摘要
具有阻隔性的可食性膜应用于食品中,可起到抑制食品氧化酸败、提升贮藏保鲜效果的作用。本研究以羧甲基纤维素钠、海藻酸钠和瓜尔豆胶为成膜材料,以阻氧性、水蒸气透过系数为指标,通过单因素实验和D-最优混料设计对羧甲基纤维素钠-海藻酸钠-瓜尔豆胶三元混合膜进行工艺优化,并对可食性膜之间膜液和膜的透光率、流变学特性、傅里叶红外光谱图、扫描电镜图、热力学特性等进行分析对比,结果表明:当1.25%羧甲基纤维素钠:2%海藻酸钠:0.75%瓜尔豆胶为35:49:16时,可食性膜的水蒸气透过系数倒数为505224,阻氧性为0.52,阻隔性最佳,与单一膜相比,优化后的混合膜各性能明显提升,各成分协同性良好,混合膜结构具有良好的相容性及完整性。本可食性三元混合膜的研究可为新型可食性膜的开发提供参考。
The edible film with barrier property can restrain food oxidation rancidity and improve the effect of storage and preservation when applied to food. In this study, sodium carboxymethyl cellulose, sodium alginate and guar gum were used as film forming materials, oxygen resistance and water vapor permeability were used as indicators, and the process optimization of sodium carboxymethyl cellulose-sodium alginate-guar gum ternary mixed membrane was carried out through single factor experiment and D-optimal mixture design. The light transmittance, rheological properties, fourier transform infrared spectroscopy, scanning electron microscopy and thermodynamic properties of the edible films were analyzed and compared. The results showed that when 1.25% sodium carboxymethyl cellulose:2% sodium alginate:0.75%guar gum was 35:49:16, the reciprocal of the water vapor permeability was 505224 and the oxygen resistance was 0.52 of the edible film, indicating the best barrier. Compared with the single membrane, the optimized mixed membrane significantly improved its properties, the components had good coordination, and the structure of the mixed membrane had good compatibility and integrity. The study of the edible ternary mixed membrane can provide a reference for the development of new edible film.
作者
宋昱
王娟娟
孟令冬
李士心
李昀
SONG Yu;WANG Juanjuan;MENG Lingdong;LI Shixin;LI Yun(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China;Tianjin University of Technology and Education,Tianjin 300222,China)
出处
《食品工业科技》
CAS
北大核心
2022年第21期262-270,共9页
Science and Technology of Food Industry
基金
天津市林果现代农业产业技术体系项目(ITTHRS2021000)。
