<i>ε</i>-聚赖氨酸接枝壳聚糖的成膜特性及其对鸡肉保鲜效果

刘文静; 康大成; 李玲; 夏志远; 颜成英; 刘云国

doi:10.13386/j.issn1002-0306.2022120124

ε-聚赖氨酸接枝壳聚糖的成膜特性及其对鸡肉保鲜效果

Study on Film Forming Characteristic of ε-Polylysine Grafted Chitosan and Its Preservation Effects on Chicken

摘要

摘要: 本研究采用2,2,6,6-四甲基哌啶（2,2,6,6-Tetramethylpiperidine，TEMPO）氧化体系合成了一种新型ε-聚赖氨酸（PL）接枝壳聚糖膜（TO-CH-PL膜）。以壳聚糖膜（CH）和聚乙烯膜（PE）为对照，通过水蒸气透过率、氧气渗透率和机械特性测定了膜的物理特性，采用傅里叶变换红外光谱和扫描电镜对TO-CH-PL膜的理化性质进行了表征，最后考察了10 ℃贮存6 d过程中TO-CH-PL膜对鸡肉的保鲜效果。结果表明，PL通过氧化交联成功地接枝到壳聚糖分子上，得到的TO-CH-PL膜比其他对照组薄膜具有更高的物理性能。在保鲜效果方面，TO-CH-PL膜显著延缓了鸡肉菌落总数、TVB-N和TBARS的增加，以及鸡肉的pH和颜色的变化，对鸡肉样品具有较好的保鲜效果。因此，TO-CH-PL膜有望作为冷藏过程中延长鸡肉货架期的一种替代方式。

Abstract: A novel ε-polylysine (PL)-modified chitosan membrane (TO-CH-PL) was synthesized by a 2,2,6,6-tetramethylpiperidine (TEMPO) oxidation system. Chitosan film (CH) and polyethylene film (PE) were used as control groups. The water vapor permeability, oxygen permeability and mechanical properties were employed to determine the physical properties of membranes. Meanwhile, the physicochemical properties of TO-CH-PL film was characterized by Fourier transform infrared spectroscopy and scanning electron microscopy. Finally, the preservation effect of TO-CH-PL film on chicken was investigated during storage at 10 ℃ for 6 d. The results showed that PL was successfully grafted onto chitosan molecules through TEMPO oxidation system, the obtained TO-CH-PL membrane exhibited higher physical properties than other selected films. Considering the preservation effect of TO-CH-PL film, the results indicated that the increasing rate of TPC, TVB-N and TBARS, as well as the changes of pH and color of chicken could be significantly delayed by applying the TO-CH-PL membrane. It can be concluded the well preservation effect of TO-CH-PL film on chicken samples. Therefore, PL-modified chitosan films can be used as an alternative method to extend the shelf life of chicken during refrigeration.