大豆多糖复合膜及其保鲜应用研究进展  

Research progress of soybean polysaccharide composite film andits application in preservation

作　　者：黄宸 谢晶[1,2,3] 薛斌 邵则淮[1,2,3] 甘建红 李晓晖[1,2,3] 孙涛 HUANG Chen;XIE Jing;XUE Bin;SHAO Zehuai;GAN Jianhong;LI Xiaohui;SUN Tao(College of Food Science&Techology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306,China;Quality Supervision,Inspection and Testing Center for Cold Storage and Refrigeration Equipment Ministry of Agriculture,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]农业部冷库及制冷设备质量监督检验测试中心,上海201306

出　　处：《食品与发酵工业》2021年第10期251-258,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31571914;31972142)。

摘　　要：该文从膜的物理性能、生物活性和保鲜应用的角度出发,综述了近年来大豆多糖复合膜及其保鲜应用的研究进展。首先,阐述了改性剂(如纳米粒子、精油、明胶)对大豆多糖膜物理性能的影响;进而综述了天然抑菌剂和纳米粒子对膜抗菌性能和抗氧化性的影响;最后对大豆多糖膜在食品保鲜中的应用进行了总结,以期为大豆多糖膜研究提供参考。The physical properties,biological activities and preservation applications of soybean polysaccharide film was reviewed.Firstly,the effects of modifier,such as nanoparticles,essential oils,gelatin,on the physical properties of soybean polysaccharides film were discussed.Furthermore,the effects of natural bacteriostatic agents and nanoparticles on the antimicrobial and antioxidant properties of the film were reviewed.Finally,the application of soybean polysaccharide film in the food preservation was summarized.The work will provide some reference for the research of soybean polysaccharide film.

关 键 词：大豆多糖 复合膜 膜性能 食品保鲜 抗菌性 抗氧化性 

分 类 号：TB383.2[一般工业技术—材料科学与工程] TS206.4[轻工技术与工程—食品科学]