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Novel process for preparing esculent film using glutamine transaminage modified protein

A technology of glutamine and transaminase, which is applied in the processing of plant protein, can solve the problems of poor moisture resistance and low tensile strength, and achieve the effects of increasing added value, improving tensile strength, and expanding the scope of application

Inactive Publication Date: 2008-06-18
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these films made of single matrix still have (1) low tensile strength, (2) poor moisture resistance, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] Soybean protein isolate and wheat gluten are dissolved in 150mL ethanol solution with volume ratio of ethanol+water=3+7 according to the mass ratio of SPI+WG=1+4.5 to make a reaction solution with a concentration of 9%. + solvent = 8 + 500, add glycerin, adjust the pH value to 9 with NaOH and shake well, according to the mass ratio of TG + protein = 1 + 1000, add transglutaminase (TG), and stir on a constant temperature magnetic stirrer at 50°C for 10 minutes , then raise the temperature to 80°C and continue to stir for 20 minutes, take it off and react in a water bath at 80°C for 20 minutes, pour a certain volume of film liquid into a glass box, dry it at 60°C, and remove the film at 70% relative The edible film can be made by storing it in a humidity-controlled artificial climate box for 24 hours.

[0018] The properties of the prepared membrane were measured: TS was 2.37MPa.

example 2

[0020] Soy protein isolate and wheat gluten are dissolved in 150mL ethanol solution with volume ratio of ethanol+water=4+6 according to the mass ratio of SPI+WG=1+4.5 to make a reaction solution with a concentration of 9%, and the volume ratio is Glycerin + solvent = 9 + 500 Add glycerin, adjust the pH value to 10 with NaOH and shake well, according to the mass ratio TG + protein = 2 + 1000, add transglutaminase (TG), first stir on a constant temperature magnetic stirrer at 50 °C After 10 minutes, the temperature rose to 80°C and continued to stir for 20 minutes. After taking it off, it was reacted in a water bath at 80°C for 20 minutes. A certain volume of film solution was poured into a glass box and dried at 60°C. The edible film was prepared after being stored in a programmed artificial climate box for 24 hours.

[0021] The performance of the prepared membrane was measured: TS was 2.50MPa.

example 3

[0023] Soybean protein isolate and wheat gluten are dissolved in 150mL ethanol solution with volume ratio of ethanol+water=5+5 according to the mass ratio of SPI+WG=1+4.5 to make a reaction solution with a concentration of 9%, and the volume ratio is Glycerin + solvent = 10 + 500 Add glycerin, adjust the pH value to 11 with NaOH and shake well, according to the mass ratio TG + protein = 3 + 1000, add glutamine transaminase (TG), first put it on a constant temperature magnetic stirrer at 50 ° C Stir for 10 minutes, then raise the temperature to 80°C and continue to stir for 20 minutes, take it off and react in a water bath at 80°C for 20 minutes, pour a certain volume of membrane solution into a glass box, dry it at 60°C, and remove it at 70% The edible film was made after being stored in a program-controlled artificial climate box with relative humidity for 24 hours.

[0024] The properties of the prepared membrane were measured: TS was 2.41MPa.

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Abstract

The invention discloses a new technique for preparing an edible membrane by glutamine transaminase modified protein, which has main materials such as isolated soybean protein and wheat gluten protein and adopts transglutaminase for modification, thus achieving the complex edible membrane with good performance. The invention has advantages in the following aspects: 1. the strengths of both single substrate material isolated soy protein film and wheat gluten protein film are fully exerted so as to make the edible membrane with good tensile strength and extensibility; 2. the transglutaminase is adopted for the first time as a modifier to modify the protein composite membrane, thereby greatly enhancing the tensile strength and getting the compound edible membrane with good performance; and 3. the invention has the greatly expanded scope of applications of protein and provides a new effective approach for solving the environmental pollution. The edible high quality composite membrane is applied to food packaging, and can be directly eaten with other food, and some can be used as feeding materials, completely free of environmental contamination, so the invention is an authentic green packaging material.

Description

technical field [0001] The invention relates to a new process for preparing an edible film from protein modified by transglutaminase. Background technique [0002] Since the 1990s, "environment and development" has become the focus of the world's common concern. According to reports, by the end of 1999, the discharge of solid waste in 668 cities in my country reached 114 million tons. Among these solid wastes, a considerable part is plastic packaging materials, which are difficult to degrade due to their large quantity, variety, and strong chemical stability, which has become a major problem in environmental governance. Therefore, seeking alternatives to replace plastic packaging materials is an important research topic today. The research directions of various countries are almost common, which is to develop green packaging. At present, there are two development trends of green packaging materials: edible packaging materials and degradable packaging materials. The food ...

Claims

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Application Information

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IPC IPC(8): A23J3/18
Inventor 李梦琴张剑安晓琼任红涛李超乔明武张建威王娜李运罡
Owner HENAN AGRICULTURAL UNIVERSITY
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