生物基聚丁内酰胺肠衣膜的性能分析

doi:10.7506/spkx1002-6630-20200117-221

食品科学 ›› 2021, Vol. 42 ›› Issue (3): 236-242.doi: 10.7506/spkx1002-6630-20200117-221

生物基聚丁内酰胺肠衣膜的性能分析

张添添，陈启明，赵黎明，姜舒文，陈涛

（华东理工大学生物工程学院，发酵工业分离提取技术研发中心，生物反应器工程国家重点实验室，上海 200237）

发布日期:2021-02-25
基金资助:
“十三五”国家重点研发计划重点专项（2017YFB0309302）；中央高校基本科研业务费专项资金项目（50321061917026）

Analyzing the Properties of Bio-based Polybutyrolactam Sausage Casing

ZHANG Tiantian, CHEN Qiming, ZHAO Liming, JIANG Shuwen, CHEN Tao

(R&D Center of Separation and Extraction Technology in Fermentation Industry, State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, China)

Published:2021-02-25

摘要/Abstract

摘要： 目的：以可降解生物基聚丁内酰胺（polybutyrolactam，PA4）为主体，采用流延法制备PA4肠衣膜，开发一种具备抗菌活性的可降解肠衣包装材料。方法：测定PA4肠衣膜的力学性能、阻水性能、阻氧性能、热收缩率、耐撕裂性能、总迁移量、抗菌性能和对猪肉香肠的保鲜性，并与市售尼龙复合肠衣、市售胶原蛋白肠衣进行比较。结果：PA4肠衣膜的拉伸强度为84.42 MPa，断裂伸长率为73.34%；氧气透过系数为2.448×10－16 cm3·cm/（cm2·s·Pa），具有强阻氧性；此外，因含有抗菌活性成分——壳聚糖，PA4肠衣膜抗菌性能为3.13（lg（CFU/cm2）），抗菌性能良好，在4 ℃贮藏条件下，PA4肠衣膜包装的猪肉香肠贮存期为28 d。结论：PA4肠衣膜的综合性能与市售尼龙复合肠衣接近，明显优于市售胶原蛋白肠衣，可应用于低温肉制品包装，在肉类包装领域具有较好的应用前景。

关键词: 聚丁内酰胺；肠衣；抗菌性能；保鲜；可降解材料；包装

Abstract: Objective: To prepare a biodegradable antimicrobial packaging material from polybutyrolactam (PA4) by casting method for use as a sausage casing. Methods: The mechanical properties, water and oxygen barrier properties, heat shrinkage, tear resistance, overall migration and antibacterial properties of the PA4 film as well as its potential in preserving pork sausages were evaluated in comparison to a commercially available nylon composite casing and a commercially available collagen casing. Results: The PA4 sausage casing had a tensile strength of 84.42 MPa, an elongation at break of 73.34%, and an oxygen permeability coefficient of 2.448 × 10-16 cm3·cm/(cm2·s·Pa), which indicates high oxygen barrier capacity. Besides, with the antibacterial ingredient chitosan, the casing film had good antibacterial performance, and its antibacterial performance value was 3.13 (lg(CFU/cm2)). At 4 ℃, the storage period of pork sausages stuffed in this casing was 28 days. Conclusion: The comprehensive performance of the PA4 sausage casing was close to that of the commercially available nylon composite casing and significantly better than that of the commercially available collagen casing. The PA4 sausage casing can be applied to low-temperature meat packaging and is promising for application in the field of meat packaging.

Key words: polybutyrolactam; sausage casing; antibacterial properties; preservation; degradable material; packaging

中图分类号:

TS251.6

张添添，陈启明，赵黎明，姜舒文，陈涛. 生物基聚丁内酰胺肠衣膜的性能分析[J]. 食品科学, 2021, 42(3): 236-242.

ZHANG Tiantian, CHEN Qiming, ZHAO Liming, JIANG Shuwen, CHEN Tao. Analyzing the Properties of Bio-based Polybutyrolactam Sausage Casing[J]. FOOD SCIENCE, 2021, 42(3): 236-242.

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生物基聚丁内酰胺肠衣膜的性能分析

Analyzing the Properties of Bio-based Polybutyrolactam Sausage Casing

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