可食性复合膜的质量对大蒜贮藏性的影响_食品科学与工程.rar

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  • 更新时间:2014-08-14
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摘要:本实验以明胶、壳聚糖、大豆分离蛋白、魔芋粉、液体石蜡为原料,分别制备明胶/壳聚糖、大豆分离蛋白/液体石蜡、魔芋粉/液体石蜡三种可食性复合膜。研究了在室温条件下,三种复合膜对大蒜贮藏期间呼吸强度、MDA含量、质构、α-葡萄糖苷酶酶活抑制率、多酚氧化酶(PPO)以及各抗氧化酶(SOD、CAT、POD)活性变化的影响。结果表明:涂膜处理样均优于未涂膜样,说明涂膜处理能强化大蒜在贮藏期间的品质,且明胶/壳聚糖复合膜对保持大蒜品质的效果最显著。将大蒜在室温下贮藏20天后,涂明胶/壳聚糖复合膜的大蒜呼吸强度为31.63CO2 mg/(kg·h),MDA含量为0.059 umol/g,POD活性为1740u/(g·min),PPO活性为84.90 u/(g·min),分别比空白对照低25.99%、 36.56%、 23.21%、 23.13%;SOD活性为76.42 u/(g·min),CAT活性为282.60 u/(g·min),α-葡萄糖苷酶酶活抑制率为65.7%,分别比空白对照高24.87%、 24.63%、10.79%;硬度、咀嚼性、弹性分别为13.694N、6.68mj、0.56mm,分别比空白对照高44.03%、23.02%、27.27%。说明,明胶/壳聚糖复合膜对延缓大蒜在贮藏期的氧化、衰老、腐败,延长大蒜的贮藏期,强化其贮藏期的品质效果显著。

关键词:大蒜;涂膜;贮藏期品质;酶活;抗氧化

 

Abstract:In this experiment, chitosan, gelatin, soy protein isolate, konjac powder, liquid paraffin wax as raw material, respectively, preparation of gelatin / chitosan, isolated soybean protein / liquid paraffin, konjac powder / liquid paraffin three edible composite films. Studied at room temperature, respiratory intensity, MDA content, quality of three kinds of composite membrane, the garlic during storage of α - glucosidase enzyme inhibition rate, polyphenol oxidase (PPO) and antioxidant enzyme (SOD, CAT, POD) influence the activity change. The results showed that: the coating samples are higher than those of coating samples, indicating the quality of coating can enhance the garlic during storage, and the effect of gelatin / chitosan composite membrane to maintain the quality of the most significant of garlic. Garlic stored at room temperature for 20 days, gelatin / chitosan composite membrane garlic breath strength of 31.63CO2 mg/ (kg • h), the content of MDA was 0.059 umol/g, the activity of POD 1740u/ (g • min), the activity of PPO was 84.90 u/ (g • min), respectively, lower than blank control 25.99%, 36.56%, 23.21%, 23.13%; SOD activity was 76.42 u/ (g • min), the activity of CAT was 282.60 u/ (g • min), alpha - glucosidase enzyme inhibition rate was 65.7% higher than the control, respectively, 24.87%, 24.63%, 10.79%; hardness, chewiness, elastic respectively 13.694N, 6.68mj, 0.56mm, were higher than the control 44.03%, 23.02%, 27.27%. Description, gelatin / chitosan composite film on the delay of garlic in the oxidation, storage period of aging, corruption, prolong the storage period of garlic, quality and strengthen its storage period significantly.

Keywords:Garlic  Edible composite film  Quality during storage  Enzyme activity  Antioxidation


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