高相对分子质量水溶性大豆多糖对鸡蛋涂膜保鲜效果的影响

Effect of High Molecular Soluble Soybean Polysaccharides on Fresh-keeping of Eggs

以豆渣为原料,采用弱酸高温热提取法及超滤技术制备高相对分子质量水溶性大豆多糖;并以其为主要材料,辅以一定量的山梨酸钾和海藻酸钠制成涂膜保鲜剂。研究该新型涂膜保鲜剂在室温的贮藏条件(温度30℃、相对湿度40%～60%)下对鸡蛋的涂膜保鲜效果。结果表明:该涂膜剂对蛋壳表面气孔具有很好的封闭作用;且该涂膜剂组的鸡蛋在贮藏30d时仍为A级蛋,品质优良。

High molecular soluble soybean polysaccharides （H-M） were prepared by using soybean residues as raw materials through weak acid-high temperature extraction and ultrafiltration. Fresh-keeping coating film was prepared by using H-M as a major substance and sodium alginate and potassium sorbate as adjuvants. The effect of H-M coating on surface structure, weight-losing rate, and H.U. and Y.I. of eggs stored at ambient temperature was investigated. Results showed that this new-type fresh-keeping material could block air holes on the surface of eggs and the eggs with coating film could reveal excellent quality as an A level during storage for 30 days.