Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of pH on properties of soybean proteinisolate-carboxymethyl cellulase composite materials[J]. Science and Technology of Food Industry, 2013, (16): 147-149. DOI: 10.13386/j.issn1002-0306.2013.16.061
Citation: Effect of pH on properties of soybean proteinisolate-carboxymethyl cellulase composite materials[J]. Science and Technology of Food Industry, 2013, (16): 147-149. DOI: 10.13386/j.issn1002-0306.2013.16.061
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Effect of pH on properties of soybean proteinisolate-carboxymethyl cellulase composite materials

    Abstract
  • The effect of pH values on the tensile strength,opitical property,and water vapor permeability of soy bean proteinisolate -carboxymethyl cellulose composite materials were evaluated. The composite materials at pH10 showed the highest tensile strength,excellent transparence,and ultraviolet -blocking preformence. The FT-IR showed the strech vibration of C-N was reduced when the pH raised,which was one of the reason for the tensile strength improvement.
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