孙若楠,张敏,夏斯璇,钱静.胶态酶型时间温度指示器的制备研究[J].包装工程,2022,43(9):115-121.
SUN Ruo-nan,ZHANG Min,XIA Si-xuan,QIAN Jing.Preparation of Colloidal Enzyme Type Time and Temperature Indicator[J].Packaging Engineering,2022,43(9):115-121. |
| 胶态酶型时间温度指示器的制备研究 |
| Preparation of Colloidal Enzyme Type Time and Temperature Indicator |
| 投稿时间：2021-09-21 |
| DOI：10.19554/j.cnki.1001-3563.2022.09.015 |
| 中文关键词: 时间温度指示器 凝胶 糖化酶 保水性 |
| 英文关键词: time temperature indicator gel glucoamylase water retention |
| 基金项目:国家重点研发计划重点专项(2018YFC1603300);无锡市科技发展资金(N20193008);江苏省苏北专项(SZ-SQ2017049) |
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| 中文摘要: |
| 目的 研究不同因素对明胶/海藻酸钠复合凝胶制备的影响，并利用甘油提高其保水性能，以方便开发凝胶在指示器领域的应用。方法 对不同配比下凝胶黏度、脱水率，破裂强度进行分析，同时利用热重、红外光谱以及差示热量扫描分析甘油对凝胶的保水性能影响。最后采用糖化酶-糊精对体系进行变色验证。结果 当海藻酸钠质量分数为3%，明胶质量分数为8%，氯化钙质量分数为3%时复合凝胶性能最好，破裂强度可达571 kPa。甘油最优质量分数为30%，可在温度为4 ℃、相对湿度为70%的环境下7 d保留76%的凝胶质量，并可以进行连续化制备。结论 富含甘油的明胶/海藻酸钠复合凝胶形态稳定，在糖化酶作用下可响应与温度、时间有关的颜色变化，证明了该凝胶可用于酶型时间-温度指示器。 |
| 英文摘要: |
| The effects of different factors on the preparation of gelatin/sodium alginate composite gel were studied through the viscosity, dehydration rate and breaking strength of the gel at different ratios. The effects of glycerol on the water retention performance of the gel were analyzed by the rmogravimetry, infrared spectroscopy and differential thermal scanning. A composite gel with stable morphology was prepared, which can be used as an enzymatic time-temperature indicator. Finally, when the concentration of sodium alginate was 3 wt.%, the concentration of gelatin was 8 wt.% and the concentration of calcium chloride was 3 wt.%, the performance was the best, and the breaking strength could reach 571 kPa. The optimum concentration of glycerol was 30 wt.%, and the gel could keep 76% of the gel weight for 7 days at 4 ℃ and 70% humidity. Glycerol-rich gelatin/sodium alginate composite gel is stable in shape and able to temperature and time-related color changes under the action of glucoamylase, which proves that the gel can be applied to enzyme-type time and temperature indicators. |
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