大豆蛋白/聚乙烯醇薄膜对圣女果保鲜性能研究  

Study of Cherry Tomato Preservation with Soy Protein/Polyvinyl Alcohol Films

作　　者：尹国平[1] 陈志周[1] 滑艳稳[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《包装学报》2014年第1期31-35,共5页Packaging Journal

基　　金：河北省科技计划基金资助项目(10225151)

摘　　要：以大豆蛋白及聚乙烯醇为原料,以薄膜的抗张强度、断裂伸长率、透光率、阻隔性能及吸水率为评价指标,在室温条件下,分别对圣女果进行裸包处理,市售聚乙烯保鲜膜裹包处理,大豆蛋白/ 聚乙烯醇薄膜裹包处理,纳米SiO2改性大豆蛋白/聚乙烯醇薄膜裹包处理,探讨4种保鲜处理方式对储藏过程中圣女果的失重率、硬度、可溶性固形物含量、总酸含量及VC 含量的影响,以研究大豆蛋白/ 聚乙烯醇薄膜对圣女果的保鲜效果.试验结果表明：在0～7 d内,大豆蛋白/ 聚乙烯醇薄膜在一定程度上可缓解圣女果的腐烂霉变,具有一定的保鲜效果;4种保鲜处理方式的效果依次为,纳米SiO2改性大豆蛋白/聚乙烯醇薄膜〉市售聚乙烯保鲜膜〉大豆蛋白/聚乙烯醇薄膜〉空白对照组;阻隔性能较好的市售聚乙烯保鲜膜对圣女果的保鲜效果略次于纳米SiO2改性大豆蛋白/聚乙烯醇薄膜,故对于果蔬的保鲜而言,并不是使用的保鲜膜的阻隔性能越好,其保鲜效果就越好,而是与果蔬的生理作用匹配度越高的保鲜膜,保鲜效果才越好.By taking soy protein and polyvinyl alcohol as raw materials, with the tensile strength of the film, theelongation at break, transparency, barrier properties and water absorption as the evaluation criteria at room temperature, theweight loss, hardness, contents of soluble solids, VC and total acid of cherry tomato treated respectively by bare packetprocessing, commercially available polyethylene cling film, soybean protein/polyvinyl alcohol film, soy protein/polyvinylalcohol film modified by nano-SiO2 were periodically measured during storage in order to investigate the fresh-keepingeffects. The results show that within 7 days, soy protein/polyvinyl alcohol film could slow down the decay and mildew ofcherry tomatoes and they had better preservation effects. The ranking of preservation effects from high to low is soyprotein/PVA film modified by nano-SiO2, commercially available polyethylene plastic wrap, soy protein/PVA film and barepacket processing. Although commercially available polyethylene plastic wrap is with good barrier properties, its preservationeffect is slightly inferior to the nano-SiO2 modified soybean protein / polyvinyl alcohol film. With regard to fruits andvegetables, the better barrier properties will not necessarily result in the better preservation effects. The effects dependmore on the matching degree of the physiological role of plastic wrap with the specific fresh fruits and vegetables.

关 键 词：大豆蛋白 聚乙烯醇 圣女果 保鲜效果 

分 类 号：TB332[一般工业技术—材料科学与工程]