可食性复合膜的质量对大蒜贮藏期品质的影响_食品科学与工程.rar

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摘要:本实验以明胶、壳聚糖、魔芋粉、大豆分离蛋白、液体石蜡等作为原料制备了明胶/壳聚糖、大豆分离蛋白/液体石蜡、魔芋粉/液体石蜡三种复合膜,研究了在4℃贮藏条件下,不同种类的涂膜液对大蒜失重率、发芽率、总糖含量、VC含量、游离氨基酸含量、大蒜素含量的变化以及对羟基自由基的清除能力和α-淀粉酶的活性抑制的影响。结果表明,整体而言涂膜大蒜的保鲜效果比未涂膜的效果要显著,其中明胶/壳聚糖膜对蒜米的贮藏效果最好,大蒜经过一个贮藏周期后失重率为6.374%,发芽率为53.85%,总糖、VC、大蒜素含量分别下降了67.87%、11.76%、3.99%,而游离氨基酸的含量上升了10.02%,α-淀粉酶的抑制率下降了61.94%。在第9天时,大蒜的游离氨基酸和羟基自由基的清除率达到最大,相比上升了30.03%和75.76%,在15天时大蒜素的含量有最大值,是最初的2倍。因此可以看出,涂了明胶/壳聚糖膜的大蒜在9-15d之间是贮藏的最佳时间。

关键词 大蒜;涂膜保鲜;明胶膜;贮藏;游离氨基酸

 

Abstract:This experiment with gelatin, chitosan and konjac powder, soy protein isolated, liquid paraffin wax as raw materials such as gelatin/chitosan was prepared, soybean protein isolate/liquid paraffin, konjac powder/liquid paraffin three composite membrane, studied under 4 ℃ storage conditions, different kinds of coating liquid for garlic weightlessness rate and germination rate, total sugar content, VC content, free amino acid content, allicin content change and hydroxyl free radical scavenging ability and activity of alpha amylase inhibition effect. Results show that the overall coating preservation effect of garlic is significant than not the effect of the coating, including gelatin/chitosan membrane to thestore effect for the garlic clove, best garlic after a storage period the weightlessness rate was 6.374%, the germination rate was 53.85%, total sugar, VC, allicin content fell 67.87%, 11.76% and 3.99% respectively, and the free amino acid content increased by 10.02%, alpha amylase inhibition rate dropped by 61.94%. Garlic in 9 days, free amino acids and hydroxy free radical clearance rate to maximize, rose by 30.03% and 75.76%, compared to in 15 days the content of allicin has a maximum value, is the original 2 times. So you can see, gelatin/chitosan membrane garlic between 9 and 15 days is the best time for storage.

Key words   Garlic  Coating preservation  Gelatin film  Storage  Free amino acids

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