PDF(Pubmed)
Abstract：
Foods are susceptible to deterioration and sour due to external environmental influences during production and storage. Coating can form a layer of physical barrier on the surface of foods to achieve the purpose of food preservation. Because of its good barrier properties and biocompatibility, prolamin-based film has been valued as a new green and environment-friendly material in the application of food preservation. Single prolamin-based film has weaknesses of poor toughness and stability, and it is necessary to select appropriate modification methods to improve the performance of film according to the application requirements. The practical application effect of film is not only affected by the raw materials and the properties of the film itself, but also affected by the selection of preparation methods and processing techniques of film-forming liquid. In this review, the properties and selection of prolamins, the forming mechanisms and processes of prolamin-based coatings, the coating techniques, and the modifications of prolamin-based coatings were systematically introduced from the perspective of food coating applications. Moreover, the defects and deficiencies in the research and development of prolamin-based coatings were also reviewed in order to provide a reference for the follow-up research on the application of prolamin-based coatings in food preservation.
摘要：
在生产和储存过程中，由于外部环境的影响，食品容易变质和变酸。涂层可以在食品表面形成一层物理屏障，达到食品保鲜的目的。由于其良好的阻隔性能和生物相容性，醇溶蛋白基膜作为一种绿色环保的新材料在食品保鲜中的应用受到了人们的重视。单醇溶蛋白基膜具有韧性和稳定性差的缺点,需要根据应用要求选择合适的改性方法来提高薄膜的性能。薄膜的实际应用效果不仅受原材料和薄膜本身性能的影响,还受到成膜液制备方法和加工工艺选择的影响。在这次审查中,醇溶蛋白的性质和选择，谷醇溶蛋白基涂层的形成机理和过程，涂层技术，并从食品涂料应用的角度系统地介绍了醇溶蛋白基涂料的改性。此外，综述了醇溶蛋白基涂料研发中存在的缺陷和不足,以期为后续研究醇溶蛋白基涂料在食品保鲜中的应用提供参考。
