| 茶多酚对可食性马铃薯淀粉/海藻酸钠复合膜性能影响及表征 |
| |
| 引用本文： | 卢俊宇,朱芮,吴贺君,雷晏琳,肖迪,焦春,魏雪颖,刘登鸿.茶多酚对可食性马铃薯淀粉/海藻酸钠复合膜性能影响及表征[J].核农学报,2020,34(10):2226-2234. |
| |
| 作者姓名： | 卢俊宇 朱芮 吴贺君 雷晏琳 肖迪 焦春 魏雪颖 刘登鸿 |
| |
| 作者单位： | 四川农业大学食品学院,四川 雅安 625000 |
| |
| 基金项目： | 四川省科技创新苗子工程资助项目;四川省教育厅自然科学一般项目;国家级大学生创新创业训练计划项目 |
| |
| 摘 要： | 为探究茶多酚(TP)对淀粉基复合可食膜功能化改性效果,本试验以马铃薯淀粉和海藻酸钠(7:3,m:m)为成膜基质,甘油为增塑剂,TP为功能活性物质,通过溶液共混法制备马铃薯淀粉/海藻酸钠/茶多酚复合膜,考察不同质量分数TP对复合膜的物理性能、力学性能、阻湿性能、抗菌和抗氧化性等的影响。结果表明,当TP质量分数为5%时,复合膜的综合性能较好,且各项指标均显著高于空白对照组(P<0.05),此时抗张强度为20.78 MPa,断裂伸长率为24.33%,水蒸气透过系数为2.33×10-12 g·cm-1·s-1·Pa-1, 同时厚度为117.67 μm,总酚含量为7.95 mg GAE·g-1,DPPH自由基清除率为84.47%,对金黄色葡萄球菌抑菌圈面积为502.15 mm2。本研究结果为TP在基于淀粉等可食性膜的功能化及其在食品包装方面的应用提供了一定的理论指导和数据参考。
|
| 关 键 词： | 可食膜 马铃薯淀粉 海藻酸钠 茶多酚 |
| 收稿时间： | 2019-04-25 |
Effect of Tea Polyphenols on the Properties of Edible Potato Starch/Sodium Alginate Composite Films |
| |
| LU Junyu,ZHU Rui,WU Hejun,LEI Yanlin,XIAO Di,JIAO Chun,WEI Xueying,LIU Denghong.Effect of Tea Polyphenols on the Properties of Edible Potato Starch/Sodium Alginate Composite Films[J].Acta Agriculturae Nucleatae Sinica,2020,34(10):2226-2234. |
| |
| Authors: | LU Junyu ZHU Rui WU Hejun LEI Yanlin XIAO Di JIAO Chun WEI Xueying LIU Denghong |
| |
| Institution: | College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625000 |
| |
| Abstract: | In order to explore the functional modification of starch-based edible films by tea polyphenols (TP), potato starch and sodium alginate (blending at 7:3, m:m) were used as film forming substances by incorporating TP as a bioactive compound to prepare composite films via a solution blending and casting method. The effects of TP addtion on the physical, mechanical, water barrier properties, antioxidant and antimicrobial activities of the films were systematically investigated. Based on the measurement results, potato starch/sodium alginate composite films with 5% of TP showed good overall performance, whose indexes were significantly higher than the control group. The tensile strength, elongation at break, water vapor permeability, thickness, total phenol content and DPPH free radical scavenging rate were 20.78 MPa, 24.33%, 2.3×10-12 g·cm-1·s-1·Pa-1, 117.67 μm, 7.95 mg GAE·g-1 and 84.47%, respectively. Meanwhile, the composite film exhibited a profound inhibition of 502.15 mm2 against Staphylococcus aureus. The results of this study can provide a theoretical basis and experimental reference for the functionalization of tea polyphenols in starch-based edible film and its application in food packaging. |
| |
| Keywords: | edible film potato starch sodium alginate tea polyphenols |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《核农学报》浏览原始摘要信息 |
| 点击此处可从《核农学报》下载免费的PDF全文 |
|
