壳聚糖/姜黄素/聚谷氨酸可食性复合膜的制备及对培根和火腿的保鲜效果

摘要/Abstract

摘要： 以壳聚糖、聚谷氨酸为成膜材料，添加姜黄素制备可食性复合膜，对膜的厚度、水溶性、透明度、表面结构等进行了研究，并对其在培根和火腿表面的抗菌保鲜效果进行了评价。结果表明，姜黄素和聚谷氨酸的添加对复合膜的厚度、透明度及水溶性都有一定的改良作用。扫描电镜发现，复合膜的表面结构光滑紧密。经红外光谱扫描后，初步推测，壳聚糖、姜黄素、聚谷氨酸三者分子中的氨基和羰基之间发生了主要相互作用。将壳聚糖/姜黄素/聚谷氨酸复合膜作用于培根、火腿的表面涂膜后发现，与市售保鲜膜包装处理相比，复合膜处理的肉制品感官品质显著优于对照组，且菌落总数较对照组低1～2 log CFU/g，显著抑制了该肉制品的腐败程度。该可食性复合膜的开发有望在食品抑菌保鲜等方面发挥潜在的积极作用。

关键词: 壳聚糖, 聚谷氨酸, 姜黄素, 可食性膜

Abstract: Using chitosan and polyglutamic acid as film-forming materials, curcumin was added to prepare edible composite film. The thickness, water solubility, transparency and surface structure of the film were studied. The antibacterial and fresh-keeping effect on the surface of bacon and ham was evaluated. The results showed that the addition of polyglutamic acid and curcumin had significant effects on the thickness, transparency and water solubility of the composite film. Scanning electron microscopy revealed that the surface structure of the composite film was smooth and compact. After scanning by infrared spectroscopy, it was presumed that the main interaction between the amino group and the carbonyl group in the molecules of chitosan, curcumin and polyglutamic acid . When the chitosan/curcumin/polyglutamic acid composite coating was used on the surface of bacon and ham, it was found that the sensory quality of the meat products was significantly better than that of the control group which were packaged with commercially available film. Moreover, the total colony number was 1～2 log CFU/g lower than that of the control group. The chitosan/curcumin/polyglutamic acid significantly inhibited the spoilage and deterioration of the meat products. So, the development of the edible composite film will be expected to play a potentially positive role in food preservation.

Key words: chitosan, polyglutamic acid, curcumin, edible film

中图分类号:

TS206.4

李天密屈思佳韩俊华. 壳聚糖/姜黄素/聚谷氨酸可食性复合膜的制备及对培根和火腿的保鲜效果 [J]. 食品科学, 0, (): 0-0.

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