Preservation Effect of Antiseptics-fortified Soy Protein Isolate-Wheat Gluten Film on Eggs

doi:10.7506/spkx1002-6630-200904062

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (4): 273-276.doi: 10.7506/spkx1002-6630-200904062

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Preservation Effect of Antiseptics-fortified Soy Protein Isolate-Wheat Gluten Film on Eggs

WANG Chong1，ZHANG Chun-hong1,*，ZHAO Qian-cheng2，YUE Xi-qing1，LIU Ting1，
ZHOU Da-yu1，ZHANG Jing1

(1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China；2. Key and Open Laboratory of Aquatic
Products Processing and Utilization of Liaoning Province, College of Food Engineering, Dalian Fisheries University, Dalian 116023, China)

Received:2008-02-27 Revised:2008-06-05 Online:2009-02-15 Published:2010-12-29
Contact: WANG Chong1 E-mail:wc0622@sohu.com

Abstract

Abstract:

This study was conducted to investigate the preservation effects of soy protein isolate-wheat gluten films fortified with single antiseptic (calcium propionate), with complex antiseptics (calcium propionate, citric acid and ε-polylysine) or without antiseptic on eggs laid in 12 hours, respectively. The results showed that stored at 37 ℃, the quality of eggs coated with all 3 kinds of film solutions are obviously better than the control group, and the preservation effect of composite films fortified with the complex antiseptics is the best.

Key words: soy protein isolate, vital wheat gluten, composite film, eggs, preservation

CLC Number:

TS253.2

WANG Chong1，ZHANG Chun-hong1,*，ZHAO Qian-cheng2，YUE Xi-qing1，LIU Ting1，. Preservation Effect of Antiseptics-fortified Soy Protein Isolate-Wheat Gluten Film on Eggs[J]. FOOD SCIENCE, 2009, 30(4): 273-276.

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Preservation Effect of Antiseptics-fortified Soy Protein Isolate-Wheat Gluten Film on Eggs

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