玉米醇溶蛋白复合膜包衣对核桃仁酸败抑制效果的研究

Inhibiting effect of zein film-coating to rancidification of walnut meat

摘要: 该文针对实际生产中核桃仁在贮藏过程中容易发生氧化酸败的情况，采用醇溶蛋白复合膜对核桃仁进行抑制氧化酸败效果的研究。结果表明：浸涂醇溶蛋白复合膜后可使核桃仁中亚油酸与对照相比高7.44%、过氧化值降低14.50%、皂化值降低3.77%、酸价降低30.66%，同时与对照相比在20℃下可以延长货架期250 d以上。因此，醇溶蛋白复合膜可以有效抑制核桃仁的氧化酸败。

Abstract: Zein composite film was applied to inhibit oxidation and rancidification of the walnut meat in storage. The results indicated that the zein film coating improved the key quality indexes significantly. Compared with the control the linoleic acid of zein film coated walnut meat increased by 7.44%, peroxide value decreased by 14.50%, saponification value decreased by 3.77%, acid value decreased by 30.66% and shelf-life at 20℃ condition was prolonged 250 days or more. So the zein film coating can effectively inhibit oxidation and rancidification of the walnut meat.