王盼琪,温海桃,邹金浩,唐道邦,杨怀谷,程镜蓉,王旭苹.壳聚糖复合膜的改性及其在肉类保鲜中的应用研究进展[J].包装工程,2025,46(13):151-159.
WANG Panqi,WEN Haitao,ZOU Jinhao,TANG Daobang,YANG Huaigu,CHENG Jingrong,WANG Xuping.Research Progress on the Modification of Chitosan Composite Film and Its Application in Meat Preservation[J].Packaging Engineering,2025,46(13):151-159. |
| 壳聚糖复合膜的改性及其在肉类保鲜中的应用研究进展 |
| Research Progress on the Modification of Chitosan Composite Film and Its Application in Meat Preservation |
| 投稿时间：2025-06-19 |
| DOI：10.19554/j.cnki.1001-3563.2025.13.017 |
| 中文关键词: 壳聚糖 改性 肉类 保鲜 |
| 英文关键词:chitosan modification meat preservation |
| 基金项目:“百千万工程”农村科技特派员项目(KTP20240715);江门市科技特派员科研项目(2024760000670010247);广东省农业科学院青年副研究员项目(R2021PY-QF009);广东省青年科技人才托举项目(QT-2023-044) |
| 作者 | 单位 |
| 王盼琪 | 广东省农业科学院蚕业与农产品加工研究所/广东省农产品加工重点实验室，广州 510610;山西大学生命科学学院，太原 030006 |
| 温海桃 | 广东省农业科学院蚕业与农产品加工研究所/广东省农产品加工重点实验室，广州 510610 |
| 邹金浩 | 广东省农业科学院蚕业与农产品加工研究所/广东省农产品加工重点实验室，广州 510610 |
| 唐道邦 | 广东省农业科学院蚕业与农产品加工研究所/广东省农产品加工重点实验室，广州 510610 |
| 杨怀谷 | 广东省农业科学院蚕业与农产品加工研究所/广东省农产品加工重点实验室，广州 510610 |
| 程镜蓉 | 广东省农业科学院蚕业与农产品加工研究所/广东省农产品加工重点实验室，广州 510610 |
| 王旭苹 | 广东省农业科学院蚕业与农产品加工研究所/广东省农产品加工重点实验室，广州 510610 |
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| Author | Institution |
| WANG Panqi | Sericultural & Agri-Food Research Institute/Guangdong Key Laboratory of Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;College of Life Sciences, Shanxi University, Taiyuan 030006, China |
| WEN Haitao | Sericultural & Agri-Food Research Institute/Guangdong Key Laboratory of Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China |
| ZOU Jinhao | Sericultural & Agri-Food Research Institute/Guangdong Key Laboratory of Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China |
| TANG Daobang | Sericultural & Agri-Food Research Institute/Guangdong Key Laboratory of Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China |
| YANG Huaigu | Sericultural & Agri-Food Research Institute/Guangdong Key Laboratory of Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China |
| CHENG Jingrong | Sericultural & Agri-Food Research Institute/Guangdong Key Laboratory of Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China |
| WANG Xuping | Sericultural & Agri-Food Research Institute/Guangdong Key Laboratory of Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China |
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| 中文摘要: |
| 目的 对壳聚糖的性质、成膜方法、壳聚糖膜的改性方法及其肉类食品保鲜的应用进行综述，为开发可降解性、力学性能及抗菌性能均较优的壳聚糖保鲜膜提供指导。方法 总结壳聚糖膜常用的成膜方法(流延、喷涂、浸涂、逐层自组装和挤出成型等)及改性物质(如多酚、蛋白质、多糖、脂类、无机材料、低共熔溶剂等)，比较不同改性方法对壳聚糖膜力学性能与阻隔性能等特性的影响;同时探讨了国内外壳聚糖复合膜在肉类食品保鲜中的研究现状，以期为壳聚糖膜的推广应用提供参考。结果 采用蛋白质、多酚、多糖、脂类、无机材料以及低共熔溶剂等改性壳聚糖膜，显著提高了壳聚糖基复合膜的力学强度、阻隔特性、抗氧化性及抗菌性。结论 壳聚糖复合膜具有很好的抗氧化和抑菌性能，能够减缓肉及肉制品的劣变，延长其保质期，在肉类保鲜中得到了广泛应用。 |
| 英文摘要: |
| The work aims to review the properties and film-forming methods of chitosan, the modification methods and applications of chitosan films in meat preservation, to provide guidance for the development of chitosan films with excellent degradability, mechanical strength and antibacterial properties. The commonly used film-forming methods (including casting, spraying, dip coating, layer-by-layer self-assembly, extrusion molding, etc.) and the modification compounds (such as polyphenols, proteins, polysaccharides, lipids, inorganic materials, and deep eutectic solvents) of chitosan films were summarized. The effect of different modification methods on the mechanical and barrier properties of chitosan films was compared. Simultaneously, the application of chitosan films in meat preservation was discussed, to expand their potential applications. The modification with protein, polyphenols, polysaccharides, lipids, inorganic materials and deep eutectic solvents significantly improved the mechanical strength, barrier properties, antioxidant activity and antibacterial properties of chitosan films. The chitosan films can reduce the deterioration of meat and meat products and extend their shelf life due to the excellent antioxidant and antibacterial properties. As a result, chitosan films have been widely applied in meat preservation. |
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