有色膠原蛋白膜的制備及性能研究

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DOI：10.3969/j.issn.1000-9973.2025.05.007

中圖分類號(hào)：TS206.4 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）05-0048-07

Study on Preparation and Properties of Colored Collagen Membranes

LIU Ying， ZHANG Xuan，XING Jin-feng，TIAN Xiao-jing，WANG Wen-hang* （College of Food Science and Engineering，Tianjin University of Science & Technology， Tianjin 300457，China）

Abstract： In the food packaging industry，the color of packages made from collgen （Col） material is relatively single. With the continuous improvement of consumers' requirements for food appearance， giving edible packages some colors to enhance the atractivenessof food appearance has become a research focus. In this study，two kinds of water-soluble natural pigments， namely cochineal（Coc）and betacyanin（Bet），are mixed with collagen solution to make colored collagen membranes，and the effects of the pigments on the properties and color stability of collagen membranes are studied. The results show that compared with pure colagen membrane，the addition of pigments improves the mechanical properties and thermal stability of collagen membranes. In addition，cochineal collagen membrane （ [Coc-Col] ） and betacyanin collagen membrane （Bet-Col） have better UV blocking properties，and can still maintain the original color wellafter light and heat treatment. Colored colagen membranes can help to enrich the existing food packaging market and expand the application of collagen materials in condiment packaging and other fields.

在食品工業(yè)中，包裝對(duì)于保持食品質(zhì)量和安全、保護(hù)食品免受污染和防止食品腐敗十分重要，并且已經(jīng)成為日常生活中不可或缺的一部分[1]。（剩余13007字）