摘要
对玉米醇溶蛋白在食品保鲜中的应用进行了研究。实验证明玉米醇溶蛋白具有良好的保湿性及抗氧化性。采用玉米醇溶蛋白液浸涂硬糖，可以延缓硬糖吸水溶化，防止硬糖发烊、返砂，以便长久地保持硬糖的质量，在玉米醇溶蛋白溶液中添加增塑剂能更有效地增强其保湿性。用玉米醇溶蛋白浸涂杏仁及核桃仁能延缓其氧化酸败速度，而添加增塑剂能使膜更好地粘着于食品表面，从而增强了膜的阻氧性。杏仁及核桃仁的最佳涂膜液配比为：在１０ｍｌ１０ ％ 玉米醇溶蛋白中加入０ ．８ｍｌ 甘油、０ ．５ｍｌ
The application of zein film to food preservation is discussed in this paper.Experiments proved the good moisture-resistance and antioxidation properties of zein.Coating candy with the alcohol solution of zein prevented candy from dissolve at high air humidity.Coating nuts with the zein solution prevented almond and walnut from rancidity.Adding plasticizer in the zein solution improved the moisture-resistance and antioxidation properties of the zein film. The optimal formula of film coating solution for nuts was as follows:0.8ml glycerol and 0.5ml shellac in 10ml 10% alcohol solution of zein.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
1999年第5期40-43,共4页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省"九五"科技攻关项目
