添加牛至精油对可食性花生分离蛋白膜性能的影响  

Effects of oregano essential oils on edible peanut protein isolated films properties

作　　者：李鹏[1] 孙杰[2] 杨伟强[2] 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]山东省花生研究所,青岛266100

出　　处：《食品科技》2014年第10期279-284,共6页Food Science and Technology

基　　金：青岛市公共领域科技支撑计划项目(12-1-3-40-nsh)

摘　　要：通过研究添加不同牛至精油对可食性花生分离蛋白膜的物理性能、抗氧化活性和抗菌活性的影响,为探索新型具有生物活性的可食性膜包装材料的制备提供理论依据。结果表明,添加牛至精油能够增加膜的厚度,当添加量在3%时,差异显著（P〈0.05）;当添加量在0%~2.0%时,随着添加比例的增加,膜的抗拉强度和断裂伸长率显著提高（P〈0.05）;添加量在0%~4.0%时,随着添加比例的增加,透湿性升高,透明度降低;添加牛至精油显著提高了花生分离蛋白膜的抗氧化活力（P〈0.05）;具有很好的抑制食品中常见腐败菌和致病菌的效果,对金黄色葡萄球菌和植物乳杆菌的抑菌效果好于大肠杆菌和荧光假单胞菌。当牛至精油添加量为2.0%时,制备膜具有较好的物理性能和优良抗菌、抗氧化活性。In this study, oregano essential oil （OEO） concentrations ranging from 0 to 4.0%, incorporated in peanut protein isolated （PPI） films were used to evaluate physical, mechanical, antibacterial activity and antioxidant properties. The addition of oregano essential oil to the film-forming emulsion led to an increase in the thickness of the films. However, this effect was only significant at the highest level of OEO used （3%）. Tensile strengths were stronger （P〈0.05） for films containing OEO ranging from 0 to 2.0% than for the control film without OEO, but it significantly （P〈0.05） decreased as the OEO concentration increased. And, the elongation of PPI films increased the highest value （P〈0.05） when OEO concentration was 3.0%. The water vapor permeability （WVP） of OEO incorporated films were slightly increased from as the concentrations increasing of OEO （P〈0.05）. Additionally, OEO incorporated films showed a lower light transmittance. The antioxidant activity of PPI films with and without incorporated OEO was determined. The results showed that 1,1-Diphenyl-2-picrylhydrazyl radical （DPPH） scavenging activity and reducing power of the PPI films was significantly increased （P〈0.05） with an increasing OEO concentration. The antibacterial activities of PPI films incorporated with OEO against bacteria were determined, which exhibited a strong inhibitory effect on the growth of Staphylococcus aureus, Eschedchia coli, Pseudomonas fluorescens and Lactobacillus plantarum. Inhibition was increased with an increasing concentration of essential oil. Our results pointed out that the incorporation of OEO as a natural antibacterial agent has potential for using the developed film as an active packaging.

关 键 词：可食性膜 物理特性 牛至精油 抗氧化 抗菌 

分 类 号：TS202.3[轻工技术与工程—食品科学]