Food and Fermentation Industries >

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

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

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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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

Cite this article

GUO Xiaochen , LIU Yuanqin , YANG Yunlin , HU Yan , ZHANG Fusheng , CHEN Hourong . Effect of high hydrostatic pressure on the storage of konjac glucomannan/ soy protein isolate/capsaicin composite spicy membrane[J]. Food and Fermentation Industries, 2022 , 48(16) : 230 -236 . DOI: 10.13995/j.cnki.11-1802/ts.031483

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