【作者】 曾少葵； 杨思新； 冯翠玲； 吴文龙； 章超桦； 杨萍；

【Author】 Shaokui Zeng,Sixin Yang,Cuiling Feng,Wenlong Wu,Chaohua Zhang~*,Ping Yang (College of Food Science & Technology,Guangdong Ocean University,Zhanjiang,524088,China)

【机构】 广东海洋大学食品科技学院；

【摘要】 以罗非鱼皮明胶为原料制备改性可食膜,通过比较转谷酰胺酶(TGase)和阿魏酸改性明胶膜的厚度、水分透过率(WVP)、透光率、溶解性、抗氧化性及可消化性,研究酶法改性及化学改性对明胶可食膜性能的影响。实验结果表明:阿魏酸和TGase改性对明胶膜的厚度和透光率没有显著的影响,但对膜的水分透过率、溶解度和过氧化抑制率均有明显的改善作用。其中,阿魏酸和TGase改性对明胶可食膜的抗氧化性改善作用最显著,当阿魏酸和TGase添加量分别为1.0和0.20 mg/ml时,可食膜的过氧化抑制率则由14.7%分别上升至52.1%和62.0%,增加了254.4%和321.7%;水分透过率(WVP)分别从原来的1.56 g mm/m2h kPa下降至1.24及1.18 g mm/m2 h kPa,减小了20.5%和24.4%;而改性膜的溶解性随着阿魏酸和TGase添加量增加而降低,分别减少了15.4%和25.7%;TGase和阿魏酸改性对明胶可食膜的体外消化率无显著影响,胃蛋白酶或胃蛋白酶和α-胰凝乳蛋白酶消化后,蛋白质水解率均高于98%。由此可见,TGase和阿魏酸能显著改善可食膜的性能。更多还原

【Abstract】 Edible films modified with transglutaminase and ferulic acid were prepared used gelatin from Oreochromis niloticus skin as material.Compared with the properties,the effect of enzymatic and chemical modification on thickness,water vapour permeability(WVP),light transmission,solubility,antioxidant activity of films as well as digestibility were researched.The experiment results showed that the thickness and transmittance of edible films modified have no significant difference.Howere,the water vapor permeability,water solubility and antioxidative activity of edible films could be improved highly.When concentration of TGase and ferulic acid were 0.20 or 1.0 mg/ml,the peroxide inhibition of fish-skin gelatin film modified increased from 14.7%to 62.0%or 52.1%,which added 321.7%or 254.4%,spectively.At the same time,the WVP coefficient decreased from 1.56 to 1.18 or 1.24 g mm/m2 h kPa,which were lower about 20.5%or 24.4%than that for unmodified film.The solubility of films modified decreased with the increase in concentration of TGase and ferulic acid,which was lower about 15.4%or 25.7%. There were no effect on the digestibility by protease of the films modified.更多还原