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通过豆蛋白质添加改进的konjac glucomannan/curdlan基乳液涂层,用于桃番茄的保存

Kai Chen¹, Jun Jiang², Yanlin Tian²

¹National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China.

International journal of biological macromolecules

|December 24, 2024

概括

豆蛋白增强了康杰克葡萄康曼南/库德兰基驼油乳液,创造了稳定的薄膜,具有改进的机械和屏障性能. 这种生物聚合物系统显示出保存水果和蔬菜的巨大潜力.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
生物技术是生物技术.

背景情况:

基于生物聚合物的乳液系统对于食品保存至关重要.
康杰克葡萄甘 (KGM) 和库德兰是用于食品应用的多糖化合物.
豆蛋白 (MBP) 可以充当乳化剂.

研究的目的:

开发一种新的乳液系统,使用KGM,草和梅油稳定由MBP.
研究开发的乳化膜的结构,机械和屏障特性.
评估KCM-CO乳液涂层在保存桃番茄方面的有效性.

主要方法:

用于制备不同度的MBP的KGM/基于黄的驼油乳液 (KC-CO).
使用共聚焦激光扫描显微镜,原子力显微镜和红外光谱学进行表征.
评估乳液薄膜的性能:机械强度,疏水性,溶解性和气体透性.
应用作为桃番茄的涂层,以评估保存效果.

主要成果:

KCM-CO乳液表现出良好的兼容性和稳定性.
MBP成功化了驼花油,在KGM/Curdlan网络中形成了稳定的滴.
乳化膜显示在断裂时增强延长,疏水性,减少水蒸气和氧气透性.
在K₅₄C₄₀M₆-CO涂层显著延迟了桃番茄的体重减轻和坚度下降,同时抑制了呼吸.

结论:

MBP显著改善了KGM/根基驼油乳液膜的性能.
K₅₄C₄₀M₆-CO涂层显示出在延长水果和蔬菜的保质期方面具有很好的潜力.
这种基于生物聚合物的系统为可持续的食品保存提供了一个有希望的方法.

关键词:

屏障特性屏障特性乳液涂层是一种乳液涂层.果物保存的方法果物保存的方法康杰克葡萄康曼南 (Konjak Glucomannan) 是一种葡萄糖.豆蛋白质是一种豆蛋白质.

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