食品工业科技2017，Vol.38Issue(11)：61-64,4.DOI:10.13386/j.issn1002-0306.2017.11.003
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
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 for 72 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.关键词
明胶/α亚基/海藻酸钠/复合膜/美拉德反应Key words
gelatin/α-subunits/sodium alginate/blend film/maillard reaction分类
轻工纺织引用本文复制引用
陈俊,魏配晓,陈书霖,翁武银..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[J].食品工业科技,2017,38(11):61-64,4.基金项目
国家自然科学基金(31271984) （31271984）
厦门市海洋经济发展专项资金项目(14CZP031HJ05) （14CZP031HJ05）
福建省海洋经济创新发展区域示范项目(2014FJ05) （2014FJ05）
福建省科技重点项目(2014Y0081). （2014Y0081）
