普鲁兰多糖复合抑菌涂膜剂的制备及其对鸡蛋的保鲜效果
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摘要
为延长鸡蛋货架期,以普鲁兰多糖为原料,通过添加甘油、阿拉伯树胶、溶菌酶和几丁质酶,并结合超声工艺制备成可食性复合涂膜保鲜剂。通过水蒸气透过系数和过氧化值的测定,研究各成膜剂质量比、膜液质量浓度、干燥时间、干燥温度和超声时间等因素对普鲁兰多糖复合膜性能的影响。结果表明:普鲁兰多糖、甘油、阿拉伯树胶质量比为3∶1∶2,成膜剂质量浓度为3.0～3.3 g/100 mL、干燥温度60℃、干燥时间90 min、150 W超声处理15 min、添加0.75 g/100 mL溶菌酶与几丁质酶(质量比1∶3),此时普鲁兰多糖复合涂膜剂的性能表现最佳,且能有效抑制大肠杆菌、金黄色葡萄球菌、沙门氏菌毛霉和曲霉的生长。在鸡蛋保鲜实验中,25℃存放28 d后涂膜组的鸡蛋质量损失率为6.16%,蛋黄指数为0.31,哈夫值下降至67.18,蛋清p H值由7.61上升至8.47,涂膜组鸡蛋品质仍维持在A级水平。综上,普鲁兰多糖复合抑菌涂膜剂具有良好的保鲜效果,能有效抑制腐败细菌和真菌生长。
To extend the shelf life of eggs, an edible composite coating with antibacterial activity was made from pullulan with added glycerin, gum arabic, lysozyme and chitinase by ultrasonic treatment. The effects of film-forming agent composition and concentration, drying time, drying temperature and ultrasonic time on film performance were evaluated in terms of water vapor transmission coefficient and peroxide value. The results showed the film formed from a 3:1:2 mixture of pullulan, glycerol and gum arabic at a concentration of 3.0–3.3 g/100 mL with a 1:3 mixture of lysozyme and chitinase added at 0.75 g/100 mL subjected to ultrasonic treatment for 15 min at 150 W and drying at 60 ℃ for 90 min exhibited the best performance. The coating could effectively inhibit the growth of Escherichia coli, Staphylococcus aureus, Salmonella sp., Mucor sp. and Aspergillus sp.. After 28 d of storage at 25 ℃, the mass loss rate of eggs treated with the coating was 6.16%,the egg yolk index was 0.31, the Haugh unit decreased to 67.18 and the pH of egg white increased from 7.61 to 8.47; the quality of eggs in the experimental group remained at Level A. In summary, the composite pullulan coating can effectively inhibit the growth of spoilage bacteria and fungi and therefore have a good preservative effect.
To extend the shelf life of eggs, an edible composite coating with antibacterial activity was made from pullulan with added glycerin, gum arabic, lysozyme and chitinase by ultrasonic treatment. The effects of film-forming agent composition and concentration, drying time, drying temperature and ultrasonic time on film performance were evaluated in terms of water vapor transmission coefficient and peroxide value. The results showed the film formed from a 3:1:2 mixture of pullulan, glycerol and gum arabic at a concentration of 3.0–3.3 g/100 mL with a 1:3 mixture of lysozyme and chitinase added at 0.75 g/100 mL subjected to ultrasonic treatment for 15 min at 150 W and drying at 60 ℃ for 90 min exhibited the best performance. The coating could effectively inhibit the growth of Escherichia coli, Staphylococcus aureus, Salmonella sp., Mucor sp. and Aspergillus sp.. After 28 d of storage at 25 ℃, the mass loss rate of eggs treated with the coating was 6.16%,the egg yolk index was 0.31, the Haugh unit decreased to 67.18 and the pH of egg white increased from 7.61 to 8.47; the quality of eggs in the experimental group remained at Level A. In summary, the composite pullulan coating can effectively inhibit the growth of spoilage bacteria and fungi and therefore have a good preservative effect.
引文
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[5]CANER C,CANSIZ?.Chitosan coating minimises eggshell breakage and improves egg quality[J].Journal of the Science of Food and Agriculture,2008,88:56-61.DOI:10.1002/jsfa.2962.
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[11]WU S J, LU M S, WANG S J. Effect of oligosaccharides derived from Laminaria japonica-incorporated pullulan coatings on preservation of cherry tomatoes[J]. Food Chemistry, 2016, 199: 296-300. DOI:10.1016/j.foodchem.2015.12.029.
[12]DUAN J, PARK S I, DAESCHEL M A, et al. Antimicrobial chitosanlysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese[J]. Journal of Food Science, 2007, 72(9): 355-362. DOI:10.1111/j.1750-3841.2007.00556.x.
[13]YANG S Q, FU X, YAN Q J, et al. Biochemical characterization of a novel acidic exochitinase from Rhizomucor miehei with antifungal activity[J]. Journal of Agricultural and Food Chemistry, 2016, 64(2): 461-469. DOI:10.1021/acs.jafc.5b05127.
[14]PENG Y, LI Y P. Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films[J]. Food Hydrocolloids, 2014, 36: 287-293. DOI:10.1016/j.foodhyd.2013.10.013.
[15]付星,马美湖,蔡朝霞,等.不同涂膜剂对鸡蛋涂膜保鲜效果的比较研究[J].食品科学, 2010, 31(2): 260-263.
[16]MAHENDRAN T, WILLIAMS P A, PHILLIPS G O, et al. New insights into the structural characteristics of the arabinogalactanprotein (AGP) fraction of gum arabic[J]. Journal of Agricultural and Food Chemistry, 2008, 56(19): 9269-9276. DOI:10.1021/jf800849a.
[17]MATSUMURA Y, SATAKE C, EGAMI M, et al. Interaction of gum arabic, maltodextrin and pullulan with lipids in emulsions[J]. Bioscience, Biotechnology, and Biochemistry, 2000, 64(9): 1827-1835. DOI:10.1271/bbb.64.1827.
[18]CANER C, YüCEER M. Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage[J]. Poultry Science, 2015, 94(7): 1665-1677. DOI:10.3382/ps/pev102.
[19]KIM K W, DAESCHEL M, ZHAO Y. Edible coatings for enhancing microbial safety and extending shelf life of hard-boiled eggs[J]. Journal of Food Science, 2008, 73(5): M227-M235. DOI:10.1111/j.1750-3841.2008.00776.x.
[20]LIN B F, LUO Y G, TENG Z, et al. Development of silver/titanium dioxide/chitosan adipate nanocomposite as an antibacterial coating for fruit storage[J]. LWT-Food Science and Technology, 2015, 63(2): 1206-1213. DOI:10.1016/j.lwt.2015.04.049.
[21]KRA?NIEWSKA K, ?CIBISZ I, GNIEWOSZ M, et al. Effect of pullulan coating on postharvest quality and shelf-life of highbush blueberry (Vaccinium corymbosum L.)[J]. Materials, 2017, 10(8): 965-977. DOI:10.3390/ma10080965.
[22]KALLIOINEN M, M?NTT?RI M. Influence of ultrasonic treatment on various membrane materials: a review[J]. Separation Science & Technology, 2011, 46(9): 1388-1395. DOI:10.1080/01496395.2011.571649.
[23]INTROZZI L, BLOMFELDT T O J, TRABATTONI S, et al. Ultrasound-assisted pullulan/montmorillonite bionanocomposite coating with high oxygen barrier properties[J]. Langmuir the Acs Journal of Surfaces & Colloids, 2012, 28(30): 11206-11214. DOI:10.1021/la301781n.
[24]KODA S, MORI H, MATSUMOTO K, et al. Ultrasonic degradation of water-soluble polymers[J]. Polymer, 1994, 35(1): 30-33. DOI:10.1016/0032-3861(94)90045-0.
[25]王伏超,李军国,谷旭,等.高相对分子质量水溶性大豆多糖对鸡蛋涂膜保鲜效果的影响[J].食品科学, 2013, 34(4): 284-287.
[26]连文浩,林娟,王国增,等.产几丁质酶微生物的筛选、鉴定及酶学性质研究[J].中国食品学报, 2017, 17(3): 82-89. DOI:10.16429/j.1009-7848.2017.03.009.
[27]张启如,马涛,王勃,等.虫胶涂膜对鸡蛋保鲜效果的研究[J].食品工业科技, 2014, 35(20): 363-365. DOI:10.13386/j.issn1002-0306.2014.20.071.
[28]JIRANGRAT W, TORRICO D D, NO J, et al. Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage[J]. International Journal of Food Science and Technology, 2010, 45(3): 490-495. DOI:10.1111/j.1365-2621.2009.02150.x.
[29]HASSANZADEH P, TAJIK H, ROHANI S M R, et al. Effect of functional chitosan coating and gamma irradiation on the shelflife of chicken meat during refrigerated storage[J]. Radiation Physics and Chemistry, 2017, 141: 103-109. DOI:10.1016/j.radphyschem.2017.06.014.
[30]WARDY W, TORRICO D D, NO H K, et al. Edible coating affects physico-functional properties and shelf life of chicken eggs during refrigerated and room temperature storage[J]. International Journal of Food Science & Technology, 2010, 45(12): 2659-2668. DOI:10.1111/j.1365-2621.2010.02447.x.
[31]BILADEAU A M, KEENER K M. The effects of edible coatings on chicken egg quality under refrigerated storage[J]. Poultry Science, 2009, 88(6): 1266-1274. DOI:10.3382/ps.2008-00295.
[2]章建浩.传统蛋制品保鲜包装新技术[J].农产品加工, 2014, 20(1): 20-21. DOI:10.3969/j.issn.1671-9646.2014.01.011.
[3]顾凤兰,章建浩,马磊,等.不同涂膜材料对清洁鸡蛋的保鲜效果[J].农业工程学报, 2015, 31(1): 303-310. DOI:10.3969/j.issn.1002-6819.2015.01.040.
[4]BILADEAU A M, KEENER K M. The effects of edible coatings on chicken egg quality under refrigerated storage[J]. Poultry Science, 2009, 88(6): 1266-1274. DOI:10.3382/ps.2008-00295.
[5]CANER C,CANSIZ?.Chitosan coating minimises eggshell breakage and improves egg quality[J].Journal of the Science of Food and Agriculture,2008,88:56-61.DOI:10.1002/jsfa.2962.
[6]XIE L, HETTIARACHCHY N S, JU Z Y, et al. Edible film coating to minimize eggshell breakage and reduce post-wash bacterial contamination measured by dye penetration in eggs[J]. Journal of Food Science, 2002, 67(1): 280-284. DOI:10.1111/j.1365-2621.2002.tb11398.x.
[7]RHIM J W, WELLER C L, GENNADIOS A. Effects of soy protein coating on shell strength and quality of shell eggs[J]. Food Science and Biotechnology, 2004, 13(4): 455-459. DOI:10.1016/j.foodpol.2004.07.006.
[8]CANER C. The effect of edible eggshell coatings on egg quality and consumer perception[J]. Journal of the Science of Food and Agriculture, 2005, 85(11): 1897-1902. DOI:10.1002/jsfa.2185.
[9]KRA?NIEWSKA K, GNIEWOSZ M, SYNOWIEC A, et al. The application of pullulan coating enriched with extracts from Bergenia crassifolia,to control the growth of food microorganisms and improve the quality of peppers and apples[J]. Food and Bioproducts Processing, 2015, 94: 422-433. DOI:10.1016/j.fbp.2014.06.001.
[10]KRASNIEWSKA K, GNIEWOSZ M, KOSAKOWSKA O, et al. Preservation of brussels sprouts by pullulan coating containing oregano essential oil[J]. Journal of Food Protection, 2016, 79(3): 493-500. DOI:10.4315/0362-028X.JFP-15-234.
[11]WU S J, LU M S, WANG S J. Effect of oligosaccharides derived from Laminaria japonica-incorporated pullulan coatings on preservation of cherry tomatoes[J]. Food Chemistry, 2016, 199: 296-300. DOI:10.1016/j.foodchem.2015.12.029.
[12]DUAN J, PARK S I, DAESCHEL M A, et al. Antimicrobial chitosanlysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese[J]. Journal of Food Science, 2007, 72(9): 355-362. DOI:10.1111/j.1750-3841.2007.00556.x.
[13]YANG S Q, FU X, YAN Q J, et al. Biochemical characterization of a novel acidic exochitinase from Rhizomucor miehei with antifungal activity[J]. Journal of Agricultural and Food Chemistry, 2016, 64(2): 461-469. DOI:10.1021/acs.jafc.5b05127.
[14]PENG Y, LI Y P. Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films[J]. Food Hydrocolloids, 2014, 36: 287-293. DOI:10.1016/j.foodhyd.2013.10.013.
[15]付星,马美湖,蔡朝霞,等.不同涂膜剂对鸡蛋涂膜保鲜效果的比较研究[J].食品科学, 2010, 31(2): 260-263.
[16]MAHENDRAN T, WILLIAMS P A, PHILLIPS G O, et al. New insights into the structural characteristics of the arabinogalactanprotein (AGP) fraction of gum arabic[J]. Journal of Agricultural and Food Chemistry, 2008, 56(19): 9269-9276. DOI:10.1021/jf800849a.
[17]MATSUMURA Y, SATAKE C, EGAMI M, et al. Interaction of gum arabic, maltodextrin and pullulan with lipids in emulsions[J]. Bioscience, Biotechnology, and Biochemistry, 2000, 64(9): 1827-1835. DOI:10.1271/bbb.64.1827.
[18]CANER C, YüCEER M. Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage[J]. Poultry Science, 2015, 94(7): 1665-1677. DOI:10.3382/ps/pev102.
[19]KIM K W, DAESCHEL M, ZHAO Y. Edible coatings for enhancing microbial safety and extending shelf life of hard-boiled eggs[J]. Journal of Food Science, 2008, 73(5): M227-M235. DOI:10.1111/j.1750-3841.2008.00776.x.
[20]LIN B F, LUO Y G, TENG Z, et al. Development of silver/titanium dioxide/chitosan adipate nanocomposite as an antibacterial coating for fruit storage[J]. LWT-Food Science and Technology, 2015, 63(2): 1206-1213. DOI:10.1016/j.lwt.2015.04.049.
[21]KRA?NIEWSKA K, ?CIBISZ I, GNIEWOSZ M, et al. Effect of pullulan coating on postharvest quality and shelf-life of highbush blueberry (Vaccinium corymbosum L.)[J]. Materials, 2017, 10(8): 965-977. DOI:10.3390/ma10080965.
[22]KALLIOINEN M, M?NTT?RI M. Influence of ultrasonic treatment on various membrane materials: a review[J]. Separation Science & Technology, 2011, 46(9): 1388-1395. DOI:10.1080/01496395.2011.571649.
[23]INTROZZI L, BLOMFELDT T O J, TRABATTONI S, et al. Ultrasound-assisted pullulan/montmorillonite bionanocomposite coating with high oxygen barrier properties[J]. Langmuir the Acs Journal of Surfaces & Colloids, 2012, 28(30): 11206-11214. DOI:10.1021/la301781n.
[24]KODA S, MORI H, MATSUMOTO K, et al. Ultrasonic degradation of water-soluble polymers[J]. Polymer, 1994, 35(1): 30-33. DOI:10.1016/0032-3861(94)90045-0.
[25]王伏超,李军国,谷旭,等.高相对分子质量水溶性大豆多糖对鸡蛋涂膜保鲜效果的影响[J].食品科学, 2013, 34(4): 284-287.
[26]连文浩,林娟,王国增,等.产几丁质酶微生物的筛选、鉴定及酶学性质研究[J].中国食品学报, 2017, 17(3): 82-89. DOI:10.16429/j.1009-7848.2017.03.009.
[27]张启如,马涛,王勃,等.虫胶涂膜对鸡蛋保鲜效果的研究[J].食品工业科技, 2014, 35(20): 363-365. DOI:10.13386/j.issn1002-0306.2014.20.071.
[28]JIRANGRAT W, TORRICO D D, NO J, et al. Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage[J]. International Journal of Food Science and Technology, 2010, 45(3): 490-495. DOI:10.1111/j.1365-2621.2009.02150.x.
[29]HASSANZADEH P, TAJIK H, ROHANI S M R, et al. Effect of functional chitosan coating and gamma irradiation on the shelflife of chicken meat during refrigerated storage[J]. Radiation Physics and Chemistry, 2017, 141: 103-109. DOI:10.1016/j.radphyschem.2017.06.014.
[30]WARDY W, TORRICO D D, NO H K, et al. Edible coating affects physico-functional properties and shelf life of chicken eggs during refrigerated and room temperature storage[J]. International Journal of Food Science & Technology, 2010, 45(12): 2659-2668. DOI:10.1111/j.1365-2621.2010.02447.x.
[31]BILADEAU A M, KEENER K M. The effects of edible coatings on chicken egg quality under refrigerated storage[J]. Poultry Science, 2009, 88(6): 1266-1274. DOI:10.3382/ps.2008-00295.