Myofibrillar protein-chitosan nanometer microsphere composite membrane

A myofibrillar protein and chitosan nanotechnology, which is applied in the field of food quality and safety, can solve the problems of ineffective use of minced meat and fish bones, restricting the further development of the industry, wasting fishery resources, etc. Peroxidation, significant bacteriostatic activity, value-added effect

Inactive Publication Date: 2015-08-19
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of tuna processing, a large amount of minced meat and fish bones have not been effectively utilized, wasting valuable fishery resources and limiting the in-depth development of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] Embodiment: Myofibrillar protein-chitosan nano-microsphere composite film contains the following components in parts by weight: 20-22 parts of myofibrillar protein, 8-12 parts of gelatin plasticizer: 20-22 parts of chitosan Sugar microspheres, 0.4-0.6 parts of antioxidant.

[0016] Preparation of tuna minced myofibrillar protein: Take minced tuna, add Tris-Maleate buffer (0.05 mol / L, pH 7.5) according to the ratio of material to liquid 1 g:9 mL, homogenize at 18000 r / min, centrifuge at 6000 r / min for 12 min, take the precipitate and After repeating the homogenization-centrifugation twice, the obtained precipitate was cleaned by adding 0.1 mol / L NaCl solution according to the ratio of solid to liquid 1 g:4.5 mL, and centrifuged at 9000 r / min for 10 min, and the obtained precipitate was then mixed according to the ratio of solid to liquid 1 g:9 mL Add 0.1 mol / L NaCl solution to wash, filter with gauze, and centrifuge the filtrate to obtain a precipitate, which is the my...

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PUM

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Abstract

The invention discloses a myofibrillar protein-chitosan nanometer microsphere composite membrane prepared by ground tuna meat. The myofibrillar protein-chitosan nanometer microsphere composite membrane comprises the following raw materials in parts by weight: 20 to 22 parts of myofibrillar protein, 8 to 12 parts of gelatin plasticizer, 20 to 22 parts of chitosan microspheres, and 0.4 to 0.5 parts of anti-oxidizing agent. The technical technology comprises the following steps of preparation of the myofibrillar protein of the ground tuna meat, preparation of the gelatin plasticizer of the tuna bone, preparation of the chitosan nanometer microspheres, and the like. The myofibrillar protein-chitosan nanometer microsphere composite membrane has the advantages that the ground tuna meat is used as the main raw material, so a new path is developed for the high-value utilization of tuna processing leftovers; the prepared myofibrillar protein-chitosan nanometer microsphere composite membrane has the obvious characteristics of anti-oxidizing and bacteria-inhibiting effects and the like.

Description

technical field [0001] The invention belongs to the technical field of food quality and safety, in particular to myofibrillar protein-chitosan nanometer microsphere composite film. Background technique [0002] The extensive use of non-degradable plastic packaging materials has caused an increasing negative impact on the environment. Therefore, finding alternatives to non-degradable plastic packaging materials has become a research hotspot in the field of food packaging. Rich protein resources, good biocompatibility, strong plasticizing ability, and more importantly, the barrier ability to oxygen and carbon dioxide in food packaging is better than polysaccharides. Therefore, the research on the preparation of edible films using protein resources has received extensive attention. [0003] Tuna is an important large-scale pelagic commercial food fish, with an annual catch of more than 6 million tons. During the tuna processing process, a large amount of minced meat and fish...

Claims

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Application Information

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IPC IPC(8): C08L89/00C08L5/08C08L5/00C08J5/18C08B37/00C08H1/00C08K5/10C08K5/1545
Inventor 迟长凤王斌孙坤来
Owner ZHEJIANG OCEAN UNIV
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