大米酸解酯化复合变性淀粉与大米淀粉膜的制备_食品科学_毕业设计论文网 关键词：可食用膜，变性淀粉，膜性能 [gap=1156]Key words:edible film, modifiled stracch ,membrane performance
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This work focused on edible film based on whey protein concentrate (WPC), studying the film forming procedure, enzyme treatment mechanism and the application properties of whey protein edible film, which is helpful to the further application of edible film.
本课题以乳清浓缩蛋白为成膜基质,研究了成膜工艺、酶法改性方法和机制以及可食用膜的应用特性,为可食用膜的进一步研究提供了一定的理论基础和实践经验。
参考来源 - 乳清浓缩蛋白可食用膜的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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