摘要
采用浸泡热干法制备细菌纤维素-茶多酚复合膜,通过测定复合膜的抑菌性能、力学性能、透光率、吸水率以及水蒸气透过率和结构的变化,确定茶多酚的最适添加质量分数和浸泡时间,探究细菌纤维素-茶多酚复合膜的特性及结构,以期得到具有抑菌性强、柔韧性好等特点的复合膜。结果表明:茶多酚质量分数同复合膜的抑菌能力呈正相关,茶多酚质量分数大于0.2%时。抑菌圈直径开始产生明显变化(P<0.05),表现出对受试菌种较强的抑菌能力。随着茶多酚质量分数的增加,复合膜的拉伸强度、透光率、吸水率以及水蒸气透过率有所下降,断裂伸长率和厚度逐渐增加,复合膜变得更加柔韧。从降低生产成本以及对复合膜品质影响较低的角度考虑,确定最适茶多酚质量分数为0.2%。随着浸泡时间的延长,复合膜各项指标的变化均同茶多酚质量分数对复合膜的影响趋势相同,但当浸泡时间超过4 h后,各项指标趋于平缓,变化不再明显(P>0.05);因此选择4 h为最佳浸泡时间。细菌纤维素-茶多酚复合膜具有典型细菌纤维素的特征吸收峰,茶多酚分子存留在细菌纤维素膜内部的同时紧密地连接在细菌纤维素上,且质地均匀。
Bacterial cellulose-tea polyphenol composite films were prepared by soaking bacterial cellulose hydrogel in tea polyphenol solution and then thermally drying it.The optimization of tea polyphenol concentration and soaking time was done based on the antimicrobial activity,mechanical properties,light transmittance,water absorption,water vapor permeability and structure of bacterial cellulose-tea polyphenol composite films.Our aim was to obtain composite films with strong antibacterial activity and good flexibility.The results showed that the concentration of tea polyphenols was positively correlated with the antibacterial ability of the composite films.When tea polyphenol concentration was greater than 0.2%,the inhibition zone diameter was significantly changed(P<0.05),indicating strong antimicrobial activity.With increasing concentration of tea polyphenols,the tensile strength,light transmittance,water absorption and water vapor transmission rate declined gradually,while the elongation at break,thickness and flexibility increased.To cut down the cost of the composite film and at the same time not to affect its quality,the optimum concentration of tea polyphenols was determined to be 0.2%.All the parameters of the composite film changed with soaking time similarly as with tea polyphenol concentration;they did not change significantly(P>0.05)when soaking time exceeded 4 h.Four hours was therefore selected as the optimal soaking time.The cellulose-tea polyphenol composite film had a characteristic absorption peak of bacterial cellulose.Compared with the pure film,the composite film was more compact,closely linking tea polyphenols to bacterial cellulose molecules.
作者
王博
巩涵
畅鹏
石硕
夏秀芳
张东杰
WANG Bo;GONG Han;CHANG Peng;SHI Shuo;XIA Xiufang;ZHANG Dongjie(College of Food Science,Northeast Agricultural University,Harbin 150030,China;College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第17期229-235,共7页
Food Science
基金
黑龙江应用技术研究与开发计划重大项目(GA15B302)
黑龙江省科技厅国家项目省级资助课题(GX16B007)
关键词
细菌纤维素
茶多酚
膜特性
膜结构
bacterial cellulose
tea polyphenols
film properties
film structure
作者简介
王博(1992—),女,硕士研究生,研究方向为畜产品加工。E-mail:wangbo9214@163.com.;通信作者简介:夏秀芳(1973—),女,教授,博士,研究方向为畜产品加工。E-mail:Xxfang524@163.com.;通信作者简介:张东杰(1966—),男,教授,博士,研究方向为食品科学。E-mail:byndzdj@126.com.
