摘要
本文以魔芋葡甘聚糖和玉米醇溶蛋白为基材,制备了不同山梨酸钾添加量的复合膜,研究了复合膜的理化性能和抑菌效果。结果表明,添加不同含量山梨酸钾对复合膜的膜厚没有显著影响(p>0.05),复合膜的水蒸气透过率和透光性随着山梨酸钾添加量的增加而降低。复合膜的断裂伸长率随着山梨酸钾添加量的增加而显著增大(p<0.05),当其含量为12%时,复合膜的断裂伸长率为36.02%,是未添加山梨酸钾复合膜的1倍;当添加6%的山梨酸钾时,复合膜的拉伸强度最大,为58.78 MPa。随着山梨酸钾添加量的增加,复合膜对大肠杆菌、金黄色葡萄球菌和蜡样芽孢杆菌的抑菌效果明显增强。当山梨酸钾添加量为12%时,鱼肉在4℃储藏时的货架期可延长4 d。复合膜适合应用在食品保鲜包装。
In this paper, konjac glucomannan and zein were used as the substrate,together with additions of antimicrobial agent （potassium sorbate）at different content to prepare composite films,and the physicochemieal properties and antibacterial effect of the composite films were studied.The results showed that the addition of potassium sorbate had no significant effect on the composite films thickness（p 〉 0.05 ）and the water vapor transmission rate and transparency of the composite films decreased with the increased potassium sorbate content.The elongation at break of the composite films increased significantly with the increased potassium sorbate content（p 〈 0.05 ） , and when the content of the composite film was 12% , the elongation at break was 36.02% , one times larger than that of composite film without potassium sorbate.When the addition of potassium sorbate was 6% ,the tensile strength of the composite film was the highest,which was 58.78 MPa.With the increased the potassium sorbate content,the antibacterial effect of the composite films on Escherichia coli, Staphylococcus aureus and Bacillus cereus was significantly enhanced.When the potassium sorbate content was 12% ,it could prolong the shelf life of fish for 4 days at 4 ℃. The composite films was suitable to be used in food fresh-keeping packaging.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第11期276-280,共5页
Science and Technology of Food Industry
基金
湖北省自然科学基金面上项目(2014CFB587)
湖北省科技支撑计划项目(2014BBB019)
关键词
复合膜
山梨酸钾
抑菌
理化性能
composite films
potassium sorbate
bacteriostasis
physicochemieal properties
