可食性复合膜的质量对黄冠梨贮藏性的影响.rar

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  • 更新时间:2016-08-14
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摘要:本实验以魔芋粉、大豆分离蛋白、液体石蜡为原料制备了大豆分离蛋白/液体石蜡、魔芋粉/液体石蜡两种复合膜,研究了4±1℃贮藏条件下,不同种类的涂膜液对鲜切黄冠梨失重率、超氧阴离子自由基(O2- )含量、多酚氧化酶(PPO)、过氧化物酶(POD)、过氧化氢酶(CAT)及果胶酶(PE、PG)等的影响。结果表明:在4±1℃贮藏14d期间内,涂膜处理过的鲜切黄冠梨的品质优于空白对照组,其中魔芋粉/液体石蜡组效果最好,最佳贮藏期为6~8d。在贮藏后14d,魔芋粉/液体石蜡组的POD、CAT酶活性为2u/g·min、0.24u/gFw·min,比空白对照高100%、700%,PPO、PE、PG酶活性分别为234u/g·min、2.07u/g·min、1.03u/g·min,分别比空白对照低85.08%、68.49%、56.17%,O2- 含量为0.7645nmol/g·Fw,比空白对照低4.11%,失重率为3.587%,比空白对照低46.67%,说明魔芋粉/液体石蜡涂膜处理鲜切黄冠梨能有效的抑制POD、CAT酶活性的降低,抑制O2- 生成量,抑制PPO、PE、PG酶活性,保持较低的失重率,保证了黄冠梨的新鲜度,对延长鲜切黄冠梨货架期效果明显。

关键词:鲜切黄冠梨;涂膜;失重率;酶活性;贮藏期品质

 

Abstract:In this experiment, konjac powder, soy protein isolate, liquid paraffin were isolated soybean protein/liquid paraffin, konjac powder/liquid paraffin three composite film as raw material, studied 4 ± 1℃ storage conditions, the solution of different kinds of fresh-cut crown pear weight loss rate, superoxide anion ( O2-) content, polyphenol oxidase (PPO), peroxidase (POD), catalase (CAT) and pectinase (PE, PG) and so on. The results showed that: during the period 4 ± 1 ℃ storage 14d, coating treated fresh-cut crown pear quality is better than that of the blank control group, wherein the konjac powder / liquid paraffin was the best. After storage 14d, POD, CAT enzyme activity of konjac powder/liquid paraffin group was 2u/g·min, 0.24u/gFw·min, 100%, 700% higher than the blank control, PG activity of PPO, PE, 234u/g·min respectively, 2.07u/g·min, 1.03u/g·min, respectively, lower than blank control, 68.49%, 85.08% 56.17%, O2 content was 0.7645nmol/g · Fw, 4.11% lower than the blank control, weight loss rate of 3.587%, lower than blank control 46.67%, illustrate the konjac powder/liquid paraffin coating of fresh-cut crown pear can reduce the inhibition of POD, the activity of CAT effectively, inhibit O2- production, inhibition of PPO, PE, PG enzyme active, maintaining weight loss rate is low, the crown pear freshness, obvious effect on prolonging the shelf-life of fresh-cut crown pear.

Keywords:Fresh cut crown pear  Coating film  Weightlessness  Enzyme activity  Quality of storage period

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