摘要
为改善花生分离蛋白膜的性能,本文研究了不同添加剂对可食性花生分离蛋白膜色度、水溶性、透光率、阻氧性、阻水性以及机械性能的影响,并选取综合性能优良的膜应用在番茄保鲜中。研究结果表明:不同添加剂对花生分离蛋白膜性能都有不同的影响,其中添加0.4%月桂酸的花生分离蛋白膜综合性能最好,尤其是阻水性,水蒸气透过速率仅有4.90 g/(h.m2);其次是添加1%淀粉和添加0.2%葡萄糖的花生分离蛋白膜。将其应用在番茄保鲜中能抑制机体的呼吸作用,延缓贮藏过程中水分的散失以及硬度的降低,有效地延长了番茄的贮藏期。
In order to improve the properties of peanut protein isolated films, the effects of different additives on properties of edible peanut protein isolated films, including color, solubility, light transmission, oxygen permeability, water vapor permeability and mechanical properties, were studied, and the peanut protein isolated films with good properties were applied in tomatoes fresh-keeping. The results showed that the effects of different additives on prop erties of edible peanut protein isolated films were different. The properties of peanut protein isolated films added with 0.4% dodecanoie acid were mostly improved, especially on water vapor permeability properties [4.90 g/（ h·m2 ） ] ; it was followed by the film added with 1% starch and 0.2% glucose. The results of tomatoes kept fresh with film coat showed that the coated film could restrain the respiration, retard water loss and hardness reduction and prolong the shelf-life of the tomatoes effectively.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第5期87-91,共5页
Journal of the Chinese Cereals and Oils Association
基金
湖北省重点科技攻关计划(2006AA206A04)
关键词
添加剂
可食性花生分离蛋白膜性能涂膜保鲜
additives, edible peanut protein isolated film, property ,fresh -keeping with coated film
