含&#x003b5;-聚赖氨酸的果胶/小麦面筋蛋白/海藻酸钠复合膜在黑鱼鱼片冷藏保鲜中的应用研究

吕瑞; 冷月; 朱婉婷; 胡兴媛; 李香蓉; 关卉梓玉; 孙茜文; 李想; 蔡一镝; 武龙; 周慧

doi:10.19554/j.cnki.1001-3563.2025.19.018

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包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (19) : 159-171. DOI: 10.19554/j.cnki.1001-3563.2025.19.018

农产品保鲜与食品包装

含ε-聚赖氨酸的果胶/小麦面筋蛋白/海藻酸钠复合膜在黑鱼鱼片冷藏保鲜中的应用研究

吕瑞¹, 冷月¹, 朱婉婷¹, 胡兴媛¹, 李香蓉¹, 关卉梓玉¹, 孙茜文¹, 李想^1,2,3, 蔡一镝^1,2,3, 武龙^1,2,3, 周慧^{1,2,3, *}

作者信息 +

Application of ε-Polylysine-containing Pectin/Wheat Gluten Protein/Sodium Alginate Composite Film in Cold Storage Preservation of Snakehead Fillets

LYU Rui¹, LENG Yue¹, ZHU Wanting¹, HU Xingyuan¹, LI Xiangrong¹, GUAN Huiziyu¹, SUN Qianwen¹, LI Xiang^1,2,3, CAI Yidi^1,2,3, WU Long^1,2,3, ZHOU Hui^1,2,3*

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摘要

目的制备一种具有良好抑菌保鲜效果的含ε-聚赖氨酸（ε-polylysine,ε-PL）的果胶/小麦面筋蛋白/海藻酸钠（JHGX）复合膜,并应用于黑鱼鱼片的冷藏保鲜,以期延长货架期。方法在果胶/小麦面筋蛋白/海藻酸钠（HGX）复合膜基础上,添加不同含量ε-PL制备JHGX复合膜,测定其性能并分析结构,比较JHGX、HGX、PE保鲜膜对冷藏鱼肉品质的影响。结果当ε-PL添加量为0.75%时,JHGX复合膜对大肠杆菌（Escherichia coli,E. coli）和金黄色葡萄球菌（Staphylococcus aureus,S. aureus）的抑菌圈直径分别达到（11.08±0.22）mm和（11.80±0.32）mm,抑菌活性明显,断裂伸长率达到（22±1.41）%,DPPH自由基的清除率为80.33%。结构表征证实,JHGX复合膜中各组分形成了较为均匀的网络结构,表面平滑致密。JHGX复合膜应用于黑鱼鱼片的冷藏保鲜后发现：ε-PL的添加能有效抑制微生物生长,第4天超过可接受阈值,达到（5.70±0.01）lg(CFU/g);延缓脂质氧化和蛋白质分解,挥发性盐基氮（TVB-N）在第5天超过国标限定值,达到（32.9±0.98）mg/100 g。同时能减缓pH值上升、维持持水力。结论以TVB-N为品质评价指标,相较于传统的PE包装膜,JHGX复合膜将黑鱼鱼片的保质期成功延长了2 d。研究结果可为ε-PL在海藻酸钠复合膜食品包装中的应用提供理论依据和实践指导。

Abstract

The work aims to prepare a pectin/wheat gluten/sodium alginate (JHGX) composite film containing ε-polylysine (ε-PL) with good antibacterial and fresh-keeping effects, and apply it to cold storage of snakehead fillets to extend shelf life. JHGX composite films were prepared by adding different contents of ε-PL to pectin/wheat gluten/sodium alginate (HGX) composite films. Their properties and structures were analyzed, and the effects of JHGX, HGX and PE films on the quality of chilled fish were compared. When ε-PL addition was 0.75%, JHGX films showed inhibition zone diameters of (11.08±0.22) mm and (11.80±0.32) mm against E. coli and S. aureus, with elongation at break of (22±1.41)% and DPPH radical scavenging rate of 80.33%. Structural characterization showed a uniform, smooth and dense network. After JHGX composite film was applied to the cold storage of snakehead fillets, ε-PL effectively inhibited microbial growth (exceeded acceptable threshold on day 4: (5.70±0.01) lg(CFU/g)), delayed lipid oxidation and protein decomposition (TVB-N exceeded national standard on day 5: (32.9±0.98) mg/100 g) and slowed pH rise and maintained water-holding capacity. JHGX composite films extended the shelf life of snakehead fillets by 2 days compared with PE films (using TVB-N as index), providing guidance for application of ε-PL in sodium alginate composite films for food packaging.

导出引用

吕瑞, 冷月, 朱婉婷, 胡兴媛, 李香蓉, 关卉梓玉, 孙茜文, 李想, 蔡一镝, 武龙, 周慧. 含ε-聚赖氨酸的果胶/小麦面筋蛋白/海藻酸钠复合膜在黑鱼鱼片冷藏保鲜中的应用研究[J]. 包装工程（技术栏目）. 2025, 46(19): 159-171 https://doi.org/10.19554/j.cnki.1001-3563.2025.19.018

LYU Rui, LENG Yue, ZHU Wanting, HU Xingyuan, LI Xiangrong, GUAN Huiziyu, SUN Qianwen, LI Xiang, CAI Yidi, WU Long, ZHOU Hui. Application of ε-Polylysine-containing Pectin/Wheat Gluten Protein/Sodium Alginate Composite Film in Cold Storage Preservation of Snakehead Fillets[J]. Packaging Engineering. 2025, 46(19): 159-171 https://doi.org/10.19554/j.cnki.1001-3563.2025.19.018

中图分类号： TB33

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