纳米纤维素水凝胶的制备与表征及其对猪肉的保鲜作用  

Preparation and characterization of nanocellulose hydrogel and its application for preservation of fresh pork

作　　者：余科金 张司雨 聂宇嫦 张宁 杨立娜 张亚茹 刘贺 YU Kejin;ZHANG Siyu;NIE Yuchang;ZHANG Ning;YANG Lina;ZHANG Yaru;LIU He(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Fuxin City Drug Control Institute,Fuxin 123000,China)

机构地区：[1]渤海大学食品科学与工程学院,锦州121013 [2]阜新市药品检验所,阜新123000

出　　处：《农业工程学报》2024年第13期253-261,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：辽宁省教育厅面上项目(LJKMZ20221489)。

摘　　要：为了探究大豆种皮纳米纤维素对水凝胶机械性能和抗疲劳性的影响,并提高水凝胶的综合机械性能。该研究通过-20℃低温循环冷冻-解冻法制备具有可拉伸、强韧、抗疲劳的聚乙烯醇/海藻酸钠/纳米纤维素水凝胶,探究水凝胶对猪肉货架期的影响。通过扫描电子显微镜、傅里叶红外变换光谱仪、X-射线衍射仪、热重仪和质构仪测定了水凝胶的理化性质和机械性能。研究结果表明,水凝胶内部单体之间以氢键和酯键交联,内部呈现多孔结构,断裂伸长率为230%、压缩强度为70 kPa、拉伸强度为17 kPa,经过多次循环拉伸仍具有良好的机械性能和较高的抗疲劳性。猪肉保鲜试验表明,水凝胶维持了猪肉色泽的稳定性,防止内部水分流失,并且将猪肉的保质期延长至10 d。因此,该水凝胶可用于食品包装以延长冷藏肉制品的保质期。该研究为构建一种可拉伸、强韧、抗疲劳的多功能水凝胶提供了理论依据。Hydrogels have attracted much attention for fresh preservation in the field of food at present,because of their low toxicity,biocompatibility,and degradability.However,mechanical properties and fatigue resistance have limited the application in food preservation.In this study,the multifunctional nanocellulose/polyvinyl alcohol/sodium alginate(SCNFs/PVA/SA)composite hydrogels were prepared with excellent mechanical properties and fatigue resistance using low-temperature(-20℃)cyclic freezing-thawing.The raw materials were also taken as soy hull nanocellulose(SCNFs),polyvinyl alcohol(PVA),and sodium alginate(SA).The microstructure of the composite hydrogel was observed by scanning electron microscopy(SEM).The chemical structure and crystallinity were identified by Fourier transform infrared spectroscopy(FT-IR)and X-ray powder diffraction(XRD).The thermal stability was obtained by a thermogravimetric analyzer(TGA).The mechanical properties of the composite hydrogel were determined by a texture analyzer.Finally,the composite hydrogels were used for the preservation applications of fresh pork at 4℃.The SEM images showed that the regular and uniform three-dimensional network structure was formed inside the composite hydrogel,which was conducive to the mechanical stability of the composite hydrogel.The FT-IR results showed that the SCNFs,PVA,and SA with the high aspect ratio formed hydrogen and ester bonds in the composite hydrogel.More functional groups were exposed in the cyclic freezing-thawing process at-20℃,indicating the high cross-linking density between the monomers.The XRD results further proved that the crystallinity in the composite hydrogels was enhanced by the presence of hydrogen bonds and the addition of SCNFs.The TGA results showed that the SCNFs increased the thermal stability of the composite hydrogels.The reason was that the SCNFs strengthened the hydrogel matrix,or the interaction of internal hydrogen bonds enhanced the stability of the composite hydrogels.At the same time,the composite hydrogel

关 键 词：纳米纤维素 水凝胶 工艺 机械性能 抗疲劳性 猪肉保鲜 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]