丁香酚-脱脂豆粕蛋白膜的制备及抗氧化性研究  

Preparation and Fresh-Keeping Effect of Eugenol-Defatted Soybean Meal Protein Film

作　　者：张金凤[1] 王广慧[1] 苏适[1] 柴云雷[1] 马丽媛[1] 张雅娜 ZHANG Jinfeng;WANG Guanghui;SU Shi;CHAI Yunlei;MA Liyuan;ZHANG Yana(The Food and Pharmaceutical Engineering Institute,Suihua College,Suihua 152061)

机构地区：[1]绥化学院食品与制药工程学院,绥化152061

出　　处：《食品工业》2023年第1期88-92,共5页The Food Industry

基　　金：黑龙江省省属高等学校基本科研业务费青年项目(KYYWF10236190108);黑龙江省大学生创新创业训练计划项目(202110236006)。

摘　　要：以大豆加工副产物脱脂豆粕为成膜基质,添加抗氧化剂丁香酚制备可食性抗氧化保鲜包装膜,并提高大豆副产物的加工利用率。试验以不同的脱脂豆粕浓度、丁香酚添加量、亚硫酸钠添加量、甘油添加量为因素条件,以CO_(2)透过率、水蒸气透过率、过氧化值为指标,确定成膜的最佳条件,并对抗氧化性进行研究。结果表明,在脱脂豆粕质量浓度0.27 g/mL、丁香酚添加量0.18 g、亚硫酸钠添加量0.15 g、甘油添加量3.5 g条件下,膜的水蒸气透过率为2.41%, CO_(2)透过率为0.30 g/(m^(2)·h),过氧化值为1.01 meq/kg。与涂膜空白对照组及丁香酚空白对照组相比,丁香酚-脱脂豆粕蛋白涂膜能延缓皇冠梨的褐变程度。优化后丁香酚-脱脂豆粕蛋白膜的各项检测指标均较佳,褐变程度得到明显降低,起到抗氧化作用。Prepare edible antioxidant fresh-keeping packaging film was prepared by adding antioxidant eugenol with defatted soybean meal as a film-forming substrate. Take different defatted soybean meal concentration, eugenol dosage, sodium sulfite dosage and glycerin dosage as factors, CO_(2) transmission rate, water vapor transmission rate and peroxide value as indicators to determine the best condition for film formation, and study on the antioxidant activity. The results showed that the concentration was defatted soybean meal 0.27 g/mL, the addition of eugenol 0.18 g, the addition of sodium sulfite 0.15 g, and the addition of glycerol 3.5 g. Under this condition, the water vapor transmission rate of the membrane was 2.41%, the CO_(2) transmission rate was 0.30 g/(m^(2)·h), and the peroxide value was 1.01 meq/kg. Compared with the coating film blank control group and the eugenol blank control group, the eugenol-defatted soybean meal protein coating film could delay the browning degree of the crown pear. The optimized eugenol-defatted soybean meal protein film had better detection indexes, significantly reduced the degree of browning, and played an antioxidant role.

关 键 词：脱脂豆粕 丁香酚 蛋白膜 褐变 抗氧化 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]