为探究抗菌肽与壳聚糖复合膜复配对干酪的保鲜效果,选取壳聚糖和明胶2种天然材料进行复合。首先通过正交试验确定了壳聚糖复合膜的最优配方,然后添加抗菌肽制备抑菌膜,研究了其抑菌活性及机械性能,并将其对干酪进行包膜贮藏,考察其对干酪品质的影响。优化得到壳聚糖复合膜的最优配方为:壳聚糖1.25%、明胶1.75%、甘油0.3%。抑菌膜对白假丝酵母的最小抑菌浓度(minimal inhibitory concentration,MIC)为160 mg/mL。当添加抗菌肽(2×MIC)与复合膜复合时,抑菌膜的机械性能提高,且抑菌性能良好。在25 ℃贮藏期间,抑菌膜组相较于复合膜组水分下降较快,说明其隔水性较差。同时,2种膜处理组的L*值均随时间的延长而降低;复合膜组的b*值先增大后减小,而抑菌膜组先降低后缓慢增加。此外,2组干酪的硬度均有显著提高(P＜0.05),咀嚼性下降;在贮藏前期,2组干酪的弹性无显著性差异,贮藏7 d时抑菌膜组的弹性显著增加,抑菌膜组干酪的菌落总数和霉菌酵母数显著低于复合膜组(P＜0.05)。因此,抑菌膜能减缓贮藏期间干酪中菌落总数和霉菌、酵母菌总数的增加,抑制干酪中腐败菌的生长。
In order to explore the preservation effect of antimicrobial peptides and chitosan composite film on cheese, two natural materials chitosan and gelatin were composited. Firstly, the optimal formula of chitosan composite film was determined by orthogonal tests, and then antimicrobial film by the addition of antimicrobial peptides was prepared. Moreover, its antimicrobial activity and mechanical properties were studied. The antimicrobial film was used to package cheese, and its effect on cheese quality was investigated. The optimal formula of chitosan composite film was as follows: chitosan concentration of 1.25%, gelatin concentration of 1.75%, and glycerol concentration of 0.3%. The minimal inhibitory concentration of the antimicrobial film to Candida albicans was 160 mg/mL. When the antimicrobial peptide (2×MIC) was added and compounded with the composite film, the mechanical properties and antimicrobial activity of the antimicrobial film were improved. it was found that the moisture content of the cheese packaged by the antimicrobial film decreased at 25 ℃ storage faster than that of the composite film group, indicating that the water-resisting property of antimicrobial film was poor. Meanwhile, the L* value of the two films treatment groups decreased with time; the b* value of the composite film group increased first and then decreased, while antimicrobial film group decreased first and then increased slowly. In addition, the hardness of the cheese in both groups increased significantly (P<0.05), and the chewiness decreased. In the early storage period, there was no significant difference in the elasticity of the two groups, and the elasticity of the antimicrobial film group increased significantly after storage for 7 d; compared with the composite film group, it was significantly different in the total number of bacteria and the number of mold and yeast in the antimicrobial film group (P<0.05). Therefore, the antimicrobial film could slow down the increase of the total number of bacteria, mold and yeast in the cheese during storage, and inhibit the growth of spoilage bacteria in the cheese.
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