摘要
目的 赋予纳米纤维素抗菌性,提高其在食品保鲜中的应用价值。方法 以2,2,6,6-四甲基哌啶-1-氧基(TEMPO)氧化的纤维素纳米纤丝(TOCNF)为原料,利用没食子酸(GA)对TOCNF进行改性,获得改性后的纤维素纳米纤丝(GA-TOCNF),并将其与玉米醇溶蛋白(Zein)共混制备可食性薄膜,探究GA-TOCNF和Zein不同比例对所制薄膜性能的影响。结果 当GA-TOCNF与Zein溶液的体积比为1∶2时,制备的没食子酸改性纳米纤维素/玉米醇溶蛋白复合膜(GA-TOCNF/Zein)的拉伸强度为9.04 MPa,对大肠杆菌和金黄色葡萄球菌的抑菌圈直径分别为11.95 mm和13.1 mm。与不添加GA-TOCNF的薄膜相比,GA-TOCNF/Zein的拉伸强度提高了1.89倍。结论 综合评价圣女果质量损失率、可溶性固形物和感官评价等指标可得,玉米醇溶蛋白基复合膜对圣女果的涂膜保藏效果优于不涂膜对照组的保藏效果。
The work aims to endow nanocellulose with antibacterial property and improve its application in food preservation.Modified cellulose nanofiber(GA-TOCNF)was produced from TEMPO-oxidized cellulose nanofibril(TOCNF)and gallic acid(GA),and then the obtained GA-TOCNF solution and zein solution were mixed to prepare edible films.The effects of volume ratio of GA-TOCNF and zein on the properties of the films were investigated.When the volume ratio of GA-TOCNF to zein solution was 1∶2,the tensile strength of the prepared gallic acid-modified nanocellulose/zein composite film(GA-TOCNF/Zein)was 9.04 MPa,and the diameters of the inhibition circles against Escherichia coli and Staphylococcus aureus were 11.95 mm and 13.1 mm,respectively.Compared with that of the films without GA-TOCNF,its tensile strength was increased by 1.89 times.A comprehensive evaluation of the weight loss,soluble solids and sensory evaluation of the cherry fruit shows that the zein-based composite film is better than the non-coated control group in preserving the cherry fruit by coating.
作者
赵恩靓
贾文倩
王一宁
钱方
吕艳娜
ZHAO En-liang;JIA Wen-qian;WANG Yi-ning;QIAN Fang;LYU Yan-naa(School of Light Industry and Chemical Engineering,Dalian Polytechnic University,Liaoning Dalian 116034,China;School of Food Science and Technology,Dalian Polytechnic University,Liaoning Dalian 116034,China)
出处
《包装工程》
CAS
北大核心
2023年第17期1-8,共8页
Packaging Engineering
基金
广西清洁化制浆造纸与污染控制重点实验室开放基金资助项目(2021KF21)。
