摘要
以猪皮明胶为原料，采用酶法进行水解，通过对水解液进行超滤制备1000-5000u活性胶原多肽。明胶蛋白含量为89．93％，富含16种氨基酸，0．150mg／mL胶原多肽对DPPH·、·OH和O-·清除率分别为85-3％、89．7％和78．5％，可以作为安全有效的苹果保鲜材料。以猪皮明胶和胶原多肽为原料制备涂膜剂，对红富士苹果进行保鲜试验，蒸馏水处理为对照。苹果涂膜后模拟自然环境条件下（温度25℃，风速2～3m／s，湿度55％）存放，通过对其失重率、硬度、呼吸强度、总酸、出汁率和可溶性固形物含量的测定，分析猪皮明胶和胶原多肽涂膜剂的保鲜效果。结果表明：10％猪皮明胶和10％胶原多肽对红富士苹果进行涂膜，可以减缓苹果的硬度、总酸和可溶性固形物含量的下降趋势，能有效降低苹果失重和降低苹果出汁率下降速度，从而达到延长红富士苹果自然环境条件下货架期的目的。
The effect of coatings with pigskin gelatin and collagen polypeptide on red Fuji apple was studied under conditions of simulated natural environment （temperature 25℃, air flowing 2-3 m/s, humidity 55%）. The loss-weight rate, hardness, respiration strength, acids, juice yield and soluble solid contents were measured. The results showed that 10% pigskin gelatin and 10% collagen polypeptide coatings treatment could delay the hardness, acids and soluble solid contents oxidation loss. Decrease the loss-weight rate and juice yield of the apples were in the treatment groups. The protein content of pigskin gelatin is 89.93%, and there are 16 amino acids in the gelatin, it is a safety coating material for apple. The collagenpolypeptide which molecular weight is between 1-5 ku possesses antioxidant, and it is a appropriate coating material for apple. The objective of this study was to extend the shelf life of Fuji apple under natural conditions.
出处
《食品科技》
CAS
北大核心
2015年第6期32-37,共6页
Food Science and Technology
基金
国家"十二五"科技支撑计划项目(2012BAD12B07-05)
关键词
苹果
胶原多肽
膜
保鲜
apples
collagen polypeptide
coating
fresh-keeping
