抗氧化型壳聚糖/大豆蛋白复合食用膜的制备与应用
Preparation and Application of Antioxidative Chitosan/Soybean Protein Isolate Composite Edible Membrane
杨欧 1张晓湘 1徐小涵 1孙玥 1梁进 1李雪玲 1李梅青 1张海伟1
作者信息
- 1. 安徽农业大学茶与食品科技学院,农业农村部江淮农产品精深加工与资源利用重点实验室,安徽省特色农产品高值化利用工程研究中心,安徽合肥 230036
- 折叠
摘要
以壳聚糖和大豆分离蛋白为复合膜基材,天然抗氧化剂为活性物质,制备具有抑制脂质氧化且可食用的活性保鲜膜.通过膜的机械性能、微观结构、物理性质与抗氧化性能,优化添加抗氧化剂的种类及浓度,并分析复合膜对核桃油贮藏保质效果.结果表明,8种天然抗氧化剂添加均显著提高了复合膜的阻氧性能(P<0.05),其中虾青素、葡萄籽提取物、维生素C添加后使得油脂过氧化值减少约 80％,且保持良好的机械性能.当虾青素添加浓度为 0.3％时,复合膜表现最佳性能,抗拉强度为 6.546 MPa,断裂伸长率为 69.962％,DPPH自由基清除能力为 80.1％,水蒸气渗透率为 1.21 g·mm/m2·h·kPa;扫描电子显微镜显示膜表面平整光滑、规则、均匀;红外光谱分析显示成膜材料间均具有良好的相容性;差示扫描热量仪分析表明虾青素复合膜的热焓值最高,达到 233.940 J/g,热稳定性最好.将含虾青素的复合膜包裹核桃油后,油脂过氧化值比对照降低 81.8％,共轭二烯及共轭三烯值分别下降44.4％和66.4％.添加虾青素的壳聚糖/大豆蛋白复合膜能够显著延缓油脂氧化进程.
Abstract
Taking chitosan(CS)and soybean protein isolate(SPI)as composite membrane substrates and natural antioxidants as active substances,an edible active preservative film with inhibitory effect on lipid oxidation was developed.After optimizing the type and concentration of antioxidants through the mechanical properties,microstructure,physical properties,and antioxidant properties of the composite membrane,the preservation effect of the composite membrane on walnut oil was investigated.Results showed that,eight antioxidants significantly improved the oxygen-barrier ability of the composite membranes(P<0.05).Especially,the peroxide value of walnut oil was reduced by about 80％ and maintained excellent mechanical properties with the addition of astaxanthin,grape seed extracts and vitamin C.When the addition of astaxanthin was 0.3％,the composite membrane exhibits the best performance,then the tensile strength,elongation at break,DPPH free radical scavenging capacity and water vapor permeability of the composite membrane were 6.546 MPa,69.962％,80.1％,1.21 g·mm/m2·h·kPa,respectively.Scanning electron microscopy revealed that the surface of the membrane was smooth,regular and uniform.Fourier transform infrared spectroscopy showed that membrane-forming materials were extremely compatible.The differential scanning calorimeter analysis showed that the composite membrane had the highest thermal enthalpy,reaching 233.940 J/g,with the best thermal stability.When the walnut oil was coated with a composite membrane containing astaxanthin,the oil's peroxide value was reduced by 81.8％,conjugated diene by 44.4％and conjugated triene values by 66.4％ compared to the control.Chitosan/soybean protein isolate composite membrane with astaxanthin significantly delayed the process of walnut oil oxidation.
关键词
复合食用膜/抗氧化/虾青素/核桃油Key words
composite edible membrane/antioxidant/astaxanthin/walnut oil引用本文复制引用
基金项目
安徽省科技重大专项项目(202103b06020001)
安徽农业大学研究生双创培育项目(SC2258)
安徽农业大学大学生创新创业计划项目(X202210364282)
出版年
2024
国家科技期刊平台
NSTL
万方数据