明胶α亚基和美拉德反应对明胶-海藻酸钠复合膜性质的影响
Effects of gelatin α subunits and maillard reaction on the properties of gelatin-sodium alginate blend films
-
摘要: 以罗非鱼皮明胶α1、α2亚基和海藻酸钠为原料制备复合膜,对膜的机械性能、颜色、荧光强度和傅里叶红外光谱（FTIR）进行分析,考察了α亚基和美拉德反应对明胶-海藻酸钠复合膜性质的影响。结果发现,α亚基-海藻酸钠膜的机械性能在60℃、相对湿度（RH）为75%下保存72 h后均出现明显的下降,而荧光强度均出现增强。α1-海藻酸钠（α1-SA）复合膜在放置72 h后,b*值的增大幅度达到64.0%,明显高于明胶-海藻酸钠（G-SA）和α2-海藻酸钠（α2-SA）复合膜。FTIR分析表明,保存过程中α亚基与海藻酸钠发生了美拉德反应,并且α1亚基更容易参与反应。因此明胶α亚基-海藻酸钠复合膜在60℃、75%RH下保存中颜色逐渐变黄。Abstract: The effects of gelatin α subunits and maillard reaction on the properties of gelatin-sodium alginate ( SA) blend films were investigated by measuring the mechanical properties, color, fluorescence intensity and fourier transform infrared spectroscopy ( FTIR) .The mechanical properties of gelatin α subunits-SA blend films were decreased after storage at 0 ℃, 75% relative humidity ( RH) for 72 h, while the fluorescence intensity was increased.When α1-SA blend films were stored for72 h, the increasing extent of b*value was 64.0%, which was higher than that of G-SA blend films and α2-SA blend films.It was revealed that the maillard reaction could occur between α subunits and sodium alginate, and α1-subunit was easier to be reacted than others through FTIR analysis.It was concluded from the results of this study that the color of gelatin α subunits-SA blend films became yellow during the storage at 0 ℃ and 75% RH.
下载: