Preparation method of high-binding type antioxidant edible membrane material

A combined, anti-oxidative technology, applied in the field of food packaging, can solve problems such as oxidative deterioration and corruption, and achieve the effects of enhanced solubility, improved stability, and improved solubility

Inactive Publication Date: 2018-11-30
FOSHAN WANYANG BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem to be solved by the present invention: Aiming at the problem that the traditional single food packaging form is oxidized, deteriorated and corrupted, which can no longer meet the needs of the current market, a preparation method of a high-strength, heat-resistant and stable pipeline lining material is provided

Method used

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  • Preparation method of high-binding type antioxidant edible membrane material

Examples

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example 1

[0023] Take Polygonatum Polygonatum and crush it, grind it through an 80-mesh sieve and dry it at 75°C for 2 hours, collect the dried Polygonatum Polygonatum particles and add the dried Polygonatum Polygonatum particles to a pH of 7.0 with disodium hydrogen phosphate-diphosphate Extract in sodium hydrogen buffer solution at 0°C for 20 hours, collect the extract and vacuum freeze-dry, collect the granules to obtain crude protein granules; add the crude protein granules to deionized water at a mass ratio of 1:10, stir and mix Add dropwise 5% sodium hydroxide to adjust the pH to 8.5 to obtain an alkalized solution, then add succinic anhydride to the alkalized solution at a mass ratio of 1:15, and adjust the pH to 8.5 with 1 mol / L sodium hydroxide solution , reacted at room temperature for 2 hours, filtered and vacuum freeze-dried, and ground through a 100-mesh sieve to obtain a modified powder; according to a mass ratio of 1:15, the modified powder was added to deionized water, st...

example 2

[0025]Take Polygonatum Polygonatum and crush it, grind it through an 80-mesh sieve and dry it at 78°C for 2.5 hours, collect the dried Polygonatum Polygonatum particles and add the dried Polygonatum Polygonatum particles to a pH of 7.0 with disodium hydrogen phosphate-phosphoric acid Sodium dihydrogen buffer solution, leaching at 3°C ​​for 22 hours, collecting the extract and vacuum freeze-drying, collecting the particles to obtain crude protein particles; according to the mass ratio of 1:10, add the crude protein particles into deionized water, stir Mix and add dropwise 5% sodium hydroxide to adjust the pH to 8.5 to obtain an alkalized solution, then add succinic anhydride to the alkalized solution at a mass ratio of 1:15, and adjust the pH to 8.5 with 1mol / L sodium hydroxide solution. 8.5, after reacting at room temperature for 2 hours, filter and vacuum freeze-dry, grind through a 100-mesh sieve to obtain a modified powder; according to a mass ratio of 1:15, add the modified...

example 3

[0027] Take Polygonatum Polygonatum and crush it, grind it through an 80-mesh sieve and dry it at 80°C for 3 hours, collect the dried Polygonatum Polygonatum particles and add the dried Polygonatum Polygonatum particles to a pH of 7.0 with disodium hydrogen phosphate-diphosphate Extract in sodium hydrogen buffer solution at 5°C for 24 hours, collect the extract and vacuum freeze-dry, collect the granules to obtain crude protein granules; add the crude protein granules to deionized water at a mass ratio of 1:10, stir and mix Add dropwise 5% sodium hydroxide to adjust the pH to 8.5 to obtain an alkalized solution, then add succinic anhydride to the alkalized solution at a mass ratio of 1:15, and adjust the pH to 8.5 with 1 mol / L sodium hydroxide solution , reacted at room temperature for 3 hours, filtered and vacuum freeze-dried, and ground through a 100-mesh sieve to obtain a modified powder; according to a mass ratio of 1:15, the modified powder was added to deionized water, st...

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Abstract

The invention relates to a preparation method of a high-binding type antioxidant edible membrane material, and belongs to the technical field of food packaging. According to the invention, active groups of polysaccharides enriches the function of protein through extracting polygonatum odoratum glycoprotein, and then hydrolyzes to form soluble ionization groups through protease treatment, at the same time, the hydrophobic interaction leads to the aggregation of proteins, therefore hydrophobic groups exposed to the surface are reduced, the surface hydrophobicity is reduced, and the binding strength of the edible film materials is improved; the preparation method adopts succinamide to perform modification, then enhances the solubility of succinamide, and further enhances the solubility of succinamide after adding protease for enzymolysis, after being hydrolyzed to short peptide, isoelectric points of succinamide are gradually disappear, meanwhile, protein is subjected to enzymolysis so that many peptide fragments are increased, at the same time, hydrophobic groups are exposed, a hydrophobic part of the protein is relatively increased, which is beneficial to the formation of micelles,and makes a large number of peptide molecules enter the oil-water interface, and further reduces the interfacial tension and improves the stability performance of the materials.

Description

technical field [0001] The invention relates to a preparation method of a high-binding anti-oxidation edible film material, which belongs to the technical field of food packaging. Background technique [0002] With the rapid development of social economy, the food production around the world is increasing, and the living standards of modern people are improving day by day, and people pay more and more attention to the quality and safety of food. Therefore, nutritious and healthy food has become the first choice of consumers. Since the process from food production to storage and sales is easily affected by the external environment, the food will be oxidized and rancid, which is not accepted by consumers. The oxidation of lipids in food not only reduces the nutritional value of the food itself, but also affects the color and taste of the food, which shortens the shelf life of the food and produces some toxic oxidation products, which are harmful to human health. Therefore...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08L5/08C08L1/28C08J5/18B65D65/46
CPCB65D65/463C08J5/18C08J2389/00C08J2401/28C08J2405/08Y02W90/10Y02A40/90
Inventor 刘茂龙韩桂林李静
Owner FOSHAN WANYANG BIOLOGICAL TECH CO LTD
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