Tea polyphenol-containing chitosan-minced fillet protein composite film and preparation method thereof

A technology of chitosan and tea polyphenols, applied in the field of chitosan-surimi protein composite film and its preparation, to achieve good mechanical properties

Active Publication Date: 2013-05-08
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no edible packaging film prepared by combining tea polyphenols, chitosan and surimi protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 1g chitosan and 1g frozen bighead carp surimi and dissolve in 50ml pH2.0 acetic acid solution, add 0.5g glycerin and 0.05g tea polyphenols (product purity 85%, purchased from Hangzhou Qinyuan Natural Plant Technology Co., Ltd.) Finally, stir at a constant speed for 10 minutes to obtain the chitosan-surimi protein film-forming solution; the film-forming solution was incubated at 70°C for 20min, and was centrifuged at a low speed at 3000rpm for 20min to remove air bubbles; the processed chitosan-surimi protein was formed into The film solution was evenly poured into a plexiglass plate frame of 100×100×10 mm, the film forming temperature was 60°C, and the film forming time was 6 hours. The prepared chitosan-surimi protein composite film containing tea polyphenols has a thickness of 0.128mm, a tensile strength of 12MPa, an elongation at break of 64%, a light transmittance of 78% at 600nm, and a water vapor transmission rate of 1.05× 10 -10 g / m×s×Pa, DPPH free radical...

Embodiment 2

[0024] Weigh 0.5g chitosan and 3g frozen silver carp surimi and dissolve in 50ml pH2.5 lactic acid solution, add 1g glycerin and 0.1g tea polyphenols (product purity 70%, purchased from Hangzhou Qinyuan Natural Plant Technology Co., Ltd.) Finally, stir at a constant speed for 10 minutes to obtain the chitosan-surimi protein film-forming solution; the film-forming solution was incubated at 50°C for 30min, and was centrifuged at a low speed at 3000rpm for 20min to remove air bubbles; the processed chitosan-surimi protein was formed into The film solution was evenly poured into a plexiglass plate frame of 100×100×10 mm, the film forming temperature was 40°C, and the film forming time was 12 hours. The prepared chitosan-surimi protein composite film containing tea polyphenols has a thickness of 0.124mm, a tensile strength of 25MPa, an elongation at break of 80%, a light transmittance of 74% at 600nm, and a water vapor transmission rate of 1.18×10 -10 g / m×s×Pa, DPPH free radical el...

Embodiment 3

[0026] Weigh 0.3g chitosan and 4g frozen hairtail surimi and dissolve in 50ml pH3.0 hydrochloric acid solution, add 0.5g glycerin and 0.05g tea polyphenols (product purity 80%, purchased from Hangzhou Qinyuan Natural Plant Technology Co., Ltd.) Finally, stir at a constant speed for 10 minutes to obtain the chitosan-surimi protein film-forming solution; the film-forming solution was incubated at 40°C for 50min, and was centrifuged at a low speed at 3000rpm for 20min to remove air bubbles; the processed chitosan-surimi protein was formed into The film solution was evenly poured into a plexiglass plate frame of 100×100×10 mm, the film forming temperature was 50°C, and the film forming time was 8 hours. The prepared chitosan-surimi protein composite film containing tea polyphenols has a thickness of 0.138mm, a tensile strength of 31MPa, an elongation at break of 89%, a light transmittance of 78% at 600nm, and a water vapor transmission rate of 1.17× 10 -10 g / m×s×Pa, DPPH free rad...

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Abstract

The invention provides a tea polyphenol-containing chitosan-minced fillet protein composite film used for food package and a preparation method thereof. The composite film is prepared by the following method: dissolving chitosan and minced fillet protein in an acidic aqueous solution, adding glycerol and tea polyphenol, stirring to obtain a chitosan-minced fillet protein film-forming solution, keeping the temperature of the film-forming solution at 30-80 DEG C for 10-60 minutes, and centrifuging for 20 minutes at the speed of 3000rpm; uniformly pouring the solution into an organic glass plate frame, drying to form the film at the film-forming temperature of 20-60 DEG C, wherein the film-forming time is 6-24 hours; and stripping the film to obtain the tea polyphenol-containing chitosan-minced fillet protein composite film. The tea polyphenol-containing chitosan-minced fillet protein composite film has the beneficial effects that the composite film is edible, biodegradable and pollution-free and has a good mechanical performance, barrier property and oxidation resistance.

Description

(1) Technical field [0001] The invention relates to a tea polyphenol-containing chitosan-surimi protein composite film which can be used for food packaging and a preparation method thereof. (2) Background technology [0002] With the improvement of consumers' requirements for food quality and storage period, as well as the enhancement of environmental protection awareness, edible packaging film has become one of the research hotspots of food packaging technology. Edible packaging film is a film formed by the interaction between different molecules with natural edible substances such as polysaccharides, proteins and lipids as raw materials, adding plasticizers and crosslinking agents, etc. Compared with synthetic packaging materials, edible packaging films can be biodegraded without any pollution, and can also be used as carriers for food flavors, nutritional enhancers, antioxidants and antibacterial agents. According to raw materials, it can be divided into polysaccharides,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L5/08C08L89/00C08K5/053C08K5/1545C08J5/18
Inventor 聂小华王宁宁黄海婵
Owner ZHEJIANG UNIV OF TECH
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