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Effect of Chitosan-Whey Protein Isolate Composite Film on Quality and Lignification of Fresh-Cut Bamboo Shoot

SHU Jing1, CHEN Ji-wang1,2,*, ZHOU Qi1, CHEN Yue1, PANG Yan-qing3, SONG Guang-sen4   

  1. 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
    2. Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, China;
    3. Hubei Ruifa Bioengineering Co. Ltd., Chongyang 437500, China;
    4. College of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan 430023, China
  • Online:2014-05-25 Published:2014-05-29
  • Contact: CHEN Ji-wang

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Abstract:

Fresh-cut bamboo shoots soaked in chitosan-whey protein isolate composite film (CWF) solution (1, 2 and
3 times), deionized water, and acetic acid solution, respectively were stored at 4 ℃ for 15 days. The effect of CWF
on lignification and quality of fresh-cut bamboo shoots during cold storage was evaluated according to the activity of
phenylalanine ammonialyase (PAL) and peroxidase (POD), the contents of polyphenol, malondialdehyde and lignin, and
total number of colonies. The results showed that acetic acid had a slight but not significant inhibitory effect on lignification
and microorganisms of bamboo shoots. CWF coating could significantly decrease the total number of colonies and the
contents of malondialdehyde (MDA) and lignin, inhibit PAL and POD activities, and extend the shelf-life of fresh-cut
bamboo shoots. Moreover, the shelf-life of fresh-cut bamboo shoots was further extended with increasing number of coating
cycles. Nevertheless, the coating process was repeated twice from a cost viewpoint.

Key words: fresh-cut bamboo shoot, chitosan-whey protein isolate composite film, coating, lignification

CLC Number: