CAJ | 학술논문

将天然抑菌抗氧化物质茶多酚添加到大豆分离蛋白中制成复合涂膜液,以感官指标、硬度、腐烂指数、可溶性固形物和 VC 含量为质量指标定期取样分析测定,研究所制成的涂膜液在室温条件下对甜樱桃的保鲜效果.结果表明,含茶多酚的大豆分离蛋白复合涂膜液能较好地保持贮藏樱桃的感官品质,降低甜樱桃在贮藏期间的腐烂率,延缓果实硬度、VC 和可溶性固形物含量的下降,从而延长果实的保鲜期.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保鲜效果显著,和对照相比,可将甜樱桃的室温保鲜期从2 d 延长至8 d.
장천연억균항양화물질다다분첨가도대두분리단백중제성복합도막액,이감관지표、경도、부란지수、가용성고형물화 VC 함량위질량지표정기취양분석측정,연구소제성적도막액재실온조건하대첨앵도적보선효과.결과표명,함다다분적대두분리단백복합도막액능교호지보지저장앵도적감관품질,강저첨앵도재저장기간적부란솔,연완과실경도、VC 화가용성고형물함량적하강,종이연장과실적보선기.5%적대두분리단백용액중첨가200 mg/kg 다다분제득적도막액보선효과현저,화대조상비,가장첨앵도적실온보선기종2 d 연장지8 d.
Tea polyphenol was added to the soy protein isolate and the tea polyphenol-incorporated soy protein isolate antibacterial film-coating was made. In order to study the effect of the film-coating on fresh preservation of sweet cherry, the changes of sensory index, firmness, rotting index, soluble solid and vitamin C content of sweet cherry treated with the film-coating were studied during the storage under the room temperature. The results indicated that the film-coating could significantly reduce the rotting rate of sweet cherry to a certain extent, delay the decline of the fruit’s firmness, vitamin C and soluble solid content, inhibit the decline of sensory index and keep storage quality of sensory. It was found that film-coating made with 5% soy protein isolate blended with 200 mg/kg tea polyphenol achieved the best preservation effect on sweet cherry, which can prolong the shelf life from 2 d to 8 d as compared with the control under the room temperature.