壳聚糖-乳清蛋白-原花青素复合膜制备及性质鉴定
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摘要
原花青素作为一种具有抗氧化性质的两性电解质,在不同pH下有不同的释放特性,以壳聚糖、乳清蛋白、原花青素、碳酸氢铵、乙酸、甘油等为原料,制备壳聚糖-乳清蛋白-原花青素复合膜。加乳清蛋白调节膜的酸碱缓冲能力以提高原花青素的释放量。研究成膜液的最适p H、复合膜中最佳乳清蛋白添加量及复合膜中最佳原花青素添加量,对不同配方的复合膜进行电镜扫描、X射线衍射、红外线检测和DSC检测。研究表明,在制膜工艺中,成膜液的最适pH为5.0～5.5; 100 mL成膜液中0.5 mol/L NH_4HCO_3溶液的最适添加量为7 mL, 1.0%乳清蛋白的最适添加量为5 mL, 1.0%原花青素的最适添加量为7 mL。
Proanthocyanidin, as a kind of amphoteric electrolyte with antioxidant properties, has different release characteristics at different pH levels. The chitosan-whey protein-procyanidins-composite film was prepared with chitosan,whey protein, procyanidins, and glycerol as raw materials. Whey protein was added to regulate the acid-base buffering capacity of the membrane to increase the release of procyanidins. The optimum pH of the film-forming solution, and the best amount of whey protein and procyanidins in the composite film was studied, and composite membranes of different formulation were subjected to electron microscopy scanning, X ray diffraction, infrared detection, and TG-DTA detection. It showed that in the molding process, the optimum pH was 5.0-5.5; In 100 mL film-forming solution, the optimum amount of 0.5 mol/L NH_4HCO_3 was 7 mL; The optimum amount of 1.0% whey protein was 5 mL; The optimum amount of 1.0%procyanidins was 7 mL.
Proanthocyanidin, as a kind of amphoteric electrolyte with antioxidant properties, has different release characteristics at different pH levels. The chitosan-whey protein-procyanidins-composite film was prepared with chitosan,whey protein, procyanidins, and glycerol as raw materials. Whey protein was added to regulate the acid-base buffering capacity of the membrane to increase the release of procyanidins. The optimum pH of the film-forming solution, and the best amount of whey protein and procyanidins in the composite film was studied, and composite membranes of different formulation were subjected to electron microscopy scanning, X ray diffraction, infrared detection, and TG-DTA detection. It showed that in the molding process, the optimum pH was 5.0-5.5; In 100 mL film-forming solution, the optimum amount of 0.5 mol/L NH_4HCO_3 was 7 mL; The optimum amount of 1.0% whey protein was 5 mL; The optimum amount of 1.0%procyanidins was 7 mL.
引文
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[21]高玲玲,王振宇,饶伟丽,等.骨胶原蛋白-壳聚糖共混膜中分子间作用红外光谱分析[J].农业工程学报,2018,34(3):285-291.
[22]李拥虎.氧化石墨烯/壳聚糖复合材料的制备及其载药性能研究[D].成都:西南交通大学,2013.
[2]董泽义,谭丽菊,王江涛.壳聚糖保鲜膜研究进展[J].食品与发酵工业,2014,40(6):147-151.
[3]刘莉莉,唐冰,李思东,等.可食性壳聚糖包装膜的研究进展[J].轻工科技,2013(10):7-9.
[4]李爱珍,陈阳楼.明胶-壳聚糖复合膜对鲜肉保鲜效果的研究[J].肉类工业,2013(8):31-32.
[5]PRANOTO Y,RAKSHIT S K,SALOKHE V M.Enhancing antimicrobial activity of chitosan films by incorporating garlic oil,potassium sorbate and nisin[J].LWT-Food Science and Technology,2005,38(8):859-865.
[6]KENNEDY J A,JONES G P.Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol[J].Journal of Agricultural&Food Chemistry,2001,49(4):1740.
[7]崔介君,孙培龙,马新.原花青素的研究进展[J].食品科技,2003(2):92-95.
[8]许金蓉.改性纳米SiOx复合涂膜在莲藕保鲜中应用[J].食品工业,2015(3):150-154.
[9]RAMZIIA S.用葡萄原花青素促进鱼明胶-壳聚糖可食膜的抗氧化活性[D].北京:北京化工大学,2017.
[10]APPELDOORN M M,VINCKEN J H.Procyanidin dimers A1,A2,and B2 are absorbed without conjugation or methylation from the small intestine of rats[J].Journal of Nutrition,2009,139(8):1469.
[11]汪志慧,孙智达,谢笔钧.莲房原花青素的稳定性及热降解动力学研究[J].食品科学,2011,32(7):77-82.
[12]周中凯,徐晶晶,刘玉茜,等.铁蛋白-原花青素的相互作用及原花青素稳定性[J].食品科学,2017,38(13):34-40.
[13]曹艳芸.乳清蛋白与多酚在中性pH条件下的相互作用对蛋白功能性质的影响研究[D].无锡:江南大学,2017.
[14]MCHUGH T H,AUJARD J F,KROCHTA J M.Plasticized whey protein edible films:Water vapor permeability properties[J].Journal of Food Science,2010,59(2):416-419.
[15]李华,肖付才,袁春龙,等.铁盐催化比色法测定葡萄籽超微粉中的原花青素[J].食品研究与开发,2007,28(9):114-117.
[16]LLSTEDT M,HEDENQVIST M S.Oxygen and water barrier properties of coated whey protein and chitosan films[J].Journal of Polymers&the Environment,2002,10(1/2):1-4.
[17]BONGKOSH V,UMUT Y,JOHNN C,et al.Interactions betweenβ-lactoglobulin and dextran sulfate at near neutra p H and their effect on thermal stability[J].Food Hydrocolloids,2009,23(6):1511-1520.
[18]刘颖,刘丽宅,于晓红,等.限制性酶解乳清蛋白功能性质研究[J].食品工业科技,2017,38(4):127-131.
[19]LOPEZ O,GARCIA M A,VILLAR M A,et al.Thermocompression of biodegradable thermoplastic corn starch films containing chitin and chitosan[J].LWT-Food Science and Technology,2014,57(1):106-115.
[20]陈晓伟,周小柳,唐忠锋.木薯微孔淀粉的成孔机理研究[J].粮油加工,2009(2):95-98.
[21]高玲玲,王振宇,饶伟丽,等.骨胶原蛋白-壳聚糖共混膜中分子间作用红外光谱分析[J].农业工程学报,2018,34(3):285-291.
[22]李拥虎.氧化石墨烯/壳聚糖复合材料的制备及其载药性能研究[D].成都:西南交通大学,2013.