聚赖氨酸在鲜切竹笋保鲜中的应用研究  

Study on Polylysine in the Fresh-keeping Effect of Fresh-cut Bamboo Shoot

作　　者：秦芸桦[1] 周涛[1] 

机构地区：[1]南京师范大学食品科学与工程系,江苏南京210097

出　　处：《食品科学》2006年第11期520-522,共3页Food Science

基　　金：江苏省高等学校研究生创新基金项目

摘　　要：本文采用聚赖氨酸对鲜切竹笋进行处理,并用保鲜膜包装后在4℃储藏保鲜;实验表明:100mg/L的聚赖氨酸对鲜切竹笋中微生物有很好的抑制作用;聚赖氨酸应用于鲜切竹笋中,可以减轻水分的损失;经处理过的鲜切竹笋L值以及a值均高于对照;断裂力、硬度和刚度有较好的相关度,而粘滞性、断裂形变、回复形变与其他指标的相关度较差。In this study, fresh-cut bamboo shoot was treated with polylysine, then preserved in 4℃ after packaged with clear plastic wrap. The results indicated that： 100mg/L polylysine have very good inhibitory action to the microorganism; and it can reduce the loss of the moisture. After has processed fresh cuts the bamboo shoots L value as well as a value is higher than the control. The fracture force, hardness and the rigidity have the good degree of correlation, but the correlation between adhesiveness, fracture deformation, recoverable deformation and other target degree is bad.

关 键 词：聚赖氨酸 鲜切 竹笋 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]