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Phosphorylated soybean isolated protein composite coating agent as well as preparation method and application thereof

A technology of phosphorylated soybeans and protein isolates, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, to achieve the effect of less voids, low cost, and better color protection effect

Inactive Publication Date: 2017-05-24
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In summary, the current research reports at home and abroad generally choose a single modification method to improve the performance of soybean protein isolate membranes, and there are certain limitations.
There is no report on the combination of physical blending and chemical modification to improve the fresh-keeping effect of soybean protein isolate film

Method used

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  • Phosphorylated soybean isolated protein composite coating agent as well as preparation method and application thereof
  • Phosphorylated soybean isolated protein composite coating agent as well as preparation method and application thereof
  • Phosphorylated soybean isolated protein composite coating agent as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Preparation of phosphorylated soybean protein isolate powder: Dissolve 5g of soybean protein isolate in 100g of ionized water, add 2.5g of sodium tripolyphosphate, maintain pH at 10.0 with 1mol / L sodium hydroxide solution, react at 40°C for 2 hours, and keep at 60r / L min stirring speed. After the reaction, adjust the pH to 4.5 with 1mol / L hydrochloric acid solution, stir for 30 minutes, centrifuge at 3000r / min for 10 minutes, wash 3 times with water, take the precipitate, adjust the pH to 7.0 with 1mol / L sodium hydroxide solution, and vacuum freeze-dry to obtain phosphorylated soybeans Protein isolate powder, ready to use;

[0043] Prepare a mixture of phosphorylated soybean protein isolate solution and gum arabic solution: take 9 g of the above-mentioned phosphorylated soybean protein isolate powder, dissolve it in 91 g of deionized water, stir with a magnetic force at 60 r / min for 10 min, and heat in a water bath at 80°C for 20 min to obtain phosphorylated soybean Is...

Embodiment 2

[0048] Prepare phosphorylated soybean protein isolate powder: Dissolve 5g soybean protein isolate in 100g ionized water, add 1.0g sodium tripolyphosphate, maintain pH at 9.0 with 1mol / L sodium hydroxide solution, react at 25°C for 4.5 hours, and keep at 60r / L min stirring speed. After the reaction, adjust the pH to 4.5 with 1mol / L hydrochloric acid solution, stir for 30 minutes, centrifuge at 3000r / min for 10 minutes, wash 3 times with water, take the precipitate, adjust the pH to 7.0 with 1mol / L sodium hydroxide solution, and vacuum freeze-dry to obtain phosphorylated soybeans Protein isolate powder, ready to use;

[0049] Prepare a mixture of phosphorylated soybean protein isolate solution and gum arabic solution: take 6 g of the above-mentioned phosphorylated soybean protein isolate powder, dissolve it in 94 g of deionized water, stir magnetically at 60 r / min for 10 min, and heat in a water bath at 80°C for 20 min to obtain phosphorylated soybean Isolate protein solution; ...

Embodiment 3

[0053] Preparation of phosphorylated soybean protein isolate powder: Dissolve 5g of soybean protein isolate in 100g of ionized water, add 1.5g of sodium tripolyphosphate, maintain pH at 9.0 with 1mol / L sodium hydroxide solution, react at 30°C for 4 hours, and maintain 60r / L min stirring speed. After the reaction, adjust the pH to 4.5 with 1mol / L hydrochloric acid solution, stir for 30 minutes, centrifuge at 3000r / min for 10 minutes, wash 3 times with water, take the precipitate, adjust the pH to 7.0 with 1mol / L sodium hydroxide solution, and vacuum freeze-dry to obtain phosphorylated soybeans Protein isolate powder, ready to use;

[0054] Prepare a mixture of phosphorylated soybean protein isolate solution and gum arabic solution: take 7g of the above-mentioned phosphorylated soybean protein isolate powder, dissolve it in 93g of deionized water, stir magnetically at 60r / min for 10min, and heat in a water bath at 80°C for 20min to obtain phosphorylated soybean Isolate protein ...

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Abstract

The invention provides a phosphorylated soybean isolated protein composite coating agent which is prepared from the following components in percentage by mass: 1.0 to 6.0 percent of phosphorylated soybean isolated proteins, 0.1 to 5.0 percent of arabic gum, 0.1 to 4.0 percent of sugar alcohol, 0.1 to 3.0 percent of tween-20, 0.1 to 2.0 percent of glycerin monostearate, 0.1 to 3.0 percent of glycerol monolaurate and the balance of water. By the technologies such as phosphorylating modification of the soybean isolated proteins and physical blending with other coating materials, the phosphorylated soybean isolated protein composite coating agent is prepared and is applied to coating of shrimp skins to prolong the storage time of the shrimp skins. The coating materials used for the phosphorylated soybean isolated protein composite coating agent are safe, edible, low in cost and high in application prospect.

Description

[0001] (1) Technical field [0002] The invention belongs to the field of food preservation, and relates to a phosphorylated soybean protein isolate composite coating agent and a preparation method and application thereof. [0003] (2) Background technology [0004] Edible coatings are made of natural edible substances (such as polysaccharides, proteins, lipids, etc.), and form a protective thin layer on the surface of food in the form of encapsulation, coating or microcapsules to block water vapor, oxygen or The penetration of various solutes can play the role of food preservation and prolonging the shelf life. Soybean protein isolate (SPI) is a high-quality vegetable protein, which has the advantages of abundant sources, low price, degradability, and good film-forming properties. It is a good material for preparing edible film coating agents. However, the soy protein isolate film has high brittleness, low flexibility, poor moisture resistance and mechanical properties, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 丁玉庭顾赛麒余晓梅蔡燕萍周绪霞刘书来
Owner ZHEJIANG UNIV OF TECH
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