摘要
文章从壳聚糖与多酚类物质共价键合以及共混复合成膜角度出发,首先阐述了没食子酸、咖啡酸以及阿魏酸与壳聚糖共价膜的制备、机械性能、抗氧化以及抗菌性,进而综述了姜黄素、茶多酚以及苹果多酚与壳聚糖共混膜的性能。
This paper from the aspects of covalent bonding or blending of chitosan with phenolic compounds, the preparation of chitosan with gallic acid, caffeic acid and ferulic acid, the mechanical, antioxidant and antibacterial of covalent bonding film were reviewed at first. Then summarize the effect of curcumin, tea polyphenols and apple polyphenols on mechanical, antioxidant and antibacterial of blending film.
作者
胡飞
孙涛
谢晶
康永锋
邵则淮
甘建红
李晓晖
HU Fei;SUN Tao;XIE Jin;KANG Yong-feng;SHAO Ze-huai;GAN Jian-hong;LI Xiao-hui(College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China;Quality Supervision, Inspection and Testing Center for Cold Storage andRefrigeration Equipment, Ministry of Agriculture, Shanghai 201306, China)
出处
《食品与机械》
北大核心
2019年第6期227-231,共5页
Food and Machinery
基金
国家“十三五”重点研发项目(编号:2016YFD0400106)
国家自然科学基金项目(编号:31571914)
关键词
壳聚糖
酚类
共价膜
共混膜
性能
chitosan
phenol
covalent film
blend film
properties
