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可食性蛋白膜研究进展 总被引:5,自引:0,他引:5
传统塑料包装材料引起环境污染问题越来越受到人们关注,其安全性也受到人们质疑,发展新型包装材料,将会是未来方向;蛋白膜以其可生物降解性、可食性、隔油、阻气等性能,正成为国内外研究热点。该文阐述蛋白膜成膜机理、膜的特性及分类,并介绍大豆分离蛋白膜、小麦面筋蛋白膜等可食性蛋白膜国内外研究现状。 相似文献
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可食性膜是当前包装材料研究中较为热门课题,并已应用到商品流通许多领域,特别是在食品包装和保鲜领域;该文主要对各类可食性膜制备及膜改性工艺进行综述。 相似文献
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Abstract: The stability of microencapsulated fish oil prepared with 2 production processes, spray granulation (SG) and SG followed by film coating (SG-FC) using a fluid bed equipment, was investigated. In the 1st process, 3 types of fish oil used were based on the ratios of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (10/50, 33/22, and 18/12). Each type was emulsified with soluble soybean polysaccharide (SSPS) and maltodextrin to produce 25% oil powders. In the 2nd process, 15% film coating of hydroxypropyl betacyclodextrin (HPBCD) was applied to the granules from the 1st process. The powder stability against oxidation was examined by measurement of peroxide values (PV) and headspace propanal after storage at room temperature and at 3 to 4 °C for 6 wk. Uncoated powder containing the lowest concentration of PUFA (18/12) was found to be stable during storage at room temperature with maximum PV of 3.98 ± 0.001 meq/kg oil. The PV increased sharply for uncoated powder with higher concentration of omega-3 (in 33/22 and 10/50 fish oils) after 3 wk storage. The PVs were in agreement with the concentration of propanal, and these 2 parameters remained constant for most of the uncoated powders stored at low temperature. Unexpectedly, the outcomes showed that the coated powders had lower stability than uncoated powders as indicated by higher initial PVs; more hydroperoxides were detected as well as increasing propanal concentration. The investigation suggests that the film-coating by HPBCD ineffectively protected fish oil as the coating process might have induced further oxidation; however, SG is a good method for producing fish oil powder and to protect it from oxidation because of the “onion skin” structure of granules produced in this process. 相似文献
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深度油炸对食用油中反式亚油酸含量的影响 总被引:1,自引:0,他引:1
选用我国消费最普遍的压榨大豆油和三级浸提大豆油为试验材料,研究不同大豆油经反复油炸对反式亚油酸含量的影响及其含量随油炸次数增加的变化规律。试验分为2组,反复油炸40次,每炸5次采集1次油样,每组测定3个重复。薯条油炸温度为180~185℃,油炸时间为32 h。试验结果表明,压榨大豆油和三级浸提大豆油中总反式亚油酸含量分别为0.18 g/100 g和0.08 g/100 g,前者极显著高于后者(P=0.001),9-cis,12-trans C18:2和9-trans,12-cis C18:2是2种大豆油中主要的反式亚油酸。深度油炸极显著提高大豆油中反式亚油酸含量(P=0.000),在反复油炸40次后,压榨大豆油和三级浸提大豆油中总反式亚油酸含量分别为1.11 g/100 g和0.68 g/100 g,且前者极显著高于后者(P=0.008)。压榨油反式亚油酸经油炸增加幅度高于三级浸提大豆油。 相似文献
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为开发出一种具有抑菌活性的明胶-碳酸钙可食膜,测定添加0%、1%、3%姜精油的明胶-碳酸钙可食膜的厚度、机械性能、水溶性、水蒸气透过系数、色泽、透明度和透光率、抑菌活性、表面形态微观结构及可食膜在冷藏温度为4℃时对冷鲜肉的保鲜效果等特性。结果表明:加入姜精油后,姜精油与明胶相互作用导致可食膜的外观颜色变暗,抗拉强度、水溶性和水蒸气透过系数均有所降低,而可食膜的厚度、断裂伸长率、抑菌活性均有所提高;原子力显微镜表征可食膜的微观结构及粗糙度结果表明随着姜精油浓度的增加,可食膜表面更粗糙。此外,对冷鲜肉的保鲜实验表明随着姜精油添加量的增加,可食膜对冷鲜肉的保鲜效果越好。综上所述,姜精油添加到明胶-碳酸钙可食膜中开发出的姜精油可食膜在食品包装方面具有潜在的开发价值。 相似文献
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Oil Uptake in Deep Fat Frying as Affected by Porosity 总被引:2,自引:0,他引:2
The porosity of a restructured potato product ranged from 0.089 to 0.168 after fluctuating subfreezing storage temperatures. A linear relation was found between oil uptake during frying and porosity prior to frying. Bulk and particle density, and porosity were monitored for up to 5 min during deep-fat frying. Particle density increased gradually, bulk density decreased and porosity increased noticeably. After an initial short period, oil uptake correlated linearly with porosity of the fried product. A new term, “net porosity” which excluded the void volume occupied by oil was developed for describing the oil uptake mechanism. 相似文献
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降低含油量是油炸食品健康发展的保证。本研究探讨了甲基纤维素(MC)和大豆分离蛋白(SPI)两种不同种类涂膜物质对油饼含油量和抑油率的影响;通过扫描电镜(SEM)和苏丹红染色后光学显微镜(OM)观察研究MC涂膜对油脂渗透和迁移的影响,并探究MC涂膜降低含油量的机理;通过色差仪和TPA研究了涂膜对油饼感官品质的影响。结果表明:与对照组相比,两种涂膜均能显著降低油饼含油量(p0.05),MC涂膜抑油效果优于SPI,当MC浓度为1%时抑油效果最佳,抑油率为53.77%;表面油和内部油分别降低58.66%和45.43%;通过微观结构分析发现涂膜能够使得油饼表面光滑,减少孔洞,同时能显著降低其渗透深度。这表明,涂膜可以有效降低油饼含油量,使得油饼表面结构致密,抑制油脂的渗透和迁移;且研究表明MC涂膜对样品油炸后色泽及质构影响较小,为进一步生产低油高品质油饼奠定理论基础和技术指导。 相似文献
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An edible composite film was prepared from an emulsion system based on chitosan and virgin coconut oil (VCO). The effect of incorporation of VCO was evaluated at various concentrations and the optimum concentration was chosen based on resultant changes in the properties of the film. Addition of VCO in film forming solution resulted in increase in film thickness and marginal reduction in film transparency. Compatibility of VCO with chitosan was better at lower concentration of VCO as indicated by the microstructure of composite film in scanning electron micrographs. Phase separation was evident at higher level of oil incorporation and the optimal oil/chitosan ratio was determined to be at 0.5 to 1 mL/g chitosan. Furthermore, chemical interaction took place between VCO and chitosan as revealed by Fourier transform infrared spectroscopy data. Even though control chitosan films exhibited superior gas barrier properties, composite film with optimum VCO concentration revealed better mechanical and moisture sorption properties. 相似文献