Wheat protein/methyl cellulose composite edible film and preparation method thereof

A methylcellulose and protein technology, which is applied in the field of wheat protein/methylcellulose composite edible film and its preparation, can solve the problems of toxicity, unfavorable personal safety, unfavorable film-forming operation and the like

Inactive Publication Date: 2009-09-23
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the conventional protein cross-linking agents formaldehyde and glutaraldehyde have certain toxicity

Method used

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  • Wheat protein/methyl cellulose composite edible film and preparation method thereof
  • Wheat protein/methyl cellulose composite edible film and preparation method thereof
  • Wheat protein/methyl cellulose composite edible film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Take by weighing 15g gluten powder (Shanghai Wangwei Food Co., Ltd. product) and add 285g weight concentration and be 10% ammoniacal liquor, be made into the suspension liquid that protein weight concentration is 5%, standby; Take by weighing 15g methyl cellulose (M450, Sinopharm Chemical Reagent Co., Ltd.) adding 735g weight concentration is 10% ammoniacal liquor, is made into the solution that methyl cellulose weight concentration is 2%, for subsequent use; In deionized water, prepare a solution with a concentration of 1% by weight and set aside.

[0032] Take 20g of gluten suspension and 12.5g of methylcellulose solution and mix them, add 0.42g of glycerin and 1g of dialdehyde starch solution in turn under electromagnetic stirring, stir evenly, pour the solution on a smooth polyester film, and dry it at room temperature for 5 Day, heat treatment at 130°C for 30min after stripping the film.

Embodiment 2～8

[0034] The dosage of gluten suspension is 17.5g, 15g, 12.5g, 10g, 7.5g, 5.0g, 2.5g respectively, and the corresponding dosage of methylcellulose solution is 18.75g, 25g, 31.25g, 37.5g, 43.75g, 50g, 56.25g, all the other conditions are with embodiment 1.

Embodiment 9～16

[0036] The film was heat-treated at 100° C. for 10 minutes, and the rest of the conditions were the same as in Examples 1-8.

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PUM

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Abstract

The invention discloses a wheat protein/methyl cellulose composite edible film and a preparation method thereof. The wheat protein/methyl cellulose composite edible film comprises the following components by weight portions: 100 portions of wheat protein, 25 to 900 portions of methyl cellulose, 30 to 700 portions of glycerine plasticizer and 1 to 17 portions of dialdehyde starch. The film is prepared by adopting a solution casting method and carrying out high temperature and heat treatment; and the film preparation method and the process flow are simple and easy to promote and implement. The composite edible film prepared on the basis of the invention has excellent mechanical performance, can adjust the mechanical performance and moisture permeability of the film according to the ratio of the methyl cellulose and protein, does not contain additives which are harmful to the body and can be used for edible package films of foods, candy products and the like.

Description

technical field [0001] The invention relates to a wheat protein / methylcellulose composite edible film and a preparation method thereof. Background technique [0002] "Environment and development" is the focus of attention in the world today. The flood of plastic waste caused by the extensive use of plastic packaging film seriously endangers the ecological environment. The use of edible natural biopolymer material packaging to replace traditional plastic packaging and the development of so-called "edible green packaging materials" have become one of the development trends in the food packaging industry and an important issue in the development of new food packaging technologies. The main raw materials of edible packaging materials include polysaccharides, proteins, lipids and their complexes (Wang Xuerong, Kan Jianquan, Chen Zongdao, Research Progress in Edible Packaging Films. Grain and Oil, 2002, (9), 42-43). [0003] The comprehensive properties of cereal protein-based m...

Claims

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Application Information

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IPC IPC(8): C08L89/00C08L1/28C08L3/04C08J5/18
Inventor 宋义虎郑强
Owner ZHEJIANG UNIV
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