抗菌蛋白膜的包装性能及抑菌性能的研究  

Study on packaging performance and antimicrobial properties of antibacterial composite protein films

作　　者：黄志英 雷桥[1] 包建强[1] 寻倩男[1] 张玉亭[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2014年第6期288-291,共4页Science and Technology of Food Industry

基　　金：上海高校知识服务平台上海海洋大学水产动物遗传育种中心(ZF1206)

摘　　要：以前期均匀实验设计得出的最优配方(5%乳清分离蛋白(WPI)、2%酪蛋白酸钠(NaCas)和50%甘油)为成膜材料,在此基础上,向成膜溶液中添加不同浓度(0、0.025、0.05、0.075、0.1g/200mL)的乳酸链球菌素(Nisin)制备抗菌蛋白膜,研究Nisin对复合蛋白膜的包装性能及抑菌性能的影响。结果表明,Nisin与WPI-NaCas复合膜有较好的相容性,Nisin的添加提高了复合蛋白膜的抗张强度和断裂伸长率,降低了其水蒸气透过系数,但不影响膜的热封温度(145℃)。随着Nisin浓度的提高,膜的耐热性能随之增大。载Nisin的WPI-NaCas复合膜对大肠杆菌和金黄色葡萄球菌均有较强的抑制作用。The composite protein film-forming materials contained 5% whey protein isolate （WPI）,2% sodium caseinate（NaCas） and 50% glycerol,which was the optimal formula obtained by uniform design method of previous work. The packaging performance and antimicrobial properties of WPI-NaCas composite protein films were discussed by addition of Nisin at different concentrations（0,0.025,0.05,0.075,0.1g/200mL） in film-forming solution. Results showed that Nisin and composite protein films showed good compatibility. Addition of Nisin could improve tensile strength and elongation at break of the composite protein films and decrease WVP values of the films,with no effect on the sealing temperature of antibacterial protein films. The increase of Nisin caused the improvement of heat resistance of the films. And incorporation of Nisin had antimicrobial activity against both E.coli and S.aureus.

关 键 词：抗菌蛋白膜 乳酸链球菌素 包装性能 抑菌性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]