大豆分离蛋白/壳聚糖可食膜形状记忆性的研究
Shape memory properties of soy protein isolate/chitosan edible films
为研究可食膜的形状记忆性，以大豆分离蛋白和壳聚糖为基材，制备出可食膜。以形变回复率为指标，通过施加拉力和改变温度，研究温度对膜形状记忆性的影响；以溶胀率、持水率和形变保持比率为指标，通过调节pH值，研究pH值对膜形状记忆性的影响。结果表明，该种膜具有良好的形状记忆性。
he edible films made from chitosan and soy protein isolate were developed to study their shape memory properties. The effects of the temperature on the shape memory properties (deformation recovery rate) were investigated. The effects of the pH on the shape memory properties (expanding rate, water-preserve rate and deformation preserve rate) were investigated. The result shows that the films have good shape memory properties.
李明、刘欢、孙秀秀、付晶、马中苏、王新伟、王博
生物工程学生物化学
可食膜形状记忆性大豆分离蛋白壳聚糖
Edible FilmsShape Memory PropertiesSoy Protein Isolatehitosan
李明,刘欢,孙秀秀,付晶,马中苏,王新伟,王博.大豆分离蛋白/壳聚糖可食膜形状记忆性的研究[EB/OL].(2009-08-18)[2025-08-06].http://www.paper.edu.cn/releasepaper/content/200908-317.点此复制
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