支鏈澱粉用於水果保鮮

支鏈澱粉 aqueous solution has an extremely excellent film forming property.水溶液具有極好的成膜性。 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.該膜具有光澤和透明性，良好的韌性，穩定的溫度變化，良好的熱封性，阻氣性，芳香性保持性，耐油性，電絕緣性等特性。 With no need for any plasticizers or stabilizers, the finished product is non-toxic and harmless to food, environment and human body.不需要任何增塑劑或穩定劑，最終產品對食品，環境和人體無毒無害。 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，用於在食物表面增加光澤和保鮮，並且可以與薄膜一起食用非常方便。 Therefore, it is an ideal packaging material for water-soluble food.因此，它是用於水溶性食品的理想包裝材料。 

水果，例如蘋果和柑橘，不耐貯藏並且易腐爛，並且常用的冷藏方法也不令人滿意。 普魯蘭 itself is non-toxic, odorless, and has no side effects on the human body so it is ideal for preservation of fruits.本身無毒，無味，對人體沒有副作用，因此非常適合保存水果。 It can overcome the shortcomings of past coating agents for packaging such as acrylic alcohol, solvent wax, natural wax and polyethylene.它可以克服過去用於包裝的塗層劑的缺點，例如丙烯酸醇，溶劑蠟，天然蠟和聚乙烯。 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.儘管這些包衣劑可以減少水果中所含的氧氣並增加碳酸化氣體，但它們能夠誘導發酵，積累乙醇和醛類並產生臭味。
普魯蘭 不同分子量的多醣具有更好的保水性，尤其是高分子量的支鏈澱粉。
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.研究還發現，支鏈澱粉本身不具有殺菌和抑菌作用，而支鏈澱粉和一定量的防腐劑（防腐劑是一種食品添加劑，其目的是保持食品的原始質量和營養價值，它能夠抑制食物中的營養物質。微生物的生長和繁殖，防止​​食物變質，並延長其保質期。）水果的混合處理具有更明顯的防腐和保鮮作用。 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.原因是支鏈澱粉具有良好的成膜性，並且與防腐劑混合使用，可應用於水果表面，從而可以隔離氧氣，延緩水果變質並保持長期的新鮮度。
The effect of pullulan treatment on the shelf life was more obvious.支鏈澱粉處理對貨架期的影響更為明顯。 After mixing with混合後 支鏈澱粉 與防腐劑相比，保持水果的保質期，減少水分流失，延長保質期顯然是有效的。

更多關於： 支鏈澱粉應用於雞蛋保存