植物蛋白基薄膜研究进展以及在果蔬保鲜应用  

Advances in plant protein-based films and application in fruit and vegetable preservation

作　　者：宋怡倩 李力[1] 王晓曦[1] 马森[1] Song Yiqian;Li Li;Wang Xiaoxi;Ma Sen(College of Food Science and Engineering,Henan University of Technology,Zhengzhou,Henan 450001)

机构地区：[1]河南工业大学粮油食品学院,河南省郑州市450001

出　　处：《粮食科技与经济》2024年第6期103-109,共7页Food Science And Technology And Economy

基　　金：河南省高校科技创新人才项目(23HASTIT033);国家自然科学基金-面上项目(32272249)。

摘　　要：目前,塑料制品的滥用致使“白色污染”“能源危机”等问题引起热议。生物基包装材料由于独特的可降解与可食性,使其在食品包装领域展露出巨大潜力。因此,本文首先介绍了生物基包装材料中的常见植物蛋白,包括大豆分离蛋白、玉米醇溶蛋白、小麦面筋蛋白及其形成的膜的性质和成膜机理。其次,本文重点阐述植物蛋白基薄膜的制备方法和用于提升植物蛋白膜性质的方法—复合成膜的原理、常用物质以及性能变化。最后,本文综述了植物蛋白基复合膜在果蔬保鲜的应用,以期为植物蛋白基薄膜在食品工业的实际应用提供理论基础。At present,the abuse of plastic products led to"white pollution","energy crisis"and other issues have aroused heated discussions.Bio-based packaging materials have shown great potential in the field of food packaging due to their unique degradability and edibility.Therefore,this review firstly introduces the common plant proteins in bio-based packaging materials,including soybean isolate protein,zein,and wheat gluten protein,the properties and film-forming mechanism.Secondly,this paper focuses on the preparation methods of plant protein-based films and the principle of composite film formation,common substances and performance changes to improve the properties of plant protein films.Finally,the application of protein-based composite films in the preservation of fruits and vegetables is expounded to provide a theoretical basis for the practical application of plant protein-based films in the food industry.

关 键 词：植物基蛋白膜 制备方法 复合成膜 果蔬保鲜 

分 类 号：TS206.4[轻工技术与工程—食品科学]