丝素-壳聚糖复合涂膜对鲜切苹果保鲜性能的研究
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摘要
以鲜切苹果为研究材料,分别以0.6%丝素蛋白+1%壳聚糖溶液(b组)、0.6%丝素蛋白溶液(c组)、1%壳聚糖溶液(d组)进行保鲜处理,以未经处理的a组为对照,研究丝素蛋白-壳聚糖涂膜对鲜切苹果的保鲜效果。结果表明:在相同储藏期(8 day)和储藏环境下(4℃),与a组相比,三组处理的保鲜效果最好的为b组,其褐变度减少,失重率降低,维持维生素C的含量,丙二醛生成量减少,起到了较好的保鲜效果。根据试验结果分析认为,b组有效地保持了鲜切苹果在贮藏期间的品质。
In order to explore the feasibility of using silk fibroin-chitosan as coating agent for keeping of fresh-cut apples,fresh-cut apples were treated with 1% chitosan solution and 0.6% silk fibroin solution(group b),0.6% silk fibroin solution(group c),1% chitosan solution(group d). The control was the apple without fresh-keeping treatment(group a). During the same storage periods,group b could reduce the rate of weight loss and browning. The vitamin C content of the group b was also kept in high level. These results indicated that group b could keep the quality of the fresh-cut apple slices more effectively than other groups.
In order to explore the feasibility of using silk fibroin-chitosan as coating agent for keeping of fresh-cut apples,fresh-cut apples were treated with 1% chitosan solution and 0.6% silk fibroin solution(group b),0.6% silk fibroin solution(group c),1% chitosan solution(group d). The control was the apple without fresh-keeping treatment(group a). During the same storage periods,group b could reduce the rate of weight loss and browning. The vitamin C content of the group b was also kept in high level. These results indicated that group b could keep the quality of the fresh-cut apple slices more effectively than other groups.
引文
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[2]Mori H,Tsukada M.New silk protein:modification of silk protein by gene engineering for production of biomaterials[J].Biotechnol.2000,74(2):95-103.
[3]屠洁,刘冠卉,李前龙,等.壳聚糖-甘油-丝素共混膜的制备及性能研究[J].食品机械,2010,26(06):34-36.
[4]Marelli B,Brenckle M A,Kaplan D L,et al.Silk fi broin as edible coating for perishable food preservation[J].Sci Rep.2016(6):252-263.
[5]郁志芳,夏志华,陆兆新,等.鲜切甘薯高效化学褐变抑制剂组合的筛选[J].食品科学,2003,24(11):31-34.
[6]朱正华,赵潇.再生丝素蛋白涂膜用于鲜切苹果贮藏保鲜的效果.蚕业科学,2016,42(3).
[7]蔡冲.植物生理学实验,北京师范大学出版社,125-127.
[8]范林林,李萌萌,冯叙桥,韩鹏祥,段小明,张蓓.壳聚糖涂膜对鲜切苹果贮藏品质的影响[J].食品科学,2014.07.16.
[9]蔡景胜,巩巍,施晓慧.丝素蛋白溶液对鲜切苹果的保鲜作用研究[J].现代农业科技,2017年第2期.
[10]高书亚,王贞丽,吴帅帅,等.气调包装对鲜切猕猴桃和木瓜贮藏品质的影响[J].包装工程,2013,34(11):39-42.
[11]刘万臣.丁香精油抗菌性、抗氧化活性及其对果蔬贮藏效果的研究[D].咸阳:西北农林科技大学,2008.
[12]曹明明,闫瑞香,冯叙桥,等.热处理对鲜切玫瑰香葡萄抗氧化活性及生理生化品质的影响[J].食品科学,2012,33(8):279-284.