壳聚糖—大豆分离蛋白复合膜制备工艺优化及对芒果的保鲜效果  

Optimization of chitosan-soy protein isolate composite film fabrication and its preservation effect on mangoes

作　　者：郭培锋 吴雨威 谢杏婵 徐影 王瑞 曾新安 GUO Peifeng;WU Yuwei;XIE Xingchan;XU Ying;WANG Rui;ZENG Xin’an(College of Food Science and Technology,Foshan University,Foshan,Guangdong 528225,China;Guangdong Key Laboratory of Food Intelligent Manufacturing,Foshan,Guangdong 528225,China;Faculty of Foreign Languages,Guangdong Baiyun University,Guangzhou,Guangdong 510000,China)

机构地区：[1]佛山大学食品科学与工程学院,广东佛山528225 [2]广东省智能制造重点实验室,广东佛山528225 [3]广东白云学院外国语学院,广东广州510000

出　　处：《食品与机械》2025年第1期149-157,共9页Food and Machinery

基　　金：国家自然科学基金区域创新发展联合基金重点支持项目(编号:U23A20267);广东省科技创新战略专项资金(编号:2022B1212010015);佛山大学学生学术基金(编号:xsjj202408kjb08)。

摘　　要：[目的]优化壳聚糖(chitosan,CS)—大豆分离蛋白(soy protein isolate,SPI)复合膜制备工艺,提高其综合性能并考察CS-SPI复合膜对芒果的保鲜效果。[方法]选择CS和SPI为成膜基质,以复合膜的拉伸强度、断裂伸长率、水蒸气透过率、氧气透过量、二氧化碳透过量及透光率为评价指标,通过模糊综合评价计算复合膜综合性能K值。采用响应面分析法,以复合膜的K值为响应值,优化CS-SPI复合膜的配方。[结果]CS-SPI复合膜的最佳制备工艺条件为:pH为2.9,CS添加量1.9 g/100 mL,SPI添加量22.7 mg/mL,甘油添加量2.2 g/100 mL。以该工艺制备的CS-SPI复合膜综合性能K值达0.904,复合膜内部网络结构更为致密,能够有效阻止膜内外水分和气体的迁移。将CS-SPI复合膜应用于芒果常温保鲜中,其货架期可延长至15 d。[结论]优化工艺制备的CS-SPI复合膜综合性能显著提升,且表现出较好的芒果保鲜能力。[Objective]To optimize the fabrication process of chitosan(CS)and soy protein isolate(SPI)composite films,enhance their comprehensive performance,and evaluate their impact on the preservation of mangoes.[Methods]CS and SPI were used as the filmforming substrates.The tensile strength,elongation at break,water vapor transmission rate,oxygen permeability,carbon dioxide permeability,and light transmittance of the composite film were used as evaluation indexes.The K-value of the composite film's comprehensive performance was calculated using fuzzy comprehensive evaluation.Response surface analysis was applied to optimize the formulation of the CS-SPI composite film,with the K-value as the response variable.[Results]The optimal preparation conditions for the CS-SPI composite film were as follows:1.9 g/100 mL of CS,22.7 mg/mL of SPI,and 2.2 g/100 mL of glycerol at pH 2.9.Under these conditions,the K-value of the CS-SPI composite film reached 0.904.The internal network structure of the composite film was denser,effectively preventing the migration of water and gases.When applied to mango preservation at room temperature,the CS-SPI composite film extended the shelf life of the mangoes to 15 days.[Conclusion]The CS-SPI composite film prepared with the optimized process exhibited significantly improved comprehensive performance and demonstrated excellent preservation capabilities for mangoes.

关 键 词：壳聚糖 大豆分离蛋白 复合膜 模糊综合评价 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS206.4[轻工技术与工程—食品科学与工程]