期刊论文

Study on the preparation of ε-PL/PVA composite membrane and its preservation effect on longan

中文

食品科技

1005-9989

2019

44

11

36-40

10.13684/j.cnki.spkj.2019.11.007

(2017CFB494):湖北省自然科学基金面上项目 (2019y18):武汉轻工大学科研项目

本校为第一机构

采用流延法制备了ε-聚赖氨酸(ε-PL)含量为0％、1％、3％、5％、7％的ε-PL/聚乙烯醇(PVA)复合膜,考察了ε-PL添加量对ε-PL/PVA复合膜的微观形态、力学性能及抑菌性的影响,并研究了该复合膜对龙眼的保鲜性.结果 发现,1％浓度ε-PL含量时,ε-PL在PVA中分散较均匀,当ε-PL含量增加到3％时,膜表面出现了ε-PL的团聚体.随着ε-PL浓度的增加,ε-PL/PVA膜的拉伸强度先增大后减小,而断裂伸长率先降低后升高.ε-PL的添加显著改善了PVA膜的抑菌性,ε-PL/PVA复合膜对大肠杆菌和金黄色葡萄球菌的抑菌性随着ε-PL浓度的增加而增大.与对照组相比,ε-PL/PVA复合膜有效抑制龙眼果皮褐变指数和果肉自溶指数的升...

The composite films of ε-polylysine(ε-PL)/polyvinyl alcohol(PVA) with 0%, 1%, 3%, 5%, 7% ε-PL content were prepared by tape casting method. The effects of ε-PL addition on the micro-morphology, mechanical properties and bacteriostasis of ε-PL/PVA composite films were investigated, and the preservation effect of the composite films on longan was studied. The results showed that when the concentration of ε-PL was 1%, the dispersion of ε-PL in PVA was more uniform. When the content of ε-PL increased to 3%, the aggregates of ε-PL appeared ...