多糖仿角质保鲜膜的制备及其在鲜切马铃薯中的应用
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摘要
选用魔芋葡甘聚糖(KGM)、果胶、卡拉胶、羧甲基纤维素钠(CMC-Na)为复合膜主要原料,以甘油为增塑剂,制备复合保鲜膜.以鲜切马铃薯为试验材料,分别对其失重率、可溶性固形物、褐变度、细胞膜透性、多酚氧化酶活性及感官指标进行测定,研究鲜切马铃薯在多糖膜、PE保鲜膜及蒸馏水处理的空白组下生理指标和品质指标的变化,比较各种处理方法对鲜切马铃薯褐变的抑制作用.结果表明,多糖仿角质保鲜膜的最优配方是KGM 0.50 g,果胶0.80 g,卡拉胶0.60 g,CMC-Na 0.30 g,以此制得的复合膜感官性能较好,且能有效抑制马铃薯褐变,提高保鲜质量.
The compound preservative film was prepared by using Konjac Glucomannan(KGM), pectin, carrageenan, carboxymethyl cellulose sodium(CMC-Na) as the main ingredients and glycerol as the plasticizer. The fresh-cut potatoes were used as the test materials to determine the weight loss rate, the soluble solids, browning degree, cell membrane permeability, polyphenol oxidase activity and sensory index, and the changes of the physiological indication and quality indication of fresh-cut potatoes in the control group with the treatment of polysaccharide film and PE preservative film and the blank group of distilled water treatment were studied, so as to compare the inhibitory effect of various treatments on the browning of fresh-cut potato. The results showed that the best formula for cuticle preservative film with polysaccharide includes 0.50 g of KGM, 0.80 g of pectin, 0.60 g of carrageenan and 0.30 g of CMC-Na. In addition, the results indicated that the composite film could inhibit the browning of potato, and keep the quality.
The compound preservative film was prepared by using Konjac Glucomannan(KGM), pectin, carrageenan, carboxymethyl cellulose sodium(CMC-Na) as the main ingredients and glycerol as the plasticizer. The fresh-cut potatoes were used as the test materials to determine the weight loss rate, the soluble solids, browning degree, cell membrane permeability, polyphenol oxidase activity and sensory index, and the changes of the physiological indication and quality indication of fresh-cut potatoes in the control group with the treatment of polysaccharide film and PE preservative film and the blank group of distilled water treatment were studied, so as to compare the inhibitory effect of various treatments on the browning of fresh-cut potato. The results showed that the best formula for cuticle preservative film with polysaccharide includes 0.50 g of KGM, 0.80 g of pectin, 0.60 g of carrageenan and 0.30 g of CMC-Na. In addition, the results indicated that the composite film could inhibit the browning of potato, and keep the quality.
引文
[1]程丽林,张长峰,王庆国.鲜切马铃薯褐变抑制技术的研究进展[J].食品研究与开发,2016,37(5):177-182.
[2]HASAN S M K,MANZOCCO L,MOROZOVA K,et al.Effects of ascorbic acid and light on reactions in freshcut apples by microcalorimetry[J].Thermochimica Acta,2017,649:63-68.
[3]张凯,王希卓,孙洁,等.我国马铃薯鲜切防褐变技术及装备现状[J].安徽农业科学,2017,45(14):187-190+198.
[4]周文萍,陈经聪,罗兴武.复合护色液对鲜切马铃薯防褐变研究[J].食品研究与开发,2013,34(21):6-9.
[5]何萌,王丹,马越,等.不同包装材料对鲜切马铃薯贮藏品质的影响[J].食品工业科技,2014,35(12):316-319+323.
[6]俞颖强.鲜切马铃薯保鲜技术研究[D].杭州:浙江农林大学,2015.
[7]石停凤,潘廷跳,鄢光欢.魔芋葡甘聚糖复合膜及其研究进展[J].热带生物学报,2016,7(4):510-516.
[8]杨先鸣,李敏,张汆,等.淀粉复合膜工艺优化及其性能与熔融体黏度相关性分析[J].食品工业科技,2011,32(5):132-134+137.
[9]范林林,李萌萌,冯叙桥,等.壳聚糖涂膜对鲜切苹果贮藏品质的影响[J].食品科学,2014,35(22):350-355.
[10]唐先谱,李喜宏,张彪,等.复合保鲜剂对鲜切苹果贮藏品质影响的研究[J].中国食品添加剂,2018(2):143.
[11]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[J].蚕业科学,2016,42(3):519-524.
[12]刘战丽,王相友,朱继英,等.高氧气调贮藏下双孢蘑菇品质和抗性物质变化[J].农业工程学报,2010,26(5):362-366.
[13]国家粮食局.粮油检验小麦粉多酚氧化酶活力的测定:分光光度法[S].北京:中国标准出版社,2017.
[14]赵亚,张平平,石启龙.Nisin对印度树胶可食性膜性能的影响[J].食品工业科技,2017,38(23):69-73.
[15]李兰红,李佳梅,孙丽华,等.贮藏条件对马铃薯品质的影响[J].现代化农业,2014(3):25-26.
[16]刘战丽,张龙,王相友,等.热水处理对鲜切马铃薯生理和品质的影响[J].食品工业,2012,33(8):52-55.
[17]张迎娟,樊彩虹,张敏.热水处理对预包装鲜切马铃薯品质的影响[J].包装工程,2014,35(17):1-5+32.
[18]王海艳,王立春,田国奎,等.马铃薯加工中褐变的影响因素及其应对措施[J].黑龙江农业科学,2014(11):121-123.
[2]HASAN S M K,MANZOCCO L,MOROZOVA K,et al.Effects of ascorbic acid and light on reactions in freshcut apples by microcalorimetry[J].Thermochimica Acta,2017,649:63-68.
[3]张凯,王希卓,孙洁,等.我国马铃薯鲜切防褐变技术及装备现状[J].安徽农业科学,2017,45(14):187-190+198.
[4]周文萍,陈经聪,罗兴武.复合护色液对鲜切马铃薯防褐变研究[J].食品研究与开发,2013,34(21):6-9.
[5]何萌,王丹,马越,等.不同包装材料对鲜切马铃薯贮藏品质的影响[J].食品工业科技,2014,35(12):316-319+323.
[6]俞颖强.鲜切马铃薯保鲜技术研究[D].杭州:浙江农林大学,2015.
[7]石停凤,潘廷跳,鄢光欢.魔芋葡甘聚糖复合膜及其研究进展[J].热带生物学报,2016,7(4):510-516.
[8]杨先鸣,李敏,张汆,等.淀粉复合膜工艺优化及其性能与熔融体黏度相关性分析[J].食品工业科技,2011,32(5):132-134+137.
[9]范林林,李萌萌,冯叙桥,等.壳聚糖涂膜对鲜切苹果贮藏品质的影响[J].食品科学,2014,35(22):350-355.
[10]唐先谱,李喜宏,张彪,等.复合保鲜剂对鲜切苹果贮藏品质影响的研究[J].中国食品添加剂,2018(2):143.
[11]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[J].蚕业科学,2016,42(3):519-524.
[12]刘战丽,王相友,朱继英,等.高氧气调贮藏下双孢蘑菇品质和抗性物质变化[J].农业工程学报,2010,26(5):362-366.
[13]国家粮食局.粮油检验小麦粉多酚氧化酶活力的测定:分光光度法[S].北京:中国标准出版社,2017.
[14]赵亚,张平平,石启龙.Nisin对印度树胶可食性膜性能的影响[J].食品工业科技,2017,38(23):69-73.
[15]李兰红,李佳梅,孙丽华,等.贮藏条件对马铃薯品质的影响[J].现代化农业,2014(3):25-26.
[16]刘战丽,张龙,王相友,等.热水处理对鲜切马铃薯生理和品质的影响[J].食品工业,2012,33(8):52-55.
[17]张迎娟,樊彩虹,张敏.热水处理对预包装鲜切马铃薯品质的影响[J].包装工程,2014,35(17):1-5+32.
[18]王海艳,王立春,田国奎,等.马铃薯加工中褐变的影响因素及其应对措施[J].黑龙江农业科学,2014(11):121-123.