基于美拉德反应的大豆分离蛋白改性膜的制备及应用研究  

Preparation and application of soybean protein isolate modified film based on Maillard reaction

作　　者：方春姗 姜维 胡艺 赵璠 王晨宇 李双蝶 刘宇 FANG Chun-Shan;JIANG Wei;HU Yi;ZHAO Fan;WANG Chen-Yu;LI Shuang-Die;LIU Yu(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;National Engineering Research Center for Marine Aquaculture,Zhejiang Ocean University,Zhoushan 316022,China;Zhejiang Henghe Food Co.,Ltd.,Zhoushan 316100,China)

机构地区：[1]浙江海洋大学食品与药学学院,舟山316022 [2]浙江海洋大学,国家海洋设施养殖工程技术研究中心(创新应用研究院),舟山316022 [3]浙江恒和食品有限公司,舟山316100

出　　处：《食品安全质量检测学报》2023年第7期241-249,共9页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2020YFD0900900);浙江省产业创新服务综合体项目(YY-2021C1006、2021JH101)。

摘　　要：目的 采用美拉德反应(Maillard reaction, MR)提高大豆分离蛋白(soybean protein isolate, SPI)膜的性能,并实现对水产品的保鲜效果。方法 研究了还原糖种类、SPI/核糖比例、pH、温度和时间对SPI改性(soybean protein isolate modified, SPIM)膜水溶性的影响,以及MR对SPIM膜外观色泽、微观结构和机械性能的影响;制备负载ε-聚赖氨酸盐酸盐(ε-polylysine hydrochloride,ε-PL)的SPIM抗菌(soybean protein isolate modified antibacterial, SPIMA)膜并用于包装南美白对虾虾仁,通过挥发性盐基氮(total volatile base nitrogen, TVB-N)含量和菌落总数(total bacterial count, TBC)初步评价其保鲜效果。结果 确定了MR条件为SPI/核糖比例40:1、膜液初始pH 10、50℃下加热反应2.00 h,获得了水溶性、外观色泽、微观结构和机械性能等综合表现较优的SPIM膜;当ε-PL添加量为0.8%时,SPIMA膜对大肠杆菌和金黄色葡萄球菌表现出显著的抗菌活性;应用结果表明, SPIMA膜有效抑制南美白对虾虾仁贮藏期间TBC和TVB-N含量的上升。结论 MR改善了SPI膜的耐水性和机械性能,使其有效负载ε-PL并延缓南美白对虾虾仁贮藏期间的腐败变质,为SPI膜在高水分含量食品中的应用提供技术支撑。Objective To improve the properties of soybean protein isolate(SPI)films by Maillard reaction(MR)and to realize the preservation effect on aquatic products.Methods The effects of reducing sugar type,SPI/ribose ratio,pH,temperature and time on the water solubility of SPI modified(SPIM)films,and the effects of MR on the appearance,color,microstructure and mechanical properties of SPIM films were investigated.SPI antibacterial(SPIMA)films loaded withε-polylysine hydrochloride(ε-PL)were prepared and used to package shelled Penaeus vannamei.The preservation effect was preliminarily evaluated by the indexes of total volatile base nitrogen(TVB-N)content and total bacterial count(TBC).Results The MR conditions were determined as SPI/ribose ratio of 40:1,initial pH at 10,and heating at 50℃for 2.00 h.The SPIM films with better overall performance on water solubility,color,microstructure and mechanical properties were obtained.SPIMA films showed significant antibacterial activity against Escherichia coli and Staphylococcus aureus when loaded with 0.8%ofε-PL.The application results showed that the SPIMA films effectively inhibited the increase of TBC and TVB-N content during the storage of shelled Penaeus vannamei.Conclusion MR improves the water resistance and mechanical properties of SPI-based films.The SPIMA films loads withε-PL delays the deterioration of shelled P.vannamei during storage.This study supports the application of SPI-based films in foods with high moisture content.

关 键 词：大豆分离蛋白膜 美拉德反应 水溶性 ε-聚赖氨酸盐酸盐 南美白对虾 

分 类 号：TS206.4[轻工技术与工程—食品科学]