结冷胶-茶多酚复合膜性能的研究

Properties of gellan gum-tea polyphenols compounded films

以结冷胶为成膜材料,甘油为增塑剂,添加不同比例的茶多酚(1、2、3、4、5g/L)制成可食用膜以增强抑菌作用。结冷胶-茶多酚复合膜液的静态和动态流变学性质研究发现结冷胶-茶多酚复合膜膜液具有剪切变稀的现象,表观黏度、储能模量G′和损耗模量G″均随着茶多酚浓度的增加而增加。茶多酚的加入可提高复合膜拉伸强度和阻氧性,但降低了复合膜的断裂伸长率,同时也提高了复合膜的阻水性能。与未加茶多酚的结冷胶膜相比,复合膜具有抑制枯草芽孢杆菌、大肠杆菌、产黄青霉和酿酒酵母的性能。研究结果可为食品活性包装膜的研发提供一定的理论依据。

Gellan gum films plasticized with glycerol were loaded with 1,2,3,4 and 5 g/L tea polyphenols to enhance their antimicrobial effect.Study on steady and dynamic rheological properties of the gellan gum-tea polyphenols compounded films revealed a shear-thinning flow phenomenon,while the apparent viscosity,storage modulus G'and loss modulus G"increased with the ratio of tea polyphenols.Moreover,addition of tea polyphenols improved the tensile strength and oxygen and water resistance of the compounded films,but decreased the elongation at break.Comparison to gellan gum films without tea polyphenols,compounded films exhibited inhibitory effects against Bacillus subtilis,Escherichia coli,Penicillium chrysogenum,and Saccharomyces cerevisiae strains.The results provide a theoretical basis for developing active food packaging films.