纳米SiO_(2)-壳聚糖/脱脂豆粕复合膜的制备及保鲜性能测定

Preparation of nano-SiO_(2)-chitosan/defatted soybean meal film and its preservation properties

为了改善脱脂豆粕蛋白膜的性能,添加化学性能稳定,能够改善薄膜透明度和力学性能的壳聚糖,以及提高阻水率和改善薄膜脆性较和延伸性的纳米二氧化硅等,制备纳米SiO_(2)-壳聚糖/脱脂豆粕复合膜,并对壳聚糖膜或脱脂豆粕膜以及复合膜的抗氧化和抗菌性能进行测定。试验结果显示,在8%(w/v)的脱脂豆粕中加入浓度为0.05%(v/v)的丙三醇、0.06 g的纳米SiO_(2)、4.0%(w/v)浓度的壳聚糖、0.1%浓度的亚硫酸钠条件下制备的复合膜,透光率为80.41%,水蒸气透过率为5.384 g·mm/h·m^(2)·kPa,水溶性为28.36%。自由基清除率为8.53%,抗菌率为18.68%,自由基清除率和抗菌性与壳聚糖膜或脱脂豆粕膜相比较得到显著提升,可以为食品的保鲜提供一定理论依据。

In order to improve the properties of defatted soybean meal protein film,such as film stability,transparency,mechanical properties,water resistance rate,brittleness and extensibility,Nano SiO_(2)-chitosan/defatted soybean meal film was prepared.The antioxidant and antibacterial properties of chitosan film or defatted soybean meal film and composite film were tested.The experimental results showed that the film prepared by adding 0.05%(v/v)glycerol,0.06 g nano-SiO_(2),4.0%(w/v)chitosan and 0.1% sodium sulfite into 8%(w/v)defatted soybean meal had a light transmittance of 80.41%.The composite film’s water vapor transmittance was 5.384 g·mm/h·m^(2)·kPa,and its water solubility was 28.36%.Its free radical scavenging rate was 8.53%,and its antibacterial rate was 18.68%.Its free radical scavenging rate and antibacterial property were significantly improved compared with chitosan film or defatted soybean meal film.The study provides a theoretical basis for food preservation.