摘要
以壳聚糖为基质,加入壳寡糖,利用溶液共混法制作可食复合膜,通过测定复合膜的理化性质、机械性能和抑菌性能,探究壳寡糖添加量(壳聚糖质量的3%、6%、12%、24%)对复合膜性能的影响,以及制备的复合膜对草莓果实的保鲜效果。结果表明:随着壳寡糖用量的增加,复合膜的不透明度增大,拉伸强度增大,断裂伸长率减小,抑菌性能增强。利用扫描电子显微镜观测复合膜的微观结构,发现壳寡糖和壳聚糖基质具有良好的相容性。与空白对照相比,用壳聚糖-壳寡糖复合膜包裹草莓,能够降低草莓的自然腐败率和失重率,减少果实可溶性固形物和维生素C等的损失。当壳寡糖添加量为壳聚糖质量的12%时,制备的复合膜对草莓的保鲜效果最佳。研究结果可为壳聚糖复合膜的制备及其在果蔬保鲜中的应用提供参考。
Chitosan-chitosan oligosaccharide composite films were prepared via the solution casting method by using chitosan as film-forming matrix with addition of chitosan oligosaccharide.The effects of chitosan oligosaccharide addition amounts(3%,6%,12%and 24%,based on the weight of chitosan)on the performance of composite films were determined by measuring physicochemical,mechanical and antimicrobial properties.The results indicated that with the increase of chitosan oligosaccharide content in the composite film,the opacity and tensile strength increased,the elongation at break decreased,and the antibacterial effect enhanced.Structural characterization obsevesd by scanning electron microscope(SEM)suggested that chitosan oligosaccharide and chitosan matrix had good compatibility.Compared with the blank control,composite films wrapped as a packaging material for strawberry could reduce the natural decay rate and weight loss rate of strawberry,and decrease the loss of soluble solids and vitamin C.When chitosan oligosaccharide content was 12%of the weight of chitosan,the composite film showed the best preservation effect on strawberry.This study could provide reference for the preparation of chitosan composite film and its application in fruit and vegetable preservation.
作者
陈巍
王荣荣
蒋雯静
耿伟淞
陈岑
CHEN Wei;WANG Rongrong;JIANG Wenjing;GENG Weisong;CHEN Cen(School of Tea&Food Science,Jiangsu Vocational College of Agriculture and Forestry,Jurong 212400,Jiangsu,China;College of Food Science,Nanjing Xiaozhuang University,Nanjing 211171,China)
出处
《浙江农业学报》
北大核心
2025年第8期1785-1793,共9页
Acta Agriculturae Zhejiangensis
基金
句容市民生科技计划项目(2020SA00066)
江苏农林职业技术学院院级项目(2021kj54,2023kj19)。
关键词
壳聚糖
壳寡糖
草莓
复合膜
保鲜
chitosan
chitosan oligosaccharide
strawberry
composite film
preservation
