大豆分离蛋白涂膜处理对库车小白杏冷藏保鲜效果  

The Effect of Coating Treatment with Soy Protein Isolate on Preservation of Kuqa White Apricot

作　　者：李颖 张强 郭东起 UYing;ZHANG Qiang;GU(Xinjiang Production and Construction Group Key Laboratory of Agricultural Products Deep Processing in South Xinjiang, College of Life Science, Tarim University, Alar, Xinjiang 843300, Chin)

机构地区：[1]塔里木大学生命科学学院,南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《农产品加工（下）》2018年第2期54-57,共4页Farm Products Processing

基　　金：塔里木大学南疆特色农产品深加工兵团重点实验室项目(AP1602);国家自然科学基金项目(31160342)

摘　　要：采用大豆分离蛋白对库车小白杏进行涂膜处理,通过测定贮藏期小白杏腐烂率及相关品质指标的变化,评价小白杏的保鲜效果。结果表明,大豆分离蛋白涂膜处理能降低小白杏的腐烂率,保持小白杏的硬度,抑制呼吸强度,延缓可溶性固形物(TSS)、可滴定酸(TA)和VC的降解,保持其感官品质,达到延长贮藏期的目的。综合考虑,添加质量分数6%大豆分离蛋白涂膜处理的保鲜效果最佳。Kuqa white apricot was preserved with different containing soy protein isolate. The effects and physiology on white apricot preservation was evaluated by the decay index and related quality indicators. The results showed that coating treatment of soybean protein isolate could significantly reduce decay index, maintain the firmness, restrain decreasing of the soluble sol- id, VC and titrable acidity contents and maintain white apricot sory attributes. The best effect of the treatments was 6% soy protein isolate coating treatment which kept preservation quite well.

关 键 词：库车小白杏 大豆分离蛋白 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]