摘要
采用明胶对槟榔涂膜处理有助于提高槟榔的光泽和保水性,然而明胶质量浓度及凝冻强度对涂膜性能的影响目前尚不清晰。作者剖析了明胶基薄膜在光学、机械性能与阻水性等方面的差异,并借助红外光谱及X射线衍射探索了涂膜性能差异的原因。结果表明,质量浓度为100~150 g/L的明胶涂膜溶液不仅将槟榔表皮光泽度提高了8~15倍,而且赋予薄膜良好的机械性能和阻水性。虽然明胶凝冻强度的提高有助于增加槟榔涂膜光泽度,但对薄膜机械性能及阻水性无显著影响。薄膜中分子间氢键和三螺旋结构相对含量的差异是明胶成膜后性质不同的重要内因。此外,质量浓度为100~150 g/L的涂膜溶液的黏度与凝固温度更适于提高涂膜的均匀性,为槟榔涂膜性能的调控和涂膜剂的合理选择提供一定的依据。
The coating of areca nut with gelatin helps to enhance its gloss and water retention.However,the influence of gelatin concentration and bloom strength on coating performance is not yet clear.This study analyzed the differences in optical,mechanical,and water-barrier properties of gelatin-based films,and explored the causes of the variations in coating performance by infrared spectroscopy and X-ray diffraction.The results showed that the gelatin solution with the mass concentration of 100~150 g/L not only increased the gloss of areca nut by 8~15 times,but also endowed the film with good mechanical properties and water resistance.Although an increase in gelatin bloom strength enhanced the gloss of areca nut film,it had no significant effect on the mechanical properties and water resistance of the film.Differences in the content of intermolecular hydrogen bonding and triple helix structure in the film were crucial internal factors accounting for the different properties of gelatin coatings after film formation.Furthermore,the viscosity and coagulation temperature of the coating solution with a mass concentration of 100~150 g/L were more suitable for enhancing the uniformity of the coating film.This study can provide a scientific basis for the regulation of areca nut coating film performance and the rational selection of coating agents.
作者
文泉
汪雪娇
张晓鸣
吴一奇
夏书芹
WEN Quan;WANG Xuejiao;ZHANG Xiaoming;WU Yiqi;XIA Shuqin(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122,China;Huangye Food Co.,Ltd.,Xiangtan 411100,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2024年第1期60-68,共9页
Journal of Food Science and Biotechnology
基金
国家重点研发计划项目(2016YFD0400801)。
关键词
明胶
槟榔涂膜
光泽度
机械性能
三螺旋结构
gelatin
areca nut coating
gloss
mechanical properties
triple helix structure
