支链淀粉用于水果保鲜

支链淀粉 aqueous solution has an extremely excellent film forming property.水溶液具有非常优异的成膜性。 The film has gloss and transparency, good toughness, stable temperature change, good heat seal, gas barrier property, aromaticity retention, oil resistance, electrical insulation and other characteristics.该膜具有光泽和透明性，良好的韧性，稳定的温度变化，良好的热封性，阻气性，芳香性保持性，耐油性，电绝缘性等特性。 With no need for any plasticizers or stabilizers, the finished product is non-toxic and harmless to food, environment and human body.不需要任何增塑剂或稳定剂，最终产品对食品，环境和人体无毒无害。 Furthermore, it is edible, used to add luster and fresh-keeping on the surface of food, and it is highly convenient that it can be eaten with film.此外，它是可食用的，用于在食物表面增加光泽和保鲜，并且可以与薄膜一起食用非常方便。 Therefore, it is an ideal packaging material for water-soluble food.因此，它是用于水溶性食品的理想包装材料。 

水果，例如苹果和柑橘，不能耐贮藏并且易腐烂，并且常用的冷藏方法也不令人满意。 普鲁兰 itself is non-toxic, odorless, and has no side effects on the human body so it is ideal for preservation of fruits.本身无毒，无味，对人体没有副作用，因此非常适合保存水果。 It can overcome the shortcomings of past coating agents for packaging such as acrylic alcohol, solvent wax, natural wax and polyethylene.它可以克服过去用于包装的涂层剂的缺点，例如丙烯酸醇，溶剂蜡，天然蜡和聚乙烯。 Although these coating agents can reduce the oxygen contained in the fruit and increase the carbonation gas, they are capable of inducing fermentation, accumulating ethanol and aldehydes, and producing stink.尽管这些包衣剂可以减少水果中所含的氧气并增加碳酸化气体，但它们能够诱导发酵，积聚乙醇和醛类并产生臭味。
普鲁兰 不同分子量的多糖具有更好的保水性，尤其是高分子量的支链淀粉。
The study also found that pullulan itself does not have bactericidal and bacteriostatic effects, while pullulan and a certain amount of preservative (preservative is a food additive for the purpose of maintaining the original quality and nutritional value of the food, it is capable of inhibiting the growth and reproduction of microorganisms, preventing food spoilage, and prolonging its shelf life.) Mixed treatment of fruits has more obviously antiseptic and fresh-keeping effect.研究还发现，支链淀粉本身不具有杀菌和抑菌作用，而支链淀粉和一定量的防腐剂（防腐剂是一种食品添加剂，其目的是保持食品的原始质量和营养价值，它能够抑制食物中的营养物质。微生物的生长和繁殖，防止​​食物变质，并延长其保质期。）水果的混合处理具有更明显的防腐和保鲜作用。 The reason is that pullulan has a good film-forming property, and is mixed with a preservative to be applied to the surface of the fruit, which can serve to isolate oxygen, delay fruit spoilage, and preserve long-term freshness.原因是支链淀粉具有良好的成膜性，并且与防腐剂混合使用，可应用于水果表面，从而可以隔离氧气，延缓水果变质并保持长期的新鲜度。
The effect of pullulan treatment on the shelf life was more obvious.支链淀粉处理对货架期的影响更为明显。 After mixing with混合后 支链淀粉 与防腐剂相比，保持水果的保质期，减少水分流失，延长保质期显然是有效的。

更多关于： 支链淀粉应用于鸡蛋保存