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鱼明胶基可食用膜改性方法及应用研究进展
李鑫;李军;张露;沙小梅;涂宗财1,2,3,4,5,6
1.江西师范大学生命科学学院;2.国家淡水鱼加工技术研发专业中心;3.南昌大学;4.食品科学与技术国家重点实验室;5.贵州医科大学公共卫生学院;6.环境污染监测与疾病控制教育部重点实验室
摘要:
传统食品包装引发的安全和环境问题使得科研工作者对可食用膜展开了积极的研究。明胶是一种蛋白来源的可食用膜材料,具有良好的成膜性、生物相容性和商业可获得性,可作为一种理想的生物材料应用于食品包装领域。然而,明胶膜具有生物活性低,延展性和抗水性差等缺点,可通过物理、化学和生物改性增强其抗氧化性、抗菌性、延展性和抗水性,从而在肉类、蔬菜、水果等保鲜方面得到广泛的应用。本文梳理了可食用膜的发展历程、来源和分类,详细介绍明胶基可食用膜的改性方法、改性效果、机理以及可能产生的负面影响,并探讨新改性技术、膜性能指标新的测定方法,旨在为明胶基可食用膜的基础研究和应用提供借鉴。
关键词:  可食用膜  明胶膜  改性研究  应用研究
DOI:
分类号:
基金项目:国家自然科学基金项目(31860428,32160576,31760445);财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-45)
Research Progress on the Modification Methods and Application of Fish Gelatin-based Edible Films
Abstract:
Because of the safety and environmental problems caused by traditional food packaging, researchers have been actively exploring edible film. Gelatin was a protein-derived edible film material, it had good film-forming properties, biocompatibility and commercial availability, which make gelatin an ideal biomaterial for food packaging applications. However, the disadvantages of gelatin film were low biological activity, poor ductility and water resistance. To overcome these shortcomings, the method of physical, chemical and biological were carried out to obtain better properties of antioxidant activity, antimicrobial activity, extensibility and water resisitance, the modified film were widely used in meat preservation, vegetable preservation and fruit preservation. This article introduced the development, source and classification of edible film, then detailed the modification method, modification effects and the modification mechanism of gelatin film, and the new modification technology, new determination method were discussed. This article can provide reference and research ideas for the basic research and applied research of gelatin film.
Key words:  edible film  gelatin film  modification research  applied research

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