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  • 董宇豪,陈浩,刘世永,吴锦烨,吴志宇.甜菜果胶鱼明胶复合可食膜的制备及特性研究[J].食品科学技术学报,2019,37(2):88-93, 101.    [点击复制]
  • DONG Yuhao,CHEN Hao,LIU Shiyong,WU Jinye,WU Zhiyu.Preparation and Properties of Sugar Beet Pectin-Fish Gelation Edible Composite Film[J].Journal of Food Science and Technology,2019,37(2):88-93, 101.   [点击复制]
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甜菜果胶鱼明胶复合可食膜的制备及特性研究
董宇豪,陈浩,刘世永,吴锦烨,吴志宇
0
(山东大学威海 海洋学院, 山东 威海 264209;山东大学威海 海洋学院, 山东 威海 264209;北京工商大学 北京食品营养与人类健康高精尖创新中心, 北京 100048;威海海洋职业学院 食品工程系, 山东 威海 264300)
摘要:
以甜菜果胶及鱼明胶2种生物大分子为基材,以0.03g/mL甘油为增塑剂,制备甜菜果胶-鱼明胶复合可食膜,分析不同鱼明胶添加量对于复合膜的含水量、水蒸气透过率、溶解性、透光性、外观色差、机械性能及抑菌活性的影响。研究表明,随着鱼明胶添加量的增加(0.01~0.05g/mL),复合膜的溶解率由95.43%降至66.20%,透光率显著提高;且当鱼明胶添加量为0.02g/mL时,复合膜含水量为24.52%,水蒸气透过率为10.41g·(cm·d·MPa)-1,抗拉强度为3.09N,表现出较优的性能;与单一膜相比,复合膜的抗拉强度均有所改善。因此,实验表明甜菜果胶-鱼明胶复合膜在应用于新型包装材料方面具有良好潜力。
关键词:  复合可食膜  甜菜果胶  鱼明胶  阻隔性能  机械性能
DOI:10.3969/j.issn.2095-6002.2019.02.013
投稿时间:2018-06-27
基金项目:
Preparation and Properties of Sugar Beet Pectin-Fish Gelation Edible Composite Film
DONG Yuhao,CHEN Hao,LIU Shiyong,WU Jinye,WU Zhiyu
(Marine College, Shandong University Weihai, Weihai 264209, China;Marine College, Shandong University Weihai, Weihai 264209, China;Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;Department of Food Engineering, Weihai Ocean Vocational College, Weihai 264300, China)
Abstract:
Sugar beet pectin (SBP) and fish gelatin (FG) were adopted to prepare the composite film. Glycerol (0.03g/mL) was supplied as the plasticizer. Meanwhile, the effects of different ratios of SBP to FG on moisture content, water vapor permeability, solubility, absorbancy, chromatism values, tensile strength and antibacterial activity of composite films were investigated. With the increasing concentrations of sugar beet pectin (0.01~0.05g/mL), the solubility of the composite film decreased from 95.43% to 66.20%, while the light transmittance increased remarkably. The moisture content, water vapor permeability and tensile strength of composite film (ρ(SBP)=0.02g/mL) were 24.52%, 10.41g·(cm·d·MPa)-1 and 3.09N respectively, which showed relatively great properties. Therefore, this study suggested that SBP-FG complex film has good potential to be used as novel material for edible packaging applications.
Key words:  composite edible film  sugar beet pectin  fish gelatin  barrier property  mechanical properties