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

Previous Articles Next Articles

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 https://doi.org/10.7506/spkx1002-6630-200904062

[1]	HUANG Duanying, ZHENG Jianxian. Preparation of a Double-Layered Composite Film Loaded with Cinnamic Acid@Mesoporous Silica and Its Application in Blueberry Preservation [J]. FOOD SCIENCE, 2026, 47(9): 302-311.
[2]	DONG Zeng, XIA Yuxin, YANG Tiantian, WU Xiao, ZHAI Kefeng. Mechanistic Study on the Enhancement of the Gelation Properties of Soy Protein Isolate by Premna microphylla Turcz. Pectin [J]. FOOD SCIENCE, 2026, 47(8): 85-94.
[3]	WANG Lin, WANG Jianchuang, WANG Baoying, ZHANG Yan. Research Progress on Nanocellulose-Stabilized Essential Oil Pickering Emulsions in Bio-Based Food Packaging Films [J]. FOOD SCIENCE, 2026, 47(8): 396-410.
[4]	GAO Xue, XING Weihai, YU Yanan, ZHANG Junmin, YANG Youyou, CAO Riliang. Differentiating Odor Compounds of Common Poultry Eggs Based on Gas Chromatography-Olfactometry-Orbitrap High-Resolution Mass Spectrometry [J]. FOOD SCIENCE, 2026, 47(7): 211-220.
[5]	Zhou Yiyi, Sun Haiyan, Wang Yangguang, Chen Xiao’e, Yuan Gaofeng. Preparation and Preservation Performance of Polyvinyl Alcohol/Carboxymethyl Cellulose Composite Films Enhanced by Cuttlefish Ink Carbon Dots [J]. FOOD SCIENCE, 2026, 47(4): 265-275.
[6]	MA Zhanchuan, BAI Jianing, LI Min, LIU Xingli, ZHANG Hua, ZHANG Yanyan. Effect of Magnetic Field-Assisted Super-Chilling Storage on Dumpling Wrapper Quality [J]. FOOD SCIENCE, 2026, 47(3): 268-274.
[7]	ZHANG Shuaihui, YANG Yang, MA Chunmin, LI Yufei, ZHANG Guang, WANG Bing, XU Xinyu, ZHANG Na, XU Yue. Effect of Extruded Rice Crackers Fortified with Soy Protein Isolate on Blood Glucose in Diabetic Mice [J]. FOOD SCIENCE, 2026, 47(10): 180-189.
[8]	WANG Xiaowen, TANG Zhonghua, MA Ronghua, ZHAO Ziwei, PU Lumei, XU Weibing, LI Yongcai, LONG Haitao. Fabrication of Dialdehyde Sodium Carboxymethyl Cellulose/Arginine-Grafted Chitosan-Based Hydrogel for Grape Preservation [J]. FOOD SCIENCE, 2026, 47(10): 320-329.
[9]	WANG Qianqian, SUN Yue, LONG Ruixue, WU Zeyu, JIANG Li, ZHAO Jiansheng, ZHANG Hao, XU Baocai, XU Feiran. Application of Oregano Essential Oil-Based Antibacterial Film in the Preservation of Fresh Ningxia Tan Sheep Meat [J]. FOOD SCIENCE, 2026, 47(1): 249-257.
[10]	LI Siting, TIAN Honghong, XIE Hangyu, LOU Yi’er, OUYANG Yuanxin, LI Li, WU Min. Construction of Oregano Essential Oil Pickering Emulsion/Nanocellulose/Pectin Antimicrobial Coating and Its Application in Mango Preservation [J]. FOOD SCIENCE, 2026, 47(1): 258-268.
[11]	ZHANG Haichao, WEI Xinxin, ZHANG Jingwen, JIA Haitao, AI Lianfeng, WANG Jing, HUANG Xuejing, QIN Xiaohang, LIU Baoru. Fast Determination of Diclazuril and Toltrazuril Residue Makers in Eggs by Ultra-high Performance Liquid Chromatography-Atmospheric Pressure Chemical Ionization-Triple Quadrupole Mass Spectrometry [J]. FOOD SCIENCE, 2025, 46(8): 330-339.
[12]	DU Yanlin, TIAN Qi, YI Junjie, HU Xiaosong, JIANG Yongli. Construction and Application of Slightly Acidic Electrolyzed Water-Loaded Hydrogel System [J]. FOOD SCIENCE, 2025, 46(6): 1-10.
[13]	DING Kaiwei, LÜ Changxin, JIA Fengwei, LIU Xia, LIU Lingling, BAN Zhaojun. Preparation of Soy Isolate Protein-Based pH-Sensitive Intelligent Indicator Film and Its Application in Monitoring Milk Freshness [J]. FOOD SCIENCE, 2025, 46(6): 11-18.
[14]	LI Wenwen, YAO Dengjie, ZHANG Wenwen, ZENG Chunyin, NING Delu, ZHUANG Yongliang, LI Mengna, LI Lirong. Preservation Effect of Zein-Tea Polyphenol-Apple Pectin Self-assembled Coating on Fresh Walnut Kernels [J]. FOOD SCIENCE, 2025, 46(6): 236-244.
[15]	XIANG Cong, ZHONG Mengzhen, HUO Jiaying, LI Shugang, MA Lulu. Effects of Storage Conditions on Gel Characteristics of Soft-Boiled Egg White and Underlying Mechanisms [J]. FOOD SCIENCE, 2025, 46(5): 281-291.

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

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments