玉米醇溶蛋白复合膜包衣对核桃仁酸败抑制效果的研究  

Inhibiting effect of zein film-coating to rancidification of walnut meat

作　　者：周柏玲[1] 李蕾[1] 孙秋雁[1] 段泽敏[1] 邓晓燕[1] 田志芳[1] 

机构地区：[1]山西省农业科学院农产品综合利用研究所,太原030031

出　　处：《农业工程学报》2004年第3期180-183,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：山西省科技攻关项目"玉米蛋白质果蔬护色保鲜剂应用效果研究"(993009)

摘　　要：该文针对实际生产中核桃仁在贮藏过程中容易发生氧化酸败的情况,采用醇溶蛋白复合膜对核桃仁进行抑制氧化酸败效果的研究。结果表明:浸涂醇溶蛋白复合膜后可使核桃仁中亚油酸与对照相比高7.44%、过氧化值降低14.50%、皂化值降低3.77%、酸价降低30.66%,同时与对照相比在20℃下可以延长货架期250d以上。因此,醇溶蛋白复合膜可以有效抑制核桃仁的氧化酸败。Zein composite film was applied to inhibit oxidation and rancidification of the walnut meat in storage. The results indicated that the zein film coating improved the key quality indexes significantly. Compared with the control the linoleic acid of zein film coated walnut meat increased by (7.44%), peroxide value decreased by (14.50%), saponification value decreased by (3.77%), acid value decreased by (30.66%) and shelf-life at 20℃ condition was prolonged 250 days or more. So the zein film coating can effectively inhibit oxidation and rancidification of the walnut meat.

关 键 词：醇溶蛋白 核桃仁 保藏 

分 类 号：S379.2[农业科学—农产品加工]