
含茶多酚大豆分离蛋白抗菌膜的制备及其性能和保鲜效果
Properties and preservation effect of tea polyphenol-incorporated soy protein isolate antibacterial films
[1]Yin S W, Tang C H. Wen Q B, et al. Properties of cast films from hemp (Cannabis sativa L. ) and soy protein isolates: A comparative study[J]. J Agric Food Chem, 2007, 55: 7399-7404.
[2]王翀, 张春红, 赵前程, 等. 防腐剂强化大豆分离蛋白和谷朊粉复合膜保鲜鸡蛋作用研究[J]. 食品科学, 2009, 30(4): 273-276.
Wang C, Zhang C H, Zhao Q C, et al. Preservation effect of antiseptics-fortified soy protein isolate-wheat gluten film on eggs [J]. Food Science, 2009, 30(4): 273-276. (in Chinese)
[3]Arfa A B, PreziosiBelloy L, Chalier P, et al. Antimicrobial paper based on a soy protein isolate or modified starch coating including carvacrol and cinnamaldehyde[J]. J Agric Food Chem, 2007, 55: 2155-2162.
[4]Sivarooban T, Hettiarachchy N S, Johnson M G. Physical and antimicrobial properties of grape seed extract, nisin, and EDTA incorporated soy protein edible films [J]. Food Research International, 2008, 41: 781-785.
[5]叶保平, 黄赣辉. 塑料膜膜透性测定技术研究[J]. 食品科学, 1994(10): 52-56.
Ye B P, Huang G H. Testing technology of plastic film’s pPermeability[J]. Food Science, 1994(10): 52-56. (in Chinese)
[6]吴非, 周巍, 张秀玲. 壳聚糖膜剂的研制及对辣椒的保鲜效果[J]. 中国蔬菜, 2003(3): 17-19.
Wu F, Zhou W, Zhang X L. Prepare of chitosan coating and its preservation effect on peppers[J]. Chinese Vegetables, 2003(3): 17-19. (in Chinese)
[7]赵国华. 食品化学实验原理与技术[M]. 北京: 化学工业出版社, 2009: 105-108.
Zhao G H. Principle and technology of food chemistry experiment [M]. Beijing: Chemical Industry Press, 2009: 105-108. (in Chinese)
[8]侯曼玲. 食品分析[M]. 北京: 化学工业出版社, 2004: 39-45.
Hou M L. Food analysis [M]. Beijing: Chemical Industry Press, 2004: 39-45. (in Chinese)
[9]Siebert K J, Troukhanova N V, Lynn P Y. Nature of polyphenolprotein interactions [J]. J Agric Food Chem, 1996, 44: 80-85.
[10]姚开, 何强, 石碧. 茶多酚的生理活性及其在食品中的应用[J]. 四川省食品与发酵, 2001, 36(3): 6-10.
Yao K, He Q, Shi B. Physiological activities of tea polyphenols and applications in food industry [J]. Sichuan Food and Fermentation, 2001, 36(3): 6-10. (in Chinese)[11]Jhoo J W, Lo C Y, Li S M, et al. Stability of black tea polyphenol, theaflavin, and identification of theanaphthoquinone as its major radical reaction product[J]. J Agric Food Chem, 2005, 53: 6146-6150.
[12]张占路, 王海鸥. 可食性膜在樱桃番茄保鲜中的应用[J]. 无锡轻工大学学报, 2002, 21(2): 156-159.
Zhang Z L, Wang H O. Preservation effect of edible film on cherry tomatoes[J]. Journal of Wuxi University of Light Industry, 2002, 21(2): 156-159. (in Chinese)
/
〈 |
|
〉 |