黄利强,王洪江,周 睿.乳清蛋白膜对花生氧化酸败抑制效果的研究[J].包装工程,2011,32(15):5-8,52.
HUANG Li-qiang,WANG Hong-jiang,ZHOU Rui.Effect of Whey Protein Coating on Oxidative Rancidity of Peanut[J].Packaging Engineering,2011,32(15):5-8,52. |
| 乳清蛋白膜对花生氧化酸败抑制效果的研究 |
| Effect of Whey Protein Coating on Oxidative Rancidity of Peanut |
| 投稿时间：2011-05-09 修订日期：2011-08-10 |
| DOI： |
| 中文关键词: 乳清蛋白 涂膜 氧化 花生保鲜 |
| 英文关键词: whey protein coating oxidation peanut |
| 基金项目:天津市农业科技成果转化与推广项目（0602010） |
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| 中文摘要: |
| 采用乳清浓缩蛋白（WPC）膜液对烤花生进行涂膜保藏，经加速酸败试验对比了涂膜花生和未涂膜花生的保鲜效果，考察了蛋白和甘油质量比、环境相对湿度和涂膜厚度对花生保鲜效果的影响。结果表明：乳清蛋白涂膜能够延缓花生的氧化酸败进程，当蛋白和甘油质量比为60∶40时，涂膜液具有更好的阻氧保鲜效果；相对湿度为53%和涂膜厚度为5层时，能够增强花生的保藏效果。 |
| 英文摘要: |
| Baked peanuts were coated with whey protein concentrated (WPC) solution. Accelerated rancidity tests of uncoated and coated nuts were carried out. Ratio of WPC/glycerol, coating thickness and environmental relative humidity were studied as influencing factors on oxidative rancidity. The results showed that WPC edible coatings indeed delayed oxidative deterioration of baked peanuts. Ratio of WPC/glycerol (60∶40), greater thickness (5 layers) and medium relative humidity (RH53%) resulted in more effective coatings. |
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