摘要
将不同比例的马铃薯淀粉、壳聚糖溶液复合,定期对失重率、可溶性固形物、Vc、色差、丙二醛(MDA)、过氧化物酶(POD)活性进行检测,研究其对青线椒的涂膜保鲜效果,以等量蒸馏水浸泡相同时间为对照组。结果表明,该可食性保鲜膜的保鲜效果优于对照组,其中,2%壳聚糖+1%马铃薯淀粉复合膜保鲜效果最佳,其次为1%壳聚糖+2%马铃薯淀粉。
Different proportion of murphy starch and chitosan were mixed, weight loss, TSS, VC content, chromatic aberration, MDA content and the activity of peroxidase were measured regularly to reflect on the effects on green pepper. The control group is green peppers which dip in the same amount of distilled water for the same time. The results showed that the 2% chitosanand 1% murphy starch are the best, the 1% chitosanand 2% murphy starch are the secondly.
作者
刘璐
陶乐仁
匡珍
徐珊珊
LIU Lu;TAO Le-ren;KUANG Zhen;XU Shan-shan(Institute of Refrigeration and Cryogenics, University of Shanghai for Science and Technology,Shanghai 200093, Chin)
出处
《食品与发酵科技》
CAS
2018年第2期15-19,共5页
Food and Fermentation Science & Technology
关键词
马铃薯淀粉
壳聚糖
青椒
复合膜
保鲜
murphy starch
chitosan
blend films
green pepper
fresh-keeping
