摘要
将天然抑菌抗氧化物质茶多酚添加到大豆分离蛋白中制成复合涂膜液,以呼吸速率,乙烯释放量,果实硬度,失重率,可溶性固形物和可滴定酸含量为指标定期取样分析测定,研究所制成的涂膜液在室温条件下对红富士苹果贮藏品质和生理的影响。结果表明,涂膜处理可明显降低果实的呼吸速率、乙烯生成速率和失重率,减缓了贮藏期间果实硬度,可溶性固形物和可滴定酸含量的下降,且涂膜物大豆分离蛋白中添加茶多酚可进一步增强涂膜处理的效果,5%的大豆分离蛋白溶液中添加200mg/kg茶多酚制得的涂膜液处理效果显著。
Tea polyphenol was added to soy protein isolate in making the coating film.The changes of respiration rate, ethylene production,firmness,weight loss rate,soluble solid,and titratable acid content of Red Fuji apples treated with the coating were studied during storage at the room temperature.The results indicated that coating treatment could significantly reduce the respiration rate,ethylene production and weight loss rate,delay the decline of the fruits firmness, titratable acid and soluble solid content.Tea polyphenol - incorporated soy protein isolate film - coating could enhance the effect of coating treatment.It was found that coating with 5%soy protein isolate blended with 200mg/kg tea polyphenol achieved the best effective in maintaining storage qualities of Red Fuji apples during storage at the room temperature.
出处
《中国食品添加剂》
CAS
北大核心
2012年第5期140-145,共6页
China Food Additives
基金
河南省2011年科技攻关计划项目(112102110144)
关键词
茶多酚
大豆分离蛋白
涂膜
苹果
贮藏品质
tea polyphenols
soy protein Isolate
coating
apple
storage qualities
