Luo Songming, Chen Jundong, He Jing, Li Haisong, Jia Qi, Hossen Md Alomgir, Dai Jianwu, Qin Wen, Liu Yaowen
College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
Int J Biol Macromol. 2022 May 1;206:313-324. doi: 10.1016/j.ijbiomac.2022.02.139. Epub 2022 Feb 26.
Glycerol hydrogenated rosin (GEHR) and d-limonene were prepared for micro-particles by electrostatic spray method. When the GEHR/d-limonene ratio is 5.5:4.5 and the electrostatic spray extrusion speed is 1 mL/h, the best particle size (177.24 ± 17.09 μm) and embedding rate of d-limonene (41.74 ± 9.88%) are achieved. Then, rock bean protein (RP) was extracted from wild rock beans and combined with GEHR/d-limonene particles and corn starch (CS) to prepare a new type of edible film. The prepared film was characterized using Fourier transform infrared spectroscopy in terms of structural changes and physical, optical, mechanical, and thermal properties. The results show that the edible film with a ratio of 1:1 exhibited more optimized thermal (179.2 °C) and mechanical properties (TS 0.88 MPa, EAB 54.36%). Studies on freshly prepared glutinous rice cake as an object for preservation using edible film show that the films can prolong shelf life by ~2-4 d. Through this experiment, it can serve as a reference for the development of a new type of edible film.
采用静电喷雾法制备了甘油氢化松香（GEHR）和d - 苎烯微粒。当GEHR/d - 苎烯比例为5.5:4.5且静电喷雾挤出速度为1 mL/h时，可获得最佳粒径（177.24 ± 17.09 μm）和d - 苎烯包埋率（41.74 ± 9.88%）。然后，从野生岩豆中提取岩豆蛋白（RP），并将其与GEHR/d - 苎烯微粒和玉米淀粉（CS）结合，制备出一种新型可食用薄膜。利用傅里叶变换红外光谱对制备的薄膜进行结构变化以及物理、光学、机械和热性能方面的表征。结果表明，比例为1:1的可食用薄膜表现出更优化的热性能（179.2 °C）和机械性能（拉伸强度0.88 MPa，断裂伸长率54.36%）。以新鲜制备的糯米糕为保鲜对象进行的可食用薄膜研究表明，该薄膜可将保质期延长约2 - 4天。通过本实验，可为新型可食用薄膜的开发提供参考。
