CN111700205B - 一种透明质酸环糊精包埋胶原蛋白-花青素pH指示凝胶制备的方法 - Google Patents
一种透明质酸环糊精包埋胶原蛋白-花青素pH指示凝胶制备的方法 Download PDFInfo
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Abstract
一种透明质酸环糊精包埋胶原蛋白‑花青素的pH指示凝胶制备方法,它涉及凝胶制备领域,本发明的目的是为了解决花青素在食品保鲜指示中的准确度不高、不便于识别的问题,本发明以环糊精为壁材多种胶原蛋白和花青素为芯材的微粒,组合制成具有保鲜和指示食品品质的凝胶及其制作方法,本发明制备的凝胶在应用过程中准确度高、便于识别、应用范围广泛,可根据食物的性质不同调整胶原蛋白的选择适用于各类食物。本发明应用于食品保鲜储藏技术领域。
Description
技术领域
本发明涉及凝胶领域,具体涉及一种透明质酸环糊精包埋胶原蛋白-花青素pH指示凝胶制备的方法。
背景技术
透明质酸(Hyaluronicacid,(C14H21NO11)n)是一种酸性粘多糖,是由单位D-葡萄糖醛酸及N-乙酰葡糖胺组成的高级多糖。D-葡萄糖醛酸及N-乙酰葡糖胺之间由β酰葡,3-配糖键相连,双糖单位之间由β糖键,4-配糖键相连。
透明质酸独特的黏弹性、生物相容性和可降解性使其在生物等领域有广泛的应用,还有抗炎抗菌、清除自由基、维持组织形态等功效。不同pH值下透明质凝胶状态不同,当pH在5.4~6.5间逐渐上升时,透明质酸的黏性和弹性略微下降,流动性逐渐增强。
胶原蛋白具良好的保湿性、生物相容性等优点,被广泛应用于食品添加剂、食品包装材料等食品相关领域。与传统的陆生动物来源胶原蛋白相比,鱼皮胶原蛋白具有来源广、低抗原性、低过敏性和使用安全等特点,为鱼类加工副产物利用提供了一条新途径。
花青素(Cyanidin,C15H11O6)是一种水溶性色素,可以随着细胞液的酸碱改变颜色。细胞液呈酸性则偏红,细胞液呈碱性则偏蓝。具有强的抗氧化作用,同时是一种理想安全无毒害的食品变质监测指示剂。
对于食物保鲜与新鲜度指示的膜,主要有以下几种类型:
一是利用单一涂膜剂对食物进行涂膜保鲜,应用食物品种单一,保鲜效果较低,可实际应用性不高。
二是在保鲜涂膜剂中加入花青素起指示作用。花青素性状不稳定,花青素在外界条件如光照、温度、水分、含氧量、金属离子、氧化剂、酶、等综合因素作用下易发生降解。在涂膜中很有可能受到光照和水分的等影响降低花青素活性或导致其因pH变化所表现出的指示作用受到影响。仅依靠花青素作为指示剂,在pH值变化很小时,花青素所呈现出的颜色变化并不是很明显,对于食物变质程度与限度无法很好的界定。
目前国内很少研究透明质酸在食物中的保鲜及指示食品品质的应用,而利用透明质酸混合环糊精包埋胶原蛋白与花青素微粒制备pH指示凝胶及其在保鲜中应用的研究未见报道。
发明内容
本发明的目的是为了解决花青素在食品保鲜指示中的准确度不高、不便于识别的问题,而提供一种透明质酸环糊精包埋胶原蛋白-花青素pH指示凝胶制备的方法。
本发明通过食品变质pH值变化导致透明质酸pH值的变化,进而导致凝胶粘度发生变化,当偏离微粒中释放胶原蛋白的等电点以及缓释出花青素。在此过程中,复合凝胶从乳白色不透明逐渐呈现出粉红色透明状态,最后显示紫红色,用以指示食物变质的程度及最后期限。胶原蛋白在凝胶中保护花青素不被降解并辅助其显色。此方法在应用过程中准确度高、便于识别、应用范围广泛,可根据食物的性质不同调整胶原蛋白的选择适用于各类食物。
本发明以透明质酸为主要原料,将具有指示功能的微粒加入到透明质酸水凝胶中,制成保鲜及指示食品品质双功能的凝胶。以环糊精为壁材多种胶原蛋白和花青素为芯材的微粒,在食物保存的过程逐步释放出等电点相继升高的胶原蛋白,食物发生变质时生成碱性物质使透明质酸的pH上升,加速胶原蛋白的释放并偏离胶原蛋白的等电点,透明质酸水凝胶粘度变小,呈现粉红色并变得透明,最后凝胶变为紫红色,颜色变化明显,易于观察。
具体步骤如下:
一、透明质酸水凝胶制备
取透明质酸,置于4℃条件下溶解在生理盐水中,充分溶胀24h,得到质量分数为0.9%溶液,在4℃条件下用磁力搅拌器以80~100rpm/min的转速搅拌至完全溶解,将凝胶调pH至5.4~6.2,得透明质酸水凝胶;
二、花青素的制备
用纤维素酶和果胶酶的复合酶辅助超声法提取紫苏叶、芍药花、蛇果果皮中花青素:
1)取紫苏叶、芍药花和蛇果果皮分别在50℃下干燥2~2.5h,磨粉,得混合粉;取混合粉并加入果胶酶、纤维酶、去离子水放入超声波仪中,在50~55℃、300~350w的条件下超声40~50min进行提取;之后加入95%的乙醇混合振荡10~15min,在4000r/min离心10~15min,取上清液即得花青素溶液;其中,混合粉、果胶酶、纤维酶、去离子水和95%的乙醇的质量体积比为2~2.5g:0.05~0.06g:0.05~0.06g:40~50mL:60~70mL;
2)将花青素溶液加入旋转蒸发仪中在0.09~0.1MPa、转速为140~160r/min、浓缩温度为40~45℃的条件下浓缩至原体积百分含量为55~60%的浓缩液;将上述浓缩液分装后置于-70℃超低温冰箱内冷冻3~4h,之后放入真空冷冻干燥机内冻干成粉末,即为花青素样品;
三、环糊精包埋胶原蛋白与花青素微粒的制备
壁材:环糊精;
芯材:鲶鱼皮胶原蛋白、鮰鱼皮胶原蛋白、马面鱼皮胶原蛋白、罗非鱼皮胶原蛋白或鲨鱼皮胶原蛋白;
将步骤二的花青素样品与芯材按质量比为1~1.5:1的比例混合;取壁材加水在40℃下用磁力搅拌器搅拌30~40min使壁材充分溶解后加入芯材与花青素样品的混合物进行超声包埋;包埋后放入-70℃的超低温冰箱预冻3~4h,把预冻好的样品放入真空冷冻干燥机中在-70℃下真空冷冻干燥24~30h制成微粒;
其中,壁材:芯材与花青素样品的混合物的质量比为10~12:1;超声包埋的条件为:超声功率300~350w,超声时间30~35min,每隔5min间歇5s;
四、透明质酸混合环糊精包埋胶原蛋白与花青素微粒凝胶制备
将步骤一制得的透明质酸水凝胶与步骤三制得的微粒按体积质量比为35~40mL:1g的比例混合并搅拌均匀,制成所述的透明质酸环糊精包埋胶原蛋白-花青素的pH指示凝胶。
进一步地,步骤一所述的凝胶调pH是用0.1mol/L盐酸调节的。
进一步地,在步骤一调节pH后,将得到的透明质酸水凝胶在4℃、0.098MPa下抽真空30min,除去搅拌过程中产生的气泡。
进一步地,步骤一中透明质酸水凝胶制备:
取透明质酸,置于4℃条件下溶解在生理盐水中,充分溶胀24h,得到质量分数为0.9%溶液,在4℃条件下用磁力搅拌器以80~100rpm/min的转速搅拌至完全溶解,将凝胶调pH至5.8~6.0,得透明质酸水凝胶。
进一步地,步骤二中的第1)步骤:取紫苏叶、芍药花和蛇果果皮分别在50℃下干燥2~2.5h,磨粉,得混合粉;取混合粉并加入果胶酶、纤维酶、去离子水放入超声波仪中,在51~55℃、320~350w的条件下超声40~50min进行提取;之后加入95%的乙醇混合振荡10~15min,在4000r/min离心10~15min,取上清液即得花青素溶液;其中,混合粉、果胶酶、纤维酶、去离子水和95%的乙醇的质量体积比为2~2.2g:0.05~0.06g:0.05~0.06g:40~50mL:60~70mL。
进一步地,步骤二中的第2)步骤:将花青素溶液加入旋转蒸发仪中在0.09~0.1MPa、转速为140~160r/min、浓缩温度为40~45℃的条件下浓缩至原体积百分含量为55~58%的浓缩液;将上述浓缩液分装后置于-70℃超低温冰箱内冷冻3~4h,之后放入真空冷冻干燥机内冻干成粉末,即为花青素样品。
进一步地,步骤三中:将步骤二的花青素样品与芯材按质量比为1~1.3:1的比例混合;取壁材加水在40℃下用磁力搅拌器搅拌30~40min使壁材充分溶解后加入芯材与花青素样品的混合物进行超声包埋;包埋后放入-70℃的超低温冰箱预冻3~4h,把预冻好的样品放入真空冷冻干燥机中在-70℃下真空冷冻干燥24~30h制成微粒;其中,壁材:芯材与花青素样品的混合物的质量比为10~12:1;超声包埋的条件为:超声功率320~350w,超声时间30~32min,每隔5min间歇5s。
进一步地,步骤四种:将步骤一制得的透明质酸水凝胶与步骤三制得的微粒按体积质量比为35~38mL:1g的比例混合并搅拌均匀。
本发明的凝胶应用,其特征在于它用于食品的保鲜和食品品质指示。
进一步地,所述的指示是通过如下方式实现的:凝胶在5.4≤初始pH值≤6.2时,涂膜分割肉品初始呈乳白色不透明状态,当食品pH值大于6.5时,凝胶显紫红色。
本发明包含以下有益效果:
本发明的透明质酸环糊精包埋胶原蛋白-花青素pH指示凝胶,主要利用食物品质变化过程中pH值的上升,导致透明质酸的的pH值及黏性弹性流动状态等发生变化而设计。本发明基于透明质酸独特的粘弹性、清除自由基、维持组织形态等功能作用;花青素作为一种天然色素具有良好的抗氧化性、保护视力等生物活性,同时对环境pH值发挥指示作用。本发明以透明质酸水凝胶为溶剂,利用以环糊精为包材多种胶原蛋白和花青素为芯材的微粒,组合制成具有保鲜和指示食品品质的凝胶,并对其保鲜及指示功能进行研究。当透明质酸的pH值上升逐渐偏离微粒所释放的胶原蛋白的等电点,凝胶从乳白色变得澄清透明,粘度变小,随着花青素的缓释,凝胶呈现粉红色并逐渐加深,当最后食物pH值大于6.5时凝胶变为紫红色。此方法可以较为直观的观察食物变质的过程。
本发明的实质是透明质酸混合环糊精包埋胶原蛋白与花青素微粒的pH指示凝胶,及其对食物的保鲜与指示食品品质的应用。透明质酸水凝胶为溶剂,环糊精包埋胶原蛋白与花青素,经超声波处理、冷冻干燥获得具有指示作用的微粒。将微粒混入透明质酸中制成功能型凝胶,均匀的涂膜在食物表层起到保鲜和指示食品品质的作用。
透明质酸环糊精包埋胶原蛋白-花青素pH指示凝胶,经包埋后对指示剂花青素有一定的保护作用。通过观察凝胶透明度和颜色来了解食品贮藏过程中新鲜度降低的过程,并在发生变质时以凝胶颜色上的突跃为最终的限度指示。
利用此凝胶的功能性质在食物保鲜及指示上的应用,一方面可以减少对食物的浪费,另一方面便于对食物新鲜度的检测,可以应用在市场中让消费者更直观感受所购买食物的新鲜度。
附图说明
图1为涂膜鲫鱼肉贮藏过程中pH指示凝胶颜色及状态的变化图;其中,L*代表凝胶状态,L*<25时,凝胶呈透明状态;当L*>26时,凝胶呈混浊状态,a*代表不同pH条件下凝胶的色度变化,a*越大颜色越深;
图2为涂膜鲤鱼肉贮藏过程中pH指示凝胶颜色及状态的变化;其中,L*代表凝胶状态,L*<25时,凝胶呈透明状态;当L*>26时,凝胶呈混浊状态。a*代表不同pH条件下凝胶的色度变化,a*越大颜色越深。
具体实施方式
通过以下实施例验证本发明有益效果:
实施例1
本实施例的一种透明质酸环糊精包埋胶原蛋白-花青素pH指示凝胶制备方法如下:
一、透明质酸环糊精包埋胶原蛋白-花青素pH指示凝胶的制备:
a、取0.09g食品级透明质酸,在4℃条件下溶解在生理盐水中,其质量分数为0.9%(w/v),4℃下用磁力搅拌器以100rpm的转速搅拌至完全溶解,并根据需要用0.1mol/L盐酸溶液将凝胶pH调至5.4~6.2呈透明不易流动凝胶;
b、用纤维素酶果胶酶复合辅助超声法提取紫苏叶、芍药花和蛇果果皮中花青素,取适量紫苏叶、芍药花和蛇果果皮在50℃下干燥2h,磨粉,取混合粉2g至100mL具塞三角瓶中,加入0.05g果胶酶、0.05g纤维酶加入40mL去离子水,放入超声波仪中,在50℃、300w的条件下超声40min进行提取,之后加入60mL95%的乙醇混合振荡10min,将料液在4000r/min离心10min,取上清液即所提取花青素溶液。将花青素溶液加入旋转蒸发仪中在0.09MPa下,转速160r/min,浓缩温度为40℃,浓缩为60%的浓缩液。将上述浓缩液分装后置于-70℃超低温冰箱内冷冻4h,之后放入真空冷冻干燥机内冻干,温度为-70℃,真空度为1Pa,干燥时间为32h。冷冻干燥成粉末,即为花青素样品。
c、壁材:环糊精;芯材:①鲶鱼皮胶原蛋白;②鮰鱼皮胶原蛋白;③马面鱼皮胶原蛋白;④罗非鱼皮胶原蛋白;取上述①、②、③、④芯材各0.08g,分别与花青素混合,分别得①、②、③、④芯材花青素混合物;取0.8g环糊精加适量水混合均匀后,在40℃下用磁力搅拌器搅拌40min使环糊精充分溶解后分别加入①、②、③、④芯材花青素混合物进行超声包埋,在超声功率300w、超声时间30min(每隔5min间歇5s),放入-70℃的超低温冰箱预冻4h,把冻好的样品放入冷冻干燥机中,在-70℃,真空度为1Pa,干燥30h分别制成①、②、③、④芯材的微粒呈白色粉末状。
d、取20mL的透明质酸凝胶分别与0.5g的①、②、③、④芯材的微粒搅拌均匀混合,分别制成具有pH指示功能的透明质酸混合环糊精包埋①、②、③、④胶原蛋白与花青素微粒凝胶。
实施例2
将实施例1制备得到的①、②、③、④凝胶应用在鲫鱼的保鲜和指示:
对鲫鱼涂膜保鲜及指示
将购买的每条重量约为1000g的鲜活鲫鱼用装有冰块的泡沫箱在1h内运至实验室,在碎冰上迅速进行分割,去头、去内脏、去尾、去皮,在躯干部从腹鳍向背鳍均匀分割为上下两部分,长约15cm,宽约8cm,流水快速冲洗干净后用滤纸吸干,将制备好的凝胶完整均匀地涂抹于分割鱼肉表面,晾干后表面形成一层呈乳白色、不透明、均匀的保护膜。在4℃下贮藏监测凝胶的变色及状态变化。结果如图1所示,由图1可以得出随贮藏时间延长,鲫鱼肉pH逐渐升高,改变凝胶颜色和状态,透明质酸混合环糊精包埋四种鱼皮胶原蛋白与花青素微粒凝胶可有效指示鲫鱼肉贮藏品质变化。其中①胶原蛋白对应pH5.4;②胶原蛋白对应pH5.5;③胶原蛋白对应pH5.7;④胶原蛋白对应pH5.9。图1中空白代表不加入胶原蛋白的变化,当L*<25时,凝胶呈透明状态;当L*>26时,凝胶呈混浊状态。a*代表不同pH条件下凝胶的色度变化。图2下同。
本实施例透明质酸水凝胶为溶剂,环糊精包埋不同种类胶原蛋白与花青素经超声波处理、冷冻干燥获得具有指示作用的微粒。将微粒混入透明质酸中制成功能型凝胶,均匀的涂膜在食物表层起到保鲜和指示食品品质的作用。采用本实施例方法可以通过观察凝胶透明度和颜色来了解贮藏过程中鱼肉新鲜度降低的过程,并在鱼肉品质发生变化是以凝胶颜色上的突跃变化,以及凝胶黏度的变化为最终的限度指示。一方面可以减少对食物的浪费,另一方面便于对食物新鲜度的检测,该pH指示凝胶的应用可让消费者更直观感受所购买食物的新鲜度。
实施例3
本实施例的一种透明质酸环糊精包埋胶原蛋白-花青素pH指示凝胶制备方法,与实施例1不同的是:分别包埋下述胶原蛋白:①鲶鱼皮胶原蛋白;②鮰鱼皮胶原蛋白;③马面鱼皮胶原蛋白;④罗非鱼皮胶原蛋白;⑤鲨鱼皮胶原蛋白,其它与实施例1相同。
实施例4
将实施例3制备得到的①、②、③、④、⑤凝胶应用在鲤鱼的保鲜和指示:
选取长约15cm,宽约8cm的分割鲤鱼肉进行涂膜处理。
指示结果如图2所示。由图2可以得出得出随贮藏时间延长,鲤鱼肉pH逐渐升高,改变凝胶颜色和状态,透明质酸混合环糊精包埋四种鱼皮胶原蛋白与花青素微粒凝胶可有效指示鲤鱼肉贮藏品质变化。其中①胶原蛋白对应pH5.4;②胶原蛋白对应pH5.5;③胶原蛋白对应pH5.7;④胶原蛋白对应pH5.9;⑤胶原蛋白对应pH6.2。
本领域的普通技术人员可以理解,上述各实施方式是实现本发明的具体实施例,而在实际应用中,可以在形式上和细节上对其作各种改变,而不偏离本发明的精神和范围。
为使本发明实施例的目的、技术方案和优点更加清楚明白,下面将详细叙述清楚说明本发明所揭示内容的精神,任何所属技术领域技术人员在了解本发明内容的实施例后,当可由本发明内容所教示的技术,加以改变及修饰,其并不脱离本发明内容的精神与范围。本发明的示意性实施例及其说明用于解释本发明,但并不作为对本实发明的限定。
Claims (10)
1.一种透明质酸环糊精包埋胶原蛋白-花青素的pH指示凝胶制备方法,其特征在于,按照以下步骤进行:
一、透明质酸水凝胶制备
取透明质酸,置于4℃条件下溶解在生理盐水中,充分溶胀24h,得到质量分数为0.9%溶液,在4℃条件下用磁力搅拌器以80~100r/min的转速搅拌至完全溶解,将凝胶调pH至5.4~6.2,得透明质酸水凝胶;
二、花青素的制备
用纤维素酶和果胶酶的复合酶辅助超声法提取紫苏叶、芍药花、蛇果果皮中花青素:
1)取紫苏叶、芍药花和蛇果果皮分别在50℃下干燥2~2.5h,磨粉,得混合粉;取混合粉并加入果胶酶、纤维素酶、去离子水放入超声波仪中,在50~55℃、300~350w的条件下超声40~50min进行提取;之后加入95%的乙醇混合振荡10~15min,在4000r/min离心10~15min,取上清液即得花青素溶液;其中,混合粉、果胶酶、纤维素酶、去离子水和95%的乙醇的质量体积比为2~2.5g:0.05~0.06g:0.05~0.06g:40~50mL:60~70mL;
2)将花青素溶液加入旋转蒸发仪中在0.09~0.1MPa、转速为140~160r/min、浓缩温度为40~45℃的条件下浓缩至原体积百分含量为55~60%的浓缩液;将上述浓缩液分装后置于-70℃超低温冰箱内冷冻3~4h,之后放入真空冷冻干燥机内冻干成粉末,即为花青素样品;
三、环糊精包埋胶原蛋白与花青素微粒的制备
壁材:环糊精;
芯材:鲶鱼皮胶原蛋白、鮰鱼皮胶原蛋白、马面鱼皮胶原蛋白、罗非鱼皮胶原蛋白或鲨鱼皮胶原蛋白;
将步骤二的花青素样品与芯材按质量比为1~1.5:1的比例混合;取壁材加水在40℃下用磁力搅拌器搅拌30~40min使壁材充分溶解后加入芯材与花青素样品的混合物进行超声包埋;包埋后放入-70℃的超低温冰箱预冻3~4h,把预冻好的样品放入真空冷冻干燥机中在-70℃下真空冷冻干燥24~30h制成微粒;
其中,壁材:芯材与花青素样品的混合物的质量比为10~12:1;超声包埋的条件为:超声功率300~350w,超声时间30~35min,每隔5min间歇5s;
四、透明质酸混合环糊精包埋胶原蛋白与花青素微粒凝胶制备
将步骤一制得的透明质酸水凝胶与步骤三制得的微粒按体积质量比为35~40mL:1g的比例混合并搅拌均匀,制成所述的透明质酸环糊精包埋胶原蛋白-花青素的pH指示凝胶。
2.根据权利要求1所述的一种透明质酸环糊精包埋胶原蛋白-花青素的pH指示凝胶制备方法,其特征在于步骤一所述的凝胶调pH是用0.1mol/L盐酸调节的。
3.根据权利要求1所述的一种透明质酸环糊精包埋胶原蛋白-花青素的pH指示凝胶制备方法,其特征在于在步骤一调节pH后,将得到的透明质酸水凝胶在4℃、0.098MPa下抽真空30min,除去搅拌过程中产生的气泡。
4.根据权利要求1所述的一种透明质酸环糊精包埋胶原蛋白-花青素的pH指示凝胶制备方法,其特征在于步骤一中透明质酸水凝胶制备:
取透明质酸,置于4℃条件下溶解在生理盐水中,充分溶胀24h,得到质量分数为0.9%溶液,在4℃条件下用磁力搅拌器以80~100r/min的转速搅拌至完全溶解,将凝胶调pH至5.8~6.0,得透明质酸水凝胶。
5.根据权利要求1所述的一种透明质酸环糊精包埋胶原蛋白-花青素的pH指示凝胶制备方法,其特征在于步骤二中的第1)步骤:取紫苏叶、芍药花和蛇果果皮分别在50℃下干燥2~2.5h,磨粉,得混合粉;取混合粉并加入果胶酶、纤维素酶、去离子水放入超声波仪中,在51~55℃、320~350w的条件下超声40~50min进行提取;之后加入95%的乙醇混合振荡10~15min,在4000r/min离心10~15min,取上清液即得花青素溶液;其中,混合粉、果胶酶、纤维素酶、去离子水和95%的乙醇的质量体积比为2~2.2g:0.05~0.06g:0.05~0.06g:40~50mL:60~70mL。
6.根据权利要求1所述的一种透明质酸环糊精包埋胶原蛋白-花青素的pH指示凝胶制备方法,其特征在于步骤二中的第2)步骤:将花青素溶液加入旋转蒸发仪中在0.09~0.1MPa、转速为140~160r/min、浓缩温度为40~45℃的条件下浓缩至原体积百分含量为55~58%的浓缩液;将上述浓缩液分装后置于-70℃超低温冰箱内冷冻3~4h,之后放入真空冷冻干燥机内冻干成粉末,即为花青素样品。
7.根据权利要求1所述的一种透明质酸环糊精包埋胶原蛋白-花青素的pH指示凝胶制备方法,其特征在于步骤三中:将步骤二的花青素样品与芯材按质量比为1~1.3:1的比例混合;取壁材加水在40℃下用磁力搅拌器搅拌30~40min使壁材充分溶解后加入芯材与花青素样品的混合物进行超声包埋;包埋后放入-70℃的超低温冰箱预冻3~4h,把预冻好的样品放入真空冷冻干燥机中在-70℃下真空冷冻干燥24~30h制成微粒;其中,壁材:芯材与花青素样品的混合物的质量比为10~12:1;超声包埋的条件为:超声功率320~350w,超声时间30~32min,每隔5min间歇5s。
8.根据权利要求1所述的一种透明质酸环糊精包埋胶原蛋白-花青素的pH指示凝胶制备方法,其特征在于步骤四中:将步骤一制得的透明质酸水凝胶与步骤三制得的微粒按体积质量比为35~38mL:1g的比例混合并搅拌均匀。
9.一种透明质酸环糊精包埋胶原蛋白-花青素的pH指示凝胶的应用,其特征在于,所述凝胶由权利要求1所述方法制备得到,所述应用为将凝胶用于食品的保鲜和食品品质指示。
10.根据权利要求9所述的应用,其特征在于,所述的指示是通过如下方式实现的:凝胶在5.4≤初始pH值≤6.2时,涂膜分割肉品初始呈乳白色不透明状态,当食品pH值大于6.5时,凝胶显紫红色。
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