摘要
为探究添加苦杏仁抑菌多肽对壳聚糖复合膜的理化结构、抑菌功效等性能的改善,扩展苦杏仁抑菌肽在食品保鲜领域的应用,以壳聚糖、明胶为成膜剂制备苦杏仁多肽/壳聚糖可降解复合膜,对奶酪进行包裹处理。考察苦杏仁抑菌肽的添加量对壳聚糖复合膜性能的影响,并研究该复合膜的物理性质、抑菌活性及其对奶酪的保鲜效果。结果表明,苦杏仁抑菌肽的加入能够增强壳聚糖膜的抑菌活性,提升膜的不透光性,并降低水蒸气透过率、保持断裂伸长率和拉伸强度。同时,苦杏仁多肽/壳聚糖复合膜能更有效地抑制微生物生长,延长奶酪的保质期,保持其原有的色泽、风味和品质,具有进一步开发成食品保鲜包装的潜力。研究结果表明,苦杏仁多肽/壳聚糖复合膜对保护奶酪品质具有重要作用,为提高奶酪产品品质稳定性提供了理论基础。
To explore the improvement of the physical and chemical structure and bacteriostatic efficacy of chitosan composite film by adding bitter almond antibacterial peptide and to expand the application of bitter almond antibacterial peptide in the field of food preservation,the bitter almond peptide/chitosan degradable composite film was prepared with chitosan and gelatin as film-forming agents,and the cheese was wrapped.The effect of the additional amount of bitter almond antibacterial peptide on the properties of the chitosan composite film was investigated,and the physical properties,antibacterial activity,and fresh-keeping effect of the composite film on cheese were studied.Results showed that adding bitter almond antibacterial peptide could enhance the antibacterial activity of chitosan film,improve the opacity of the film,reduce water vapor permeability,and maintain elongation at break and tensile strength.Meanwhile,the bitter almond polypeptide/chitosan composite film could more effectively inhibit the growth of microorganisms,prolong the shelf life of cheese,maintain its original color,flavor,and quality,and have the potential to be further developed into food preservation packaging.This study demonstrates that the bitter almond polypeptide/chitosan composite membrane plays an important role in protecting the quality of cheese,which provides a theoretical basis for improving the quality stability of cheese products.
作者
张涛
周芷夷
邓文奇
张婷
马杰
王艺诺
于俊飞
周建中
ZHANG Tao;ZHOU Zhiyi;DENG Wenqi;ZHANG Ting;MA Jie;WANG Yinuo;YU Junfei;ZHOU Jianzhong(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830000,China)
出处
《食品与发酵工业》
北大核心
2025年第6期232-238,共7页
Food and Fermentation Industries
基金
新疆维吾尔自治区研究生科研创新项目(XJ2023G135)。
关键词
苦杏仁抑菌肽
壳聚糖
复合膜
奶酪
保鲜
bitter almond antibacterial peptide
chitosan
composite membrane
cheese
preservation
