乳清蛋白膜对花生氧化酸败抑制效果的研究  

Effect of Whey Protein Coating on Oxidative Rancidity of Peanut

作　　者：黄利强[1] 王洪江[2] 周睿[2] 

机构地区：[1]天津科技大学,天津300222 [2]黑龙江八一农垦大学,大庆163319

出　　处：《包装工程》2011年第15期5-8,52,共5页Packaging Engineering

基　　金：天津市农业科技成果转化与推广项目(0602010)

摘　　要：采用乳清浓缩蛋白(WPC)膜液对烤花生进行涂膜保藏,经加速酸败试验对比了涂膜花生和未涂膜花生的保鲜效果,考察了蛋白和甘油质量比、环境相对湿度和涂膜厚度对花生保鲜效果的影响。结果表明:乳清蛋白涂膜能够延缓花生的氧化酸败进程,当蛋白和甘油质量比为60∶40时,涂膜液具有更好的阻氧保鲜效果;相对湿度为53%和涂膜厚度为5层时,能够增强花生的保藏效果。Baked peanuts were coated with whey protein concentrated（WPC） solution.Accelerated rancidity tests of uncoated and coated nuts were carried out.Ratio of WPC/glycerol,coating thickness and environmental relative humidity were studied as influencing factors on oxidative rancidity.The results showed that WPC edible coatings indeed delayed oxidative deterioration of baked peanuts.Ratio of WPC/glycerol（60∶40）,greater thickness（5 layers） and medium relative humidity（RH53%） resulted in more effective coatings.

关 键 词：乳清蛋白 涂膜 氧化 花生保鲜 

分 类 号：TS206.6[轻工技术与工程—食品科学] TB487[轻工技术与工程—食品科学与工程]