食品工业科技2017，Vol.38Issue(11)：276-280,5.DOI:10.13386/j.issn1002-0306.2017.11.044
山梨酸钾对魔芋葡甘聚糖/玉米醇溶蛋白复合膜的性能和抑菌效果的影响
Effect of potassium sorbate on properties and antibacterial effect of konjac glucomannan/zein composite films
摘要
Abstract
In this paper,konjac glucomannan and zein were used as the substrate,together with additions of antimicrobial agent (potassium sorbate)at different content to prepare composite films,and the physicochemical properties and antibacterial cffcct of the composite films were studied.The results showed that the addition of potassium sorbate had no significant effect on the composite films thickness(p ＞ 0.05)and the water vapor transmission rate and transparency of the composite films decreased with the increased potassium sorbate content.The elongation at break of the composite films increased significantly with the increased potassium sorbate content(p ＜ 0.05),and when the content of the composite film was 12％,the elongation at break was 36.02％,one times larger than that of composite film without potassium sorbate.When the addition of potassium sorbate was 6％,the tensile strength of the composite film was the highest,which was 58.78 MPa.With the increased the potassium sorbate content,the antibacterial effect of the composite films on Escherichia coli,Staphylococcus aureus and Bacillus cereus was significantly enhanced.When the potassium sorbate content was 12％,it could prolong the shelf life of fish for 4 days at 4 ℃.The composite films was suitable to be used in food fresh-keeping packaging.关键词
复合膜/山梨酸钾/抑菌/理化性能Key words
composite films/potassium sorbate/bacteriostasis/physicochemical properties分类
轻工纺织引用本文复制引用
王凯,李巍,吴考,肖满,姜发堂,倪学文..山梨酸钾对魔芋葡甘聚糖/玉米醇溶蛋白复合膜的性能和抑菌效果的影响[J].食品工业科技,2017,38(11):276-280,5.基金项目
湖北省自然科学基金面上项目(2014CFB587) （2014CFB587）
湖北省科技支撑计划项目(2014BBB019). （2014BBB019）
