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Edible protein/polysaccharide composite membrane and preparation method and application thereof

A polysaccharide compounding and protein technology, which is applied in the biological field of the food industry, can solve the problems of membrane mechanical properties, water blocking properties and stability that need to be improved.

Active Publication Date: 2016-07-27
TAIXING DONGSHENG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Polysaccharide edible film is a film made of animal and plant polysaccharides and microbial polysaccharides as the main raw material. It has good mechanical properties and transparency. Films prepared with polysaccharides as substrates have good application prospects. Membrane mechanical properties, water resistance and stability need to be improved
But at present, with protein, Curdlan, carboxymethyl chitosan (CMCH) as matrix, the research of edible film with MTG as cross-linking agent has not been reported yet.

Method used

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  • Edible protein/polysaccharide composite membrane and preparation method and application thereof
  • Edible protein/polysaccharide composite membrane and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: Preparation process of protein-polysaccharide composite membrane

[0036] (1) any protein in soybean protein, whey protein, sodium caseinate, weigh 10g and dissolve it in 90 grams of pure water under the action of a magnetic stirrer to obtain three kinds of protein with a mass percentage of 10%. Protein solution: Weigh 2g of Curdlan powder and dissolve it in 90g of pure water. After Curdlan is fully swollen, slowly add 1g of NaOH or 1.4g of KOH under the action of a magnetic stirrer, and make up to 100g with pure water to make a mass The percentage content is 2% Curdlan solution; 5g CMCH is weighed and dissolved in 95 grams of pure water under the action of a magnetic stirrer to make a 5% CMCH solution by mass percentage;

[0037] (2) Take 44.5g protein solution, 40g Curdlan solution, and 15g CMCH solution and mix slowly, slowly add 2.5mol / L citric acid dropwise to adjust the pH value of the mixture, and add 0.5g glycerol. During the dropwise addition of the...

Embodiment 2

[0042] Embodiment 2: Method for measuring the properties of protein-polysaccharide edible film

[0043] (1) Mechanical properties

[0044] The film was cut into strips of 8cm*2cm, and fixed on a physical property analyzer for measurement. Set the initial distance between the two fixtures of the physical property meter to 80mm, and the speed to 0.8mm / sec. After the measurement, record the force (g) at the instant the film breaks and the distance L between the two clamps when the film breaks. For each sample, five parallel samples were taken for determination.

[0045] Tensile strength TS (g) is calculated according to the following formula:

[0046] TS=Fm / d*W

[0047] Where: TS—tensile strength, (MPa);

[0048] Fm—the maximum tension that the sample bears when it breaks, (N);

[0049] d—film thickness, (m);

[0050] W—film width, (m).

[0051] The elongation at break E (%) is calculated according to the following formula:

[0052] E=(L 1 - L 0 ) / L 0

[0053] In the...

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Abstract

The invention discloses an edible protein / polysaccharide composite membrane and a preparation method and application thereof.The composite membrane is prepared through the method that a Curdlan solution, a carboxymethyl chitosan solution and plasticizer glycerinum are added into a protein solution including one of soybean protein, casein and whey protein, the pH value of the mixed liquid is adjusted to be 5-8; ultrasonic degassing is conducted, MTG is added, and membrane-forming liquid is acquired; the membrane-forming liquid is poured into a polyfluortetraethylene plate, a reaction is conducted for 30-60 minutes at the temperature of 55-65 DEG C, sizing and sterilization are conducted, 4-DEG C cooling is conducted for 10-20 minutes, drying is conducted under the conditions that RH is 30-50% and the temperature ranges from 20 DEG C to 30 DEG C, and then membrane uncovering is conducted.The heat stability of the membrane is improved by adding Curdlan into the common edible protein solution, chitosan is added so that the membrane can have the antibacterial performance, microorganism source transglutaminase is added to catalyze the protein and cross linking between the protein and chitosan, and the chemical performance of the membrane is improved.

Description

technical field [0001] The invention belongs to the field of food industry biotechnology, and relates to a protein / polysaccharide composite film and a preparation method thereof. Background technique [0002] Edible packaging materials are based on natural edible substances, such as polysaccharides, proteins, cellulose and their derivatives, through the interaction of different molecules to form a fresh-keeping food, non-toxic, edible packaging with a porous network structure. Packaging Materials. At present, edible packaging films are not widely used and cannot replace the use of plastics, mainly because the prepared edible films cannot be compared with chemical polymer plastics in terms of mechanical properties, water resistance, stability, transparency, and plasticity. [0003] Through a certain method, the internal interaction of the protein is destroyed, the three-dimensional conformation of the protein changes, the molecule is stretched to a certain extent, the intern...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08L5/00C08L1/28C08K5/053C08J5/18C08J3/24B65D65/46
CPCB65D65/463C08J3/246C08J5/18C08J2301/28C08J2389/00C08L89/00C08L89/005C08L2201/08C08L2203/16C08L2205/03C08L5/00C08L1/286C08K5/053
Inventor 张充步国建张晓健鲁伟
Owner TAIXING DONGSHENG FOOD TECH
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