Xiao Yaqing, Liu Yingnan, Kang Shufang, Xu Huaide
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
Food Chem. 2021 Oct 15;359:129971. doi: 10.1016/j.foodchem.2021.129971. Epub 2021 Apr 28.
This study aimed to evaluate the effects of cellulose nanocrystals (CNC) on the basic properties of soy protein isolate films, and especially to propose the corresponding formation mechanism. Tensile strength, barrier properties, and water resistance were effectively improved after the formation of nanocomposite films. Incorporating CNC could restrict water mobility and improve the viscoelastic properties of films. Appropriate content of CNC (0.50% and 0.75%) promoted the construction of a more homogeneous and compact film structure, which may be attributed to the CNC-induced conformational modifications and the enhanced hydrophobic and hydrogen-bond interactions. While excessive CNC (1.00%) was not conducive to the integrity and continuity of film structures, resulting in the weakened functional properties. The obtained films were able to decrease total viable counts and total volatile basic nitrogen of stored pork, and extend the shelf-life of strawberry. This work offers a theoretical basis for the application of CNC in packaging industry.
本研究旨在评估纤维素纳米晶体（CNC）对大豆分离蛋白膜基本性能的影响，特别是提出相应的形成机制。纳米复合膜形成后，拉伸强度、阻隔性能和耐水性得到有效改善。加入CNC可限制水分迁移并改善膜的粘弹性。适量的CNC（0.50%和0.75%）促进了更均匀、致密的膜结构的构建，这可能归因于CNC诱导的构象修饰以及增强的疏水和氢键相互作用。而过量的CNC（1.00%）不利于膜结构的完整性和连续性，导致功能性能减弱。所得薄膜能够降低储存猪肉的总活菌数和总挥发性盐基氮，并延长草莓的保质期。这项工作为CNC在包装行业的应用提供了理论依据。
