摘要
以草鱼鱼鳔为原料,酶法提取胶原蛋白后进行自组装反应,与壳聚糖、甘油制备复合涂膜,分析该涂膜性能,研究复合膜对鱿鱼冷藏保鲜效果的影响。结果表明:草鱼鱼鳔胶原蛋白属于I型胶原蛋白,具有三螺旋结构。胶原蛋白自组装后制备的复合膜拉伸强度增加,断裂伸长率降低,水蒸气透过率降低。未经涂膜处理的鱿鱼在冷藏第8天已腐败,而此时用自组装胶原蛋白复合膜处理的鱿鱼品质保持良好,其挥发性盐基氮、菌落总数、K值和三甲胺含量分别为21.53 mg/100 g,5.67 lg(CFU/g),14.33%和25.87μg/g,显著低于未处理组(P<0.05),说明自组装胶原蛋白复合膜能有效延缓鱿鱼腐败,延长其货架期。
In this article,the collagen is extracted from swim bladder of grass carp(Ctenopharyngodon idella)by enzymolysis and its self-assembly is conducted.Composite film was made from self-assembled collagen,chitosan and glycerinum,and its properties were analyzed.Moreover,the effects of coating film on squid quality during cold storage were investigated.The results showed that collagen extracted from grass carp swim bladder belong to type I collagen and had a triple helix structure.The tensile strength of the film made from self-assembled collagen increases,and its elongation at break and water vapor transmission decrease.In addition,the spoilage of untreated squid was occurred on the eighth day,at the time the quality of squid treated with film made from self-assembled collagen was kept well.The values of TVB-N,microbial counts,K value and trimethylamine of squid treated after self-assembled collagen stored for 14 d at 4℃were 21.53 mg/100 g,5.67 lg(CFU/g),14.33%and 25.87μg/g,respectively,which meant that coating film made from self-assembled collagen could slow down the corruption of squid and prolong the shelf life.
作者
赵丹丹
胡俊
陈文烜
Zhao Dandan;Hu Jun;Chen Wenxuan(Food Science Institute,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第2期263-270,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金青年科学基金项目(31901722,31901662)
浙江省自然科学基金项目(LY21C200004)
浙江省农业科学院扶持学科项目(2018-2020)。
关键词
胶原蛋白
自组装
复合膜
鱿鱼
品质
collagen
self-assembly
composite film
squid
quality
