大豆分离蛋白结合茶多酚处理对冬枣贮藏品质和生理的影响  

Effects of Soy Protein Isolate Coating-incorporated Tea Polyphenol Treatment on Storage qualities and Physiology of Winter-jujube Fruit

作　　者：刘开华[1] 邢淑婕[1] 

机构地区：[1]信阳农业高等专科学校食品科学系,信阳464000

出　　处：《食品工业》2013年第8期115-117,共3页The Food Industry

基　　金：河南省2011年科技攻关计划项目(112102110144)

摘　　要：将茶多酚添加到大豆分离蛋白中制成复合涂膜液,以果实呼吸强度、相对电导率、硬度、腐烂率、可溶性固形物和维生素C含量为指标定期取样测定,分析所制成的涂膜液在4℃条件下对冬枣贮藏品质和生理的影响。结果表明,含茶多酚的大豆分离蛋白复合涂膜液可明显降低果实的呼吸强度,抑制贮藏期间果实硬度、可溶性固形物和维生素C含量的下降,减缓果实相对电导率和腐烂率的上升。试验范围内,4%的大豆分离蛋白溶液中添加200 mg/kg茶多酚制得的涂膜液处理效果最显著。Tea polyphenol was added to soy protein isolate, and the tea polyphenol-incorporated soy protein isolate film-coating was made. In order to study the effect of the coating on storage quality and physiology of winter-jujube at 4 ~C, the changes of respiration intensity, relative conductivity, firmness, rotting rate, soluble solid and vitamin C content of winter-jujube treated with the coating were studied during storage at 4 %. The results indicated that the coating could significantly reduce the respiration intensity of winter-jujnhe, inhibit the decline of the firmness, vitamin C and soluble solid content, and attenuate the increase rate of fruit＇s relative conductivity and rotting rate. It was found that coating made with 4% soy protein isolate blended with 200 mg/kg tea polyphenol achieved the best effective in maintaining storage quality of winter-jujube during storage at the 4 %.

关 键 词：茶多酚 大豆分离蛋白 涂膜 冬枣 贮藏品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]