CN104365835A - Preparation of methyl dihydrojasmonate-soy protein isolate composite fresh-keeping membrane and method for keeping south grape fresh - Google Patents
Preparation of methyl dihydrojasmonate-soy protein isolate composite fresh-keeping membrane and method for keeping south grape fresh Download PDFInfo
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- CN104365835A CN104365835A CN201410249640.6A CN201410249640A CN104365835A CN 104365835 A CN104365835 A CN 104365835A CN 201410249640 A CN201410249640 A CN 201410249640A CN 104365835 A CN104365835 A CN 104365835A
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Abstract
The invention discloses preparation of a methyl dihydrojasmonate-soy protein isolate composite fresh-keeping membrane and a method for keeping south grape fresh. Preparation of the composite fresh-keeping membrane comprises: dissolving soy protein isolate in an ethanol-water solvent, respectively adding glycerol and anhydrous Na2SO3, stirring, oscillating and adjusting pH, so as to prepare a film-forming solution; dissolving methyl dihydrojasmonate in a composite emulsifier composed of tween-80 and glyceryl monostearate, adding into the film-forming solution according to a ratio, and performing stirring oscillating, high-speed dispersing homogenizing and vacuum degassing, so as to prepare a composite film-forming solution containing methyl dihydrojasmonate; and coating a polyfluortetraethylene plate with the composite film-forming solution, and drying to obtain the product disclosed by the invention. The methyl dihydrojasmonate-soy protein isolate composite fresh-keeping membrane is used to package or wrap south grape, after south grape is stored for 80 days, the grape intact rate reaches 92% or more, the fruit drop rate is controlled to be 6% or less, and the fruit original quality is basically kept. The methyl dihydrojasmonate-soy protein isolate composite fresh-keeping membrane is applicable to fields of storage, fresh keeping and communication of perishable fruit and vegetables as a biological active package.
Description
Technical field: the storage technique that the present invention relates to fruit, is specifically related to the preparation of a kind of methyl jasmonate-soybean protein isolate natural complex fresh-keeping film and the method for fresh-keeping south grape.
Technical background:
Along with the raising that people require fruit quality and storage period, the enhancing of people's environmental consciousness, the fresh-keeping packaging material made with natural biologic material becomes the focus of research gradually.Edible film is with edible natural material (as protein, polysaccharide, cellulose and derivative etc.) for raw material, by molecule and intermolecular interaction and the some strength that has formed has the film of porous network structure.It optionally can deaden content diffusion and the contact with external environment harmful substance thereof, has effect that is fresh-keeping, that improve fruit quality, extend the product shelf phase.Vegetable protein is cheap, aboundresources, be of high nutritive value, and is the very good material preparing edible film.Soybean protein isolate is a kind of quality plant albumen, and there are a large amount of hydrogen bond, hydrophobic bond, ionic bond and coordinate bond etc. in protein molecular, film-formability is high.But single soybean protein becomes hydrophily because of it, cause the moisture barrier property of film poor.Lipid material, due to its hydrophobicity, can stop moisture transmission effectively, but simple lipid film forming and mechanical performance all undesirable, therefore obtain moisture barrier property and mechanical performance composite membrane all preferably by adding lipid.Protein and lipid are by hydrophobic interaction compound, and the uniformity of lipid distribution have impact on the improvement of the moisture barrier property of film to a great extent.The current domestic patent about natural complex fresh-keeping film mainly contains: Chinese patent CN103444860A discloses the preparation method of tea polysaccharide composite film bio-preservative and the application in fruits and vegetables thereof.By tea polysaccharide, lysozyme and isoflavones according to mass ratio (32-46): (2-10): (3-13) mixes, then running water or pure water is dissolved in, and in 40-80 DEG C of heat treatment 4-100min, carry out the ultrasonic wave process of certain frequency and time simultaneously, the solution obtained is inserted in the container of food high-pressure treatment facility again, setting process pressure, time and temperature parameter, carry out HIGH PRESSURE TREATMENT.Gained liquid carries out vacuum freeze drying or spraying dry obtains pulvis, is composite natral bio-preservative.By this bio-preservative with mass volume ratio (grams per liter) for 1: (100-6000) is dissolved in running water or pure water and obtains fresh-keeping liquid, and spray or fruit, vegetables are taken out after being soaked in fresh-keeping liquid, its fresh-keeping effect is remarkable.Chinese patent CN103271147A discloses a kind of preparation method for blueberry preserved edible composite film.Get the shitosan of 1.0 ~ 4.0% (w/v), be dissolved in the organic acid soln of 1.6 ~ 4.0%, magnetic agitation 30min makes it dissolve completely, obtains shitosan-organic acid soln; The gelatin solution of preparation 1.0 ~ 4.0%, 50 ~ 60 DEG C of water-baths make it fully dissolve and obtain gelatin solution; By by volume 1: 1 mixing of chitosan solution and gelatin solution, then add 0.25 ~ 2.5% plasticizer, 0.05 ~ 0.5% Tween-20 and 0.02-1% organic acid, ultrasonic degas 10 ~ 40 minutes, obtains edible composite film liquid.The edible composite film of preparation is applied to adopts rear Blueberry, blueberry surface can be coated on after drying, form the edible freshness-keeping thin coat with certain hot strength, this film can reduce the effect of the gas exchanges outside blueberries intracutaneous, and composite membrane still can keep the integrality of self membrane structure under certain pressure and friction condition.Chinese patent CN101601420 discloses can the vegetable preservative packaging composite film of controlled-bactericide-release and Synthesis and applications thereof.The innermost layer of this composite membrane is controlled release layer; Middle level is bactericide generating layer; Outermost layer is sulfur dioxide barrier layer and/or printed layers; Optional first extra play is ethylene absorption layer.Following dynamic equilibrium is reached: the polarity ~ produce certain density sulfur dioxide of (steam that fruit metabolism produces+corroded the organic acid produced by bacterium) ~ internal layer membrane in the airtight Fruit fresh-preservation bag made by vegetable preservative packaging composite film; Once fruit is improved by the erosion degree of bacterium, Yuanping City's weighing apparatus will be broken, produce more steam and organic acid, these material permeance internal layers are diffused into middle level, the inorganic salts that can cause middle level decompose the sulfur dioxide producing higher concentration, then discharge through internal layer, kill bacterium; When fruit is not corroded by bacterium, the steam in system also can bring out internal layer and produce low-concentration sulfur dioxide, plays the effect preventing fruit from being corroded by bacterium.Chinese patent CN101550275 discloses edible soy protein isolate/xylan composite membrane and preparation method thereof.Soybean protein isolate and xylan weight percent content are 10-5: 0-5, the weight percent content of plasticizer glycerine addition is 0-10%, the light transmittance of composite membrane is 50 ~ 80%, tensile strength is 1.0 ~ 8.0MPa, elongation at break is 20.0 ~ 80.0%, and the peroxide value non-oxidizability of grease is 10.0 ~ 50.0Meq/Kg.Adding xylan not only makes composite membrane have dietary fiber functional characteristic, and the oxygen barrier that blocks water of film is significantly improved, improve 4.33-11.46% (characterizing with steam transmission coefficient WVTR) and 5.71-36.97% (characterizing with the peroxide value POV preserving grease) than pure soy protein isolate film respectively.Chinese patent CN102276858A discloses a kind of preparation method of edible collagen composite membrane, it with collagen and Chitosan-phospholipid complex for primary raw material, collagen is dissolved in distilled water and makes collagen aqueous solution, Chitosan-phospholipid complex is dissolved in spirit of vinegar and makes weak solution, then solution combined by two kinds, and adding plasticizer, last film forming makes edibility collagen egg composite membrane.This film has good biocompatibility, degradable and preferably fresh-keeping function, and its primary raw material and auxiliary material are Edible material, and source is sufficient.To sum up, the natural complex fresh-keeping film that a kind of protein and lipid are prepared by hydrophobic interaction is not yet related to.
Methyl jasmonate (methyl iasmonate, MeJA), as the natural essential oil composition in plant, can serve as the synthesis of the growing of signaling molecule regulating plant, the reaction of ripening and senescence process, resistance and secondary metabolite.External source MeJA process can maintain the stable of water-soluble and covalent bond pectin content in loquat and Peach fruits, the metabolism of cell wall substance in balance fruit, thus during suppressing loquat and Peach fruits postharvest storage, lignifying and wadding such as to lose at the generation of physiological metabolism detuning phenomena.MeJA process carrys out the activity of statocyte wall hydrolase PME and PG by Endogenous Hormones in the tissue of regulation and control grape fruit ear abscission zone, thus suppresses the hydrolysis of abscission zone cell membrane mesoglea, maintains the complete of cell wall structure; Also to slow down abscission zone Lipid peroxidation metabolism process maintain abscission zone eucaryotic cell structure by improving active oxygen metabolism enzymatic activity, the final shattering rate reducing post-harvest grapes fruit, plays the effect improving fruit storage quality.Chinese patent 200810220332.5 discloses methyl jasmonate at the application of fresh-keeping aspect of vegetable and seed soaking solution.This invention methyl jasmonate aqueous solution soaking Brassica parachinensis seeds of 0.001 μm of ol/L ~ 1000 μm ol/L, and produce cabbage heart with such planting seed, just can reach raising cabbage heart soluble solid and Vitamin C content, raising cabbage heart freshness, alleviate the object of adopting rear cabbage heart morbidity rotting rate, extending the cabbage heart fresh-keeping life-span, the quality of vegetable that the quality of vegetable using the technology of the present invention to produce is produced than commonsense method significantly improves, the insect pest of Growth of Brassica Parachinensis phase can also be reduced to a certain extent, reduce Pesticide use amount.CN101990933A discloses a kind of loquat hot-air and MeJA Combined Processing preservation method.This technology is placed in the closed container of certain volume by selecting the loquat after precooling, fumigate 6 hours in 38 DEG C of hot-airs with 15-20 μm of ol/L methyl jasmonate.This Combined Processing preservation method damages to plants caused by sudden drop in temperature and quality deterioration after can significantly suppressing loquat to be adopted, do not occur damaging to plants caused by sudden drop in temperature symptom after the fruit of Combined Processing preserves 35 days at 1 DEG C, and within 21 days, just occurred significantly damaging to plants caused by sudden drop in temperature symptom in storage without the contrast fruit of any process.The methyl jasmonate treatment related in above-mentioned patent is for soaking and suffocating treatment, and all the other have no about the application technology patent of methyl jasmonate in preserving fruit and vegetable utilizing.
South China is typical rainy moist climate region, annual precipitation 1700 ~ 1800mm, and wherein 60% concentrate on the grape growth phase, grape disease is serious.Grey mold (Botrytis cinerea) and Alternaria (Alternaria sp.) are the Prominent pathogen of grape when cryopreservation.Botrytis cinerea still can occur at-5 DEG C, and accelerate in humid conditions to spread until infect all fruit grains, therefore the most incident during south grape post harvest transport is gray mold.In addition, because south grape water content is high, organize tender and lovely and physiological metabolism is vigorous, postharvest senescence process is very fast, and fruit very easily gingko fringe comes off formation shattering, and this greatly reduces the commodity of grape fruit.Therefore, control fruit postharvest decay is shattering is one of technical difficult points of south grape fresh preservation.
Carry out fresh-keeping method to south grape fruit to mainly contain: (1) cryopreservation: grape fruit is preserved at-1-2 DEG C can keep good effect in 45 days, but the hoarding demand of longer time is in conjunction with other auxiliary equipment and treatment technology; (2) air conditioned storage: adopt high CO
2/ high N
2/ low O
2, reduce pressure and combine the low temperature of-1-0 DEG C, freshness-retained south grape 60 days; (3) chemical agent: be applied to the fresh-keeping chemical preservative of south grape and mainly contain sulphur, sulfur dioxide, bisulfite, sec-butylamine, chlorine dioxide, polysaccharide coating etc., this kind of antistaling agent has certain effect in conjunction with cryopreservation to the fresh-keeping of south grape.In addition, the current domestic patent fresh-keeping about south grape mainly contains: Chinese patent CN94107061.1 discloses a kind of for grape transport or the antistaling paper for grapes of storage fresh-keeping, be made up of antistaling agent and base material, antistaling agent is coated on base material, and antistaling agent consists of the following composition by weight percentage: A has pyrosulfite or the bisulfites of 50.0% ~ 90.0%; B. the adhesive of 5.0% ~ 20.0% is had; C. the sustained release agent of 1.0% ~ 30.0% is had; D. have the water absorbing agent of 0 ~ 6.0%, fresh-keeping effect is better; Chinese patent CN96122175.5 discloses a kind of antistaling paper for grapes efficiently, using paper or non-woven fabrics as carrier, one side will lay particular stress on sulphite or pyrosulfite, water absorbing agent, stability mixed to pull an oar with water-insoluble glue after pulverizing 40 ~ 80 mesh sieves and applies afterwards, another side benzaldehyde fluid coating, can reach desirable fresh-retaining preserving effect after drying; Chinese patent CN201110413356.4 discloses and a kind ofly adopts the preservation technique that backward grape fruit provides nutriment, effectively can slow down the reduction of total reducing sugar in duration of storage grape fruit, total acid, Vc and soluble solid (TSS) equal size, thus better maintain the local flavor of grape; Chinese patent CN200920098579.4 discloses a kind of double controlled release sulfite grape antistaling agent bag, and this double controlled release sulfite grape antistaling agent bag is made up of two layers of composite paper-plastic material and one deck body paper controlled release antistaling agent different with two kinds; Different antistaling agent is positioned in the middle of two interlayers that formed by two layers of composite paper-plastic material and one deck body paper respectively.Reach by ventilative, the water vapour permeability index of selection antistaling agent antistaling agent prescription Co ntrolled release speed, adjustment tin foil structural material the object creating optimum antisepsis and sterilization preservation and freshness environment, significantly extend storage & fresh-keeping period and the quality of fresh-keeping grape product.In sum, the preparation of a kind of methyl jasmonate-soybean protein isolate natural complex fresh-keeping film and the method for fresh-keeping south grape is not yet related to.
Summary of the invention:
An object of the present invention is the mechanical performance and block-water performance that utilize soybean protein isolate good, and the molecular signal effect of methyl jasmonate, there is provided a kind of methyl jasmonate-soybean protein isolate natural complex fresh-keeping film, this composite membrane has better water preventing ability than pure soy protein isolate film.Meanwhile, plants essential oil methyl jasmonate imparts again the good biologically active of composite membrane.
Two of object of the present invention is the preparation method providing above-mentioned methyl jasmonate-soybean protein isolate natural complex fresh-keeping film.
Three of object of the present invention is to provide the above-mentioned methyl jasmonate-purposes of soybean protein isolate natural complex fresh-keeping film in south grape is fresh-keeping.
The preparation of a kind of methyl jasmonate-soybean protein isolate natural complex fresh-keeping film of the present invention and the method for fresh-keeping south grape, is characterized in that, comprise the following steps:
(1) getting soybean protein isolate, to be dissolved in mass volume ratio be in the ethanol water solvent of 1: 9;
(2) a certain amount of glycerine and anhydrous Na is added respectively
2sO
3, do not stop to stir vibration about 60 ~ 90min.The glycerine amount of adding is relative to soybean protein isolate consumption 12.5% ~ 50%, the anhydrous Na of interpolation
2sO
3amount is relative to 1.25% ~ 5.0% of soybean protein isolate consumption.
(3) regulate pH to 8.7 ~ 9.2 with the NaOH solution of 0.5mol/L and the HCl solution of 0.5mol/L, vibration 50 ~ 60min is stirred in water bath with thermostatic control 85 DEG C, filters, make soybean protein isolate film forming solution at 25 DEG C after leaving standstill 5 ~ 10min;
(4) a certain amount of Tween-80 and glycerin monostearate mixture heating for dissolving are made compound emulsifying agent, after cooling, add methyl jasmonate essential oil, slowly stir vibration 10min.In compound emulsifying agent composition, the consumption of Tween-80 is 1.25% ~ 7.5% relative to soybean protein isolate consumption, glycerin monostearate consumption is relative to soybean protein isolate consumption 2.5% ~ 10%, and the methyl jasmonate essential oil amount added is for containing methyl jasmonate essential oil 0 ~ 800 μ L in often liter of methyl jasmonate-soybean protein isolate composite membrane-forming solution.
(5) compound emulsifying agent containing methyl jasmonate essential oil is joined in soybean protein isolate film forming solution, with homogeneous 1min under high speed dispersion homogenizer 10000rpm at 80 DEG C, make methyl jasmonate-soybean protein isolate composite membrane-forming solution;
(6) the rear vacuum of composite membrane-forming solution cooling is the degassed 10min of vavuum pump of 0.9MPa, is placed in insulating box by composite membrane-forming liquid coating polyfluortetraethylene plate and is drying to obtain product of the present invention.The methyl jasmonate made-soybean protein isolate natural complex fresh-keeping film size is 20cm × 20cm, and film thickness is 30 ~ 40 μm, and tensile strength is 3.1 ~ 8.6MPa, fracture elongation is 108.9 ~ 125.3%, steam migration rate 17.8 ~ 26.2g/m
2/ h.
(7) select fine day to gather, eight to ninety percent ripe whole string grape fruits, removing prematurity, have the fruit grain of disease and pest and mechanical damage, precooling 12 hours at being placed in 0 ~ 5 DEG C;
(8) by the whole string grape fruit methyl jasmonate after precooling-soybean protein isolate natural complex fresh-keeping film parcel, cryopreservation after loading corrugated case.Reserve temperature is 0 ~ 2 DEG C, and storage relative humidity is 85-90%.
The invention has the beneficial effects as follows:
(1) natural complex fresh-keeping film provided by the invention take soybean protein isolate as matrix, what add is plants essential oil methyl jasmonate, both can make obtained natural complex fresh-keeping film green safety, and utilize again the effumability of methyl jasmonate and molecular signal function to give composite fresh-keeping membrane biological-activated.
(2) pathogenic bacteria that after grey mold (Botrytis cinerea) and mould (Penicillium sp.) south grape Fruit, duration of storage is main, and the present invention finds, use methyl jasmonate-soybean protein isolate natural complex fresh-keeping film packaging grape fruit can suppress the growth of mentioned microorganism preferably, in conjunction with low temperature, effectively reduce the mildew and rot generation of fruit and maintain fruit quality.Use the grape fruit after process of the present invention to preserve 80 days at 0 ~ 2 DEG C, healthy fruit is more than 90%, and fruit quality and local flavor can keep better.
(3) shattering is bad phenomenon common in storage after south grape Fruit, and the present invention finds, uses methyl jasmonate-soybean protein isolate natural complex fresh-keeping film packaging to suppress shattering to occur preferably.Use the grape fruit after process of the present invention to preserve 80 days at 0 ~ 2 DEG C, shattering rate controls below 8%.
(4) methyl jasmonate in the present invention is plants essential oil, has the effect of synthesis of the growing of regulating plant, the reaction of ripening and senescence process, resistance and secondary metabolite, safety non-toxic.
(5) methyl jasmonate in the present invention-soybean protein isolate composite fresh-keeping film preparation and Preservation Treatment easy and simple to handle, avoid the adverse effect of the stifling and immersion treatment of tradition, have a good application prospect.
Detailed description of the invention:
Below in conjunction with specific embodiment, the present invention is further elaborated, but the present invention is not limited to following examples.
Embodiment 1
Getting 4g soybean protein isolate, to be dissolved in mass volume ratio be in the ethanol water solvent of 1: 9; Add a 0.5g glycerine and 0.05g anhydrous Na respectively
2sO
3, do not stop to stir vibration about 60 ~ 90min; Regulate pH to 8.7 ~ 9.2 with the NaOH solution of 0.5mol/L and the HCl solution of 0.5mol/L, vibration 50 ~ 60min is stirred in water bath with thermostatic control 85 DEG C, filters, make soybean protein isolate film forming solution at 25 DEG C after leaving standstill 5 ~ 10min; The Tween-80 of 0.05g and 0.1g glycerin monostearate mixture heating for dissolving are made compound emulsifying agent, after cooling, does not add methyl jasmonate essential oil (200 μ L/L), slowly stir vibration 10min; Compound emulsifying agent containing methyl jasmonate essential oil is joined in soybean protein isolate film forming solution, with homogeneous 1min under high speed dispersion homogenizer 10000rpm at 80 DEG C, make methyl jasmonate-soybean protein isolate composite membrane-forming solution; The rear vacuum of composite membrane-forming solution cooling is the degassed 10min of vavuum pump of 0.9MPa, is placed in insulating box dry by composite membrane-forming liquid coating polyfluortetraethylene plate; The methyl jasmonate made-soybean protein isolate natural complex fresh-keeping film size is 20cm × 20cm, and film thickness is 25.5 μm, and tensile strength is 3.1MPa, fracture elongation is 108.9%, steam migration rate 26.2g/m
2/ h; Select fine day to gather, eight to ninety percent ripe whole string grape fruits, removing prematurity, have the fruit grain of disease and pest and mechanical damage, precooling 12 hours at being placed in 0 ~ 5 DEG C; By the whole string grape fruit methyl jasmonate after precooling-soybean protein isolate natural complex fresh-keeping film parcel, cryopreservation after loading corrugated case.Reserve temperature is 0 ~ 2 DEG C, and storage relative humidity is 85-90%; Preserve after 80 days, the weight-loss ratio of grape fruit is 3.5%, and healthy fruit is 90.3%, and shattering rate is 8.4%, and fruit quality is substantially constant.
Embodiment 2
Getting 4g soybean protein isolate, to be dissolved in mass volume ratio be in the ethanol water solvent of 1: 9; Add a 2.0g glycerine and 0.2g anhydrous Na respectively
2sO
3, do not stop to stir vibration about 60 ~ 90min; Regulate pH to 8.7 ~ 9.2 with the NaOH solution of 0.5mol/L and the HCl solution of 0.5mol/L, vibration 50 ~ 60min is stirred in water bath with thermostatic control 85 DEG C, filters, make soybean protein isolate film forming solution at 25 DEG C after leaving standstill 5 ~ 10min; The Tween-80 of 0.3g and 0.4g glycerin monostearate mixture heating for dissolving are made compound emulsifying agent, after cooling, adds methyl jasmonate essential oil (800 μ L/L), slowly stir vibration 10min; Compound emulsifying agent containing methyl jasmonate essential oil is joined in soybean protein isolate film forming solution, with homogeneous 1min under high speed dispersion homogenizer 10000rpm at 80 DEG C, make methyl jasmonate-soybean protein isolate composite membrane-forming solution; The rear vacuum of composite membrane-forming solution cooling is the degassed 10min of vavuum pump of 0.9MPa, is placed in insulating box dry by composite membrane-forming liquid coating polyfluortetraethylene plate; The methyl jasmonate made-soybean protein isolate natural complex fresh-keeping film size is 20cm × 20cm, and film thickness is 35.5 μm, and tensile strength is 8.6MPa, fracture elongation is 125.3%, steam migration rate 17.8g/m
2/ h; Select fine day to gather, eight to ninety percent ripe whole string grape fruits, removing prematurity, have the fruit grain of disease and pest and mechanical damage, precooling 12 hours at being placed in 0 ~ 5 DEG C; By the whole string grape fruit methyl jasmonate after precooling-soybean protein isolate natural complex fresh-keeping film parcel, cryopreservation after loading corrugated case.Reserve temperature is 0 ~ 2 DEG C, and storage relative humidity is 85-90%; After 80 days, the weight-loss ratio of grape fruit is 3.0%, and healthy fruit is 91.3%, and shattering rate is 8.5%, and fruit quality is substantially constant.
Embodiment 3
Getting 4g soybean protein isolate, to be dissolved in mass volume ratio be in the ethanol water solvent of 1: 9; Add a 1.0g glycerine and 0.1g anhydrous Na respectively
2sO
3, do not stop to stir vibration about 60 ~ 90min; Regulate pH to 8.7 ~ 9.2 with the NaOH solution of 0.5mol/L and the HCl solution of 0.5mol/L, vibration 50 ~ 60min is stirred in water bath with thermostatic control 85 DEG C, filters, make soybean protein isolate film forming solution at 25 DEG C after leaving standstill 5 ~ 10min; The Tween-80 of 0.1g and 0.2g glycerin monostearate mixture heating for dissolving are made compound emulsifying agent, after cooling, adds methyl jasmonate essential oil (400 μ L/L), slowly stir vibration 10min; Compound emulsifying agent containing methyl jasmonate essential oil is joined in soybean protein isolate film forming solution, with homogeneous 1min under high speed dispersion homogenizer 10000rpm at 80 DEG C, make methyl jasmonate-soybean protein isolate composite membrane-forming solution; The rear vacuum of composite membrane-forming solution cooling is the degassed 10min of vavuum pump of 0.9MPa, is placed in insulating box dry by composite membrane-forming liquid coating polyfluortetraethylene plate; The methyl jasmonate made-soybean protein isolate natural complex fresh-keeping film size is 20cm × 20cm, and film thickness is 25.6 μm, and tensile strength is 7.2MPa, fracture elongation is 120.0%, steam migration rate 21.3g/m
2/ h; Select fine day to gather, eight to ninety percent ripe whole string grape fruits, removing prematurity, have the fruit grain of disease and pest and mechanical damage, precooling 12 hours at being placed in 0 ~ 5 DEG C; By the whole string grape fruit methyl jasmonate after precooling-soybean protein isolate natural complex fresh-keeping film parcel, cryopreservation after loading corrugated case.Reserve temperature is 0 ~ 2 DEG C, and storage relative humidity is 85-90%; After 80 days, the weight-loss ratio of grape fruit is 2.6%, and healthy fruit is 93.1%, and shattering rate is 5.7%, and fruit quality is substantially constant.
Embodiment 4
Getting 4g soybean protein isolate, to be dissolved in mass volume ratio be in the ethanol water solvent of 1: 9; Add a 1.5g glycerine and 0.15g anhydrous Na respectively
2sO
3, do not stop to stir vibration about 60 ~ 90min; Regulate pH to 8.7 ~ 9.2 with the NaOH solution of 0.5mol/L and the HCl solution of 0.5mol/L, vibration 50 ~ 60min is stirred in water bath with thermostatic control 85 DEG C, filters, make soybean protein isolate film forming solution at 25 DEG C after leaving standstill 5 ~ 10min; The Tween-80 of 0.2g and 0.3g glycerin monostearate mixture heating for dissolving are made compound emulsifying agent, after cooling, adds methyl jasmonate essential oil (600 μ L/L), slowly stir vibration 10min; Compound emulsifying agent containing methyl jasmonate essential oil is joined in soybean protein isolate film forming solution, with homogeneous 1min under high speed dispersion homogenizer 10000rpm at 80 DEG C, make methyl jasmonate-soybean protein isolate composite membrane-forming solution; The rear vacuum of composite membrane-forming solution cooling is the degassed 10min of vavuum pump of 0.9MPa, is placed in insulating box dry by composite membrane-forming liquid coating polyfluortetraethylene plate; The methyl jasmonate made-soybean protein isolate natural complex fresh-keeping film size is 20cm × 20cm, and film thickness is 31.4 μm, and tensile strength is 7.9MPa, fracture elongation is 122.6.0%, steam migration rate 24.5g/m
2/ h; Select fine day to gather, eight to ninety percent ripe whole string grape fruits, removing prematurity, have the fruit grain of disease and pest and mechanical damage, precooling 12 hours at being placed in 0 ~ 5 DEG C; By the whole string grape fruit methyl jasmonate after precooling-soybean protein isolate natural complex fresh-keeping film parcel, cryopreservation after loading corrugated case.Reserve temperature is 0 ~ 2 DEG C, and storage relative humidity is 85-90%; After 80 days, the weight-loss ratio of grape fruit is 2.5%, and healthy fruit is 92.6%, and shattering rate is 6.2%, and fruit quality is substantially constant.
Although the present invention with preferred embodiment disclose as above, so itself and be not used to limit the present invention, any those skilled in the art; without departing from the spirit and scope of the present invention; can do a little amendment and perfect, therefore, protection scope of the present invention is when being as the criterion of defining with claims.
Claims (5)
1. the preparation of methyl jasmonate-soybean protein isolate natural complex fresh-keeping film and a method for fresh-keeping south grape, is characterized in that, comprise the following steps:
(1) getting soybean protein isolate, to be dissolved in mass volume ratio be in the ethanol water solvent of 1: 9;
(2) add a certain amount of glycerine and anhydrous Na 2SO3 respectively, do not stop to stir vibration about 60 ~ 90min;
(3) regulate pH to 8.7 ~ 9.2 with the NaOH solution of 0.5mol/L and the HCl solution of 0.5mol/L, vibration 50 ~ 60min is stirred in water bath with thermostatic control 85 DEG C, filters, make soybean protein isolate film forming solution at 25 DEG C after leaving standstill 5 ~ 10min;
(4) a certain amount of Tween-80 and glycerin monostearate mixture heating for dissolving are made compound emulsifying agent, after cooling, add methyl jasmonate essential oil, slowly stir vibration 10min;
(5) compound emulsifying agent containing methyl jasmonate essential oil is joined in soybean protein isolate film forming solution, with homogeneous 1min under high speed dispersion homogenizer 10000rpm at 80 DEG C, make methyl jasmonate-soybean protein isolate composite membrane-forming solution;
(6) the rear vacuum of composite membrane-forming solution cooling is the degassed 10min of vavuum pump of 0.9MPa, is placed in insulating box by composite membrane-forming liquid coating polyfluortetraethylene plate and is drying to obtain product of the present invention.
(7) select fine day to gather, eight to ninety percent ripe whole string grape fruits, removing prematurity, have the fruit grain of disease and pest and mechanical damage, precooling 12 hours at being placed in 0 ~ 5 DEG C;
(8) by the whole string grape fruit methyl jasmonate after precooling-soybean protein isolate natural complex fresh-keeping film parcel, cryopreservation after loading corrugated case.
2. the preparation of methyl jasmonate according to claim 1-soybean protein isolate natural complex fresh-keeping film and the method for fresh-keeping south grape, described step (2) is: the glycerine amount of interpolation is relative to soybean protein isolate consumption 12.5% ~ 50%, the anhydrous Na of interpolation
2sO
3amount is relative to 1.25% ~ 5.0% of soybean protein isolate consumption.
3. the preparation of methyl jasmonate according to claim 1-soybean protein isolate natural complex fresh-keeping film and the method for fresh-keeping south grape, described step (4) is: in compound emulsifying agent composition, the consumption of Tween-80 is 1.25% ~ 7.5% relative to soybean protein isolate consumption, glycerin monostearate consumption is relative to soybean protein isolate consumption 2.5% ~ 10%, and the methyl jasmonate essential oil amount added is for containing methyl jasmonate essential oil 0 ~ 800 μ L in often liter of methyl jasmonate-soybean protein isolate composite membrane-forming solution.
4. the preparation of methyl jasmonate according to claim 1-soybean protein isolate natural complex fresh-keeping film and the method for fresh-keeping south grape, described step (6) is: the methyl jasmonate made-soybean protein isolate natural complex fresh-keeping film size is 20cm × 20cm, film thickness is 30 ~ 40 μm, tensile strength is 3.1 ~ 8.6MPa, fracture elongation is 108.9 ~ 125.3%, steam migration rate 17.8 ~ 26.2g/m
2/ h.
5. the preparation of methyl jasmonate according to claim 1-soybean protein isolate natural complex fresh-keeping film and the method for fresh-keeping south grape, described step (8) is: preserve at grape fruit is placed in 0 ~ 2 DEG C, storage relative humidity is 85-90%.
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|---|---|---|---|
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| CN201410249640.6A CN104365835A (en) | 2014-05-31 | 2014-05-31 | Preparation of methyl dihydrojasmonate-soy protein isolate composite fresh-keeping membrane and method for keeping south grape fresh |
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| CN112655752A (en) * | 2020-12-15 | 2021-04-16 | 湖北省农业科学院畜牧兽医研究所 | Edible trifoliol vegetable chicken skin gelatin preservative solution, preservative film, preparation method and application |
| CN115005269A (en) * | 2022-06-30 | 2022-09-06 | 吉林工程技术师范学院 | Composite preservative, preparation method and bean sprout preservation method |
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| CN107501962A (en) * | 2017-10-17 | 2017-12-22 | 高产明 | A kind of plants essential oil soybean separation protein tunica albuginea and preparation method thereof |
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| CN115005269A (en) * | 2022-06-30 | 2022-09-06 | 吉林工程技术师范学院 | Composite preservative, preparation method and bean sprout preservation method |
| CN115005269B (en) * | 2022-06-30 | 2023-11-17 | 吉林工程技术师范学院 | Composite preservative, preparation method and bean sprout preservation method |
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