防腐剂强化大豆分离蛋白和谷朊粉复合膜保鲜鸡蛋作用研究  

Preservation Effect of Antiseptics-fortified Soy Protein Isolate-Wheat Gluten Film on Eggs

作　　者：王翀[1] 张春红[1] 赵前程[2] 岳喜庆[1] 刘婷[1] 周大宇[1] 张静[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]大连水产学院食品工程学院,辽宁省水产品加工及综合利用重点开放实验室,辽宁大连116023

出　　处：《食品科学》2009年第4期273-276,共4页Food Science

基　　金：辽宁省科技厅科技攻关课题项目(2004205001)

摘　　要：本实验利用添加防腐剂丙酸钙、复配防腐剂(丙酸钙+ε-聚赖氨酸+柠檬酸)及无防腐剂加入的三种大豆分离蛋白-谷朊粉复合膜溶液对产后12h内的鲜鸡蛋进行涂膜处理并研究其保鲜效果。结果表明:在37℃贮藏条件下,三种处理膜溶液均能有效控制鸡蛋品质变化,保鲜效果的优劣次序为:复配防腐剂处理组(C)>丙酸钙处理组(B)>无防腐剂处理组(A)。This study was conducted to investigate the preservation effects of soy protein isolate-wheat gluten films fortified with single antiseptic(calcium propionate),with complex antiseptics(calcium propionate,citric acid and ε-polylysine) or without antiseptic on eggs laid in 12 hours,respectively.The results showed that stored at 37 ℃,the quality of eggs coated with all 3 kinds of film solutions are obviously better than the control group,and the preservation effect of composite films fortified with the complex...

关 键 词：大豆分离蛋白 谷朊粉 复合膜 鸡蛋 保鲜 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]