摘要
以壳聚糖和大豆分离蛋白为保鲜剂,添加吐温-20对圣女果进行涂膜保鲜,每隔2d分别测定圣女果失重率、呼吸强度、可滴定酸含量及VC含量四个指标研究保鲜效果。结果表明,在壳聚糖浓度为1.0%、壳聚糖与大豆分离蛋白比例为2:1(g/g)、吐温-20浓度为0.8%时,可以最大限度地减少圣女果的营养损失,降低失水率,抑制呼吸强度,保鲜效果最好。
Cherry tomatoes were coated with an edible film made from a mixture of chitosan, soy protein isolate （SPI） and Tween- 20. The weight loss rate, respiration rate, titratable acidity and vitamin C content of cherry tomatoes were measured at intervals of 2 d to evaluate the preservation effect. Results showed that the edible composite film that was prepared by adding 0.5% of SPI and 0.8% of Tween -20 to 1.0% chitosan solution could reduce the nutrition loss and water loss and inhibit the respiratory intensity to the greatest extent and, consequently, the best preservation effects were achieved.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第20期426-429,共4页
Food Science
基金
河南省重点科技攻关项目(072102110002)
关键词
圣女果
壳聚糖
大豆分离蛋白
复合膜
保鲜
cherry tomato
chitosan
soy protein isolate （SPI）
composite film
preservation
