含有百里香精油的鳀鱼副产物蛋白膜的特性及抗氧化能力
Properties and Antioxidant Capacity of Anchovy () By-Product Protein Films Containing Thyme Essential Oil.
作者信息
Tural Serpil, Turhan Sadettin
机构信息
Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, TR-55139 Samsun, Turkey.
出版信息
Food Technol Biotechnol. 2017 Mar;55(1):77-85. doi: 10.17113/ftb.55.01.17.4824.
In this study, some properties and antioxidant capacity of anchovy () by-product protein films with added 0.5, 1.0 and 1.5% of thyme essential oil were investigated. The films with thyme essential oil had higher elongation at break, water vapour permeability and oxygen permeability, lower solubility and tensile strength than control film (p<0.05). The incorporation of thyme essential oil affected transparency values of the films, but only the addition of 1.5% of thyme essential oil significantly reduced the transparency (p<0.05). In the film matrix, molecular organisation and intermolecular interaction were changed by thyme essential oil addition. The films with thyme essential oil had a heterogeneous surface and a relatively smooth cross-section structure. Slightly higher phase transition and lower glass transition temperatures were observed in films with thyme essential oil. The antioxidant capacity of the films was improved by incorporating thyme essential oil depending on its volume fraction.
在本研究中，对添加了0.5%、1.0%和1.5%百里香精油的鳀鱼副产品蛋白膜的一些性能和抗氧化能力进行了研究。与对照膜相比，添加百里香精油的膜具有更高的断裂伸长率、水蒸气透过率和氧气透过率，更低的溶解度和拉伸强度（p<0.05）。百里香精油的加入影响了膜的透明度值，但只有添加1.5%的百里香精油显著降低了透明度（p<0.05）。在膜基质中，百里香精油的添加改变了分子排列和分子间相互作用。添加百里香精油的膜表面不均匀，横截面结构相对光滑。添加百里香精油的膜的相变温度略高，玻璃化转变温度略低。根据百里香精油的体积分数，加入百里香精油可提高膜的抗氧化能力。
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