摘要
酶型时间温度指示剂(TTI)具有性能稳定、成本低廉、易于控制等优点,在监测供应链中易腐食品的质量变化起着重要作用。本文对酶型TTI的最新研究进行综述,基于脂肪酶、淀粉酶、虫漆酶、脲酶、酪氨酸酶和其他酶,论述了液态酶型TTI的制备原理、优缺点及其在食品包装中的应用现状和存在的问题;基于脂肪酶、淀粉酶和酪氨酸酶,阐述了固定化酶技术在固态酶型TTI中的应用,以及使用新型载体材料对固态酶型TTI进行改进的方法。本文旨在为酶型TTI在食品包装中的应用提供理论基础和实验参考。
The enzymatic time temperature indicators /integrators( TTIs) have the advantages of stable performance,low cost and easy control,and play an important role in monitoring the quality change of perishable food in supply chain.In this paper,the latest researches on enzymatic TTIs are reviewed.Based on lipase,amylase,laccase,urease,tyrosinase and other enzymes,the preparation principle,advantages and disadvantages of liquid - state enzymatic TTIs and its application status and existing problems in food packaging are discussed.Based on lipase,amylase and tyrosinase,the application of immobilized enzyme technology in solid-state enzymatic TTIs and the improvement of solid-state enzymatic TTIs using novel carrier materials are expounded.This paper aims to provide theoretical basis and experimental reference for the application of enzymatic TTIs in food packaging.
作者
王麟
张岩
李菲
WANG Lin;ZHANG Yan;LI Fei(Institute of Packaging and Printing Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)
出处
《食品工业科技》
CAS
北大核心
2019年第13期322-328,共7页
Science and Technology of Food Industry
基金
河南省科技攻关项目(162102210296),河南省科技攻关项目(192102110159)
河南牧业经济学院博士科研启动资金资助,河南牧业经济学院院级重点培育学科建设项目功能复合包装材料(校政[2018]112号)
