• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
夏玉婷,娄尚荣,王岩,等. 包载山苍子油的醇溶蛋白纳米粒子对明胶膜结构和性能的影响[J]. 食品工业科技,2022,43(23):259−266. doi: 10.13386/j.issn1002-0306.2022020062.
引用本文: 夏玉婷,娄尚荣,王岩,等. 包载山苍子油的醇溶蛋白纳米粒子对明胶膜结构和性能的影响[J]. 食品工业科技,2022,43(23):259−266. doi: 10.13386/j.issn1002-0306.2022020062.
XIA Yuting, LOU Shangrong, WANG Yan, et al. Effects of Zein Nanoparticles Loaded with Litsea cubeba Oil on the Structure and Properties of Gelatin Films[J]. Science and Technology of Food Industry, 2022, 43(23): 259−266. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020062.
Citation: XIA Yuting, LOU Shangrong, WANG Yan, et al. Effects of Zein Nanoparticles Loaded with Litsea cubeba Oil on the Structure and Properties of Gelatin Films[J]. Science and Technology of Food Industry, 2022, 43(23): 259−266. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020062.

包载山苍子油的醇溶蛋白纳米粒子对明胶膜结构和性能的影响

Effects of Zein Nanoparticles Loaded with Litsea cubeba Oil on the Structure and Properties of Gelatin Films

  • 摘要: 本文以明胶、玉米醇溶蛋白和山苍子油为基材,通过流延法制备包载山苍子油的醇溶蛋白纳米粒子/明胶复合膜,研究了纳米粒子与明胶的相互作用,以及不同纳米粒子添加量对复合膜的透光性、微观结构、热稳定性、机械性能、疏水性、抑菌和抗氧化性能的影响。结果表明,纳米粒子与明胶之间发生了氢键相互作用,具有良好的相容性。随着纳米粒子添加量的增大,复合膜的透明度显著降低,其疏水性和抗氧化性显著增强(P<0.05)。复合膜对大肠杆菌和金黄色葡萄球菌均具有明显的抑菌活性,其抑菌圈直径分别为(9.17~10.00) mm和(10.02~11.10) mm。当纳米粒子分散液添加量为30%(v/v)时,复合膜的截面最致密,其热稳定性最好,断裂伸长率最大。本研究为开发含有山苍子油的食品活性包装材料提供了一定的参考依据。

     

    Abstract: In this paper, gelatin-based blend films integrated with zein nanoparticles loaded with Litsea cubeba oil were prepared by solution casting using gelatin, zein and Litsea cubeba oil as film-forming substrates. The effects of nanoparticles incorporation on the opacity, microstructure, thermal stability, mechanical properties, hydrophobicity, antibacterial and antioxidant properties of the blend films were investigated. The results showed that there was hydrogen bonds interaction and good compatibility between nanoparticles and gelatin. With increasing nanoparticles addition, the transparency of the blend films decreased significantly, and their hydrophobicity and antioxidant property were significantly improved (P<0.05). The blend films had obvious antibacterial activity against Escherichia coli and Staphylococcus aureus, and their inhibition zone diameters were (9.17~10.00) mm and (10.02~11.10) mm, respectively. When the content of nanoparticles dispersion was 30% (v/v), the cross section of the blend film was the densest, and the blend film exhibited the best thermal stability and the greatest elongation at break. This study provides valuable suggestions for the development of food active packaging materials containing Litsea cubeba oil.

     

/

返回文章
返回