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连翘酯苷-溶菌酶-KGM复合保鲜膜在鸡蛋保鲜中的应用研究
引用本文:谢倩,张晓虎,潘存丽.连翘酯苷-溶菌酶-KGM复合保鲜膜在鸡蛋保鲜中的应用研究[J].中国农学通报,2020,36(22):136-142.
作者姓名:谢倩  张晓虎  潘存丽
作者单位:商洛学院生物医药与食品工程学院/陕西秦岭特色生物资源产业技术研究院,陕西商洛 726000
基金项目:国家级大学生创业训练项目“本草天然食品保鲜防腐剂研发有限责任公司”(201711396009);2018年商洛市科技计划项目“秦岭‘五大商药’缓控释专用肥产业化开发与应用示范”(SK2018-23);中央引导地方科技发展专项(2019ZY-FP-02)
摘    要:以商洛连翘果实连翘酯苷、溶菌酶、壳聚糖及魔芋葡甘聚糖为原料制备复合保鲜膜,以期延长鸡蛋的贮藏期。以鸡蛋哈夫单位、蛋黄指数为主要新鲜度评价指标,考察不同浓度连翘酯苷、溶菌酶、壳聚糖及魔芋葡甘聚糖对鸡蛋新鲜度影响。在单因素实验基础上,采用响应面法优化复合保鲜膜配方,以鸡蛋哈夫单位为响应值进行保鲜研究。结果表明,复合保鲜膜的最佳配比为连翘酯苷浓度1.64%、溶菌酶浓度2.10%、魔芋葡甘聚糖浓度2.03%、壳聚糖浓度1.5%;用制备的最佳配方复合保鲜膜在37℃恒温贮藏新鲜鸡蛋15天,鸡蛋哈夫单位达74.86±2.31。所研制的复合保鲜膜配方能够作为鸡蛋保藏的技术参考。

关 键 词:连翘酯苷  溶菌酶  魔芋葡甘聚糖  复合保鲜膜  哈夫单位  
收稿时间:2019-06-29

The Application of Forsythosides-Lysozyme-KGM Compound Fresh-Keeping Film in Egg Preservation
Xie Qian,Zhang Xiaohu,Pan Cunli.The Application of Forsythosides-Lysozyme-KGM Compound Fresh-Keeping Film in Egg Preservation[J].Chinese Agricultural Science Bulletin,2020,36(22):136-142.
Authors:Xie Qian  Zhang Xiaohu  Pan Cunli
Institution:College of Biology Pharmacy and Food Engineering, Shangluo University/Shaanxi Qinling Industrial Technology Research Institute of Special Biological Resources, Shangluo Shaanxi 726000
Abstract:The paper aims to prolong the storage period of eggs by preparing the compound plastic film from forsythia sycophane, lysozyme, chitosan and konjac glucomannan. The effects of different concentrations of forsythia glycosides, lysozyme, chitosan and konjac glucomannan on the freshness of eggs were investigated by using egg Haugh unit and egg yolk index as the main freshness evaluation indexes. On the basis of single factor experiment, three significant influencing factors were selected, and the formula of the compound fresh-keeping film was optimized by response surface method, and the fresh-keeping of eggs was studied with Haugh unit as the response value. The results showed that phillyrin, lysozyme and konjac glucomannan had a strong inhibitory effect on egg Haugh unit. The optimum ratio of fresh-keeping film was: forsythyl glycoside concentration 1.64%, lysozyme concentration 2.10%, konjac glucomannan concentration 2.03%, chitosan concentration 1.5%. The best formula of the compound fresh-keeping film was applied to the storage of fresh eggs at 37℃ for 15 days, and the Haugh unit of eggs reached 74.86±2.31. The compound fresh-keeping film formula can be used as a technical reference for egg preservation.
Keywords:phillyrin  lysozyme  konjac glucomannan  compound fresh-keeping film  Haugh unit  
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