蛋清蛋白/苹果多酚提高多糖基可食性包装薄膜性能及在腰果贮藏保鲜中的应用

doi:10.7506/spkx1002-6630-20200917-224

食品科学 ›› 2021, Vol. 42 ›› Issue (13): 174-184.doi: 10.7506/spkx1002-6630-20200917-224

蛋清蛋白/苹果多酚提高多糖基可食性包装薄膜性能及在腰果贮藏保鲜中的应用

刘喜鑫，迟玉杰，张宏，汪乐川，张华江，夏宁，Ahmed M. RAYAN，陈辉，Amro ABDELAZEZ

（1.东北农业大学食品学院，黑龙江哈尔滨 150030；2.苏伊士运河大学农学院，埃及伊斯梅利亚 41522；3.河北农业大学动物科技学院，河北保定 071001；4.埃及农业研究中心动物生产研究所，埃及开罗 12618）

出版日期:2021-07-15 发布日期:2021-07-27
基金资助:
国家自然科学基金青年科学基金项目（32001570）；黑龙江省自然科学基金项目（C2018026）；黑龙江省博士后科研启动金项目（LBH-Q16019）；黑龙江省博士后面上项目（LBH-Z19118）；河北省人才工程培养资助项目（A201903009）；辽宁省肉类加工与质量安全控制工程技术研究中心开放课题（2018001）

Improved Properties of Polysaccharide-Based Edible Films Incorporated with Egg White Protein and Apple Polyphenols and Application to Quality Preservation of Cashews during Storage

LIU Xixin, CHI Yujie, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, XIA Ning, Ahmed M. RAYAN, CHEN Hui, Amro ABDELAZEZ

(1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt; 3. College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China; 4. Animal Production Research Institute, The Egyptian Agriculture Research Centre, Cairo 12618, Egypt)

Online:2021-07-15 Published:2021-07-27

摘要/Abstract

摘要： 海藻酸钠（sodium alginate，SA）、κ-卡拉胶（κ-carrageenan，κ-C）具有天然无毒、成膜性好的特点，常被用于制备可食用多糖基包装膜。但多糖薄膜具有亲水性强、机械性能差、抗氧化活性低等缺陷。本实验以SA、κ-C为复合多糖成膜基质，以乳酸钙为交联剂，并添加蛋清蛋白粉（egg white powder，EWP）增强多糖薄膜综合包装性能，添加苹果多酚（apple polyphenol，AP）作为抗氧化剂赋予薄膜抗氧化功能。通过傅里叶变换红外光谱、X射线衍射、扫描电子显微镜、紫外吸收光谱等方法分析各组分基团间相互作用，并对腰果仁进行包装贮藏保鲜实验。结果表明：本研究制备的多糖基可食用包装薄膜具有较好的综合包装性能和突出的抗氧化性能。与SA/κ-C薄膜相比，Ca2＋的交联使可食性薄膜的机械性能、阻隔性能显著提升。在最优添加量下，添加EWP使薄膜断裂延伸率由7.99%提高至20.81%，水蒸气渗透率降低了28.84%，氧气渗透率降低了27.07%；加入AP后，可食性薄膜抗张强度由18.58 MPa提升到30.23 MPa，水蒸气渗透率降低了42.35%，氧气渗透率降低了34.13%，同时薄膜阻光性能显著提升。此外，AP/EWP/SA/κ-C可食性薄膜包装降低了腰果仁贮藏期间的水分活度、水分质量分数、过氧化值和酸价，能有效抑制腰果仁的氧化酸败。结论：研究可为多糖/蛋白质基可食性复合包装薄膜的制备及应用提供参考。

关键词: 蛋清蛋白, 苹果多酚, 海藻酸钠, κ-卡拉胶, 可食性薄膜

Abstract: Sodium alginate (SA) and κ-carrageenan (κ-C) are often used as natural non-toxic materials in edible packaging films due to their good film-forming ability. However, the formed polysaccharide films have some disadvantages, such as strong hydrophilicity, poor mechanical properties and low antioxidant activity. This study aimed to enhance the packaging performance of natural edible composite films and impart antioxidant activity to it by adding egg white powder (EWP) and apple polyphenols (AP) into SA/κ-C-based film-forming matrix with calcium lactate added as a cross-linking agent. The film was characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction, scanning electron microscopy (SEM) and ultraviolet (UV) spectroscopy, and the interactions among the components were analyzed. The edible composite film was applied to the preservation of cashew nuts. The results indicated that the composite edible film with AP and EWP showed good packaging performance and antioxidant properties. The mechanical properties and barrier properties of the edible film were significantly improved by Ca2+ cross-linking. With the addition of egg white powder, the elongation at break of the film increased from 7.99% to 20.81%, the water vapor permeability decreased by 28.84%, and the oxygen permeability decreased by 27.07%. AP increased the tensile strength of the film from 18.58 MPa to 30.23 MPa, decreased the water vapor permeability and oxygen permeability by 42.35% and 34.13%, respectively, and significantly improved the light barrier performance. The AP/EWP/SA/κ-C edible film could inhibit the increase in the water activity, water content, peroxide value and acid value of cashew nuts during storage, thereby effectively inhibiting the oxidative rancidity of cashew nuts. The findings of this study can provide a reference for the preparation and application of polysaccharide/protein-based edible composite packaging films.

Key words: egg white, apple polyphenol, sodium alginate, κ-carrageenan, edible films

中图分类号:

TS206.1

刘喜鑫, 迟玉杰, 张宏, 汪乐川, 张华江, 夏宁, Ahmed M. RAYAN, 陈辉, Amro ABDELAZEZ. 蛋清蛋白/苹果多酚提高多糖基可食性包装薄膜性能及在腰果贮藏保鲜中的应用[J]. 食品科学, 2021, 42(13): 174-184.

LIU Xixin, CHI Yujie, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, XIA Ning, Ahmed M. RAYAN, CHEN Hui, Amro ABDELAZEZ. Improved Properties of Polysaccharide-Based Edible Films Incorporated with Egg White Protein and Apple Polyphenols and Application to Quality Preservation of Cashews during Storage[J]. FOOD SCIENCE, 2021, 42(13): 174-184.

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蛋清蛋白/苹果多酚提高多糖基可食性包装薄膜性能及在腰果贮藏保鲜中的应用

Improved Properties of Polysaccharide-Based Edible Films Incorporated with Egg White Protein and Apple Polyphenols and Application to Quality Preservation of Cashews during Storage

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