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Method for improving thermal stability of fish skin gelatin film

A technology of fish skin gelatin and thermal stability, which is applied to the preservation of flexible coverings, food ingredients as antimicrobials, food preservation, etc. technically simple effect

Inactive Publication Date: 2016-05-25
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] Through searching, no patents or public literature reports have been found that riboflavin and cellulose nanocrystals are added to fish gelatin film to improve its thermal stability

Method used

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  • Method for improving thermal stability of fish skin gelatin film

Examples

Experimental program
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Effect test

Embodiment 1

[0034] Mix 10% cold fish skin gelatin solution with 2% nanocrystalline cellulose (NCC) (w / w, based on gelatin) to make a new 10% solution, then add 30% (w / w, based on gelatin) glycerin. Riboflavin was then added to the solution at a concentration of 0% (w / w, based on gelatin). The mixture was operated with aQ1375 ultrasonic pulverizer in pulse mode at 60% power (3s on and 5s off) for 15s. The gelatin solution was poured into an acrylic plate (13cm×13cm), and then irradiated with an ultraviolet lamp (UVP, B-100AP, USA) at a wavelength of 365nm for 30min, and the ultraviolet lamp was 250mm away from the film. Dry the irradiated solution at room temperature for 24 hours, remove the membrane from the acrylic plate and store it in a desiccator (20±2°C, RH50±5%). The membrane should be placed in the desiccator for 7 days before analysis. Membranes should be dried and stored in a dark environment. The melting point temperature at this time is 53.7°C, and the maximum decomposition ...

Embodiment 2

[0036] Unlike Example 1, riboflavin was added to the solution at a concentration of 0.05% (w / w, based on gelatin). At this time, the melting point temperature is 55.4°C, and the maximum decomposition temperature is 307°C.

Embodiment 3

[0038] Unlike Example 1, riboflavin was added to the solution at a concentration of 0.1% (w / w, based on gelatin). The melting point temperature at this time is 55.9°C, and the maximum decomposition temperature is 312°C.

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Abstract

The invention relates to a method for improving thermal stability of a fish skin gelatin film. The method includes the following steps that firstly, a cold fish skin gelatin solution, nano microcrystalline cellulose and glycerol are mixed to be prepared into a mixed solution; secondly, riboflavin is added in the mixed solution obtained in the first step; thirdly, the solution obtained in the second step is poured into an ultrasonic smasher to be subjected to ultrasonic smashing; fourthly, the solution obtained in the third step is poured on an acrylic flat plate and irradiated with an ultraviolet lamp; fifthly, the irradiated solution is dried and preserved at room temperature. The riboflavin is added, the thermal stability of the film is improved through an ultraviolet irradiation method, the method is easy and convenient and facilitates operation, the raw materials are non-toxic and free of pollution, and the thermal stability of the film can be well improved. The method is widely applied to the fields of food packaging and freshness retaining of casing for sausages and vegetables.

Description

【Technical field】 [0001] The invention belongs to the field of food processing and packaging, and relates to a fish skin gelatin film, in particular to a method for improving the thermal stability of the fish skin gelatin film. 【Background technique】 [0002] The development of the packaging industry in our country continues to grow. They not only bring convenience and benefits to people, but due to the non-degradable characteristics of these packaging materials, their wastes gradually cause more and more harm to the human environment. Therefore, the development of environmentally friendly green packaging has become an urgent problem to be solved. [0003] Edible film is a kind of green packaging material, which has the property of being edible. It can ensure the quality of food and prolong its shelf life by preventing the migration of substances that affect food deterioration. Its outstanding edible function can effectively solve the problem of packaging waste pollution. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/06C08L1/02C08K5/053C08K5/3465C08J5/18C08J3/28A23B7/154B65D65/46
CPCC08L89/06A23B7/154A23V2002/00B65D65/463C08J3/28C08J5/18C08J2389/06C08J2401/02C08L2201/08C08L2203/162C08L1/02C08K5/053C08K5/3465A23V2200/10A23V2250/2042
Inventor 王稳航高贵贤张义
Owner TIANJIN UNIV OF SCI & TECH
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