食品工业科技2026，Vol.47Issue(2)：297-307,11.DOI:10.13386/j.issn1002-0306.2025030080
鸡蛋壳膜酶解物/壳聚糖复合薄膜的制备及性能表征
Preparation and Performance Characterization of Eggshell Membrane Enzymatic Hydrolysate/Chitosan Composite Film
摘要
Abstract
Eggshell-membrane-based films with antimicrobial and antioxidant functions can be used to preserve food to reduce economic losses and increase the comprehensive use of eggshell waste.We used biological enzymes to hydrolyze eggshell membranes,investigated the effects of hydrolysis conditions on lysozyme activity and the DPPH·scavenging rate of the enzyme solution.We prepared active packaging films via compositing the lyophilized material obtained from the enzyme solution of eggshell membrane and freeze-drying(enzymolysis of eggshell membrane(E-ESM))with chitosan.Our aim was to investigate the effects of E-ESM on the chitosan film structure and properties and apply the film in preserving strawberry.The lysozyme activity and DPPH·clearance of the enzymatic solution of eggshell film were 2.26 U/mL and 38.23%,respectively,after 9 U/mg alkaline protease enzyme digestion at 50℃for 4 h.The film prepared with E-ESM and chitosan in a 3:5(v/v)ratio showed appropriate mechanical properties(tensile strength 11.32 MPa and fracture elongation 11.75%),UV-blocking ability(UV transmittance 42%),water vapor permeability((8.89±0.6)×10-11 g·m/(m2·s·Pa)),and oxygen transmittance((2.12±0.6)×10-5 g·mm/(m2·s)).The film inhibited 83.33%and 80.85%of Staphylococcus aureus and Escherichia coli in experiments,respectively.Cell survival and biocompatibility were above 90%after 8 days of storage at 24℃.The weight loss rate(29.06%)in the experimental group was 15.43%lower than that of the control group.The malondialdehyde content(911.78 µmol/L)was 6.96%lower than that of the control group,and 74.82%of the VC content(57.27 mg/100 g)was retained compared with that of the control group,with a pH of 3.77 and brix of 11.03°Brix.The composite film was able to effectively extend the shelf-life of strawberries by 4～6 days and could be used as an active food packaging film.关键词
蛋壳膜/酶解/溶菌酶/复合薄膜/结构性能/草莓保鲜Key words
egg shell membrane/enzymatic hydrolysis/lysozyme/composite film/structure and function/strawberry preservation分类
轻工纺织引用本文复制引用
LI Xinyi,WU Xialing,LIU Qun,WENG Wuyin,ZHANG Yucang..鸡蛋壳膜酶解物/壳聚糖复合薄膜的制备及性能表征[J].食品工业科技,2026,47(2):297-307,11.基金项目
国家重点研发计划重点专项课题(2021YFD2100202) （2021YFD2100202）
厦门市自然科学基金项目(3502Z202371021) （3502Z202371021）
福建省自然科学基金项目(2023J01770) （2023J01770）
国家自然科学基金项目(22305095). （22305095）
