| 防腐剂强化大豆分离蛋白和谷朊粉复合膜保鲜鸡蛋作用研究 |
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| 引用本文： | 王 翀,张春红,赵前程,岳喜庆,刘 婷,周大宇,张 静. 防腐剂强化大豆分离蛋白和谷朊粉复合膜保鲜鸡蛋作用研究[J]. 食品科学, 2009, 30(4): 273-276. DOI: 10.7506/spkx1002-6630-200904062 |
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| 作者姓名： | 王 翀 张春红 赵前程 岳喜庆 刘 婷 周大宇 张 静 |
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| 作者单位： | 1.沈阳农业大学食品学院 2.大连水产学院食品工程学院，辽宁省水产品加工及综合利用重点开放实验室 |
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| 基金项目： | 辽宁省科技厅科技攻关课题项目(2004205001) |
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| 摘 要： | 本实验利用添加防腐剂丙酸钙、复配防腐剂(丙酸钙+ ε- 聚赖氨酸+ 柠檬酸)及无防腐剂加入的三种大豆分离蛋白- 谷朊粉复合膜溶液对产后12h 内的鲜鸡蛋进行涂膜处理并研究其保鲜效果。结果表明：在37℃贮藏条件下，三种处理膜溶液均能有效控制鸡蛋品质变化，保鲜效果的优劣次序为：复配防腐剂处理组(C)＞丙酸钙处理组(B)＞无防腐剂处理组(A)。
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| 关 键 词： | 大豆分离蛋白 谷朊粉 复合膜 鸡蛋 保鲜 |
| 收稿时间： | 2008-02-27 |
Preservation Effect of Antiseptics-fortified Soy Protein Isolate-Wheat Gluten Film on Eggs |
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| WANG Chong,ZHANG Chun-hong,ZHAO Qian-cheng,YUE Xi-qing,LIU Ting. Preservation Effect of Antiseptics-fortified Soy Protein Isolate-Wheat Gluten Film on Eggs[J]. Food Science, 2009, 30(4): 273-276. DOI: 10.7506/spkx1002-6630-200904062 |
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| Authors: | WANG Chong ZHANG Chun-hong ZHAO Qian-cheng YUE Xi-qing LIU Ting |
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| Affiliation: | (1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China；2. Key and Open Laboratory of AquaticProducts Processing and Utilization of Liaoning Province, College of Food Engineering, Dalian Fisheries University, Dalian 116023, China) |
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| Abstract: | This study was conducted to investigate the preservation effects of soy protein isolate-wheat gluten films fortified with single antiseptic (calcium propionate), with complex antiseptics (calcium propionate, citric acid and ε-polylysine) or without antiseptic on eggs laid in 12 hours, respectively. The results showed that stored at 37 ℃, the quality of eggs coated with all 3 kinds of film solutions are obviously better than the control group, and the preservation effect of composite films fortified with the complex antiseptics is the best. |
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| Keywords: | soy protein isolate vital wheat gluten composite film eggs preservation |
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