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本文以大豆分离蛋白与亚麻籽胶为原料制备成膜，通过不同冷冻时间、不同冷冻温度对成膜液进行改性，测定改性后的复合膜的透光率、阻氧阻水性能等，研究冷冻改性对SPI-FG复合膜性能的影响。结果表明，冷冻后复合膜的水溶性上升；阻水性能提高；阻氧性能下降。将-40℃下冷冻改性7 d的成膜液应用于冷冻肉丸，对肉丸的保护效果最好，此时肉丸的解冻损失率为0.06%，较未冷冻处理组下降1.28%；蒸煮损失率为1.08%，较未冷冻组下降2.42%；肉丸硬度为（300.82±2.14） g，弹性为0.94±0.03，凝聚性为0.79±0.04，咀嚼性为239.53±4.09。同时，浇淋成膜液的肉丸在7 d保鲜实验内未出现明显外观变化，具有较好的保鲜效果，在7 d贮藏期内菌落总数均维持在6.0 lg CFU/g以下，pH均低于6.6的变质临界值。因此，本研究可为SPI-FG复合膜及其在冷冻食品领域中的应用提供一定理论基础。
Abstract：Soybean isolate protein(SPI) and flaxseed gum(FG) were used as raw materials to prepare composite films. The film-forming solutions were subjected to different freezing durations and temperatures. The effects of freezing modification on the properties of SPI-FG composite films were investigated by measuring light transmittance,oxygen and water barrier capabilities. The results showed that freezing increased the water solubility of the films,water barrier properties increased,oxygen barrier performance declined. When applied to frozen meatballs,the filmforming solution modified at-40 ℃ for 7 d exhibited the best protective effects. Under this condition,drip loss rate of the meatballs was reduced to 0.06%,decreased by 1.28% compared to the untreated group;cooking loss rate was 1.08%,reduced by 2.42%;hardness was(300.82±2.14) g,elasticity 0.94±0.03,cohesiveness 0.79±0.04,and chewiness 239.53±4.09. During 7-days storage,the meatballs coated with the film-forming solution showed no significant appearance changes,with total viable count remained below 6.0 lg CFU/g and pH values remaining under the spoilage threshold of 6.6. These findings provide theoretical foundations for the development of SPI-FG composite films and highlight their potential application in frozen food preservation.
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基本信息:
DOI：10.19804/j.issn1006-2513.2025.11.0010
中图分类号:TS206.4
引用信息:
[1]刘梓檀,耿东宇,李文博,等.冷冻改性蛋白复合膜的研究及在覆膜肉丸中应用[J].中国食品添加剂,2025,36(11):78-88.DOI:10.19804/j.issn1006-2513.2025.11.0010.
基金信息: