可食膜的研究进展

被引：29

作者：

张赟彬 ^{[1
]}

江娟 ^{[2
]}

机构：

[1] 上海应用技术学院香料香精技术与工程学院

[2] 上海海洋大学食品学院

来源：

中国食品添加剂 | 2011年 / 01期

关键词：

多糖类可食膜; 蛋白质可食膜; 脂质可食膜; 复合型可食膜; 研究进展; 应用;

D O I：

暂无

中图分类号：

TS201.2 [食品化学];

学科分类号：

083201 ;

摘要：

可食膜是指由可食性材料形成的膜,主要通过防止气体、水汽和溶质等的迁移来保证食品的质量,延长食品的货架期。可食膜作为一种新型包装材料,具有绿色环保、生物降解、无毒无害、能够提高食品的保质期和提高食品的质量等优点,而且还具有营养价值。因此,近年来国内外对可食膜的研究越来越多,可食膜的应用范围也越来越广。我们日常生活中包装糖果使用的糯米纸、包装冰激凌使用的蛋筒、包装肉菜使用的豆腐皮和包装肉馅使用的肠衣等都是典型的可食性包装。根据可食膜的制备材料不同,本文对多糖类可食膜、蛋白质可食膜、脂质可食膜和复合型可食膜这几种常用的可食膜进行了综述,分别介绍了这几种可食膜的研究状况。并根据近几年来国内外研究进展,对可食膜在果蔬和肉类中的应用进行了叙述。

引用

页码：191 / 198

页数：8

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