文献类型： 外文期刊

作者： Huang, L. H. ¹ ; Zhang, Y. H. ² ;

作者机构： 1.Guangzhou City Polytech, Dept Food, Guangzhou 510405, Guangdong, Peoples R China

2.Guangdong Acad Agr Sci, Sericulture & Agrifood Res Inst, Guangzhou 510610, Guangdong, Peoples R China

关键词： Mung bean protein isolates;Chitosan;microfluidization;Mechanical properties

期刊名称：DIGEST JOURNAL OF NANOMATERIALS AND BIOSTRUCTURES （ 影响因子：0.963； 五年影响因子：1.047 ）

ISSN： 1842-3582

年卷期： 2015 年 10 卷 2 期

页码：

收录情况： SCI

摘要： The aim of this research was to evaluate the effect of chitosan and microfluidization pretreatment on mechanical and microstructural properties of mung bean protein-based component (vicilin-rich) films. The microfluidization pretreatment led to a slight increase in denaturation temperature (Td). The film forming solutions showed a trimodal distribution with size at around 10 mu m and 100 mu m, regardless of chitosan and microfluidization. The presence of chitosan led to a significant increase in films thickness (FT). Tensile strength (TS) and elongation at break (EB) exhibited a similar change when increased chitosan and microfluidization pretreatment. The water vapor permeability (WVP) of the film decreased with increasing chitosan. The microfluidization pretreatment did not cause obvious change in WVP. Scanning electron microscopic (SEM) revealed exterior differences of the blend films. Thus, these results indicated that MPI films can used as a food packaging material in food industry.