酒醪液对明胶-乳酸钙复合膜理化及抑菌特性的影响研究  

Effect of wine wash on physico-chemical and antimicrobial properties of gelatin-calcium lactate composite films

作　　者：张乐[1,2] 韩悦[1] 盛杰[1] 滕安国[1] 王稳航[1] 刘要卫 刘安军[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津现代职业技术学院,天津300350

出　　处：《食品工业科技》2015年第24期287-291,300,共6页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)(2013AA102204);天津市科技支撑计划项目(14ZCZDNC00015);国家自然基金面上项目(31271975)

摘　　要：本研究将不同浓度的酒醪液添加到明胶-乳酸钙中,制备得到一系列酒醪-明胶-乳酸钙抗菌复合膜,并对其力学特性、光学特性、表面形貌、抑菌活性和保鲜效果进行分析。结果表明:加入酒醪后,酒醪中的成分物质与明胶相互作用,导致复合膜的厚度和断裂伸长率逐渐增大,外观颜色变深,抗拉强度、水溶性和水蒸气透过系数逐渐降低,对常见食品腐败菌有明显抑制作用且逐渐增强,原子力显微镜观测其表面粗糙程度逐渐增大,对冷藏肉的抑菌效果逐渐增强。因此,酒醪-明胶-乳酸钙复合膜的开发在食品包装和保鲜等方面表现出潜在的应用价值。For the sake of developing gelatin-calcium lactate composite films with anti-microbial activity,different concentration of wine wash was added to it. In addition,the mechanical properties,optical properties,surface topography,anti-microbial activity and preservation effect of wine wash-gelatin-calcium lactate were also investigated and analyzed. The results indicated that the incorporation of wine wash caused interactions between gelatin and ingredients in wine wash,and the films showed increased thickness and elongation. After the accretion of wine wash,the films showed darker appearance,and decreased tensile strength,water solubility and water vapor permeability. Meanwhile,the inhibition to food spoilage microorganisms and preservation effect enhanced,and the surfaces became rougher by AFM with the increase of concentration of wine wash. In summary,gelatin-calcium lactate composite films incorporated with wine wash presented application capacity in food packaging and preservation.

关 键 词：酒醪 明胶 乳酸钙 复合膜 抑菌 

分 类 号：TS201.1[轻工技术与工程—食品科学]