燕麦β-葡聚糖-大豆分离蛋白复合膜对迷你黄瓜的保鲜研究  

Effect on Preservation of Coating with Oat β-Glucan-Soybean Protein Isolate on Mini-cucumber

作　　者：罗双群 李翠翠 崔胜文 

机构地区：[1]漯河食品职业学院质量检测系,河南漯河462300

出　　处：《食品研究与开发》2018年第2期210-214,共5页Food Research and Development

基　　金：河南省教育厅科学技术研究重点项目(14B550003)

摘　　要：以燕麦β-葡聚糖,大豆分离蛋白为主要原料制备涂膜剂,在常温(温度为20℃~22℃,湿度为70%~75%)下对迷你黄瓜进行保鲜试验,同时做空白试验对照。试验结果表明燕麦β-葡聚糖-大豆分离蛋白复合涂膜剂具有保鲜效果,其中2∶1(体积比)混合体系保鲜效果最佳,在常温条件下贮藏20 d,失重率为16.0%,硬度仅比贮藏前下降8.3%,维生素C含量、叶绿素含量、过氧化物酶和多酚氧化酶分别比空白组高4倍、96.0%、76.05%和18.69%。bThe preservation effect of Mini -Cucumbers was studied by coating with oat β -glucan -soybeanprotein isolate at room temperature（temperature 20 ℃-22 ℃, humidity for 70 %-75%） .At the same time ,blank experiment were operated.The experiment showed that the oat beta glucan-soy protein isolate compositefilm coating have preservation effect and the best preservation effect of letter mini-cucumber fruit by the volumeratio of2 ： 1 mixing system. After 20 days, loss weigh of was 16.0%, and the hardness was decreased by 8.3%than before storage, and theVC contents, chlorophyll content,POD activities and PPO activities were respec原tively 4 times, 96.0%, 76.05 % and 18.69 % higher than the control group.

关 键 词：燕麦Β-葡聚糖 大豆分离蛋白 迷你黄瓜 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]