鱼鳞胶原蛋白可食性膜研究进展  

Research progress on fish scale collagen edible film

作　　者：李岩胧 肖枫[1,2] 康怀彬 LI Yan-long;XIAO Feng;KANG Huai-bin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;National Demonstration Center for Experimental Food Processing and Safety Education,Luoyang,Henan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]食品加工与安全国家级实验教学示范中心,河南洛阳471023

出　　处：《食品与机械》2021年第1期222-228,共7页Food and Machinery

基　　金：河南省自然科学基金项目(编号:162300410071);河南科技大学博士科研启动基金项目(编号:13480058)。

摘　　要：文章综述了鱼鳞胶原蛋白膜的制备工艺、性能(机械性能、热性能、阻隔性等)、改性方法以及应用方面的研究,指出通过分子共混等方式虽然可以显著提高膜的性能,但对一些关键因素研究不够深入,今后的研究必须从产业规模化和商业化的角度来解决膜的改性机制、老化机制、可食性、生物降解性、阻隔性、安全性等方面的问题。This study reviews the preparation process,properties(mechanical properties,thermal properties,barrier properties,etc.), modification methods,and applications of fish scale collagen films.The performance of the film can be significantly improved through molecular blending,but it is critical that the factors have not been studied in depth.Future research must solve the problems of film modification mechanism,aging mechanism,edibility,biodegradability,barrier property,safety,etc.from the perspective of industrial scale and commercialization,so as to make fish scales collagen films industrially feasible.

关 键 词：胶原蛋白 鱼鳞 交联改性 可食性膜 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]