多糖修饰花生蛋白调控可食性膜中挥发性成分控释的机理研究

Due to poor water vapor resistance and low mechanical strength, application of protein films was limited in food packaging. After grafted with polysaccharide, peanut protein was possessed of less compact tertiary structure, resulting in the exposure of hydrophobic group and sulfydryl, therefore leading to more compact film structure, which could improve the effect of controlled release of volatile compounds in peanut protein films. In this work, peanut protein will be grafted with polysaccharide with different structures, the relationships between different polysaccharide and the changes of protein molecular structure will be studied. Furthermore, the physical and structural properties of protein films, as well as the solution behavior of film-forming molecules after grafting were also studied, together with regulation of film network structure through various grafting degrees, the behavior and mechanism of controlled release of volatile compounds in protein films will be elucidated. This work will provide information and guidance for application of peanut protein films in food active packaging.

作为一类可食性包装材料，蛋白膜往往会由于较好的亲水性或较低的机械强度而不适用于食品的包装。花生蛋白经多糖修饰处理后，其分子结构展开、内部疏水基团、巯基暴露，形成膜的网络结构更加致密，对添加于其中的挥发性成分的控释效果显著改善。因此，本项目拟研究不同种类多糖修饰对蛋白质分子结构特征的影响，阐释不同种类多糖修饰与蛋白质分子结构变化之间的内在关系。进一步研究多糖修饰对蛋白膜物理性质、成膜分子溶液行为以及网络结构的影响规律，通过多糖修饰程度的不同来调控可食性膜的网络结构，在此基础上分析多糖修饰后蛋白膜对挥发性成分的控释行为，阐明多糖修饰改善蛋白膜控释挥发性成分的作用机制。本研究将为花生蛋白膜作为活性包装材料提供理论依据和方法指导。

我国的植物蛋白资源丰富，然而以植物蛋白为基质的可食性膜存在亲水性强以及机械性能较差等缺陷而应用性不强。本课题以此为思路，设计了多糖修饰植物蛋白，并充分利用多糖修饰后植物蛋白乳化性显著改善的特点，制备成乳液膜用于包埋生物活性成分，提高了可食性膜的应用价值。本研究还对多糖修饰后植物蛋白的分子结构、乳化特性、所形成乳液膜的理化性质和结构特性以及它们之间的相关性进行了深度探讨，揭示了多糖修饰对乳液膜的影响机制。以上成果符合预期要求，所获得的实验数据和发表的论文专利将为本领域的深入研究提供技术借鉴。