基于美拉德反应的大豆分离蛋白改性膜的制备及应用研究

Preparation and application of soybean protein isolate modified film based on Maillard reaction

中文关键词:  大豆分离蛋白膜  美拉德反应  水溶性  ε-聚赖氨酸盐酸盐  南美白对虾

英文关键词:soybean protein isolate films  Maillard reaction  water solubility  ε-polylysine hydrochloride  Penaeus vannamei

中文摘要:

      目的 采用美拉德反应(Maillard reaction, MR)提高大豆分离蛋白(soybean protein isolate, SPI)膜的性能, 并实现对水产品的保鲜效果。方法 研究了还原糖种类、SPI/核糖比例、pH、温度和时间对SPI改性(soybean protein isolate modified, SPIM)膜水溶性的影响, 以及MR对SPIM膜外观色泽、微观结构和机械性能的影响; 制备负载ε-聚赖氨酸盐酸盐(ε-polylysine hydrochloride, ε-PL)的SPIM抗菌(soybean protein isolate modified antibacterial, SPIMA)膜并用于包装南美白对虾虾仁, 通过挥发性盐基氮(total volatile base nitrogen, TVB-N)含量和菌落总数(total bacterial count, TBC)初步评价其保鲜效果。结果 确定了MR条件为SPI/核糖比例40:1、膜液初始pH 10、50℃下加热反应2.00 h, 获得了水溶性、外观色泽、微观结构和机械性能等综合表现较优的SPIM膜; 当ε-PL添加量为0.8%时, SPIMA膜对大肠杆菌和金黄色葡萄球菌表现出显著的抗菌活性; 应用结果表明, SPIMA膜有效抑制南美白对虾虾仁贮藏期间TBC和TVB-N含量的上升。结论 MR改善了SPI膜的耐水性和机械性能, 使其有效负载ε-PL并延缓南美白对虾虾仁贮藏期间的腐败变质, 为SPI膜在高水分含量食品中的应用提供技术支撑。

英文摘要:

      Objective To improve the properties of soybean protein isolate (SPI) films by Maillard reaction (MR) and to realize the preservation effect on aquatic products. Methods The effects of reducing sugar type, SPI/ribose ratio, pH, temperature and time on the water solubility of SPI modified (SPIM) films, and the effects of MR on the appearance, color, microstructure and mechanical properties of SPIM films were investigated. SPI antibacterial (SPIMA) films loaded with ε-polylysine hydrochloride (ε-PL) were prepared and used to package shelled Penaeus vannamei. The preservation effect was preliminarily evaluated by the indexes of total volatile base nitrogen (TVB-N) content and total bacterial count (TBC). Results The MR conditions were determined as SPI/ribose ratio of 40:1, initial pH at 10, and heating at 50℃ for 2.00 h. The SPIM films with better overall performance on water solubility, color, microstructure and mechanical properties were obtained. SPIMA films showed significant antibacterial activity against Escherichia coli and Staphylococcus aureus when loaded with 0.8% of ε-PL. The application results showed that the SPIMA films effectively inhibited the increase of TBC and TVB-N content during the storage of shelled Penaeus vannamei. Conclusion MR improves the water resistance and mechanical properties of SPI-based films. The SPIMA films loads with ε-PL delays the deterioration of shelled P. vannamei during storage. This study supports the application of SPI-based films in foods with high moisture content.