豇豆涂膜保鲜效果的研究
目的 分析大豆分离蛋白与茶多酚对豇豆进行涂膜保鲜的可行性。方法 用茶多酚和大豆分离蛋白复合涂膜液处理豇豆, 测定低温(7 ℃)贮藏过程中呼吸强度、细胞膜相对透性、失重率、叶绿素含量、纤维素含量和维生素C含量等各项指标的变化。结果 涂膜处理可明显降低豇豆的呼吸速率和失重率, 减缓了贮藏期间豇豆维生素C与叶绿素含量的下降, 对豇豆的纤维化及细胞膜相对透性的上升有明显的抑制作用, 且成膜剂大豆分离蛋白中添加茶多酚可进一步增强涂膜处理的效果, 和对照相比, 5%的大豆分离蛋白溶液中添加200 mg/kg茶多酚制得的涂膜液处理样品可将豇豆的低温保鲜期从6 d延长至12 d。效果显著。结论 大豆分离蛋白中添加茶多酚能够明显延长豇豆的保鲜期。
Objective To explore the feasibility of using preservative coating mixed with soy isolated protein and tea polyphenols for fresh-keeping of cowpea. Methods Soy isolated protein blended with tea polyphenols were used to preserve cowpea , respiratory intensity, cell membrane permeability, weight loss rate, chlorophyll content, cellulose and VC content of cowpea were measured to study the fresh-keeping effects of different preservative coating on cowpea during the storage at 7 ℃. Results The results indicated that coating treatment could significantly reduce the respiration rate and weight loss rate of cowpea, could delay the de-cline of the fruit’s VC and chlorophyll content, and inhibit the fibrosis and the rising of cell membrane permeability. Tea polyphenol-incorporated soy isolated protein film-coating could enhance the effect of coating treatment. It was found that coating made with 5% soy isolated protein blended with 200 mg/kg tea polyphenol achieved the best effective in maintaining storage qualities of cowpea, which can prolong the shelf life from 6 d to 12 d as compared to the control at the low temperature. Conclusion Soy isolated protein blended with tea polyphenols could obviously lengthen the shelf life of cowpea.
标题：豇豆涂膜保鲜效果的研究
英文标题：Preservation effect of coating on cowpea
作者：
邢淑婕 信阳农林学院食品科学系
张宇航 信阳农林学院食品科学系
王荣荣 信阳农林学院食品科学系
中文关键词:茶多酚,大豆分离蛋白,涂膜,豇豆,保鲜,
英文关键词:tea polyphenols,soy isolated protein,coating,cowpea,preservation,
发表日期：2014-09-23
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