摘要
以天然抗菌物质苦瓜多糖和大豆分离蛋白制成涂膜保鲜剂是一项新的研究热点。本研究以鲜切马铃薯为实验材料,采用苦瓜多糖和不同浓度的大豆分离蛋白制成的复合涂膜液处理鲜切马铃薯,贮藏过程中对感官评价、失重率、褐变度、可溶性固形物含量、丙二醛含量、还原糖含量、总酚含量进行测定,比较不同浓度的苦瓜多糖复合液对鲜切马铃薯的保鲜效果。结果表明,浓度为10 mg/mL苦瓜多糖和4%大豆分离蛋白复合涂膜液对鲜切马铃薯保鲜效果最佳。
The use of natural antibacterial substances such as bitter gourd polysaccharides and soy protein isolate solutions as a composite to produce coating preservatives is a new research hotspot.Using fresh cut potatoes as experimental materials,a composite coating solution made of bitter gourd polysaccharides and different concentrations of soy protein isolate was used to treat fresh cut potatoes.During storage,sensory evaluation,weight loss rate,browning degree,soluble solid content,malondialdehyde content,reducing sugar content,and total phenolic content were measured to compare the preservation effect of different concentrations of bitter gourd polysaccharide composite solution on fresh cut potatoes.The results showed that the composite coating solution of 10 mg/mL bitter gourd polysaccharide and 4%soy protein isolate had the best preservation effect on fresh cut potatoes.
作者
乔勤勤
王玥
孙雪婷
张乐乐
刘艳红
季春艳
李双芳
刘生杰
QIAO Qinqin;WANG Yue;SUN Xueting;ZHANG Lele;LIU Yanhong;JI Chunyan;LI Shuangfang;LIU Shengjie(School of information engineering,Fuyang Normal University,Fuyang 236041,China;School of Biology and Food Engineering,Fuyang Normal University,Fuyang 236037,China;School of Food Science and Technology,Nanchang University,Nanchang 330047,China)
出处
《武汉轻工大学学报》
CAS
2024年第2期27-33,41,共8页
Journal of Wuhan Polytechnic University
基金
国家级大学生创新创业训练项目(编号:202213619004)
安徽省大学生创新创业训练计划项目(编号:s20211361910、s20221361913)
阜阳师范大学信息工程学院自然科学研究项目(编号:FXG2021ZY02)
阜阳地方农产品食品工艺开发科研创新团队(编号:FX2020KCT02)
安徽省自然科学重点项目(编号:2023AH052855、2023AH052852)
安徽省高校优秀青年人才支持计划一般项目(编号:gxyq2022190)
阜阳师范大学信息工程学院青年人才重点项目(编号:2021XGRCXM004).
关键词
苦瓜多糖
大豆分离蛋白
鲜切马铃薯
保鲜
Bitter gourd polysaccharide
Soy protein isolate
Fresh-cut potato
Keep fresh
