姜黄素对鸡皮明胶膜的性能及结构的影响

Effects of Curcumin on Properties and Structure of Chicken Skin Gelatin Film

摘要:

以新鲜鸡皮提取的明胶为成膜基材，添加具有抗氧化和抗菌作用的姜黄素，采用流延法制备不同浓度的姜黄素-鸡皮明胶膜，旨在研发出一种新型鸡皮明胶复合膜。本文研究了浓度为0.5%、1%、2%和3%的姜黄素对鸡皮明胶膜理化性质的影响，并用红外光谱和热稳定性表征了复合膜的相容性。最终表明：随着姜黄素浓度的增加，鸡皮明胶膜外观颜色逐渐变为黄色，阻隔性能呈现先下降后上升的趋势，抗拉强度与之相反，断裂伸长率和水溶性逐渐降低，抗氧化和抑菌性显著增强（p<0.05）；红外光谱中酰胺I带右移，发现姜黄素与鸡皮明胶之间有氢键作用，使鸡皮明胶膜从α-螺旋转变为稳定的三螺旋结构，热稳定分析表明了姜黄素的添加提高了鸡皮明胶膜的热稳定性；当姜黄素浓度为2%时复合膜的综合性能最佳。因此，姜黄素-鸡皮明胶复合膜的开发在食品包装和保鲜方面有潜在的应用价值。

Abstract:

The casting method was used to prepare curcumin-loaded chicken skin- gelatin film by using gelatin as the film-forming substrate and curcumin as antioxidant and/or antibacterial, which was aimed at developing a novel curcumin-chicken skingelatin composite film. The effects of curcumin at 0.5%, 1%, 2% and 3% on the physicochemical properties of chicken skin gelatin films were studied, and the compatibility of the composite films was characterized by infrared spectroscopy and thermal stability analysis. Results showed that the appearance color of chicken skin gelatin film gradually became yellow with the increase of curcumin laodings, and the barrier properties showed a trend of first decreasing and then increasing, which was the opposite of tensile strength.The elongation at break and water solubility gradually decrased while the antioxidation and antibacterial properties were significantly enhanced (p<0.05). In addition, the amide I was shifted to the right in the infrared spectrum, indicating that there were hydrogen bonds between curcumin and chicken skin gelatin, which changed the chicken skin gelatin film from α-helix structure to a stable three-helix structure. The thermal stability analysis showed that the addition of curcumin increased the thermal stability of chicken skin gelatin films, and the composite films had a best comprehensive performance at the curcumin concentration of 2%. Consequently, the development of curcumin-chicken skin gelatin composite films has a potential application value in food packaging and preservation.