基于酪氨酸酶交联的豌豆蛋白-绿原酸-壳聚糖复合膜的构建及相关品质分析  

Construction and Characterization of Pea Protein-Chlorogenic Acid-Chitosan Composite Film Based on Tyrosinase Crosslinking

作　　者：倪乙丹 周泉城[1] 李娅婕 郭婷婷 白海媚 韩钦硕 盛桂华 NI Yidan;ZHOU Quancheng;LI Yajie;GUO Tingting;BAI Haimei;HAN Qinshuo;SHENG Guihua(College of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255000

出　　处：《食品科学》2024年第21期271-279,共9页Food Science

基　　金：山东省重点研发计划项目(2019GNC106084);山东理工大学招远工业技术研究院创新研究基金项目(9101-2212401,9101-220193);2022年山东省专业学位研究生教学案例库建设项目(4053-221033)。

摘　　要：以豌豆蛋白(pea protein,PP)为成膜基质,壳聚糖(chitosan,CS)为改善成膜性材料,绿原酸(chlorogenic acid,CA)为功能性成分,酪氨酸酶(tyrosinase,Tyr)为PP、CS和CA的交联剂,以甘油为增塑剂制备PP-CA-CS复合膜,测定PP-CA-CS复合膜物理指标以及微观结构表征,旨在探究PP与CS比例、CA添加量与Tyr添加量对PP-CA-CS复合膜结构及性能的影响,研究其组分间的作用机制。结果表明,添加CA后PP-CA-CS复合膜抗氧化性和机械性能有显著提高,并且在Tyr催化条件下,CA可与PP和CS进行共价交联,随着CA和Tyr的添加,交联度和力学性能得到进一步改善。当PP与CS比例为1∶1、CA添加量为20 mmol/L、Tyr添加量为18 U/mL时,PP-CACS复合膜的机械性能、抗氧化性能、水蒸气阻隔性能表现最优。此时膜的抗拉强度为130.78 MPa,1,1-二苯基-2-三硝基苯肼自由基清除率为69.05%,改善后的PP-CA-CS复合膜与空白膜相比,机械性能增强了2.6倍,抗氧化性能提高了2.2倍,水蒸气透过率降低了8%。扫描电子显微镜测定结果表明,PP-CA-CS复合膜具有光滑、致密性好的特点,从而具有较优的水蒸气阻隔性能,并且通过红外光谱的分析,在成膜过程中没有产生新的官能团。本研究为新型食品包装领域开拓了新的研究思路,为可食用膜的开发提供了数据支持和理论支撑。A composite film was developed using pea protein(PP)as the film-forming substrate,chitosan(CS)as the filmmodifying material,chlorogenic acid(CA)as the functional component,tyrosinase(Tyr)as the crosslinking agent,and glycerol as the plasticizer.The physical parameters and microstructure of the PP-CA-CS film were determined.The aim was to explore the effects of PP-to-CS ratio and the concentrations of CA and Tyr on the structure and properties of the composite film and to study the interaction between its components.The results showed that the antioxidant potential and mechanical properties of the composite film were significantly improved after the addition of CA,and Tyr catalyzed the covalent crosslinking of CA with PP and CS.With the addition of CA and Tyr,the cross-linking degree and mechanical properties were improved.At a PP-to-CS ratio of 1:1,at 20 mmol/L CA concentration and at 18 U/mL Tyr concentration,the composite film had the best mechanical properties,antioxidant properties and water vapor barrier properties.In addition,the tensile strength of the film was 130.78 MPa,the 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity was 69.05%.Compared with pure PP-CS film,the mechanical properties of the PP-CA-CS composite film were increased by 3.6 times,the antioxidant potential was increased by 3.2 times,and the water vapor permeability was decreased by 8%.The results of scanning electron microscopy(SEM)showed that the PP-CA-CS composite film was smooth and compact,so it had high water vapor barrier performance.No new functional groups were generated in the film formation process as demonstrated by infrared spectral analysis.Therefore,this study provides a new idea for researchers in the field of new food packaging,and offers data and theoretical support for the development of edible films.

关 键 词：豌豆蛋白 绿原酸 壳聚糖 酪氨酸酶 可食用膜 

分 类 号：TS206.4[轻工技术与工程—食品科学]