壳聚糖
美拉德反应
大豆蛋白
生物复合材料
化学
褐变
抗氧化剂
食品科学
发酵
傅里叶变换红外光谱
核化学
有机化学
化学工程
材料科学
复合数
复合材料
工程类
作者
Zahra Zareie,Farideh Tabatabaei Yazdi,Seyed Ali Mortazavi
标识
DOI:10.1016/j.carbpol.2020.116491
摘要
In this study, biocomposite edible films of gamma-aminobutyric acid (GABA)-rich fermented soy protein (GABA-RFSP) with different chitosan concentrations (2, 2.5, and 3%) were prepared. The GABA-rich edible films based on 2.5 % chitosan had the highest a*, b*, browning index, and absorbance at 420 nm compared to other films, indicating the occurrence of Maillard reaction during film-formation period. The Maillard reaction fabricated 2.5 % chitosan-based edible films with high tensile strength and elongation at break, in conjugation with a more smooth, compact, and homogeneous surface with less pores or cracks, which was confirmed by Field emission scanning electron microscopy. The films also showed considerable antioxidant and antimicrobial activities. The covalent linkages between chitosan and GABA-RFSP, and the presence of GABA in the edible films were confirmed by Fourier transform infrared spectroscopy. The results suggested the potential use of GABA-RFSP and chitosan to fabricate novel bioactive-loaded edible films for food packaging purposes.
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