魔芋甘聚糖-海藻酸钠复合涂膜对生姜的保鲜性能
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国家重点研发计划课题(2016YFD0400805); 国家自然科学基金项目(31371858)


Preservation Properties of Sodium Alginate - Konjac Glucomannan Composite Coatings on the Ginger
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    摘要:

    采用流延法制备不同质量比的海藻酸钠(SA)和魔芋甘聚糖(KGM)复合涂膜,并测定其理化性能。以生姜为保鲜对象,研究复合涂膜的保鲜性能。结果表明,添加KGM可显著提高SA涂膜的拉伸强度和断裂伸长率,改善其透水性和透气、透光性;与单一SA涂膜相比,SA/KGM复合涂膜可降低贮藏过程中生姜的失重率、呼吸强度,延缓总酚和类黄酮含量的下降及控制PPO、POD和PAL活性,减缓生姜AsA、TA、可溶性总糖含量的下降,可更好地保持生姜的品质,延缓生姜的衰老;不同比例的KGM/SA复合涂膜均对生姜有保鲜作用,其中以KGM和SA质量比为2∶1的复合涂膜的保鲜性能最优。

    Abstract:

    The composite coatings of sodium alginate (SA) and konjac glucomannan (KGM) with different mass ratio were prepared by tape casting, and the physicochemical properties were measured. The preservation properties of the coatings on the ginger are researched. The results show that KGM makes the tensile strength and elongation at break of the SA coating increase significantly, and makes the water permeability and gas/ light permeability improve. Compared with the single SA coating, the SA/KGM composite coatings make the weight loss rate and respiration rate of the ginger decrease, the content decrease of total phenolics and flavonoids delay, the activity of PPO, POD and PAL restrain, the decrease of AsA, TA and the total soluble sugar content delay in the store process. So the qualities of the ginger are kept by the SA/KGM composite coatings. All KGM/SA composite coatings with different mass ratio can make the ginger keep fresh, and the preservation property of the KGM ∶ SA=2 ∶ 1 composite coating is the optimal.

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杨丽丽;葛永红;门衍玉;王健源;孙彤;励建荣;.魔芋甘聚糖-海藻酸钠复合涂膜对生姜的保鲜性能[J].中国食品学报,2020,20(5):204-212

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  • 在线发布日期: 2020-05-28
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