%0 Journal Article
%T 绣球菌蛋白涂膜保鲜剂的研制<br> Preparation of Coating Preservative Made by Sparassis crispa Protein
%A 马腾飞
%A 贾丰
%J Hans Journal of Food and Nutrition Science
%P 31-40
%@ 2166-6121
%D 2024
%I Hans Publishing
%R 10.12677/HJFNS.2024.131006
%X 本研究为研制蛋白质基涂膜保鲜剂，以绣球菌子实体为原料，提取绣球菌蛋白，确定绣球菌蛋白涂膜保鲜剂的配方，并对膜的性能进行了评价；同时以苹果为实验对象进行保鲜实验，通过失重率、呼吸强度、可滴定酸含量等指标评价涂膜剂的保鲜效果。结果表明，以20%绣球菌蛋白 + 2%壳聚糖 + 0.8%的甘油研制的涂膜保鲜剂保鲜效果最好，失重率对比空白处理苹果降低2.56%、呼吸速率降低2.3 mg/(kg？h)，可滴定酸含量增加0.076%。上述涂膜剂可以有效地减少苹果的营养损失，降低失重率，抑制呼吸强度，有望进一步应用于果蔬保鲜。<br />
This study is to develop a protein-based coating preservative, the protein was extracted from Sparassis crispa. The formulation of the preservative was determined as well as and the properties of the film were evaluated. At the same time, apple was used as the experiment object to evaluate the preservation effect of the coating agent by weight loss rate, respiratory intensity, titratable acid content and other indicators. The results showed that the preservative developed with 20% Sparassis crispa protein + 2% chitosan + 0.8% glycerol had the best preservation effect; compared with blank treated apples, the weight loss rate was reduced by 2.56%, the respiration rate was reduced by 2.3 mg/(kg？h), and the titratable acid content was increased by 0.076%. The above coating agent can effectively reduce the nutritional loss, and weight loss rate of apples, while inhibiting the respiratory intensity, which is expected to be further used in fruit and vegetable preservation.
%K 绣球菌，蛋白涂膜，果蔬保鲜，贮藏<br> Sparassis crispa
%K Protein Coating
%K Fruit and Vegetable Preservation
%K Storage
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=80475