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Method for improving water vapor isolation performance of soy protein isolate film

A technology for separating soybean protein and blocking water vapor, which is applied in the processing of plant protein, etc., and can solve problems such as unfavorable amplification and difficulty in adapting to industrial production

Inactive Publication Date: 2015-06-10
CHANGSHU INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although these methods can improve the water vapor barrier performance of soybean protein films to a certain extent, these methods are not conducive to scaling up and are difficult to meet the needs of industrial production.

Method used

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  • Method for improving water vapor isolation performance of soy protein isolate film
  • Method for improving water vapor isolation performance of soy protein isolate film

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] to 5% ( W / V , protein / film-forming aqueous solution) to the isolated soy protein aqueous solution, add 5% diisobutyl phthalate ( W / W , diisobutyl phthalate / protein), stirred evenly, heated in a water bath at 80 °C for 90 min, poured into a plastic watch glass, and dried in a constant temperature oven at 35 °C to form a film. After peeling off the film, it was stored in a desiccator at a temperature of 25 °C and a relative humidity of 50% for 48 h before use.

[0026] According to the determination method of the above-mentioned water vapor transmission coefficient, measure the water vapor transmission coefficient of the SPI film WVP is 16.72 g mm / (m 2 d kPa).

Embodiment 2

[0028] to 5% ( W / V , protein / film-forming aqueous solution) to the isolated soybean protein aqueous solution, add 20% diisononyl phthalate ( W / W , diisononyl phthalate / protein), stirred evenly, heated in a water bath at 70 °C for 120 min, poured into a plastic watch glass, and dried in a constant temperature oven at 35 °C to form a film. After peeling off the film, it was stored in a desiccator at a temperature of 25 °C and a relative humidity of 50% for 48 h before use.

[0029] According to the determination method of the above-mentioned water vapor transmission coefficient, measure and calculate the WVP is 14.34 g mm / (m 2 d kPa).

Embodiment 3

[0031] to 5% ( W / V , protein / film-forming aqueous solution) in the isolated soy protein aqueous solution, add 13% dicyclohexyl phthalate ( W / W , dicyclohexyl phthalate / protein), stirred evenly, heated in a water bath at 90 °C for 30 min, poured into a plastic watch glass, and dried in a constant temperature oven at 35 °C to form a film. After peeling off the film, it was stored in a desiccator at a temperature of 25 °C and a relative humidity of 50% for 48 h before use.

[0032] According to the measurement method of the above-mentioned water vapor transmission coefficient, measure the SPI film WVP is 21.10 g·mm / (m 2 d kPa).

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Abstract

The invention relates to a method for improving water vapor isolation performance of a soy protein isolate film. The method is characterized by comprising the following steps: adding phthalate into a soy protein isolate aqueous solution, stirring uniformly, heating the solution in water bath with certain temperature, pouring the solution into a plastic surface dish, and drying the solution to a film; storing the film in a dry container with temperature of 25 DEG C and relative humidity of 50% for later use after uncovering the film. The method provided by the invention can be used for greatly improving the water vapor isolation capability of the soy protein isolate film and ensuring a stable environment for a packaged product to prolong the shelf life.

Description

technical field [0001] The invention belongs to the field of polymer materials, and in particular relates to a method for improving the water vapor barrier performance of a soybean protein isolate film. Background technique [0002] The edible film is a film with a porous network structure formed by the interaction of different molecules with natural edible substances as raw materials. It is a protective barrier film for food and can be directly eaten as a food component. Active ingredients can be added to the edible film, including antibacterial agents, antioxidants, pigments, flavor substances, nutritional enhancers and spices, etc. Soybean protein isolate (SPI) has excellent film-forming properties, oxygen and oil barrier properties, and high nutritional value, and has attracted much attention in the development of edible films. [0003] Due to the hydrophilic properties of soybean protein, the films made from it also have strong water absorption and poor ability to prev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 王立梅齐斌朱益波朱颖越梁剑光郑丽雪
Owner CHANGSHU INSTITUTE OF TECHNOLOGY