没食子酸改性酶解-糖基化胶原蛋白-壳聚糖复合膜的制备及表征OA北大核心CSTPCD

To address the issues of poor mechanical properties,heat resistance and hydrophobicity of the edible film of pig collagen(PC),this study prepared glucose complex hydrolyzed PC by enzymolysis and glycosylation modification methods.Gallic acid(GA)was used to modify glycosylated collagen film to prepare a composite film(GA-HG-PC film).The mechanical properties,water retention,water vapor transmittance,color,thermal stability and oxidation resistance of PC film,HG-PC film and GA-HG-PC film were compared and studied.The structural characterization of the three films was performed using Fourier transform infrared spectroscopy and scanning electron microscope,and the particle size and potential of the film liquid were measured by nanoparticle.Results showed that the tensile strength and elongation at break of GA-HG-PC films were 121.57%,19.00 percentage points and 91.52%,14.16 percentage points higher than these of PC film and HG-PC film,respectively.The water resistance and water vapor transmittance of the film were significantly improved compared with PC film and HG-PC film(P<0.05).The color of GA-HG-PC film was darker than that of PC film and HG-PC film,while the transparency was decreased and the thermal stability was improved.Besides,the internal structure of GA-HG-PC film was more stable than other films,with stronger hydrogen bond force and the stability of the film forming solution was improved.The 1,1-diphenly-2-picrylhydrazyl free radical clearance rate increased by 10.49 percentage points and 18.26 percentage points compared with PC film and HG-PC film(P<0.05).This study could provide a new idea for improving the functional properties of PC film,expanding its application in fruits and vegetables,aquatic products,meat products and baked goods,and have a certain significance for the development of new edible protein films.