改善花生分离蛋白成膜及保藏特性研究

Study on Improving Properties of Peanut-Protein-Isolate Film with Crosslinking

本文研究了交联剂对可食性膜的阻湿性能(水蒸气迁移速率,WVTR)和机械性能(抗拉强度,TS)的影响,对交联作用的研究表明:环氧氯丙烷和戊二醛的交联均能有效的改善膜的机械性能和阻湿性能。而且环氧氯丙烷交联膜变得光滑透明,戊二醛交联后可得到由淡黄色向红色过渡的一系列不同颜色的薄膜。对樱桃进行涂膜处理能明显防止褐变,抑制其呼吸作用,延缓贮藏过程中有机酸、总糖等营养成分的损失,有效地延长了樱桃的保藏期。

The crosslinking effects on peanut-protein-isolate(PPI) film properties were studied and the results showed that: The crosslinking by epichlorohydrin and glutanaldehyde would improve film properties effectively. So as to enhance its WVP (water vapor permeability) and TS(tensile strength). Furthermore, the epichlorohydrin crosslinking film should smoother surface and more transparent than untreated film, and the color of glutanaldehyde crosslinking film has changed from yellowish to red with the increase of glutanaldehyde concentration. The results about cherry fresh-keeping with film coat showed that the coated film could prevent the cherry skin from broning obviously, restrain the respiration, retard the loss of nutritional ingredients such as organic acid and total sugar, and prolong effectively the shelf-life of the cherry.