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A kind of edible chitosan-collagen antibacterial film and preparation method thereof

A technology of collagen and ‐collagen, which is applied in the field of green food processing, can solve the problems of film-forming properties that have not yet been applied, and achieve the effect of improving mechanical properties and water resistance and improving safety

Active Publication Date: 2016-01-20
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But chitosan is mainly used as food additive in the prior art, medicine (lowering blood fat, hypoglycemic), antistaling agent, antibacterial agent, flocculant etc., and its film-forming property has not seen application yet

Method used

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  • A kind of edible chitosan-collagen antibacterial film and preparation method thereof
  • A kind of edible chitosan-collagen antibacterial film and preparation method thereof
  • A kind of edible chitosan-collagen antibacterial film and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] A method for preparing a chitosan-collagen antibacterial film: adding collagen to water, stirring and dissolving at a heat treatment temperature of 60°C to 70°C, adding glycerin, dialdehyde starch and chitosan in sequence to dissolve in the solution The mass concentration meter, collagen-chitosan concentration is 6%, glycerin is 0.78%, dialdehyde starch is 0.48%; The mass ratio of collagen protein and chitosan is 6:4, then adds the pH value of acetic acid control solution to be 5; Heat treatment at 60°C for 15 minutes, place in a stirring defoamer to remove air bubbles for 20 minutes, then cast on a glass plate, after the film-forming liquid is cooled, bake in an oven at 60°C for 5 hours, and cool at room temperature. Then peel off the film to obtain a chitosan-collagen film. The thickness of the formed film was 0.21 mm. An evaluation team of 5 people was set up, and the sensory testing of the formed film is shown in Table 1 under a non-interfering environment. As sho...

Embodiment 2

[0046] A preparation method of chitosan-collagen film: adding collagen into water, stirring and dissolving at a heat treatment temperature of 70°C, adding glycerin, dialdehyde starch and chitosan in sequence, based on the mass concentration in the solution , the concentration of collagen-chitosan is 3%, glycerol is 0.45%, and dialdehyde starch is 0.15%; the mass ratio of collagen to chitosan is 5:4, and then acetic acid is added to control the pH value of the solution to 6; at 50°C Heat treatment for 20 minutes, put it in a stirring defoamer to remove air bubbles for 18 minutes, then cast on a glass plate, after the film-forming liquid is cooled, put it in an oven at 60°C and bake for 6 hours, cool at room temperature, and then peel off the film. Prepare chitosan-collagen film. The thickness of the formed film was controlled to be 0.21mm. With reference to Xiao et al pumpkin-soybean protein isolate composite edible film (Journal of Zhongkai Agricultural Engineering Institute,...

Embodiment 3

[0048] A method for preparing a chitosan-collagen film: adding collagen to water, stirring and dissolving at a heat treatment temperature of 60°C to 70°C, adding glycerin, dialdehyde starch and chitosan in sequence to obtain the Mass concentration meter, collagen-chitosan concentration is 7%, glycerin is 0.35%, dialdehyde starch is 0.70%; The mass ratio of collagen protein and chitosan is 6:4, then adds the pH value of acetic acid control solution to be 5.5; Heat treatment at 60°C for 15 minutes, place in a stirring defoamer to remove air bubbles for 20 minutes, then cast on a glass plate, after the film-forming liquid is cooled, bake in an oven at 70°C for 4 hours, cool at room temperature, and then Remove the film to obtain a chitosan-collagen film. The thickness of the formed film was controlled to be 0.21mm. With reference to the method in the pumpkin-soybean protein isolate composite edible film such as Xiao (Journal of Zhongkai Agricultural Engineering Institute, 25 vol...

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Abstract

The invention discloses an edible chitosan-collagen antibacterial film and a preparation method thereof. The preparation method comprises the following steps: adding collagen to water, stirring and dissolving at the thermal treatment temperature of 60 DEG C-70 DEG C, sequentially adding glycerin, dialdehyde starch and chitosan, and controlling the pH value of the solution to 5-6; carrying out thermal treatment for 10-20 minutes at the temperature of 60 DEG C-70 DEG C, placing in a stirring defoaming machine so as to remove air bubbles, then carrying out curtain coating on an organic glass plate, cooling film formation liquid, drying, cooling at a normal temperature, and stripping a film, thus obtaining the edible chitosan-collagen antibacterial film. The edible chitosan-collagen antibacterial film has particularly excellent mechanical property; when the thickness of the edible chitosan-collagen antibacterial film is 0.21mm, the tensile strength of the film reaches 2-4.11Mpa, and the elongation at break of the film reaches 130.12-172.48%; meanwhile, the edible chitosan-collagen antibacterial film has relatively good antibacterial property and is capable of prolonging the shelf life of chilled meat by 6 days.

Description

technical field [0001] The invention relates to an edible antibacterial fresh-keeping film, in particular to an edible chitosan-collagen antibacterial film and a preparation method thereof, belonging to the field of green food processing. Background technique [0002] The existing packaging materials used for food inner packaging are mainly inert packaging materials represented by plastic and paper, which mainly use physical means to isolate the packaged food from contact with the external environment to maintain food quality, and do not have any biological activity. . Although plastic has the advantages of good barrier properties, high strength, and good toughness, the pollution caused by packaging waste has also become a global environmental protection problem. In addition, the migration of harmful components in plastics to food also brings safety hazards to food ; Although paper has no environmental protection problems, it has disadvantages such as low strength, weak bar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J5/18C08L89/00C08L3/10C08L5/08C08K5/053B65D65/46
CPCY02A40/90Y02W90/10
Inventor 肖乃玉郑万里陈慧玲陈少君白卫东卢曼萍
Owner ZHONGKAI UNIV OF AGRI & ENG
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