包封亚硝酸钠的明胶微球制备、物理化学特性及其抑菌效果

Preparation,Physicochemical Characteristic,and Bacteriostatic Effect of Gelatin Microspheres Loaded with Sodium Nitrate

采用乳化交联法制备包封亚硝酸钠(NaNO_(2))的A型明胶微球(gelatin type A microspheres,GAMs)与B型明胶微球(gelatin type B microspheres,GBMs),对其物理化学特性进行表征,并分析明胶微球对牛肉干与猪肉脯的抑菌效果。结果表明:微球的粒径为25~40μm;随着谷氨酰胺转氨酶添加量的增加,微球的弹性模量和黏性模量均增加,表现出类固体的黏弹性内部结构;同时发现微球对牛肉干和猪肉脯均具有较好的抑菌效果,且GAMs比GBMs效果好,这与GAMs较高的NaNO_(2)包封率及NO释放量紧密相关。

In this study,gelatin type A microspheres(GAMs)and gelatin type B microspheres(GBMs)loaded with sodium nitrite(NaNO_(2)) were prepared by emulsification cross-linking method,their physical and chemical characteristics were characterized,and their effect on the quality preservation of beef jerky and pork jerky was explored.The results showed that the particle size of the microspheres was 25–40μm.With the increase of TGase concentration,the elastic modulus and viscous modulus of the microspheres increased,showing a viscoelastic internal structure like a solid.At the same time,it was found that the microspheres had a good preservative effect on beef jerky and pork jerky,and GAMs was more effective than GBMs,which may be closely related to the high encapsulation rate of NaNO_(2) and the release of NO from GAMs.