SPI-CS NPs颗粒Pickering乳液/PLA双层包装膜的制备及性能研究  

Preparation and properties of the SPI-CS NPs particle Pickering emulsions/PLA biolayer food packaging film

作　　者：霍彦雄 张萌萌 董蕾 张亮亮 冯赛赛 郭妍 徐建国 HUO Yanxiong;ZHANG Mengmeng;DONG Lei;ZHANG Liangliang;FENG Saisai;GUO Yan;XU Jianguo(College of Food Science,Shanxi Normal University,Taiyuan 030031,China)

机构地区：[1]山西师范大学食品科学学院,太原030031

出　　处：《包装与食品机械》2025年第1期98-105,共8页Packaging and Food Machinery

基　　金：山西省基础研究计划项目(202303021211133,202303021222185,202103021223256);山西省高等学校科技创新计划项目(2023L62)。

摘　　要：为了研发新的可生物降解食品包装材料,采用溶液流延法制备大豆分离蛋白-壳聚糖纳米(SPI-CS NPs)颗粒Pickering(PIC)乳液/聚乳酸(PLA)双层食品包装膜。通过单因素和响应面试验优化制备工艺条件,并对其在猪肉保鲜中的作用进行评价。结果表明,壳聚糖(CS)质量百分比为1.61%、PIC乳液体积百分比为39.01%、甘油体积百分比为1.22%、PLA-聚乙醇(PEG)质量比为9∶1和PLA-PEG浓度为3%时,PIC/PLA双层膜的拉伸强度、断裂伸长率、水蒸气透过率和氧气透过率分别为15.43 MPa,450.24%,1.05×10^(-13) kg·m/(m^(2)·s·Pa),0.30×10^(-11) kg·m/(m^(2)·s),机械性能和阻隔性能均显著高于单层膜。在猪肉保鲜方面,与对照组相比,PIC/PLA处理后的冷鲜猪肉在贮藏12 d后的pH值、硫代巴比妥酸含量、水分流失率和高铁肌红蛋白含量分别降低0.6,41.82%,54.33%,36.11%。研究为PIC/PLA双层包装膜在食品保鲜领域的应用提供理论依据。To develop novel biodegradable food packaging materials,a soy protein isolate-chitosan nanoparticle(SPI-CS NPs)Pickering(PIC)emulsion/polylactic acid(PLA)bilayer film was prepared using the solution casting method.The preparation process parameters were optimized through single-factor and response surface methodology(RSM)experiments,and its effectiveness in pork preservation was evaluated.Results demonstrated that under the optimal conditions-chitosan(CS)mass percentage of 1.61%(w/w),PIC emulsion volume percentage of 39.01%(v/v),glycerol volume percentage of 1.22%(v/v),PLA-polyethylene glycol(PEG)mass ratio of 9∶1,and PLA-PEG concentration of 3%(w/v)-the tensile strength,elongation at break,water vapor permeability,and oxygen permeability of the PIC/PLA bilayer film reached 15.43 MPa,450.24%,1.05×10^(-13)kg·m/(m^(2)·s·Pa),and 0.30×10^(-11)kg·m/(m^(2)·s),respectively.Both mechanical and barrier properties were significantly higher than those of single-layer films.In pork preservation,compared to the control group,the PIC/PLA-treated chilled pork exhibited reductions in pH value,thiobarbituric acid(TBA)content,moisture loss rate,and metmyoglobin content by 0.6,41.82%,54.33%,and 36.11%,respectively,after 12 days of storage.This study provides a theoretical foundation for the application of PIC/PLA bilayer films in food preservation.

关 键 词：纳米颗粒 Pickering乳液 聚乳酸 双层膜 性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]