作　　者： ; ; ; ;

机构地区： 西南大学食品科学学院

出　　处： 《食品科学》 2014年第22期33-38,共6页

摘　　要： 以大豆分离蛋白为基质,通过添加迷迭香来制备抗氧化薄膜,研究迷迭香抗氧化剂的添加对膜理化性质和抗氧化性能的影响。结果表明,迷迭香和大豆分离蛋白制备的活性蛋白膜材料具有光滑透明的外观和优秀的机械性能,其拉伸强度超过同厚度的低密度聚乙烯材料。迷迭香含量的不同导致其与蛋白基材料间的相互作用力不同,从而使活性蛋白膜出现不同的结构,其中迷迭香质量浓度为0.25 g/L的活性蛋白膜所具有疏松结构,为迷迭香与自由基的反应提供了便利,其对ABTS+自由基的抑制率大于其他活性蛋白膜,呈现出最佳的抗氧化性能。 Edible films with antioxidant activity were prepared from soy protein isolate(SPI) incorporated with rosemary. The effect of rosemary addition as an antioxidant on properties of SPI films was investigated. The active protein film was smooth and transparent with excellent mechanical properties and had a better tensile strength than low-density polyethylene(LDPE) material of the same thickness. Active protein-based films with different structures were obtained when rosemary was added in different amounts to SPI, consequently resulting in various interactions between these two materials. The film with 0.25 g/L rosemary had a relatively loose structure which facilitates the reaction of rosemary with free radicals. Thus it exhibited significant inhibition against ABTS+ free radical and had the strongest antioxidant activity among the tested concentrations of rosemary.

关 键 词： 迷迭香 大豆分离蛋白 蛋白膜 抗氧化性

领　　域： [轻工技术与工程] [轻工技术与工程]