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Preparation of edible film/coating based on starch-modified gelatin and application of edible film/coating

A gelatin and modified technology, which is applied in the field of edible film/coating preparation, can solve the problems of complex, unfavorable fruit preservation, unfavorable water retention, etc., and achieve good elasticity and flexibility, outstanding UV resistance, and light blocking The effect of performance improvement

Inactive Publication Date: 2017-02-08
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, edible plastic wrap has been widely used, but the current edible film structure has the following disadvantages: For example, Chinese patent CN 104861182A discloses a gelatin film based on cellulose chemical crosslinking and its preparation method. Although the elasticity, flexibility and UV resistance of the modified gelatin film have been improved to a certain extent, the effect is not obvious for its application in coating preservation, and the porous structure presented by its microscopic morphology is extremely unfavorable for coating preservation
Chinese patent CN 105237645A discloses a macromolecular cross-linking agent based on oxidized cellulose, its gelatin film and its preparation method. In this patent, in the process of oxidizing cellulose, the selected oxidation system is relatively complicated, and there are various kinds of products , not easy to purify, unfavorable to subsequent reactions
And its porous microstructure is not conducive to water retention, which is not good for fruit preservation
Chinese patent CN 105694052A discloses a modified gelatin compound based on a functionalized cellulose ester chemical crosslinking agent and its preparation and application. Although this patent also uses a third-party molecule to realize the connection between cellulose and gelatin, its The selected third-party molecule, citric acid, is an asymmetric polycarboxylic acid. During the dehydration process, it is easy to form a variety of cyclic anhydride structures such as five-member and six-member. The dehydration products are more complex and difficult to purify. , which is unfavorable for the subsequent cross-linking reaction
However, there are few studies on the use of starch-based active ester-modified gelatin films. For the first functionalization of starch with EDTAD, and then the activation of functionalized starch with N-hydroxysuccinimide to form active ester SEN modified gelatin films and other Studies in food wrap or coatings have not been reported

Method used

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  • Preparation of edible film/coating based on starch-modified gelatin and application of edible film/coating
  • Preparation of edible film/coating based on starch-modified gelatin and application of edible film/coating
  • Preparation of edible film/coating based on starch-modified gelatin and application of edible film/coating

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Preparation of an edible film / coating based on cornstarch-modified gelatin:

[0063] (1) Synthesis of EDTA dianhydride (EDTAD):

[0064] Weigh 9g of EDTA, mix 12ml of acetic anhydride and 25ml of pyridine in a 100ml round-bottomed flask to form a suspension, heat at 65°C with magnetic stirring and reflux for 24h, after the reaction is complete, wash with distilled water and suction filter. Then wash with diethyl ether and filter with suction, and then vacuum-dry at 50° C. to obtain EDTA dianhydride (EDTAD) as a light yellow powder solid.

[0065] Such as figure 1 as shown, 1 H NMR (400 MHz, DMSO): δ 3.687 (s, 8H), 2.652 (t, 4H), 3.317 (s, DMSO), 2.489 (m, DMSO).

[0066] (2) Preparation of EDTAD functionalized starch (SE):

[0067] Weigh 1g of cornstarch and 3g of EDTAD, disperse in 40ml of DMF, heat and reflux with magnetic stirring at 60°C for 24h, after the reaction is completed, mix with 5ml of DMF, 50ml of distilled water, and 30ml of saturated NaHCO 3 solutio...

Embodiment 2

[0096] (1) Synthesis of EDTA dianhydride (EDTAD):

[0097] Weigh 12g EDTA, mix 18ml acetic anhydride and 34ml pyridine in a 100ml round-bottomed flask to form a suspension, stir and heat under reflux for 24h under magnetic stirring at 60°C, after the reaction is complete, wash with distilled water and suction filter , and then washed with diethyl ether and filtered, and then vacuum-dried at 50°C to obtain EDTA dianhydride (EDTAD) as a light yellow powder solid.

[0098] (2) Preparation of EDTAD functionalized starch (SE):

[0099] Weigh 1g of cornstarch and 4g of EDTAD and disperse in 40ml of DMF, heat and reflux with magnetic stirring at 63°C for 20h. 3 solution, 150ml of distilled water, and 15ml of ethanol to wash the sample in sequence, then suction-filtered, and vacuum-dried at 50°C to obtain a white powdery solid compound, the target product, EDTAD functionalized starch SE;

[0100] (3) Preparation of N-hydroxysuccinimide activated functionalized starch (active ester S...

Embodiment 3

[0108] (1) Synthesis of EDTA dianhydride (EDTAD):

[0109] Weigh 15g EDTA, mix 25ml acetic anhydride and 42ml pyridine in a 100ml round-bottomed flask to form a suspension, and react with magnetic stirring at 70°C for 30h. Wash and filter with suction, and then vacuum-dry at 50° C. to obtain EDTA dianhydride (EDTAD) as a light yellow powder solid.

[0110] (2) Preparation of EDTAD functionalized starch (SE):

[0111] Weigh 1g of cornstarch and 5g of EDTAD and disperse in 35ml of DMF, heat under magnetic stirring at 66°C for 24h under reflux reaction, after the reaction is completed, mix with 15ml of DMF, 250ml of distilled water, 100ml of saturated NaHCO 3 solution, 450ml of distilled water, and 30ml of ethanol to wash the target product successively, then suction-filtered, and vacuum-dried at 50°C to obtain a white powdery solid compound, namely, EDTAD functionalized starch SE;

[0112] (3) Preparation of N-hydroxysuccinimide activated functionalized starch (active ester SE...

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Abstract

The invention discloses preparation of an edible film / coating based on starch-modified gelatin and application of the edible film / coating. The preparation includes the following steps: (1) using corn starch and EDTA dianhydride(EDTA D) as raw materials to prepare EDTA D functionalized starch SE; (2) using the functionalized starch SE obtained from step 1) and N-hydroxy succinimide as raw materials to prepare a macromolecule cross-linking agent SEN (i.e., an active ester); and (3) enabling the macromolecule cross-linking agent SEN and the gelatin to perform chemical crosslinking and prepare the edible film / coating based on corn starch-modified gelatin. The active ester in the macromolecule cross-linking agent SEN and primary amine in the gelatin make a crosslinking reaction to modify the gelatin by means of a chemical reaction, which breaks the current limitation of blending modification on the gelatin by starch-type macromolecules. The surface hydrophobicity, mechanical property (elasticity), light resistance performance and anti-degradation performance of the gelatin film are all improved to a great extent; moreover, the gelatin coating has an ideal effect on fruit preservation.

Description

technical field [0001] The invention relates to the field of modified gelatin, in particular to the preparation and application of an edible film / coating based on starch-modified gelatin. Background technique [0002] Gelatin is a heterogeneous peptide molecular polymer formed by partial hydrolysis or thermal degradation of collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle. It is an important natural polymer material with non-toxic and good Cytocompatibility and biodegradability. However, its application is limited due to its low thermal stability, poor mechanical properties, and easy degradation. Therefore, gelatin is often modified. [0003] Starch is a renewable, biodegradable high-molecular carbohydrate derived from plant seeds, tubers, and roots. Compared with cellulose, starch is composed of glucose residues connected by α-1,4-glycosidic bonds, which can be regarded as a high polymer of glucose, and gelatin is often modified by blending...

Claims

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Application Information

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IPC IPC(8): C08L89/00C08L3/06C08J3/24A23L3/00
CPCA23L3/00C08B31/04C08J3/246C08J5/18C08J2389/00C08J2403/06C08L89/00C08L2201/08C08L2203/16C08L3/06
Inventor 崔月芝史成美陶芙蓉
Owner QILU UNIV OF TECH
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