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Edible collagen food packaging film and preparation method thereof

A food packaging film and collagen technology, which is applied in the field of edible collagen food packaging film and its preparation, can solve problems such as reports, and achieve the effects of high reactivity, easy degradation, and avoiding metabolic toxicity.

Inactive Publication Date: 2011-06-15
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Use sodium carboxymethyl cellulose as raw material, sodium periodate as oxidant, the ratio of the two is 1:1, react for about 4 hours at 35°C and pH value 3.0, and make it after alcohol precipitation, washing, drying and crushing Dialdehyde carboxymethyl cellulose with an aldehyde group content of 73.85% was obtained. Weigh 100 parts of dry collagen and add it to 900 parts of water. After swelling at room temperature for 50 minutes, place it in a water bath at about 60°C and stir continuously for about 40 minutes to obtain a collagen solution with a mass fraction of about 10%. At the same time, weigh 10 parts of dialdehyde polysaccharide (including 1 part of dialdehyde starch, 3 parts of dialdehyde methyl cellulose, and 6 parts of dialdehyde carboxymethyl cellulose) and add it to 990 parts of water, and stir continuously for about 8 hours at about 25°C , to obtain a mass fraction of about 1% dialdehyde polysaccharide solution. At 40°C, blend according to the ratio of d...

Embodiment 2

[0030]Weigh 20 parts of dry collagen and add it to 980 parts of water. After swelling at room temperature for 30 minutes, place it in a water bath at about 40°C and stir continuously for about 30 minutes to obtain a collagen solution with a mass fraction of about 2%. At the same time, 20 parts of dialdehyde polysaccharides (including 2 parts of dialdehyde starch, 5 parts of dialdehyde cellulose, and 13 parts of dialdehyde ethyl cellulose) were weighed and added to 980 parts of water, and stirred continuously at about 25°C for about 12 hours to obtain the mass The fraction is about 2% dialdehyde polysaccharide solution. At 50°C, blend according to the ratio of dialdehyde polysaccharide to collagen dry weight ratio of 1:300, and add water equal to the collagen solution and keep stirring for about 45 minutes to obtain a concentration of about It is a compound solution of 1% dialdehyde polysaccharide and collagen. According to the ratio of plasticizer (formamide and epoxidized so...

Embodiment 3

[0032] Weigh 60 parts of dry collagen and add it to 940 parts of water. After swelling at room temperature for 35 minutes, place it in a water bath at about 50°C and stir continuously for about 30 minutes to obtain a collagen solution with a mass fraction of about 6%. At the same time, 30 parts of dialdehyde polysaccharides (7 parts of dialdehyde starch, 9 parts of dialdehyde cellulose, and 14 parts of dialdehyde sodium alginate) were weighed and added to 970 parts of water, and stirred continuously at about 25°C for about 15 hours to obtain a mass fraction of about It is a 3% dialdehyde polysaccharide solution. At 40°C, blend according to the ratio of dialdehyde polysaccharide to collagen dry weight of 1:10, and add water equal to the collagen solution and keep stirring for about 60 minutes to obtain a concentration of about It is a compound solution of 3% dialdehyde polysaccharide and collagen. Add plasticizer to the compound solution of dialdehyde polysaccharide and collag...

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Abstract

The invention provides an edible collagen food packaging film and a preparation method thereof. The preparation method comprises the following steps: firstly, stirring a 5-30wt% collagen solution and a 0.1-3wt% modifier solution at the temperature of 30-60 DEG C to react for 30-60 minutes, thus obtaining a compound solution; then adding a plasticizer and an auxiliary additive into the compound solution, then continuing to stir for 20-40 minutes at the temperature of 30-60 DEG C so as to obtain a mixed solution; and pouring the mixed solution in a die, molding, drying for 5-15 hours at the temperature of 40-80 DEG C, so as to obtain the edible collagen food packaging film. The edible collagen food packaging film has the advantages of better mechanical property, better heat stability, better moisture barrier property, safety, effectiveness and no side effect; wastes can be degraded and do not cause environment pollution; and the edible collagen food packaging film can be widely applied to the fields of various food packaging and medicament packaging, and has a good market application prospect.

Description

technical field [0001] The invention relates to the field of preparation of food packaging materials, in particular to an edible collagen food packaging film with good mechanical properties, thermal stability, moisture resistance and degradability and a preparation method thereof. Background technique [0002] Most of the food packaging films commonly used in people's lives come from synthetic plastics such as polyethylene (PE) and polyvinylidene chloride (PVDC) in petrochemicals. However, the wide application of this synthetic plastic food packaging film has also brought serious environmental problem. The environmental degradation rate of synthetic plastics is extremely slow, taking 200 to 400 years. If incineration is used to treat plastic waste, the harmful gases produced will seriously pollute the atmosphere and affect human health. In addition, the fossil fuels used as raw materials for synthetic plastics are almost exhausted. In this case, research and development of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08L1/26C08J3/24C08J5/18B65D65/46C08L3/04C08L1/08
CPCY02A40/90Y02W90/10
Inventor 穆畅道李德富郭佶慜林炜
Owner SICHUAN UNIV
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