摘要
对κ-及l-卡拉胶复合膜的制备工艺进行优化并对卡拉胶复合膜进行结构表征和性能分析,以提高复合卡拉胶膜在食品保鲜领域的应用。从卡拉胶复合膜的拉伸强度、断裂伸长率及水蒸气透过率3个方面分析其性质,最终确定了复合卡拉胶膜的最佳制备条件为复合质量比例5:5、甘油浓度0.5%、干燥温度60℃。然后,通过红外光谱、X-射线衍射、扫描电子显微镜等指标对复合膜相容性进行分析。结果表明,卡拉胶复合膜通过分子间氢键作用,这种相互作用促进了分子排列的有序化,构建了更加稳定且致密的膜结构。通过对比涂膜处理与未处理番茄的失重率变化,评估了卡拉胶复合膜的保鲜效能,结果表明经过涂膜处理后的番茄,放置数天后失重率显著降低,具体降幅达到35.74%,充分证明了该复合膜在延缓食品水分流失、延长保鲜期方面的有效性。
In this study,the preparation process ofκ-and l-carrageenan composite films was optimized,and their structural characterization and performance were analyzed to improve their application in food preservation.Firstly,the preparation process of the carrageenan composite film was optimized based on tensile strength,elongation at break,and water vapor permeability.The optimal preparation conditions for the composite carrageenan film were determined as follows:a composite ratio of 5:5(w/w),a glycerol concentration of 0.5%,and a drying temperature of 60℃.Subsequently,the composite films were analyzed by using infrared spectroscopy,X-ray diffraction,and scanning electron microscopy.The results indicated that the carrageenan composite film exhibited enhanced molecular arrangement through intermolecular hydrogen bonding.This led to a more stable and dense film structure.By comparing the weight loss of tomatoes treated with and without coating film,the preservation effectiveness of the carrageenan composite film was evaluated.The results demonstrated a significant reduction in weight loss rate of tomatoes treated with the coating film after several days,with a specific decrease of 35.74%,thereby substantiating the effectiveness of the composite film in delaying food moisture loss and extending shelf life.
作者
郑权衡
肖琼
陈福泉
翁惠芬
杨秋明
陈俊
肖安风
ZHENG Quanheng;XIAO Qiong;CHEN Fuquan;WENG Huifen;YANG Qiuming;CHEN Jun;XIAO Anfeng(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;National R&D Center for Red Alga Processing Technology,Xiamen 361021,China;Fujian Provincial Engineering Technology Research Center of Marine Functional Food,Xiamen 361021,China;Xiamen Key Laboratory of Marine Functional Food,Xiamen 361021,China)
出处
《食品科技》
北大核心
2025年第4期91-99,共9页
Food Science and Technology
基金
国家自然科学基金项目(22278173,32201941)
福建省自然科学基金项目(2021J01834,2021J01836,2022J01805)
厦门市科技项目(2023CXY0315)。
关键词
卡拉胶
复合膜
机械性能
水分蒸发率
涂膜保鲜
carrageenan
composite film
mechanical properties
water vapor transmission rate
composite film preservation
作者简介
郑权衡(2000-),男,硕士研究生,研究方向为食品生物技术;通信作者:陈俊;通信作者:肖安风。
