摘要
为开发一种高性能的可食用环保包装膜用于新鲜生菜的保鲜,以玉米醇溶蛋白、交联淀粉和马铃薯渣为成膜基材,羧甲基纤维素钠为胶黏剂,考察不同羧甲基纤维素钠添加量下制备而成的包装膜厚度、机械性能、阻隔性能、微观结构等特征,并选用最优配方下的包装膜用于生菜保鲜效果评价。结果显示,当羧甲基纤维素钠的添加量为2.0%(m/V,占水比)时,厚度为0.15 mm,拉伸强度为10.85 MPa,断裂伸长率为36.57%,透氧气系数为0.36×10^(-15)m^(2)/g·Pa,透湿量为424.46 g/m^(2)·d,具有良好的成膜及应用特性。将含量2.0%羧甲基纤维素钠的包装膜应用于生菜保鲜试验后发现,相较于聚乙烯保鲜膜和不做包装处理组,生菜在4℃贮藏10 d过程中,玉米醇溶蛋白/淀粉基包装膜组更能有效减缓生菜在贮藏过程中感官和营养品质的下降,叶绿素和维生素C含量分别高于聚乙烯保鲜膜包装的对照组6.30%和27.78%,菌落总数低于对照组58.01%。该试验制备的玉米醇溶蛋白/淀粉基包装膜是一种可应用于生菜保鲜的高品质包装膜。
In order to develop a high-performance edible environmental protection packaging film for fresh lettuce preservation,this study used zein,cross-linked starch,and potato pulp as the main film-forming substrates and sodium carboxymethyl cellulose as the adhesive to investigate the thickness,mechanical properties,barrier properties,microstructure and other characteristics of the packaging film prepared with different additions of sodium carboxymethyl cellulose,and to select the optimal formulation of packaging film for lettuce preservation effect evaluation.The results showed that when sodium carboxymethyl cellulose was added at 2.0%(m/V),the thickness was 0.15 mm,tensile strength was 10.85 MPa,elongation at break was 36.57%,oxygen permeability was 0.36×10^(-15)m^(2)/g·Pa and moisture permeability was 424.46 g/m^(2)·d,with good film-forming and application properties.Compared to the polyethylene(PE)wrap and no wrap treatment groups,the zein/starch-based wrap group was more effective in slowing down the decline in sensory and nutritional quality of lettuce during storage at 4℃for 10 d.Chlorophyll content increased by 6.3%and vitamin C content increased by 27.78%compared to PE film,and the total bacterial count was 58.01%lower than the control.Therefore,the zein/starch-based packaging film prepared in this test is a high quality packaging film that can be used for lettuce preservation.
作者
孙婷婷
李志明
宋雪健
张东杰
李志江
孟令伟
SUN Tingting;LI Zhiming;SONG Xuejian;ZHANG Dongjie;LI Zhijiang;MENG Lingwei(College of Food,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing 163319,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China)
出处
《食品科技》
CAS
北大核心
2024年第1期33-40,共8页
Food Science and Technology
基金
大庆市指导性科技计划项目(zd-2021-77)
黑龙江八一农垦大学自然科学人才支持计划项目(ZRCPY202108)
黑龙江省大学生创新创业训练计划项目(202110223051)
国家科技部支撑计划项目(2015BAD16B05)
关键词
羧甲基纤维素钠
玉米醇溶蛋白
交联淀粉
膜制备
生菜保鲜
sodium carboxymethyl cellulose
zein
cross-linked starch
membrane preparation
keeping lettuce fresh
