姜黄素-明胶-酪蛋白钙复合膜理化特性研究  

Research of Physico-Chemical Properties on Curcumin-Gelatin-Calcium Caseinate Composite Films

作　　者：张乐[1,2] 马玲[1] 刘安军[1] 韩悦[1] 滕安国[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：《食品研究与开发》2016年第19期207-211,共5页Food Research and Development

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姜黄素添加到明胶-酪蛋白钙中,开发出一系列姜黄素-明胶-酪蛋白钙抗氧化复合膜,并对其力学特性、光学特性、表面形貌、抗氧化活性和保鲜效果进行分析。结果表明:加入姜黄素后,姜黄素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,对食物中脂类的氧化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,对冷藏肉的抗氧化效果越来越好。因此,姜黄素-明胶-酪蛋白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。In order to develop gelatin-calcium caseinate composite films with antioxidant activity,different concentration of curcumin was added to it. In addition,the mechanical properties,optical properties,surface topography,antioxidant activity and preservation effect of curcumin-gelatin-calcium caseinate were also investigated and analyzed. The results indicated that the incorporation of curcumin caused interactions between gelatin and ingredients in curcumin,and the films showed increased thickness and elongation. After the addition of curcumin,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 on chilled fresh pork enhanced,and the surfaces became rougher by AFM with the increase of concentration of curcumin.In summary,gelatin-calcium caseinate composite films incorporated with curcumin presented application capacity in food packing and preservation.

关 键 词：姜黄素 明胶 酪蛋白钙 复合膜 抗氧化 

分 类 号：TS206.4[轻工技术与工程—食品科学]