室温下不同可食涂膜剂对鸡蛋保鲜效果的影响  

The effects of edible eggshell coatings on egg quality during room temperature storage

作　　者：刘美玉[1] 司伟达[2] 崔建云[2] 任发政[2] 

机构地区：[1]河北工程大学食品科学技术系,河北邯郸056006 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《河北工程大学学报（自然科学版）》2011年第4期97-100,112,共5页Journal of Hebei University of Engineering:Natural Science Edition

基　　金："十一五"国家科技支撑计划项目(2006BAD22B06)

摘　　要：采用可食性的乳清分离蛋白、玉米醇溶蛋白、面筋蛋白、壳聚糖+乳酸、壳聚糖+苯甲酸钠和壳聚糖+柠檬酸钠作为涂膜材料分别对鸡蛋进行涂膜处理并室温贮藏(25℃),通过对鸡蛋品质指标分析发现各涂膜材料均具有保鲜效果。面筋蛋白涂膜保鲜效果最优,玉米醇溶蛋白、壳聚糖+乳酸次之,乳清分离蛋白最差,但仍优于对照组。各涂膜剂成膜后,膜的水蒸汽透过性与其保鲜效果有一定的相关性,即面筋蛋白的水蒸汽透过率最小,乳清分离蛋白的最大。The effects of fresh - keeping coating films on egg quality and water vapor permeability of different films were studied with whey protein isolate, corn zein, wheat gluten, lactic ＋ chitosan, sodium benzoate ＋ chitosan and Sodium citrate ＋ chitosan stored at room temperature （25 ℃ ）. The results showed that the preservation effect of wheat gluten was obviously better than others, corn zein and chitosan took the second place, and the effect of whey protein isolate was the worst, but it was still better than the control group. The effects of fresh - keeping coating films have certain correlation with their water vapor permeability. WVP of wheat gluten is the lowest. , and whey protein is highest

关 键 词：鸡蛋 可食性膜 保鲜 室温 

分 类 号：TS253[轻工技术与工程—农产品加工及贮藏工程]