含茶多酚大豆分离蛋白抗菌膜的制备及其性能和保鲜效果

将天然抗菌抗氧化剂茶多酚加入大豆分离蛋白制成了新型可食性抗菌膜，并对其阻水性能和力学性能进行了测试。结果表明，茶多酚对大豆分离蛋白膜的阻水性能和拉伸强度有显著提高，添加2g/L茶多酚所制得膜的水蒸气透过系数降低了24.5%，拉伸强度提高了93.2%。将所制成的涂膜液用于圣女果保鲜效果研究，结果表明室温下储藏12d后，涂含茶多酚大豆分离蛋白膜组与未涂膜组比较，圣女果腐烂指数降低了60%，失重率降低31.1%，最终圣女维生素C质量分数为2.155×10^-4，总酸度为0.24%，分别为未涂膜组的1.21和1.41倍。

Properties and preservation effect of tea polyphenol-incorporated soy protein isolate antibacterial films

The water vapor permeability and tensile strength of soy protein isolate antibacterial films containing 2 g/L of tea polyphenols as a natural bactericide and antioxidant have been evaluated.The incorporation of tea polyphenols significantly increased the tensile strength of the films by 93.2% and reduced the water vapor permeability by 24.5%.Furthermore,after coating cherry tomatoes with the films and storing for 12 days at room temperature,the quality of the film-coated cherry tomatoes was better than the control group:the rotting index decreased by 60%,the weight loss ratio decreased by 31.1%,the mass fraction of vitamin C was 2.155×10-4 which was 1.21 times more than the control group,and the total acidity was 0.24% which was 1.41 times more than the control group.