茶多酚纳米脂质体对明胶膜性能的影响  

Effect of tea polyphenols nanoliposomes on the property of gelatin film

作　　者：鲍士宝[1] 许时婴[2] 

机构地区：[1]安徽师范大学环境科学与工程学院,安徽芜湖241003 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2014年第2期273-275,280,共4页Science and Technology of Food Industry

基　　金：安徽省高校自然科学研究资助项目(KJ2011B057)

摘　　要：以鱼皮明胶为基质,添加茶多酚纳米脂质体,制备了复合明胶膜,研究了茶多酚纳米脂质体的加入对明胶膜结构、力学性能、通透性、光吸收特性、抗氧化性能的影响。结果表明,茶多酚纳米脂质体的加入明显改变了明胶膜的结构,降低了明胶膜的拉伸强度和透湿系数,提高了断裂伸长率和透氧系数;此外,茶多酚纳米微粒的添加提高了明胶膜对鱼油的抗氧化保护效果及对DPPH自由基的清除率。Fish gelatin films incorporated with tea polyphenols nanoliposomes were obtained and their physicochemical properties including microstructure, mechanical property, permeability, optical absorption property and antioxidative activity were investigated. It was showed that the incorporation of tea polyphenols nanoliposomes had resulted in the modifying of microstructure,decreasing of tensile strength and water vapor permeability,and increasing percentage elongation at break and oxygen permeability of the gelatin films. Moreover,it was observed that the protective effect against fish oil oxidation and DPPH radical scavenging activity of the gelatin films had been enhanced,dued to the addition of tea polyphenols nanoliposomes.

关 键 词：茶多酚纳米脂质体 明胶膜 抗氧化活性 

分 类 号：TS206.4[轻工技术与工程—食品科学]