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食品与发酵工业  2020, Vol. 46 Issue (14): 70-76    DOI: 10.13995/j.cnki.11-1802/ts.023392
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
美拉德交联对乳清分离蛋白-酪蛋白酸钠-普鲁兰多糖薄膜阻隔性及抗氧化性的改性研究
郄梓含1, 雷桥1,2,3*, 高文婧1, 曹庆龙1
1(上海海洋大学 食品学院,上海,201306)
2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
3(农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海,201306)
Modification of Maillard crosslinking on barrier and antioxidant properties of WPI-NaCas-pullulan based edible films
QIE Zihan1, LEI Qiao1,2,3*, GAO Wenjing1, CAO Qinglong1
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China)
3(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai), Ministry of Agriculture, Shanghai 201306, China)
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摘要 该研究以乳清分离蛋白、酪蛋白酸钠和普鲁兰多糖为成膜基材,通过温度效应促发美拉德反应的方法,制备功能性可食性复合薄膜。该文研究了工艺配方对薄膜色度、交联度、蛋白质结构、机械性能、透湿性能、透氧性能以及抗氧化性能的影响作用。实验结果表明,美拉德反应显著提高了复合薄膜的机械性能,降低了水蒸气透过率及氧气透过率,并赋予了薄膜抗氧化功能特性。此外,实验发现,复合蛋白质与普鲁兰多糖质量比为1∶3时,褐变指数达135.461,薄膜的美拉德反应程度最高,交联度达到84.033%;氧气透过率为0.043 cm3/(m2·d);并且DPPH自由基清除率、还原力以及总抗氧化性分别为85.613%、6.853、489.706 μmol/mL。结果显示,美拉德改性方法能够有效提升复合薄膜的功能特性,有望在食品包装中保护产品免受氧化。
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郄梓含
雷桥
高文婧
曹庆龙
关键词:  美拉德反应  乳清分离蛋白-酪蛋白酸钠-普鲁兰多糖  抗氧化活性  阻隔性能    
Abstract: Functional edible composite films were prepared with mixture of whey protein isolate, sodium caseinate, and pullulan as main film-forming materials by Maillard crosslinking induced by certain thermal processing. The modifications of film color, crosslinking degree, protein structure, mechanical properties, water vapor permeability, oxygen permeability and antioxidant properties were studied. The experimental results showed that Maillard reaction significantly improved the mechanical properties of the composite films and reduced water vapor transmission rate and oxygen transmission rate. And most important of all, the film’s anti-oxidation function was also activated. In addition, experiments demonstrated that the film browning index reached 135.461 at the highest degree of Maillard reaction with the crosslinking degree value of 84.033% at the ratio of 1∶3 (protein to pullulan). Furthermore, the oxygen transmission rate was 0.043 cm3/(m2·d), and DPPH scavenging activity, reducing power and total oxidation activity rose to 85.613%, 6.853, and 489.706 μmol/mL,respectively. These results showed that the Maillard modification method could effectively improve the functional characteristics of the composite films and it was expected to protect the products from oxidation in food packaging.
Key words:  Maillard reaction    WPI-NaCas-pullulan    antioxidant activity    barrier properties
收稿日期:  2020-01-16                出版日期:  2020-07-25      发布日期:  2020-08-17      期的出版日期:  2020-07-25
基金资助: 上海市教育委员会产学研项目(15cyx69)
作者简介:  硕士研究生(雷桥副教授为通讯作者,E-mail:qlei@shou.edu.cn)
引用本文:    
郄梓含,雷桥,高文婧,等. 美拉德交联对乳清分离蛋白-酪蛋白酸钠-普鲁兰多糖薄膜阻隔性及抗氧化性的改性研究[J]. 食品与发酵工业, 2020, 46(14): 70-76.
QIE Zihan,LEI Qiao,GAO Wenjing,et al. Modification of Maillard crosslinking on barrier and antioxidant properties of WPI-NaCas-pullulan based edible films[J]. Food and Fermentation Industries, 2020, 46(14): 70-76.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023392  或          http://sf1970.cnif.cn/CN/Y2020/V46/I14/70
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