Method for preparing myofibrillar protein-chitosan nano microspheres composite membrane

A myofibrillar protein and chitosan nanotechnology, which is applied in the field of food quality and safety, can solve the problems of minced meat and fish bones not being effectively utilized, restricting the in-depth development of industries, wasting fishery resources, etc., and achieve the purpose of inhibiting food lipids Effect of peroxidation, significant antibacterial activity, and increased added value

Inactive Publication Date: 2015-09-02
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 the industry
After searching, there is no report on the preparation of biofilms for packaging using myofibrillar protein prepared from minced tuna and nano-microspheres prepared from chitosan

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0018] (1) Preparation of myofibrillar protein from minced tuna: take minced tuna, add Tris-Maleate buffer (0.05 mol / L, pH 7.5) at a material-to-liquid ratio of 1 g:9 mL, and homogenize at 18000 r / min Afterwards, centrifuge at 6000 r / min for 12 min, take the precipitate and repeat homogenization-centrifugation twice, and add 0.1 mol / L NaCl solution to wash the obtained precipitate according to the solid-liquid ratio of 1 g:4.5 mL, and centrifuge at 9000 r / min for 10 min. The obtained precipitate was washed by adding 0.1 mol / L NaCl solution according to the solid-liquid ratio of 1 g:9 mL, filtered through gauze, and the filtrate was centrifuged to obtain a precipitate, which was the myofibrillar protein of tuna mince.

[0019] Preparation of tuna bone gelatin plasticizer: take tuna bone and crush it, add 0.5 mol / L NaOH solution at 4°C for 2.5 h at a material-to-liquid ratio of 1 g:12 mL, wash until neutral Add 0.5 mol / L EDTA solution to 1 g:8 mL, soak at 4 °C for 4 days to deca...

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PUM

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Abstract

The invention discloses a method for preparing a myofibrillar protein-chitosan nano microsphere composite membrane by using tuna frittered meat. The technical process of the method comprises the following steps: preparing tuna frittered meat myofibrillar proteins; preparing a tuna fishbone gelatin plasticizer; preparing chitosan nano microspheres; sequentially adding the prepared myofibrillar proteins, the fishbone gelatin plasticizer, the chitosan nano microspheres and an antioxidant into double-distilled water in certain proportion so as to form a film-forming solution; and finally, pouring the successfully prepared film-forming solution into a polyvinyl chloride crystal board, and carrying out striking, drying and film uncovering on the film-forming solution so as to obtain a myofibrillar protein-chitosan nano microsphere composite membrane. The method disclosed by the invention is implemented by taking tuna frittered meat as a main raw material, so that a new way is developed for the high-value utilization of tuna processing scraps; and the prepared myofibrillar protein-chitosan nano microsphere composite membrane has the significant characteristics of oxidation resistance, bacteriostasis, and the like.

Description

technical field [0001] The invention belongs to the technical field of food quality and safety, relates to a packaging film, in particular to a method for preparing a myofibrillar protein-chitosan nano microsphere composite film by using minced tuna meat. 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. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08L5/08C08L89/00C07K14/46C07K1/14
Inventor 迟长凤王斌孙坤来
Owner ZHEJIANG OCEAN UNIV
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