Method for preparing edible wrapping film

A packaging film and edible technology, which is applied in the field of preparation of edible packaging film, can solve the problems of application limitations, achieve the effects of high mechanical strength, improved gel ability, and broad application prospects

Inactive Publication Date: 2010-11-17
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chemical cross-linking agents such as glutaraldehyde have strong cytotoxicity, and a high concentration of M

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. Preparation of modified fish skin collagen solution

[0016] Prepare fish skin collagen (collagen content above 95%, molecular weight about 3 million Daltons) into an aqueous solution of 6.67% g / ml, place it at room temperature until the collagen fully swells, and then heat it in a water bath at 40°C until the collagen The protein is fully dissolved, then add transglutaminase (concentration is 2% of the collagen weight in the solution) to the collagen solution, place it in a 40°C water bath and heat until the transglutaminase is fully dissolved, then take the solution and 2% Chitosan acetic acid solution (85% degree of deacetylation, molecular weight 200,000 Daltons) was mixed at a ratio of 1:1, homogenized for 5 minutes, vacuum degassed for 5 minutes, and then placed in a water bath at 40°C for 30 minutes until the two were fully cross-linked , to obtain a modified fish skin collagen solution.

[0017] 2. Film forming steps

[0018] To the above-mentioned modified...

Embodiment 2

[0020] 1. Preparation of modified fish skin collagen solution

[0021] Prepare fish skin collagen (collagen content above 95%, molecular weight about 3 million Daltons) into an aqueous solution of 6.67% g / ml, place it at room temperature until the collagen fully swells, and then heat it in a water bath at 45°C until the collagen The protein is fully dissolved, then add transglutaminase (concentration is 2.5% of the collagen weight in the solution) to the collagen solution, place it in a 45°C water bath and heat until the transglutaminase is fully dissolved, then take the solution and 2% Chitosan acetic acid solution (91% degree of deacetylation, molecular weight 500,000 Daltons) was mixed in a 1:1 ratio, homogenized for 5 minutes, vacuum degassed for 5 minutes, and then placed in a water bath at 45°C for 30 minutes until the two were fully cross-linked , to obtain a modified fish skin collagen solution.

[0022] 2. Film forming steps

[0023] Add 20% sorbitol as a plasticize...

Embodiment 3

[0025] 1. Preparation of modified fish skin collagen solution

[0026] Prepare fish skin collagen (collagen content above 95%, molecular weight about 3 million Daltons) into an aqueous solution of 6.67% g / ml, place it at room temperature until the collagen fully swells, and then heat it in a water bath at 50°C until the collagen The protein is fully dissolved, then add transglutaminase (concentration is 3% of the collagen weight in the solution) to the collagen solution, place it in a water bath at 50°C and heat until the transglutaminase is fully dissolved, then take the solution and 2% Chitosan acetic acid solution (91% degree of deacetylation, molecular weight 500,000 Daltons) was mixed at a ratio of 2:1, homogenized for 5 minutes, vacuum degassed for 5 minutes, and then placed in a water bath at 50°C for 20 minutes until the two were fully cross-linked , to obtain a modified fish skin collagen solution.

[0027] 2. Film forming steps

[0028] Add 20% mannitol to the abov...

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Abstract

The invention relates to a method for preparing an edible wrapping film, which comprises the steps of preparation of modified solution of fish skin collagen and film formation. The method is characterized in that: the preparation of the modified solution of the fish skin collagen comprises the following steps of: preparing the fish skin collagen into aqueous solution of which the g/ml is 6.67 percent, adding glutamine transaminase, and heating to dissolve at the temperature of between 40 and 50 DEG C; adding 2 percent of solution of chitosan acetate according to a volume ratio of 1-2:1, and heating 30 minutes at the temperature of between 40 and 50 DEG C to prepare the modified solution of fish skin collagen; and adding 20 volume percent of edible plasticizer to prepare film-forming solution, and coating the film-forming solution on a glass plate and drying in a thermostat to obtain the product. By modifying the fish skin collagen by combining the glutamine transaminase with the chitosan, coating and drying, the edible wrapping film is prepared; and the prepared film product has the advantages of high mechanical strength, strong breaking strength, safety, no toxin and edibility, and can replace plastic films or plastic bags to be applied to the fields of foods, medicaments and cosmetics.

Description

technical field [0001] The invention belongs to the field of food packaging, and in particular relates to a preparation method of an edible packaging film. Background technique [0002] Edible film refers to a film formed by the interaction between different molecules using natural edible substances (such as polysaccharides, proteins, lipids, etc.) as raw materials, adding plasticizers, cross-linking agents and other substances. Edible films mainly prevent changes in flavor and texture of food during storage and transportation by preventing the migration of water vapor, gas and solutes, thereby ensuring the quality of food and prolonging the shelf life of food. Therefore, it has a wide range of applications in the food industry. application prospects. [0003] Due to the relatively low content of proline and hydroxyproline in fish skin collagen, it has poor rheological properties, low strength, and poor thermal stability, resulting in low mechanical strength and poor mechan...

Claims

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Application Information

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IPC IPC(8): C08L89/06C08L5/08C08J5/18B65D65/46
Inventor 曾名湧刘尊英葛晓军赵元晖董士远
Owner OCEAN UNIV OF CHINA
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