摘要
为提高可食性肠衣的物理性能和耐蒸煮性,以明胶和壳聚糖为研究对象制作可食性肠衣膜,分析肉桂醛添加量对肠衣膜物理和化学性能的影响。结果显示肉桂醛的加入显著提高了薄膜性能,当肉桂醛、甘油和吐温添加量分别占明胶和壳聚糖两者总质量的13%、35%、0.75%时,薄膜强度达到40.2 MPa,比空白膜提高了195%,透氧性和透湿性分别提高了约17%和10%。纯膜无耐蒸煮性,肉桂醛的加入使其耐蒸煮性得到有效改善,且形成了更加致密均匀的网络结构。微观形貌说明三者相容性良好,形成了较强作用力,进一步提高了薄膜热稳定性。
This study aimed to improve the physical properties and cooking stability of edible casings. Gelatin(GA) and chitosan(CH)-based edible films were made containing different contents of cinnamaldehyde(CA). The effect of CA content on physical and chemical properties of the films was analyzed. We found that the addition of CA significantly improved thefilm performance. The tensile strength was 40.2 MPa, which was 195% higher than that of purefilm, and the oxygen permeability and moisture permeability were improved by about 17% and 10% when the contents of CA, glycerol,and tween accounted for 13%, 35%, and 0.75% of the total mass of GA and CH, respectively. The addition of CA formed a denser network structure and effectively improved the cooking stability. The microscopic morphology showed a good compatibility and a strong force, which further improves the thermal stability of thefilm.
作者
包俊青
唐亚丽
卢立新
丘晓琳
王军
BAO Junqing;TANG Yali;LU Lixin;QIU Xiaolin;WANG Jun(School of Mechanical Engineering,Jiangnan University,Wuxi 214122,China;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology,Wuxi 214122,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第14期1-6,共6页
Food Science
基金
国家自然科学基金面上项目(31671909)
关键词
明胶
壳聚糖
肉桂醛
耐蒸煮
可食
gelatin
chitosan
cinnamaldehyde
cooking stability
edible film
