食品与发酵工业 >

2022 , Vol. 48 >Issue 16: 230 - 236

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031483

研究报告

基于高静压处理魔芋葡甘聚糖/大豆分离蛋白/辣椒素复合辣味膜的贮藏性能研究

  • 郭筱晨 ,
  • 刘缘勤 ,
  • 杨韵琳 ,
  • 胡艳 ,
  • 张甫生 ,
  • 陈厚荣
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  • (西南大学 食品科学学院,重庆,400715)
本科生(张甫生副教授为通信作者,E-mail:zfsswu@163.com)

收稿日期: 2022-03-09

  修回日期: 2022-04-29

  网络出版日期: 2022-09-16

基金资助

重庆市自然科学基金项目(cstc2018jcyjAX0002)

收起

Effect of high hydrostatic pressure on the storage of konjac glucomannan/ soy protein isolate/capsaicin composite spicy membrane

  • GUO Xiaochen ,
  • LIU Yuanqin ,
  • YANG Yunlin ,
  • HU Yan ,
  • ZHANG Fusheng ,
  • CHEN Hourong
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  • College of Food Science, Southwest University, Chongqing 400715, China

Received date: 2022-03-09

  Revised date: 2022-04-29

  Online published: 2022-09-16

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摘要

为探究基于高静压处理魔芋葡甘聚糖(konjac glucomannan, KGM)/大豆分离蛋白(soybean protein isolate, SPI)/辣椒素(capsaicin, CAP)复合膜的贮藏性能变化,对复合膜液进行高静压(high hydrostatic pressure,HHP)处理和非HHP处理后干燥成膜,研究对比2种膜在CAP迁移率、力学性能、亲水性以及阻隔性能等随贮藏时间的变化。结果表明,未经HHP作用的复合膜在120 d贮藏期内拉伸强度和水接触角分别降低40%和24.4%,CAP、吸湿率、透湿系数和透氧系数含量分别增加119.1%、35.9%、22%和28%;而HHP作用的复合膜,在贮藏期内拉伸强度的下降程度为对照组的35%,水接触角和吸湿率变化微小,透湿系数、透氧系数和膜游离CAP含量的增加幅度分别为对照组的52%、80%和72%。结构分析推测复合膜本身的网状结构和结晶度伴随时间发生变化,膜内部的KGM和SPI分子逐步降解,分子间作用力减弱,固定的CAP分子也逐步脱落,因此复合膜的各项性能随着时间的延长而不断衰弱;但HHP处理的网状结构更致密均一,分子间连接牢固且孔隙小,优于未处理组。因此HHP技术可作为可食复合膜的改性方式,从而增强复合膜的贮藏特性。

关键词： 魔芋葡甘聚糖; 大豆分离蛋白; 辣椒素; 高静压技术; 贮藏性

本文引用格式

郭筱晨 , 刘缘勤 , 杨韵琳 , 胡艳 , 张甫生 , 陈厚荣 . 基于高静压处理魔芋葡甘聚糖/大豆分离蛋白/辣椒素复合辣味膜的贮藏性能研究[J]. 食品与发酵工业, 2022 , 48(16) : 230 -236 . DOI: 10.13995/j.cnki.11-1802/ts.031483

Abstract

In order to explore the storage performance of konjac glucomannan (KGM)/soybean protein isolate (SPI)/capsaicin (CAP) composite membrane based on high static pressure treatment, the composite membrane solution was dried after high hydrostatic pressure treatment (HHP) and nonhigh static pressure treatment. The changes of CAP mobility, mechanical properties, hydrophilicity and barrier properties of the two films during storage were compared. The results showed that the tensile strength and water contact angle of the composite membrane without high static pressure decreased by 40% and 24.4% respectively, and the contents of CAP, moisture absorption, moisture permeability and oxygen permeability increased by 119.1%, 35.9%, 22% and 28% respectively. The tensile strength of the composite membrane treated with HHP decreased by 35% in control group during storage, and the water contact angle and moisture absorption rate changed slightly. The increase ranges of moisture permeability coefficient, oxygen permeability coefficient and membrane free CAP content were 52%, 80% and 72% of the control group respectively. Structural analysis revealed that the network structure and crystallinity of the composite membrane changed with storage time, the KGM and SPI molecules in the membrane gradually degraded, the intermolecular force weakened, and the fixed CAP molecules also gradually fell off. Therefore, the properties of the composite membrane continued to decline with time. However, HHP treatment had more dense and uniform network structure, firm intermolecular connection and small pores, which was better than the untreated group. Therefore, HHP technology can be used as a modification method for edible composite membrane, so as to enhance the storage characteristics of composite membrane.

Key words： konjac glucomannan; soybean protein isolate; capsaicin; high static pressure technology; storage

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