食品与发酵工业 >

2023 , Vol. 49 >Issue 7: 232 - 240

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031580

研究报告

花青素/大豆分离蛋白智能包装膜特性及鱼肉新鲜度监测

  • 毕会敏 ,
  • 徐柠檬 ,
  • 范方宇
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  • (西南林业大学 生命科学学院,西南山地森林资源保育与利用教育部重点实验室,云南 昆明,650224)
硕士研究生(范方宇教授为通信作者,E-mail:ffy118@163.com)

收稿日期: 2022-03-21

  修回日期: 2022-04-14

  网络出版日期: 2023-04-28

基金资助

国家自然科学基金项目(31760470);云南省“万人计划”青年拔尖人才专项资助项目(YNWR-QNBJ-2018-046);西南林业大学科技创新基金项目(KY21009)

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Characteristics of smart packaging films of anthocyanin/soy protein isolate and monitoring of fish meat freshness

  • BI Huimin ,
  • XU Ningmeng ,
  • FAN Fangyu
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  • (Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Life Science, Southwest Forestry University, Kunming 650224, China)

Received date: 2022-03-21

  Revised date: 2022-04-14

  Online published: 2023-04-28

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摘要

以大豆分离蛋白(soybean protein isolate,SPI)为基材,紫薯花青素为指示剂,采用流延法制备可监测鱼肉新鲜度的智能包装膜,比较分析不同添加量紫薯花青素对膜性能的影响。结果表明,添加花青素后,膜的机械性能、阻隔性能和热稳定性均有所提高,添加量10%时,综合性能最好。傅里叶红外光谱、X射线衍射光谱和扫描电镜结果表明,花青素与大豆分离蛋白有着良好的相容性,两者之间形成了较强的分子间作用力。此外,花青素的加入显著增强了膜的抗氧化能力(P<0.05),添加量15%时,DPPH自由基清除率达到最大值85.84%。将膜应用于鱼肉新鲜度的检测,发现随着储藏时间的延长,鱼肉腐败变质,膜的颜色随之改变,能灵敏地反映鱼肉新鲜度的变化。

关键词： 花青素; 大豆分离蛋白; 智能包装膜; 鱼肉新鲜度

本文引用格式

毕会敏 , 徐柠檬 , 范方宇 . 花青素/大豆分离蛋白智能包装膜特性及鱼肉新鲜度监测[J]. 食品与发酵工业, 2023 , 49(7) : 232 -240 . DOI: 10.13995/j.cnki.11-1802/ts.031580

Abstract

Smart packaging films which can monitor the fish meat freshness were prepared by tape casting method with soybean protein isolate as substrate and purple sweet potato anthocyanin as an indicator. The effects of different amounts of purple sweet potato anthocyanin on the properties of the films were analyzed. Results showed that the mechanical properties, barrier properties, and thermal stability of the films were improved after the addition of purple sweet potato anthocyanin. When the addition amount was 10%, the comprehensive performance was the best. Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy showed that purple sweet potato anthocyanin and soybean protein isolate had good compatibility, and a strong intermolecular force was formed between them. The addition of anthocyanin significantly enhanced the antioxidant capacity of the membrane (P<0.05). The DPPH radical scavenging rate reached 85.84% of the maximum value at 15% of the additional amount. The composite films were applied to monitor fish meat freshness during storage time. The composite films can reflect different colors according to the deterioration degree of fish meat.

Key words： anthocyanin; soy protein isolate; smart packaging film; fish meat freshness

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