采用壳聚糖-乳清分离蛋白复合膜(chitosan-whey protein isolate composite film,CWF)涂膜1、2、3次及去离子水、乙酸处理鲜切雷竹笋,于4℃冷藏15d,以贮藏过程雷竹笋的苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)活力、丙二醛(MDA)、多酚、木质素含量、菌落总数等为指标,研究CWF对鲜切雷竹笋木质化和品质劣变以及涂膜次数对保鲜效果的影响.结果显示,乙酸对鲜切雷竹笋的木质化和微生物有一定的抑制作用,但影响不显著;CWF涂膜可以显著降低鲜切雷竹笋表面的微生物数量,抑制PAL和POD活力,降低木质素、MDA含量,延长鲜切雷竹笋的货架期.随着CWF涂膜次数的增加,保鲜效果更好,考虑到生产成本选择涂膜2次.
Effect of Chitosan-Whey Protein Isolate Composite Film on Quality and Lignification of Fresh-Cut Bamboo Shoot
Fresh-cut bamboo shoots soaked in chitosan-whey protein isolate composite film (CWF) solution (1,2 and 3 times),deionized water,and acetic acid solution,respectively were stored at 4 ℃ for 15 days.The effect of CWF on lignification and quality of fresh-cut bamboo shoots during cold storage was evaluated according to the activity of phenylalanine ammonialyase (PAL) and peroxidase (POD),the contents of polyphenol,malondialdehyde and lignin,and total number of colonies.The results showed that acetic acid had a slight but not significant inhibitory effect on lignification and microorganisms of bamboo shoots.CWF coating could significantly decrease the total number of colonies and the contents of malondialdehyde (MDA) and lignin,inhibit PAL and POD activities,and extend the shelf-life of fresh-cut bamboo shoots.Moreover,the shelf-life of fresh-cut bamboo shoots was further extended with increasing number of coating cycles.Nevertheless,the coating process was repeated twice from a cost viewpoint.
fresh-cut bamboo shootchitosan-whey protein isolate composite filmcoatinglignification
国家科技期刊平台
NSTL
万方数据
维普
