食品与发酵工业 >

2024 , Vol. 50 >Issue 18: 9 - 15

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036500

研究报告

聚乳酸-酪蛋白基复合膜性质及其在草莓保鲜中的应用

  • 梁慧光 ,
  • 甄晨波 ,
  • 杨敏 ,
  • 廖海周 ,
  • 柯发辉
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  • (甘肃农业大学 理学院,甘肃 兰州,730070)
第一作者：硕士,副教授(杨敏教授为通信作者,E-mail:yummy12@163.com)

收稿日期: 2023-06-17

  修回日期: 2023-10-28

  网络出版日期: 2024-10-14

基金资助

国家自然科学基金(32060549);甘肃省重点研发项目(23YFNA0017);甘肃农业大学伏羲杰出人才培育计划(Gaufx-02J02)

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Properties of poly (lactic acid)-casein composite membrane and its application on strawberry preservation

  • LIANG Huiguang ,
  • ZHEN Chenbo ,
  • YANG Min ,
  • LIAO Haizhou ,
  • KE Fahui
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  • (College of Science, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2023-06-17

  Revised date: 2023-10-28

  Online published: 2024-10-14

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摘要

以聚乳酸(poly lactic acid,PLA)、酪蛋白(casein,CN)为基质,利用静电纺丝技术制备了负载黄芩苷的复合膜,研究了CN和PLA不同配比下复合膜的微观结构、亲水性、降解性、溶胀性等,评价了复合膜包装对草莓果实硬度、可溶性固形物含量、失水率等指标的影响。结果显示,在PLA中添加CN后,复合膜纤维直径减小,成纤性能下降;当CN与PLA质量比为1∶1时,纤维直径均匀,成纤能力较好,为最佳配比。最佳条件下,复合膜的水接触角为(122.90±4.08) °,显著低于PLA膜;降解率为(45.31±3.35)%,显著高于PLA膜;吸水溶胀率约为150%,而PLA膜仅为(8.82±0.62)%。草莓保鲜试验表明,经复合膜包装后,草莓果实的硬度、可溶性固形物含量显著高于对照组。研究结果可为PLA、CN在果蔬保鲜材料制备中的应用提供参考依据。

关键词： 聚乳酸; 酪蛋白; 静电纺丝; 复合膜; 草莓

本文引用格式

梁慧光 , 甄晨波 , 杨敏 , 廖海周 , 柯发辉 . 聚乳酸-酪蛋白基复合膜性质及其在草莓保鲜中的应用[J]. 食品与发酵工业, 2024 , 50(18) : 9 -15 . DOI: 10.13995/j.cnki.11-1802/ts.036500

Abstract

Poly (lactic acid) and casein (CN) were used to prepare composite membranes by using electrospinning technology to load baicalin.The microstructure, hydrophilicity, degradability, and swelling properties of composite membranes with different ratios of CN to PLA were analyzed.In addition, the composite membrane was used to package strawberries, the hardness, soluble solid content, and water loss rate of which during storage were measured.Results showed that the diameter of composite fiber decreased with the addition of CN in PLA, while its fiber-forming property deteriorated.However, when the mass ratio of CN to PLA was at 1∶1, the fiber-forming property of the mixture was excellent with the uniform diameter of composite fiber, which was the optimum ratio of composite membrane preparation based on CN and PLA.The water contact angle of the composite membrane at the optimum ratio was (122.90±4.08)°, which was lower than that of the PLA-based membrane significantly.The degradation rate of the optimum membrane was higher than that of the PLA-based membrane, which was (45.31±3.35)%.The water absorption of the optimum membrane was about 150%, which was (8.82±0.62)% for the PLA membrane.According to the results of strawberry preservation experiments, the samples packaged by composite membrane based on CN and PLA had higher hardness and soluble solid content than unpackaged strawberries.The results could provide references for the application of PLA and CN in packaging materials for fruit and vegetable preservation.

Key words： polylactic acid; casein; electrospinning; composite membrane; strawberry

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