大豆分离蛋白复合涂膜对鲜切马铃薯保鲜研究

Research on soy protein composite film coating on fresh-cut potatoes preservation

以大豆分离蛋白、壳聚糖和褐藻酸钠为涂膜材料,按照L9(33)正交试验制作不同浓度配比的复合涂膜对鲜切马铃薯片进行保鲜,并对其生理变化进行定时测定。结果表明:大豆分离蛋白复合涂膜可有效减少水分损失,降低失重率;阻止微生物进入,保持硬度;防止营养物质损失,减少SSC变化;阻止氧气进入,抑制褐变强度;有效保持鲜切马铃薯片的感官品质。大豆分离蛋白复合膜的最优配比为大豆分离蛋白0.2g/kg、壳聚糖0.15g/kg、褐藻酸钠0.1g/kg。

Different concentration of Soybean protein,chitosan and Brown algae acid sodium based on the orthogonal experiment of L9（33）were used to make different ratio of sodium alginate composite film for fresh-cutting potato,And timing measurement their Physiological changes.The results indicated that：Soy protein composite coating can effectively reduce the loss of water,reduce loss rate;Stop microbes entering,keep hardness;reduce nutrient loss,inhibit soluble solids change（SSC）;delay oxygen entering,inhibit Browning intensity,Maintain sensory quality of fresh cut potato effectively.Optimization of the best composite film of Soy protein com-posite is soybean protein isolated 0.2g/kg,chitosan 0.15g/kg,brown algae acid sodium 0.1g/kg.