Whey isolate protein-sodium caseinate composite edible film and preparation method thereof

The technology of whey protein isolate and sodium caseinate is applied in the field of food packaging materials and its preparation, which can solve the problems of poor gas and water vapor barrier properties and the like, and achieve the effects of good mechanical properties, easy storage and good heat-sealing properties.

Inactive Publication Date: 2012-03-28
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chinese patent document CN 101811596B, published on August 25, 2010, the name of the invention is an edible polysaccharide-protein composite packaging film and its preparation method. The invention is based on sodium alginate, sodium carboxymethylcellulose, and gelatin. The main film-forming material, with hydrophobic agent, oxygen inhibitor whey protein, and plasticizer glycerin as auxiliary components, is configured into a total mixed solution, and the edible polysaccharide-protein composite packaging film is prepared by microwave cross-linking and coating film formation. This invention overcomes the lack of mechanical properties of the single film to a certain extent, but the polymers of polysaccharides are relatively hydrophilic, and the edible film made of these materials has poor gas and water vapor barrier properties.
At present, there is no report on the edible film made of two composite proteins, whey protein isolate and sodium caseinate

Method used

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  • Whey isolate protein-sodium caseinate composite edible film and preparation method thereof
  • Whey isolate protein-sodium caseinate composite edible film and preparation method thereof
  • Whey isolate protein-sodium caseinate composite edible film and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Preparation of whey protein isolate-sodium caseinate composite edible film (1)

[0031] (1) Weigh 2 g of whey protein isolate, add 98 g of deionized water, stir with a magnetic stirrer at 600 rpm for 2 hours to completely disperse the powder, and place the solution in a water bath at 80 °C for 40 minutes to denature the protein. The weight percent concentration of albumin isolate solution is 2%;

[0032] (2) Weigh 3g of sodium caseinate powder, add 97g of deionized water, stir with a magnetic stirrer at 600rpm for 2h to completely disperse the powder, and the prepared sodium caseinate solution has a weight percent concentration of 3%;

[0033] (3) After mixing the whey protein isolate solution in step (1) and the sodium caseinate solution in step (2), add 2 g of glycerol (that is, the weight of glycerol, which is the same as the weight of whey protein isolate and sodium caseinate) The percentage of the sum is 40%) and evenly mixed to obtain a film-forming solution; ...

Embodiment 2

[0036] Preparation of whey protein isolate-sodium caseinate composite edible film (2)

[0037] (1) Weigh 3 g of whey protein isolate, add 97 g of deionized water, stir with a magnetic stirrer at 600 rpm for 2 hours to completely disperse the powder, and place the solution in a water bath at 85°C for 20 minutes to denature the protein. The weight percent concentration of albumin isolate solution is 3%;

[0038] (2) Weigh 5g of sodium caseinate powder, add 95g of deionized water, stir with a magnetic stirrer at 600rpm for 2h to completely disperse the powder, and the prepared sodium caseinate solution has a weight percent concentration of 5%;

[0039] (3) After all the whey protein isolate solution in step (1) and the sodium caseinate solution in step (2) are all mixed, 4.4 g of glycerol (that is, the weight of glycerol, which is combined with whey protein isolate and sodium caseinate) is added. The percentage of the sum of the weight is 55%) and evenly mixed to obtain a film...

Embodiment 3

[0042] Preparation of whey protein isolate-sodium caseinate composite edible film (3)

[0043] (1) Weigh 4g of whey protein isolate, add 96g of deionized water, stir with a magnetic stirrer at 600 rpm for 2 hours to completely disperse the powder, and place the solution in a water bath at 80°C for 30 minutes to denature the protein. The weight percent concentration of albumin isolate solution is 4%;

[0044] (2) Weigh 7g of sodium caseinate powder, add 93g of deionized water, stir with a magnetic stirrer at 600rpm for 2h to completely disperse the powder, and the prepared sodium caseinate solution has a weight percent concentration of 7%;

[0045] (3) After all the whey protein isolate solution in step (1) and the sodium caseinate solution in step (2) are all mixed, 3.85 g of glycerol (that is, the weight of glycerol, which is mixed with whey protein isolate and sodium caseinate) is added. The percentage of the sum of the weight is 35%) and evenly mixed to obtain a film-for...

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Abstract

The invention relates to a whey isolate protein-sodium caseinate composite edible film and a preparation method of the whey isolate protein-sodium caseinate composite edible film. The whey isolate protein-sodium caseinate composite edible film is prepared by mixing the whey isolate protein solution and sodium caseinate solution under the condition of adding plasticizer, wherein the proportion by weight between the whey isolate protein solution and the sodium caseinate solution is 1: 1. The whey isolate protein solution and the sodium caseinate solution respectively have the percentage concentration by weight of 2-7%; and the percentage of the sum of the weight of the plasticizer and the weight of the whey isolate protein and the sodium caseinate is 30-55%. The whey isolate protein-sodium caseinate composite edible film is strong in mechanical property, high in light transmittance, good in gas barrier property and good in heat sealing performance, and can be used for replacing or partly replacing a plastic film, so that the application prospect is wide.

Description

technical field [0001] The invention relates to a food packaging material and a preparation method thereof, in particular to a whey protein isolate-sodium caseinate composite edible film and a preparation method thereof. Background technique [0002] The application of synthetic materials such as plastics and their derivatives is very effective for food preservation, but they also cause serious environmental problems, resulting in waste of resources and environmental pollution. The European Commission legislated in 2002 to reduce the impact of packaging waste on the environment, and my country also implemented the "Plastic Restriction Order" in June 2008. Since the edible film is edible and degradable, it can effectively reduce environmental pollution and waste of resources. Therefore, in recent years, the development of degradable and edible packaging films has become one of the most promising technologies in the food industry and has attracted great attention. [0003] E...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08K5/053C08J5/18B65D65/46
Inventor 陈桂云雷桥
Owner SHANGHAI OCEAN UNIV
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