乳酸链球菌素―普鲁兰多糖―海藻酸钠可食用抗菌共混膜的制备及其在生鲜肉保鲜中的应用.docVIP

乳酸链球菌素―普鲁兰多糖―海藻酸钠可食用抗菌共混膜的制备及其在生鲜肉保鲜中的应用 　　摘 要：研究乳酸链球菌素（nisin）-普鲁兰多糖（pullulan，PUL）-海藻酸钠（sodium alginate，SA）可食用抗菌共混膜的工艺条件，通过调整物料比，制备一种具有良好性能和抗菌能力的可食用膜，并测定膜的透光度、水蒸气透过率、傅里叶转换红外线光谱（Fourier transform infrared spectroscopy，FTIR）、扫描电子显微镜（scanning electron microscope，SEM）和肉的菌落总数、pH值、色差等指标，研究物料比对共混膜性能的影响和共混膜对生鲜肉的抑菌性能。结果表明：PUL和SA之间存在氢键相互作用促进了两相的相容，最佳的可食用共混膜投料比为PUL∶SA=1∶2（V/V）、乳酸链球菌素2 g/L。此物料比的共混膜透光度为89.03%，溶解度为31.31%，对色差没有显著影响，对生鲜肉的贮藏保鲜效果较好，可以有效延长生鲜肉货架期至16 d。 　　关键词：可食用膜；普鲁兰多糖；抗菌性；多元共混 　　Abstract： In this paper， we developed a composite edible film consisting of nisin， pullulan （PUL） and sodium alginate （SA） with good performance and antimicrobial activity by adjusting the proportions of these ingredients. The light transmittance， water vapor permeability， Fourier transform infrared （FTIR） spectra and scanning electron microscopic （SEM） images of films and the total plate count， pH and color difference of pork meat were measured as a function of the proportions of the ingredients and the antimicrobial activity of composite edible films was assessed in fresh pork. The results showed that hydrogen bond interactions between PUL and SA favored their mutual dissolution. A PUL-to- SA ratio of 1：2 （V/V） and a nisin concentration of 2 g/L were found to be optimal， giving a light transmittance of 89.03% and a water solubility of 31.31%. This optimized formulation provided good preservation of pork quality without effect on color difference during chilled storage， extending the shelf life to 16 days. 　　Key words： edible film； pullulan； antibacterial； multiple blending 　　DOI：10.7506/rlyj1001-8123-201704004 　　中?D分类号：TS206.4 文献标志码：A 文章编号：1001-8123（2017）04-0017-06 　　引文格式： 　　贾晓云， 张顺亮， 刘文营， 等. 乳酸链球菌素-普鲁兰多糖-海藻酸钠可食用抗菌共混膜的制备及其在生鲜肉保鲜中的应用[J]. 肉类研究， 2017， 31（4）： 17-22. DOI：10.7506/rlyj1001-8123-201704004. http：//www.rlyj.pub 　　JIA Xiaoyun， ZHANG Shunliang， LIU Wenying， et al. Development and application of nisin-pullulan-sodium alginate composite edible film in preserving the quality of fr