摘要
以绿豆淀粉和大豆分离蛋白为制膜原料,通过考察二者复合比例对可食性绿豆淀粉基复合膜性能的影响,研究可食性绿豆淀粉基复合膜的最佳复合比例,同时利用傅里叶红外光谱仪和扫描电镜对该复合膜进行结构表征,并考察其对青脆李贮藏品质的影响。结果表明:在绿豆淀粉与大豆分离蛋白复合比例为2∶1时,绿豆淀粉基复合膜表现出良好的膜性能,此时溶解度、水蒸气透过系数、抗拉强度和断裂伸长率分别为18%、1.2×10^(-5) g·mm·cm^(-2)·h^(-1)·Pa^(-1)、35 MPa和21.4%。与绿豆淀粉膜相比,该复合膜组分间的相容性较好,且表面更平滑、均匀。在常温贮藏期间,用该复合膜涂膜的青脆李硬度、可溶性固形物和可滴定酸含量等品质指标均优于未涂膜组,可作为青脆李的保鲜膜材料。
In this study,a composite film was prepared using mungbean starch and soybean protein isolate as raw materials,the effects of composite ratios on the properties of edible mung bean starch based composite film was investigated,and the optimal composite ratio was determined.The structure of the composite film was characterized by Fourier infrared spectrometer and scanning electron microscope,and the effects on the storage qualities of crisp plums were investigated.The results showed that compared with other compound ratios,the mungbean starch-based composite film at the ratio of 2∶1 presented better film properties,and the solubility,water vapor transmission coefficient,tensile strength and elongation at break were 18%,1.2×10^(-5) g·mm·cm^(-2)·h^(-1)·Pa^(-1),35 MPa and 21.4%,respectively.The composite membrane exhibited good compatibility among components,and the surface was smoother and more uniform.During normal temperature storage,the green crisp plum coated composite film presented superior quality indices including hardness,soluble solid contents,titratable acid contents compared with those without coating,which could be used as a fresh-keeping film material of green crisp plum.
作者
方晨璐
李超
王莹
孟茁越
FANG Chen-lu;LI Chao;WANG Ying;MENG Zhuo-yue(School of Pharmaceutical and Chemical Engineering,Xianyang Vocational Technical College,Xi’an 712000,China;Shaanxi Testing Institute of Product Quality Supervision,Xi’an 710048,China;School of Chemistryand Chemical Engineering,Shaanxi University of Science and Technology,Xi’an 710021,China)
出处
《保鲜与加工》
CAS
2022年第12期9-15,共7页
Storage and Process
基金
陕西省教育厅科学研究计划项目资助(22JK0608)。
关键词
可食性复合膜
制备
绿豆淀粉
大豆分离蛋白
青脆李
保鲜
edible composite film
preparation
mungbean starch
soybean protein isolate
green crisp plum
preservation
