可食性大豆分离蛋白复合膜的制备及保鲜应用  

Preparation and Preservation Application of Edible Soy Protein Isolate Composite Membrane

作　　者：杨燕燕 朱帅杰 徐亿能 顾宇 翟立公 卫兰兰 YANG Yan-yan;ZHU Shuai-jie;XU Yi-neng;GU Yu;ZHAI Li-gong;WEI Lan-lan(School of Food Engineering,Anhui Science and Technology University,Chuzhou 239000,China)

机构地区：[1]安徽科技学院食品工程学院,安徽滁州239000

出　　处：《遵义师范学院学报》2024年第1期99-101,共3页Journal of Zunyi Normal University

基　　金：安徽省重点研发项目(202104f06020007);安徽省教育厅重点项目(KJ2021A0888);安徽省重大科技专项(2021d06050001);安徽科技学院校级重点项目(2021zrzd12);安徽科技学院人才基金(SPYJ2002001);大学生创新创业训练计划项目(202110879050)。

摘　　要：以大豆分离蛋白(SPI)和β-环糊精(β-CD)为基材,加4%的D-异抗坏血酸钠作为抗氧化剂制备可食膜,用扫描电子显微镜(SEM),傅里叶红外光谱(FT-IR)表征,并对鲜切马铃薯涂膜保鲜。结果表明,β-CD能够与SPI发生交联,提高基质的相容性,使可食膜更光滑、均匀。复合涂膜处理能有效减少水分损失,较好地保持了色泽和较高的总酚含量,减缓了多酚氧化酶(PPO)和过氧化物酶(POD)的活性升高,因而复合涂膜是用来延长鲜切马铃薯保质期的一种有效手段。Using soy protein isolate(SPI)andβ-Cyclodextrin(β-CD)was used as the substrate,and 4%sodium D-isoascorbate was added as an antioxidant to prepare an edible membrane.The membrane was characterized by scanning electron microscopy(SEM)and Fourier transform infrared spectroscopy(FT-IR),and fresh-cut potatoes were coated for preservation.The results indicate thatβ-CD can crosslink with SPI,improve the compatibility of the matrix,and make the edible membrane smoother and more uniform.Composite coating treatment can effectively reduce water loss,maintain color and high total phenolic content,and slow down the activity increase of polyphenol oxidase(PPO)and peroxidase(POD).Therefore,composite coating is an effective method to extend the shelf life of fresh cut potatoes.

关 键 词：大豆分离蛋白 Β-环糊精 D-异抗坏血酸钠 鲜切马铃薯 保鲜 

分 类 号：Q514[生物学—生物化学]