随着科技的发展和保护环境意识的增强,可食用膜因其生物降解性和可再生性,逐渐受到广泛关注。该研究选取大豆分离蛋白和乳清浓缩蛋白作为基材并复配牛蒡多糖,对复合膜的表面形貌、拉伸强度和断裂伸长率、水溶性、水分含量、O2和水蒸气透过率以及透光率进行了表征,并研究其在河豚肉保鲜中的应用。结果表明,该复合可食用膜的断裂伸长率为(54.39±0.02)%、抗拉强度为(21.21±0.03) MPa,水溶性为(85.23±0.70)%,水分含量为(14.19±0.87)%,O2透过率为(0.58±0.049)g/(m2·d),水蒸气透过率为(9.505±0.15)×10-6 g/(m2·d)。在河豚肉保鲜中,牛蒡多糖-蛋白复合可食用膜能够有效减缓鱼肉腐败变质的速度,保持其新鲜度,抑制血红蛋白和脂肪氧化,并显著降低细菌生长速率。
With the advancement of technology and growing environmental awareness, edible films have gained increasing attention due to their biodegradability and renewability.This study developed composite films using soy protein isolate and whey protein concentrate as matrix materials incorporated with Arctium lappa L.polysaccharide.The composite films were systematically characterized for their surface morphology, tensile strength, elongation at break, water solubility, moisture content, oxygen permeability, water vapor permeability, and light transmittance.Their preservation efficacy was further evaluated on puffer fish fillets.Results demonstrated that the A. lappa polysaccharide-protein composite films exhibited an elongation at break of (54.39±0.02)%, tensile strength of (21.21±0.03) MPa, water solubility of (85.23±0.70)%, moisture content of (14.19±0.87)%, oxygen permeability of (0.58±0.049) g/(m2·d), and water vapor permeability of (9.505±0.15)×10-6 g/(m2·d).Application tests revealed that the composite edible films effectively delayed fish spoilage, maintained freshness parameters, inhibited hemoglobin and lipid oxidation, and significantly suppressed bacterial growth in pufferfish preservation.
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