摘要
以乳清浓缩蛋白和羧甲基壳聚糖为主要原料,转谷氨酰胺酶为催化剂,制备乳清蛋白单一膜和乳清蛋白-羧甲基壳聚糖复合膜,并将其应用于圣女果保鲜和方便面料包储藏。测定了储藏期间圣女果品质的变化、感官评定以及方便面料包稳定性的变化。结果表明,涂膜包装对圣女果保鲜期具有一定的延长效果。在贮藏14d时,与对照组相比,乳清蛋白组和复合组圣女果的失重率分别降低了0.6%和2.6%,可溶性固形物含量分别提高1.0%和2.6%,VC含量分别增加了6和22mg/kg。经涂膜处理的圣女果在储藏期间感官质量明显优于未处理组,复合膜保鲜效果优于乳清蛋白单一膜。用乳清蛋白-羧甲基壳聚糖复合膜对方便面调料包进行包装,其在储藏期间的稳定性较好。
A single whey protein film and whey protein-carboxymethyl chitosan composite film were prepared,using whey protein concentrate and carboxymethyl chitosan as the main raw materials and transglutaminase as the catalyst,applied to cherry tomatoes preservation and instant noodle seasoning packaging storage.The changes of cherry tomato quality,sensory evaluation and the stability of the convenient fabric bag during storage were measured.The results showed that the coating packaging had a certain effect on prolonging the fresh-keeping period of cherry tomato.After storage for 14 d,compared with the control group,the weight loss rate of whey protein group and compound group cherry tomato decreased by 0.6%and 2.6%,the soluble solids content increased by 1.0%and 2.6%,and the V C content increased by 6 and 22 mg/kg,respectively.The sensory quality of the coated cherry tomato during storage significantly better than that of the untreated group,and the fresh-keeping effect of the composite film was better than that of the single whey protein film.The whey protein-carboxymethyl chitosan composite film was used to package the instant noodle seasoning package,which had better stability during storage.
作者
蒲雪丽
张璇
张梦媛
钱方
牟光庆
姜淑娟
PU Xueli;ZHANG Xuan;ZHANG Mengyuan;QIAN Fang;MU Guangqing;JIANG Shujuan(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China)
出处
《大连工业大学学报》
CAS
北大核心
2023年第4期242-246,共5页
Journal of Dalian Polytechnic University
基金
辽宁省自然科学基金项目(2019-ZD-0287)
大连市青年科技之星项目(2017RQ127).
关键词
乳清浓缩蛋白
羧甲基壳聚糖
复合膜
涂膜保鲜
whey protein concentrate
carboxymethyl chitosan
composite film
coated film packaging
