高相对分子质量水溶性大豆多糖的制备及对鸡蛋涂膜保鲜效果的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (4): 284-287.

高相对分子质量水溶性大豆多糖的制备及对鸡蛋涂膜保鲜效果的影响

王伏超

中国农业科学院饲料研究所

收稿日期:2011-11-26 修回日期:2013-01-14 出版日期:2013-02-25 发布日期:2013-01-29
通讯作者: 王伏超 E-mail:wang_fuchao@126.com

Preparation of High molecular soluble soybean polysaccharides and Study on the fresh-keeping effect of it coating on eggs

Received:2011-11-26 Revised:2013-01-14 Online:2013-02-25 Published:2013-01-29

摘要/Abstract

摘要： 以豆渣为原料，采用弱酸高温热提取法及超滤技术制备高相对分子质量水溶性大豆多糖；并以其为主要材料，辅以一定量的山梨酸钾和海藻酸钠制成涂膜保鲜剂。研究该新型涂膜保鲜剂在室温的贮藏条件（温度30℃、相对湿度40~60%）下对鸡蛋的涂膜保鲜效果。结果表明：通过扫描电镜分析可知，该涂膜剂对蛋壳表面气孔具有很好的封闭作用；通过对鸡蛋理化指标的测定可知，该涂膜剂组的鸡蛋在贮藏30d时仍为A级蛋，品质优良。

Abstract: High molecular soluble soybean polysaccharides (H-M) were prepared with aptly method and ultrafiltration from the soybean risidue. Fresh-keeping material was prepared by using H-M as a main substance and sodium alginate and potassium sorbate as trimmings. Along with this, the effect of H-M coating on the eggs surface structure, weight losing rate, H.U. and Y.I. stored at ambient temperature was investigated. Results showed that this new-type fresh-keeping material could seal up the air hole on the surface of eggs well and still exhibited excellent quality as an A level during storage for 30 days during the storage.

王伏超. 高相对分子质量水溶性大豆多糖的制备及对鸡蛋涂膜保鲜效果的影响[J]. 食品科学, 2013, 34(4): 284-287.

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