魔芋葡甘聚糖-乳清蛋白复合膜在琯溪蜜柚中的应用  

Konjac Glucomannan and Whey Protein Composite Coating Application on Preservation of Guanxi Honey Pummelo

作　　者：谢建华[1,2,3] 谢丙清[4] 郭巧玲[1] 郑俊峰[1] 张民[3] 庞杰[4] 

机构地区：[1]漳州职业技术学院食品与生物工程系,福建漳州363000 [2]农产品深加工及安全福建省高校应用技术工程中心,福建漳州363000 [3]天津科技大学食品工程与生物技术学院,天津300457 [4]福建农林大学食品科学学院,福建福州350002

出　　处：《食品科学技术学报》2017年第1期76-81,共6页Journal of Food Science and Technology

基　　金：福建省自然科学基金资助项目(2014J01378)

摘　　要：研究魔芋葡甘聚糖与乳清蛋白复合涂膜对琯溪蜜柚的保鲜效果,为琯溪蜜柚的采后保鲜提供参考。将魔芋葡甘聚糖与乳清蛋白复配,制备成复合涂膜保鲜剂,对琯溪蜜柚进行涂膜保鲜,以无包装处理为对照,于常温下贮藏。通过测定琯溪蜜柚在贮藏期间的粒化指数、失重率、总糖、呼吸强度、乙醇含量、丙二醛含量、过氧化物酶活性,分析魔芋葡甘聚糖-乳清蛋白复合涂膜对琯溪蜜柚的保鲜效果。结果表明,常温贮藏120 d时,魔芋葡甘聚糖与乳清蛋白涂膜组与无涂膜包装的对照组相比,可以减少果实失重,保护细胞膜,降低呼吸强度,抑制蜜柚的生理代谢,减少营养物质的损失,延缓粒化发生,其结果均显著优于对照组,能达到PE膜包装贮藏效果。This study investigated effects of konjac glucomannan （ KGM） and whey protein （ WP） com-pound coating on preservation of Guanxi honey pummelo. Guanxi honey pummelo coated with KGM and WP was stored at room temperature while Guanxi honey pummelo without coating was as the control. Dur-ing the storage, the weight loss rate, total sugar content, respiration, ethanol content, relative permeabi-lity of plasma membrane, malondialdehyde （MDA） content, and peroxidase （ POD） activity of Guanxi honey pummelo were determined to evaluate effects of the coating. Results showed that composite edible coating exhibited a beneficial effect on the overall quality of Guanxi honey pummelo at room temperature by reducing fruit weight loss, protecting the cell wall and reducing respiratory intensity, inhibiting physio-logical metabolism,decreasing the nutrient loss, and delaying the graining. All indexes by KGM and WP coating were significantly better than the control group after 120 days storage at room temperature.

关 键 词：魔芋葡甘聚糖 乳清蛋白 可食性膜 琯溪蜜柚 保鲜 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS219[轻工技术与工程—食品科学与工程]