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Edible composite membrane with stable mechanical properties and preparation method thereof

A technology of mechanical properties and composite film, which is applied in the field of soybean protein isolate/gelatin/k-carrageenan composite packaging film and its preparation, can solve the problems of decreased shelf life of packaged food, poor mechanical performance stability, etc., and achieves good mechanical performance stability. , Long-lasting mechanical properties and smooth surface morphology

Active Publication Date: 2014-04-23
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem solved by the present invention is to solve the problem that the edible protein film prepared in the field of food packaging research at home and abroad has poor mechanical stability during storage and packaging of food, which eventually leads to a significant decrease in the shelf life of packaged food and limits the application of the edible protein film in the food industry. Common problems in the packaging industry

Method used

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  • Edible composite membrane with stable mechanical properties and preparation method thereof
  • Edible composite membrane with stable mechanical properties and preparation method thereof
  • Edible composite membrane with stable mechanical properties and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0050] Example 1 A kind of preparation method of edible composite film with stable mechanical properties

[0051] (1) Add 100g of distilled water at a temperature of 40~60°C to the beaker, add 5% gelatin and 1% k-carrageenan in terms of weight percentage of distilled water, add 4~8% absolute ethanol after the two kinds of glue absorb water and swell, 1.0% plasticizer, 0.05~0.15% anhydrous sodium sulfite, add 2% soybean protein isolate under the state of magnetic stirring to obtain a mixed solution;

[0052] (2) Adjust the pH value of the solution to 8.0, stir with a magnetic stirrer for 45-50 seconds, heat in a water bath at 90-95°C for 20-25 minutes, and use ultrasonic waves for defoaming and degassing treatment. Ultrasonic conditions: 100-150 Hz, time 20 minutes , pour the degassed solution into the acrylic plate tank;

[0053] (3) Put the glutaraldehyde liquid into a closed steam cross-linking device with automatic temperature and pressure control, and carry out the glut...

Embodiment 2

[0058] (1) Add 100g of distilled water at a temperature of 40~60°C to the beaker, add 7% gelatin and 3% k-carrageenan in terms of weight percentage of distilled water, add 4~8% absolute ethanol after the two kinds of glue absorb water and swell, 3.0% plasticizer, 0.05~0.15% anhydrous sodium sulfite, add 3% soybean protein isolate under the state of magnetic stirring to obtain a mixed solution;

[0059] (2) Adjust the pH value of the solution to 8.0, stir with a magnetic stirrer for 45-50 seconds, heat in a water bath at 90-95°C for 20-25 minutes, and use ultrasonic waves for defoaming and degassing treatment. Ultrasonic conditions: 100-150 Hz, time 20 minutes , pour the degassed solution into the acrylic plate tank;

[0060] (3) Put the glutaraldehyde liquid into a closed steam cross-linking device with automatic temperature and pressure control, and carry out the glutaraldehyde steam cross-linking reaction in the closed steam cross-linking device. The specific reaction condit...

Embodiment 3

[0066] (1) Add 100g of distilled water at a temperature of 40~60°C to the beaker, add 6.5% gelatin and 2% k-carrageenan in terms of weight percentage of distilled water, add 4~8% absolute ethanol, 1.8% plasticizer, 0.05~0.15% anhydrous sodium sulfite, add 4% soybean protein isolate under the state of magnetic stirring to obtain a mixed solution;

[0067] (2) Adjust the pH value of the solution to 8.0, stir with a magnetic stirrer for 45-50s, heat in a water bath at 90-95°C for 20-25min, and use ultrasonic waves for defoaming and degassing treatment. Ultrasonic conditions: 120 Hz, time 20 min, Pour the degassed solution into the acrylic plate tank;

[0068] (3) Put the glutaraldehyde liquid into a closed steam cross-linking device with automatic temperature and pressure control, and carry out the glutaraldehyde steam cross-linking reaction in the closed steam cross-linking device. The specific reaction conditions: the internal pressure of the steam cross-linking device Constan...

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Abstract

The invention discloses an edible composite membrane with stable mechanical properties and a preparation method thereof. Soybean protein isolate and gelatin are subjected to steam cross-linking processing under the participation and assistance of kappa-carrageenan and under unique reaction conditions, so that the internal structure of soybean protein isolate and gelatin protein is reconstructed; and also by further choosing specific usage amount of various compositions and specific plasticizer compositions and ratio, protein forms a relatively compact uniform three-dimension stereo net structure, so that the stability of the membrane material is effectively improved, the variation amplitude of mechanical properties is relatively small within the storage period of 3 months, the tensile strength is reduced only by 5-12%, the composition membrane is increased in water permeability only by 5-8%, increased in oxygen permeability only by 3-5.5% and increased in carbon dioxide permeability only by 2-4.5%, the color and the transparency are not influenced, and the shelf life of food is prolonged. According to the composite membrane, the operation is simple, the product quality is stable and reliable, and the composite membrane is suitable for industrial production.

Description

technical field [0001] The invention provides an edible composite film with stable mechanical properties and a preparation method thereof, more specifically relates to a soybean protein isolate / gelatin / k-carrageenan composite packaging film and a preparation method thereof, belonging to the technical field of food packaging. Background technique [0002] The shelf life of food depends on the food packaging and its barrier to the outside world. Plastic packaging film is widely used, but it is easy to produce harmful gas and odor, and it is not easy to decompose, causing "white pollution". Edible film has attracted extensive attention from the food industry and packaging industry because of its unique barrier properties, safety and pollution-free advantages. However, based on the current research progress of edible films at home and abroad, the mechanical properties of edible films have poor stability during storage, and the mechanical properties change greatly during storage...

Claims

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Application Information

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IPC IPC(8): C08L89/00C08L5/00C08L71/08C08L29/04C08K5/053C08K3/30C08J3/24C08J5/18B65D65/46
Inventor 张华江江连洲石云娇王胜男夏宁吕雪鹏穆莹李亮
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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