Using soy protein isolate(SPI)and β-Cyclodextrin(β-CD)was used as the substrate,and 4％sodium D-isoascorbate was added as an antioxidant to prepare an edible membrane.The membrane was characterized by scanning electron microscopy(SEM)and Fourier transform infrared spectroscopy(FT-IR),and fresh-cut potatoes were coated for preservation.The results indicate that β-CD can cross-link with SPI,improve the compatibility of the matrix,and make the edible membrane smoother and more uniform.Composite coating treatment can effectively reduce water loss,maintain color and high total phenolic content,and slow down the activity increase of po-lyphenol oxidase(PPO)and peroxidase(POD).Therefore,composite coating is an effective method to extend the shelflife of fresh cut potatoes.
关键词
大豆分离蛋白/β-环糊精/D-异抗坏血酸钠/鲜切马铃薯/保鲜
Key words
soybean protein isolate/β-cyclodextrin/D-isoascorbate sodium/fresh-cut potatoes/retain freshness
维普
万方数据