鹅皮胶原蛋白/壳聚糖复合膜理化性质和保鲜效果
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摘要
为了研发由天然生物材料制成的安全、无毒且具有抗氧化效果的可食性复合膜,以鹅皮胶原蛋白和壳聚糖为原料,研究了30 g/L胶原蛋白溶液与30 g/L壳聚糖溶液以体积比分别为10∶0、8∶2、6∶4、4∶6、2∶8、0∶10制备的可食性复合膜理化性质和其对鸭肉保鲜方面的影响。结果显示:在V(胶原蛋白)∶V(壳聚糖)=6∶4时,复合膜抗拉强度最大(36.05 MPa),且具备良好的水蒸气透过率、透光率和断裂伸长率;而以上述比例制备的复合膜对新鲜鸭肉进行涂膜处理发现,贮藏12 d后,V(胶原蛋白)∶V(壳聚糖)=6∶4组硫氏巴比妥酸值和挥发性盐基氮含量最低,分别为0.35 mg/kg和18.04 mg/100 g;V(胶原蛋白)∶V(壳聚糖)=4∶6组菌落总数最少,为4.75(lg(CFU/g)),且V(胶原蛋白)∶V(壳聚糖)=6∶4组次之,为5.49(lg(CFU/g))。综上所述:以V(胶原蛋白)∶V(壳聚糖)=6∶4制备的复合膜具有较好的机械性能和保鲜效果,在食品保鲜中具有一定的应用潜力。
In order to develop a safe and non-toxic edible composite membrane with antioxidant properties made from natural biomaterials, edible composite membranes were prepared from mixtures of 30 g/L goose skin collagen(GSC) and 30 g/L chitosan(Ch) at volume ratios of 10:0, 8:2, 6:4, 4:6, 2:8, and 0:10, and their physicochemical properties was assessed, as well as their application for duck preservation. The results showed that the composite membrane with a 6:4 GSC to Ch ratio had the highest tensile strength(36.05 MPa) along with good water vapor permeability(WVP), light transmittance and elongation at break. Duck samples coated with this composite membrane showed the lowest thiobarbituric acid(TBA) value(0.35 mg/kg) and total volatile base nitrogen(TVB-N) content(18.04 mg/100 g) values after 12 days of storage. The total number of bacteria in duck samples coated with the composite membrane with a 4:6 GSC to Ch ratio was the lowest, only 4.75(lg(CFU/g)), and the composite membrane with a 6:4 GSC to Ch ratio showed a higher value of 5.49(lg(CFU/g)). In summary, the composite membrane with a GSC to Ch ratio of 6:4 has good mechanical properties and good potential in food preservation.
In order to develop a safe and non-toxic edible composite membrane with antioxidant properties made from natural biomaterials, edible composite membranes were prepared from mixtures of 30 g/L goose skin collagen(GSC) and 30 g/L chitosan(Ch) at volume ratios of 10:0, 8:2, 6:4, 4:6, 2:8, and 0:10, and their physicochemical properties was assessed, as well as their application for duck preservation. The results showed that the composite membrane with a 6:4 GSC to Ch ratio had the highest tensile strength(36.05 MPa) along with good water vapor permeability(WVP), light transmittance and elongation at break. Duck samples coated with this composite membrane showed the lowest thiobarbituric acid(TBA) value(0.35 mg/kg) and total volatile base nitrogen(TVB-N) content(18.04 mg/100 g) values after 12 days of storage. The total number of bacteria in duck samples coated with the composite membrane with a 4:6 GSC to Ch ratio was the lowest, only 4.75(lg(CFU/g)), and the composite membrane with a 6:4 GSC to Ch ratio showed a higher value of 5.49(lg(CFU/g)). In summary, the composite membrane with a GSC to Ch ratio of 6:4 has good mechanical properties and good potential in food preservation.
引文
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[33]陈达佳,赵利,袁美兰,等.阿魏酸改性胶原蛋白-壳聚糖复合膜工艺优化[J].食品科学,2014,35(20):73-78.DOI:10.7506/spkx1002-6630-201420015.
[34]陈达佳.胶原蛋白-壳聚糖可食用复合膜的制备、改性及应用[D].南昌:江西科技师范大学,2014:60-65.
[35]RAFTERY R M,WOOD S B,MARQUES A L P,et al.Multifunctional biomaterials from the sea:assessing the effects of chitosan incorporation into collagen scaffolds on mechanical and biological functionality[J].Acta Biomaterialia,2016,43:160-169.DOI:10.1016/j.actbio.2016.07.009.
[36]俞从正,王永和,罗卫平,等.鹅皮组织结构的研究[J].中国皮革,1992(7):15-17.
[2]白海英,柯蕾芬,朱文赫,等.胶原蛋白应用的研究进展[J].吉林医药学院学报,2013,34(2):133-135.DOI:10.3969/j.issn.1673-2995.2013.02.021.
[3]杨涛,范彬,陈英,等.高强度壳聚糖复合薄膜的制备研究现状[J].广东化工,2017,44(13):119.
[4]HOSSEINI S F,REZAEI M,ZANDI M,et al.Preparation and functional properties of fish gelatin-chitosan blend edible films[J].Food Chemistry,2013,136(3/4):1490-1495.DOI:10.1016/j.foodchem.2012.09.081.
[5]宋慧君.明胶-壳聚糖基可生物降解膜的制备、结构与性能研究[D].郑州:郑州大学,2015:9-17.
[6]GóMEZ-ESTACA J,GóMEZ-GUILLéN M C,FERNáNDEZ-MARTíN F,et al.Effects of gelatin origin,bovine-hide and tunaskin,on the properties of compound gelatin-chitosan films[J].Food Hydrocolloids,2011,25(6):1461-1469.DOI:10.1016/j.foodhyd.2011.01.007.
[7]WANG F,WANG M B,SHE Z D,et al.Collagen/chitosan based two-compartment and bi-functional dermal scaffolds for skin regeneration[J].Materials Science and Engineering:C,2015,52:155-162.DOI:10.1016/j.msec.2015.03.013.
[8]李星科.壳聚糖的增稠、乳化性质及机制研究[D].无锡:江南大学,2011:56-62.
[9]WOO J W,YU S J,CHO S M,et al.Extraction optimization and properties of collagen from yellowfin tuna(Thunnus albacares)dorsal skin[J].Food Hydrocolloids,2008,22(5):879-887.DOI:10.1016/j.foodhyd.2007.04.015.
[10]李慧,卢立新,王利强.海藻酸钠-羧甲基纤维素钠-明胶共混膜的结构及性能研究[J].食品科学,2010,31(5):91-95.
[11]郭兴凤,段素华,胡二坤.制备条件对胶原蛋白膜透气性和透光性的影响[J].河南工业大学学报(自然科学版),2008(2):18-21.DOI:10.16433/j.cnki.issn1673-2383.2008.02.016.
[12]郑梦林,刘明芹,王宏勋,等.联合保鲜体系在冷鲜鸭肉中的评价与应用[J].食品工业科技,2015,36(16):313-318.DOI:10.13386/j.issn1002-0306.2015.16.055.
[13]国家食品药品监督管理总局,国家卫生和计划生育委员会.食品安全国家标准食品微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2016:2-4.
[14]黄鸿兵,徐幸莲,周光宏.冷冻贮藏对冻猪肉冰晶形态、TVB-N及TBARS的影响[J].食品工业科技,2008,29(2):117-119;122.DOI:10.13386/j.issn1002-0306.2008.02.028.
[15]卫生部.肉与肉制品卫生标准的分析方法:GB/T 5009.44-2003[S].北京:中国标准出版社,2003:354.
[16]ABDOLLAHI M,ALBOOFETILEH M,BEHROOZ R,et al.Reducing water sensitivity of alginate bio-nanocomposite film using cellulose nanoparticles[J].International Journal of Biological Macromolecules,2013,54:166-173.DOI:10.1016/j.ijbiomac.2012.12.016.
[17]宋慧君,高玉梅,汤克勇.明胶-壳聚糖共混膜的性能研究[J].中国皮革,2012,41(15):25-28.DOI:10.13536/j.cnki.issn1001-6813.2012.15.016.
[18]卢黄华,李雨哲,刘友明,等.草鱼鱼鳞胶原蛋白膜的制备工艺[J].华中农业大学学报,2011,30(2):243-248.DOI:10.13300/j.cnki.hnlkxb.2011.02.005.
[19]SU J F,HUANG Z,ZHAO Y H,et al.Moisture sorption and water vapor permeability of soy protein isolate/poly(vinyl alcohol)/glycerol blend films[J].Industrial Crops&Products,2010,31(2):266-276.DOI:10.1016/j.indcrop.2009.11.010.
[20]PULIERI E,CHIONO V,CIARDELLI G,et al.Chitosan/gelatin blends for biomedical applications[J].Journal of Biomedical Materials Research:Part A,2008,86(2):311-322.DOI:10.1002/jbm.a.31492.
[21]吴雪丽,申亮,刘红英.复合生物保鲜剂对扇贝冷藏保鲜的作用[J].核农学报,2014,28(2):278-284.DOI:10.11869/j.Issn.100-8551.2014.02.0278.
[22]李国强.食品饮品保健品安全卫生监督管理与检测分析技术标准实务全书[M].北京:中国农业科学技术出版社,2002:1263-1282.
[23]许立兴,荆红彭,赵菲,等.冰温贮藏对鸭胸肉品质变化的影响[J].食品科学,2015,36(14):222-227.DOI:10.7506/spkx1002-6630-201514043.
[24]秦卫东,马利华,陈学红,等.熟牛肉高氧气调贮藏过程中微生物生长和脂类氧化的研究[J].食品科技,2015,40(9):115-118.DOI:10.13684/j.cnki.spkj.2015.09.025.
[25]宣伟,励建荣,李学鹏,等.真空包装青石斑鱼片在0℃贮藏时的品质变化特性[J].水产学报,2010,34(8):1285-1293.DOI:10.3724/SP.J.1231.2010.06901.
[26]LI X P,LI J R,ZHU J L,et al.Postmortem changes in yellow grouper(Epinephelus awoara)fillets stored under vacuum packaging at 0℃[J].Food Chemistry,2011,126(3):896-901.DOI:10.1016/j.foodchem.2010.11.071.
[27]CHEN J P,CHANG G Y,CHEN J K.Electrospun collagen/chitosan nanofibrous membrane as wound dressing[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,2008,313/314:183-188.DOI:10.1016/j.colsurfa.2007.04.129.
[28]WU Y Z,HU Y,CAI J Y,et al.Coagulation property of hyaluronic acid-collagen/chitosan complex film[J].Journal of Materials Science Materials in Medicine,2008,19(12):3621-3629.DOI:10.1007/s10856-008-3477-3.
[29]MA L,GAO C,MAO Z,et al.Collagen/chitosan porous scaffolds with improved biostability for skin tissue engineering[J].Biomaterials,2003,24(26):4833-4841.DOI:10.1016/S0142-9612(03)00374-0.
[30]AHMAD M,NINMAL N P,DANISH M,et al.Characterisation of composite films fabricated from collagen/chitosan and collagen/soy protein isolate for food packaging applications[J].RSC Advances,2016,6(85):82191-82204.DOI:10.1039/C6RA13043G.
[31]于林,陈舜胜,王娟娟,等.茶多酚改性胶原蛋白-壳聚糖复合膜对冷藏斜带石斑鱼的保鲜效果[J].食品科学,2017,38(3):220-226.DOI:10.7506/spkx1002-6630-201703036.
[32]陈达佳,赵利,袁美兰,等.茶多酚改性胶原蛋白-壳聚糖复合膜工艺优化[J].食品科学,2014,35(24):63-68.DOI:10.7506/spkx1002-6630-201424012.
[33]陈达佳,赵利,袁美兰,等.阿魏酸改性胶原蛋白-壳聚糖复合膜工艺优化[J].食品科学,2014,35(20):73-78.DOI:10.7506/spkx1002-6630-201420015.
[34]陈达佳.胶原蛋白-壳聚糖可食用复合膜的制备、改性及应用[D].南昌:江西科技师范大学,2014:60-65.
[35]RAFTERY R M,WOOD S B,MARQUES A L P,et al.Multifunctional biomaterials from the sea:assessing the effects of chitosan incorporation into collagen scaffolds on mechanical and biological functionality[J].Acta Biomaterialia,2016,43:160-169.DOI:10.1016/j.actbio.2016.07.009.
[36]俞从正,王永和,罗卫平,等.鹅皮组织结构的研究[J].中国皮革,1992(7):15-17.