学
工程类
作者
Tingwei Zhu,Luyan Ma,Qianyu Li,Peipei Fan,Qian Wei,Xingfeng Guo,Fusheng Chen
出处
期刊:Starch-starke
[Wiley]
日期:2022-11-15
卷期号:75 (1-2): 2200139-2200139
标识
DOI:10.1002/star.202200139
摘要
In order to evaluate the stability of soybean isolate protein (SPI)–corn starch (CS) composite films, physical properties and application in packaging of the SPI-based composite films are observed during storage. Results show that mechanical property changed more obvious (increased TS and descended EB) with increase of storage temperature from 5 to 35 °C and increased CS content in the SPI-CS composite films is not in advantage of mechanical property improvement. Furthermore, combined with results of light transmittance, oil barrier property, and water solubility, it is obtained that low temperature (≤20 °C) is preferred for storage of SPI-based composite films, and SPI:CS (4:1) composite film shows best performance during the whole storage. Finally, films applied in packaging result indicate the SPI:CS (4:1) composite film can be selected as seasoning inner packaging at low temperature.
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