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Method for preparing edible composite protein film

A composite protein and edible technology, which is applied in the field of preparation of edible composite protein film, can solve the problems of poor water resistance of edible protein film, insufficient mechanical strength of edible protein film, etc.

Inactive Publication Date: 2009-11-18
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are two main factors restricting the development of edible protein films: one is the insufficient mechanical strength of edible protein films; the other is the poor water resistance of edible protein films.

Method used

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  • Method for preparing edible composite protein film

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Step 1, the preparation of zein:

[0015] The corn gluten powder is crushed and passed through an 80-mesh sieve, dissolved in 80% ethanol solution according to the ratio of solid to liquid 1:6, adjusted to pH 12.0 with 10% NaOH solution, and stirred evenly. Under the action of ultrasonic waves with an ultrasonic power of 80 Hz, extract for 60 min, and take the supernatant after centrifugation. Dilute the ethanol concentration in the supernatant to 40% with deionized water, adjust the pH to 6.0 with 10% HCl solution, get the precipitate after centrifugation, wash the precipitate 3 times with deionized water, air-dry, ultrafine pulverize and pass 120 mesh sieve to obtain zein.

[0016] Step 2, preparation of gluten and zein composite membrane liquid

[0017] Mix zein and gluten, zein accounts for 20% of the total weight, adjust the weight of zein and gluten to account for 10% of the solution weight after dissolving in 50% ethanol solution, and uniformly Stir for 10 min...

Embodiment 2

[0028] Step 1, the preparation of zein:

[0029] The corn gluten powder is crushed and passed through a 60-mesh sieve, dissolved in 90% ethanol solution according to the ratio of solid to liquid 1:7, adjusted to pH 11.0 with 5% NaOH solution, and stirred evenly. Under the action of ultrasonic waves with an ultrasonic power of 100 Hz, extract for 45 min, and take the supernatant after centrifugation. Dilute the ethanol concentration in the supernatant to 45% with deionized water, adjust the pH to 5.0 with 5% HCl solution, get the precipitate after centrifugation, wash the precipitate twice with deionized water, air-dry, ultrafine pulverize and pass 100-mesh sieve to obtain zein.

[0030] Step 2, preparation of gluten and zein composite membrane liquid

[0031] Mix zein and gluten, zein accounts for 10% of the total weight, and after dissolving in 45% ethanol solution, adjust the weight of zein and gluten to account for 9% of the solution weight, at a uniform speed Stir for 1...

Embodiment 3

[0042] Step 1, the preparation of zein:

[0043]The corn gluten powder is crushed and passed through a 100-mesh sieve, dissolved in 70% ethanol solution according to the ratio of solid to liquid 1:5, adjusted to pH 13.0 with 15% NaOH solution, and stirred evenly. Under the action of ultrasonic waves with an ultrasonic power of 70 Hz, the extracts were extracted for 90 min, and the supernatant was obtained after centrifugation. Dilute the ethanol concentration in the supernatant to 35% with deionized water, adjust the pH to 6.5 with 15% HCl solution, get the precipitate after centrifugation, wash the precipitate 3 times with deionized water, air-dry, ultrafine pulverize and pass 140 mesh sieve to obtain zein.

[0044] Step 2, preparation of gluten and zein composite membrane liquid

[0045] Mix zein and gluten, zein accounts for 35% of the total weight, adjust the weight of zein and gluten to account for 11% of the solution weight after dissolving in 65% ethanol solution, and...

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Abstract

The invention relates to a method for preparing an edible composite protein film. The method adopts wheat gluten and zein as base materials, and adds a plasticizing agent and a reinforcing agent. The method overcomes the defect that the wheat gluten monomer is difficult to be applied in the actual production due to poor film-forming water resistance and mechanical strength. The method has the advantages of wide raw material sources and simple production process, has no environmental pollution, remarkably improves the mechanical strength and the water resistance of the modified wheat gluten-zein composite film, and has wide development prospect in the field of food packaging.

Description

technical field [0001] The invention relates to a preparation method of an edible composite protein film, belonging to the technical field of food packaging. Background technique [0002] With the improvement of people's requirements for food quality and storage period and the enhancement of people's environmental protection awareness, edible packaging films made of natural biological materials have become a research hotspot. The research and development of edible packaging film has attracted much attention in the food industry at home and abroad. Since the edible packaging film can be biodegraded without any pollution, it can be used as a carrier for food flavorings, nutritional enhancers, antioxidants, and antimicrobial agents. Moreover, the protein film has high nutritional value, good taste and low permeability, so it is an ideal material for food preservation. The development of edible protein films made of natural biological materials has broad application prospects....

Claims

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Application Information

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IPC IPC(8): C08J5/18C08L89/00C08K5/053C08L5/06B65D65/46
Inventor 张春红常南
Owner SHENYANG AGRI UNIV
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