天然多酚对大豆分离蛋白/κ-卡拉胶复合膜结构和性能影响的比较研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-09-07 DOI:10.1016/j.foodhyd.2025.111955

Xinghui Wu , Mingyue Wang , Huanyu Zheng

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引用次数: 0

摘要

抗菌薄膜因其在延缓易腐食品变质和减少化学防腐剂使用方面的有效性而受到越来越多的关注。本研究以大豆分离蛋白（SPI）和κ-卡拉胶（CGN）为基质，采用溶液浇铸法制备了SPI-CGN薄膜。分别加入茶多酚（TP）和香芹酚（Car）制备了SPI-CGN-TP和SPI-CGN-Car薄膜。系统地表征了薄膜的力学性能、阻隔性能、热稳定性和功能特性。当TP含量为0.3%时，复合膜的水蒸气透过率和氧气透过率最低，分别为3.84 × 10−1 g mm/m2·h·kPa和2.61 g mm/m2·d·kPa；最大接触角67.91°；最佳抗拉强度为16.16 MPa；显著增强DPPH自由基清除能力；对金黄色葡萄球菌有23.97 mm的抑制带；但对大肠杆菌的抑菌作用较弱（P≥0.05）。汽车膜的疏水性随浓度的增加而增加，最大接触角达到66°，柔韧性提高（断裂伸长率为76.60%），对金黄色葡萄球菌和大肠杆菌的抑菌活性均为1.2%，抑菌区分别为24.50 mm和23.90 mm。TP和Car均仅通过氢键和其他非共价键力与SPI-CGN基质相互作用，不形成共价键。本研究为实施和开发用于食品包装的天然多酚类抗菌膜提供了有意义的指导。

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Effect of natural polyphenols on the structural and properties of soy protein isolate/κ-Carrageenan composite films: A comparative study

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Effect of natural polyphenols on the structural and properties of soy protein isolate/κ-Carrageenan composite films: A comparative study

Antimicrobial films have gained growing interest for their effectiveness in delaying spoilage of perishable foods and minimizing the use of chemical preservatives. In this study, soy protein isolate (SPI) and κ-carrageenan (CGN) were used as matrices to prepare SPI-CGN films by solution casting. Tea polyphenols (TP) and carvacrol (Car) were separately incorporated to produce SPI-CGN-TP and SPI-CGN-Car films. The mechanical properties, barrier properties, thermal stability, and functional characteristics of the films were systematically characterized. At 0.3 % TP, the composite films showed the lowest water vapor permeability and oxygen transmission rate, measured at 3.84 × 10⁻¹ g mm/m²·h·kPa and 2.61 g mm/m²·d·kPa, respectively; the highest contact angle of 67.91°; optimal tensile strength of 16.16 MPa; significantly enhanced DPPH radical scavenging ability; an inhibition zone of 23.97 mm against Staphylococcus aureus; although a weaker antibacterial effect was observed against Escherichia coli (P ≥ 0.05). Car films exhibited increased hydrophobicity with rising concentration, reaching a maximum contact angle of 66°, improved flexibility (elongation at break of 76.60 %), and strong antibacterial activity against both Staphylococcus aureus and Escherichia coli at 1.2 %, with inhibition zones of 24.50 mm and 23.90 mm, respectively. Both TP and Car interacted with the SPI-CGN matrix exclusively through hydrogen bonding and other non-covalent forces, without the formation of covalent bonds. This research offers meaningful guidance on implementing and developing antimicrobial films derived from natural polyphenols for use in food packaging.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.