丁香酚对高粱醇溶蛋白可食性膜结构及性能的影响
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摘要
为开发天然的可降解、可食性包装材料,以高粱醇溶蛋白为原料,采用溶液共混的方法制备可食性丁香酚/高粱醇溶蛋白复合膜,分析不同浓度丁香酚对可食性高粱醇溶蛋白膜物理性能及微观结构的影响并探讨其变化机理。结果表明,添加4%丁香酚可优化蛋白膜的机械性能,提升膜的拉伸强度(TS)和断裂伸长率(EAB);添加丁香酚不影响蛋白膜的水蒸气透过系数(WVP),但略微提高了蛋白膜的溶解度;添加4%丁香酚可增加蛋白膜对紫外光和可见光的吸光度值,即增强膜的光阻隔性能。DSC测量显示,添加丁香酚后降低了高粱醇溶蛋白的玻璃态转变温度(Tg),表明丁香酚提高了丁香酚/高粱醇溶蛋白复合膜的延展性;FTIR分析结果表明,添加丁香酚后使得高粱醇溶蛋白二级结构中的α-螺旋、无规则卷曲转变为β-折叠、β-转角,表明丁香酚有助于提高丁香酚/高粱醇溶蛋白复合膜的机械性能;SEM结果显示,4%丁香酚与高粱醇溶蛋白的相容性良好,制备的复合膜截面光滑紧致。本研究结果为可降解、可食性膜新材料的研究及应用推广提供了理论参考。
In order to develop natural degradable and edible packaging materials, kafirin was used as raw material, eugenol/kafirin composite films was made by a blending method was prepared by solution blending with sorghum gliadin, and the effects of different concentration of eugenol on the physical properties and microstructures of edible sorghum gliadin memb ranes were analyzed, as well as the changing mechanism. The results showed that the 4% eugenol would optimize the mechanical properties of the protein films, improve tensile strength(TS) and elongation at break(EAB); the addition of eugenol did not affect water vapor permeability of the films, but slightly increased the solubility. 4% eugenol increased the absorbance of the films to ultraviolet light and visible light, that is, the barrier properties to light of the films increased. The results of DSC showed that eugenol reduced the glass transition temperature(Tg) of the protein films, indicating that the eugenol increased the ductility of the protein films; FTIR analysis showed that eugenol led to the secondary structure transition, from α-helix and random coil to β-sheet and β-turn, indicating that the eugenol could effectively improve the mechanical properties of the composite films. SEM also showed that 4% concentration of eugenol had good solubility with kafirin, the films section of that was smooth and firm, which can be appeared regular lines. The results showed that the eugenol had good compatibility with kafirin, and the concentration of eugenol had a significant effect on the performance of kafirin films. This study would provide a theoretical reference for the research and application of new degradable and edible film materials.
In order to develop natural degradable and edible packaging materials, kafirin was used as raw material, eugenol/kafirin composite films was made by a blending method was prepared by solution blending with sorghum gliadin, and the effects of different concentration of eugenol on the physical properties and microstructures of edible sorghum gliadin memb ranes were analyzed, as well as the changing mechanism. The results showed that the 4% eugenol would optimize the mechanical properties of the protein films, improve tensile strength(TS) and elongation at break(EAB); the addition of eugenol did not affect water vapor permeability of the films, but slightly increased the solubility. 4% eugenol increased the absorbance of the films to ultraviolet light and visible light, that is, the barrier properties to light of the films increased. The results of DSC showed that eugenol reduced the glass transition temperature(Tg) of the protein films, indicating that the eugenol increased the ductility of the protein films; FTIR analysis showed that eugenol led to the secondary structure transition, from α-helix and random coil to β-sheet and β-turn, indicating that the eugenol could effectively improve the mechanical properties of the composite films. SEM also showed that 4% concentration of eugenol had good solubility with kafirin, the films section of that was smooth and firm, which can be appeared regular lines. The results showed that the eugenol had good compatibility with kafirin, and the concentration of eugenol had a significant effect on the performance of kafirin films. This study would provide a theoretical reference for the research and application of new degradable and edible film materials.
引文
[1] 谷宏,马涛.高直链玉米淀粉——制造生物可降解塑料的最佳原料[J].农产品加工,2007(1):26-27
[2] 胡熠,周伟,唐艳,张进杰,徐大伦,楼乔明,杨文鸽.香豆素对鱼鳞明胶可食性膜结构及性能的影响[J].食品科学,2018,39(12):112-118
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[9] 张慧芸,郭新宇,吴静娟.添加丁香精油对玉米醇溶蛋白膜性能及结构的影响[J].食品科学,2016,37(12):7-12
[10] 李晓晖,黄文娟,周伟,张进杰,徐大伦,杨文鸽.反溶剂法制备姜黄素-高粱醇溶蛋白复合颗粒及其特性分析[J].食品科学,2018,39(6):7-12
[11] McHugh T H,Avena-Bustillos R J,Krochta J M.Hydrophilic edible films:Modified procedure for water vapor permeability and explanation of thickness effects[J].Journal of Food Science,1993,58(4):899-903
[12] Ahmad M,Benjakul S,Prodpran T,Agustini T W.Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils[J].Food Hydrocolloids,2012,28(1):189-199
[13] Chen Y,Ye R,Liu J.Effects of different concentrations of ethanol and isopropanol on physicochemical properties of zein-based films[J].Industrial Crops & Products,2014,53:140-147
[14] Gu L,Wang M,Zhou J.Effects of protein interactions on properties and microstructure of zein-gliadin composite films[J].Journal of Food Engineering,2013,119(2):288-298
[15] 邹小波,王圣,石吉勇,翟晓东,黄晓玮,赵号.天然花青素提取物与壳聚糖明胶复合膜的制备和表征[J].农业工程学报,2016,32(17):294-300
[16] ASTM International.D882-18 Standard Test Method for Tensile Properties of Thin Plastic Sheeting[S].West Conshohoche:ASTM,2018
[17] 周伟,胡熠,张进杰,徐大伦,楼乔明,杨文鸽.不同羟基结构的黄酮对鱼鳞明胶可食性膜的改性作用[J].食品科学,2018,39(20):87-96
[18] 彭勇,李云飞,项凯翔.绿茶多酚提高壳聚糖包装膜的抗氧化性能[J].农业工程学报,2013,29(14):269-276
[19] 刘振春,耿存花,孙慧娟,韩宇.响应面优化超声波-微波协同提取高粱醇溶蛋白工艺[J].食品科学,2014,35(4):21-25
[20] Herrero A M,Carmona P,Cofrades S,Jimenez-Colmenero F.Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment[J].Food Research International,2008,41(7):765-772
[21] 朱明秀,黄崇杏,蓝鸿雁,柳英,李志嘉,杜恒.茶多酚对壳聚糖/聚乙烯醇复合膜性能的影响[J].包装工程,2018,37(5):110-114
[22] Otoni C G,Avena-Bustillos R J,Olsen C W,Bilbao-Sainz,Mchugh T H.Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions[J].Food Hydrocolloids,2016,57:72-79
[23] Nazmi N N,Mohamad Isa M Ⅰ N,Sarbon N M.Preparation and characterization of chicken skin gelatin/CMC composite film as compared to bovine gelatin film[J].Food Bioscience,2017,19:149-155
[24] Alkan D,Aydemir L Y,Arcan Ⅰ,Yemenicioglu A.Development of flexible antimicrobial packaging materials against Campylobacter jejuni by incorporation of gallic acid into zein-based films[J].Journal of Agricultural & Food Chemistry,2011,59(20):11003-11010
[25] Iman M,Maji T K.Effect of crosslinker and nanoclay on starch and jute fabric based green nanocomposites[J].Carbohydr Polym,2012,89(1):290-297
[26] Ghanbarzadeh B,Oromiehi A R.Studies on glass transition temperature of mono and bilayer protein films plasticized by glycerol and olive oil[J].Journal of Applied Polymer Science,2010,109(5):2848-2854
[27] Huo W,Wei D,Zhu W,Li Z,Jiang Y.High-elongation zein films for flexible packaging by synergistic plasticization:Preparation,structure and properties[J].Journal of Cereal Science,2017,79:284-288
[28] Tang F,Xie Y,Cao H,Yang H,Chen X,Xiao J.Fetal bovine serum influences the stability and bioactivity of resveratrol analogues:A polyphenol-protein interaction approach[J].Food Chemistry,2017,219:321-328
[2] 胡熠,周伟,唐艳,张进杰,徐大伦,楼乔明,杨文鸽.香豆素对鱼鳞明胶可食性膜结构及性能的影响[J].食品科学,2018,39(12):112-118
[3] 曹威.大麦醇溶蛋白的提取、性质及成膜研究[D].武汉:武汉轻工大学,2015
[4] Bai H Y,Xu J,Liao P,Liu X Y.Mechanical and water barrier properties of soy protein isolate film incorporated with gelatin[J].Journal of Plastic Film & Sheeting,2013,29(2):174-188
[5] Giteru S G,Oey I,Ali M A,Johnson S K,Fang Z X.Effect of kafirin-based films incorporating citral and quercetin on storage of fresh chicken fillets[J].Food Control,2017,80:37-44
[6] 耿存花.高粱醇溶蛋白的提取及应用研究[D].吉林:吉林农业大学,2014
[7] Giteru S G,Coorey R,Bertolatti D,Watkin E,Johnson S,Fang Z X.Physicochemical and antimicrobial properties of citral and quercetin incorporated kafirin-based bioactive films[J].Food Chemistry,2015,168:341-347
[8] 郭丛珊,张丽叶.含茶多酚大豆分离蛋白抗菌膜的制备及其性能和保鲜效果[J].北京化工大学学报(自然科学版),2011,38(4):104-109
[9] 张慧芸,郭新宇,吴静娟.添加丁香精油对玉米醇溶蛋白膜性能及结构的影响[J].食品科学,2016,37(12):7-12
[10] 李晓晖,黄文娟,周伟,张进杰,徐大伦,杨文鸽.反溶剂法制备姜黄素-高粱醇溶蛋白复合颗粒及其特性分析[J].食品科学,2018,39(6):7-12
[11] McHugh T H,Avena-Bustillos R J,Krochta J M.Hydrophilic edible films:Modified procedure for water vapor permeability and explanation of thickness effects[J].Journal of Food Science,1993,58(4):899-903
[12] Ahmad M,Benjakul S,Prodpran T,Agustini T W.Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils[J].Food Hydrocolloids,2012,28(1):189-199
[13] Chen Y,Ye R,Liu J.Effects of different concentrations of ethanol and isopropanol on physicochemical properties of zein-based films[J].Industrial Crops & Products,2014,53:140-147
[14] Gu L,Wang M,Zhou J.Effects of protein interactions on properties and microstructure of zein-gliadin composite films[J].Journal of Food Engineering,2013,119(2):288-298
[15] 邹小波,王圣,石吉勇,翟晓东,黄晓玮,赵号.天然花青素提取物与壳聚糖明胶复合膜的制备和表征[J].农业工程学报,2016,32(17):294-300
[16] ASTM International.D882-18 Standard Test Method for Tensile Properties of Thin Plastic Sheeting[S].West Conshohoche:ASTM,2018
[17] 周伟,胡熠,张进杰,徐大伦,楼乔明,杨文鸽.不同羟基结构的黄酮对鱼鳞明胶可食性膜的改性作用[J].食品科学,2018,39(20):87-96
[18] 彭勇,李云飞,项凯翔.绿茶多酚提高壳聚糖包装膜的抗氧化性能[J].农业工程学报,2013,29(14):269-276
[19] 刘振春,耿存花,孙慧娟,韩宇.响应面优化超声波-微波协同提取高粱醇溶蛋白工艺[J].食品科学,2014,35(4):21-25
[20] Herrero A M,Carmona P,Cofrades S,Jimenez-Colmenero F.Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment[J].Food Research International,2008,41(7):765-772
[21] 朱明秀,黄崇杏,蓝鸿雁,柳英,李志嘉,杜恒.茶多酚对壳聚糖/聚乙烯醇复合膜性能的影响[J].包装工程,2018,37(5):110-114
[22] Otoni C G,Avena-Bustillos R J,Olsen C W,Bilbao-Sainz,Mchugh T H.Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions[J].Food Hydrocolloids,2016,57:72-79
[23] Nazmi N N,Mohamad Isa M Ⅰ N,Sarbon N M.Preparation and characterization of chicken skin gelatin/CMC composite film as compared to bovine gelatin film[J].Food Bioscience,2017,19:149-155
[24] Alkan D,Aydemir L Y,Arcan Ⅰ,Yemenicioglu A.Development of flexible antimicrobial packaging materials against Campylobacter jejuni by incorporation of gallic acid into zein-based films[J].Journal of Agricultural & Food Chemistry,2011,59(20):11003-11010
[25] Iman M,Maji T K.Effect of crosslinker and nanoclay on starch and jute fabric based green nanocomposites[J].Carbohydr Polym,2012,89(1):290-297
[26] Ghanbarzadeh B,Oromiehi A R.Studies on glass transition temperature of mono and bilayer protein films plasticized by glycerol and olive oil[J].Journal of Applied Polymer Science,2010,109(5):2848-2854
[27] Huo W,Wei D,Zhu W,Li Z,Jiang Y.High-elongation zein films for flexible packaging by synergistic plasticization:Preparation,structure and properties[J].Journal of Cereal Science,2017,79:284-288
[28] Tang F,Xie Y,Cao H,Yang H,Chen X,Xiao J.Fetal bovine serum influences the stability and bioactivity of resveratrol analogues:A polyphenol-protein interaction approach[J].Food Chemistry,2017,219:321-328
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