豇豆涂膜保鲜效果的研究

Preservation effect of coating on cowpea

中文关键词:  茶多酚  大豆分离蛋白  涂膜  豇豆  保鲜

英文关键词:tea polyphenols  soy isolated protein  coating  cowpea  preservation

中文摘要:

      目的 分析大豆分离蛋白与茶多酚对豇豆进行涂膜保鲜的可行性。方法 用茶多酚和大豆分离蛋白复合涂膜液处理豇豆, 测定低温(7 ℃)贮藏过程中呼吸强度、细胞膜相对透性、失重率、叶绿素含量、纤维素含量和维生素C含量等各项指标的变化。结果 涂膜处理可明显降低豇豆的呼吸速率和失重率, 减缓了贮藏期间豇豆维生素C与叶绿素含量的下降, 对豇豆的纤维化及细胞膜相对透性的上升有明显的抑制作用, 且成膜剂大豆分离蛋白中添加茶多酚可进一步增强涂膜处理的效果, 和对照相比, 5%的大豆分离蛋白溶液中添加200 mg/kg茶多酚制得的涂膜液处理样品可将豇豆的低温保鲜期从6 d延长至12 d。效果显著。结论 大豆分离蛋白中添加茶多酚能够明显延长豇豆的保鲜期。

英文摘要:

      Objective To explore the feasibility of using preservative coating mixed with soy isolated protein and tea polyphenols for fresh-keeping of cowpea. Methods Soy isolated protein blended with tea polyphenols were used to preserve cowpea , respiratory intensity, cell membrane permeability, weight loss rate, chlorophyll content, cellulose and VC content of cowpea were measured to study the fresh-keeping effects of different preservative coating on cowpea during the storage at 7 ℃. Results The results indicated that coating treatment could significantly reduce the respiration rate and weight loss rate of cowpea, could delay the de-cline of the fruit’s VC and chlorophyll content, and inhibit the fibrosis and the rising of cell membrane permeability. Tea polyphenol-incorporated soy isolated protein film-coating could enhance the effect of coating treatment. It was found that coating made with 5% soy isolated protein blended with 200 mg/kg tea polyphenol achieved the best effective in maintaining storage qualities of cowpea, which can prolong the shelf life from 6 d to 12 d as compared to the control at the low temperature. Conclusion Soy isolated protein blended with tea polyphenols could obviously lengthen the shelf life of cowpea.