Sweep ultrasonic preparation method for collagen-chitosan compound film of tuna skin

A technology of frequency-sweeping ultrasound and collagen, which is applied in the direction of flexible coverings, packaging, wrapping paper, etc., can solve the problem of insignificant improvement in mechanical properties, achieve the effects of broadening research directions, simple process operation, and favorable comprehensive utilization

Inactive Publication Date: 2019-02-22
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current research on ultrasound-promoted protein-sugar grafting reaction generally uses single-frequency ultrasound, and the effect of improving mechanical properties is not significant.
However, according to the literature reports of the current research, advanced ultrasonic modes such as pulse and frequency sweep have not been used in the preparation of tuna skin collagen-chitosan edible films.

Method used

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  • Sweep ultrasonic preparation method for collagen-chitosan compound film of tuna skin
  • Sweep ultrasonic preparation method for collagen-chitosan compound film of tuna skin
  • Sweep ultrasonic preparation method for collagen-chitosan compound film of tuna skin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of the tuna skin collagen-chitosan composite membrane without sonication is carried out according to the following steps:

[0030] (1) Weigh a certain amount of collagen in a beaker, prepare a 2g / 100mL collagen solution with distilled water, dissolve in a water bath at 50°C for 30 minutes, and filter with suction to obtain a pure collagen solution. Weigh a certain mass of chitosan into a beaker, add 2% (V / V) glacial acetic acid to make a 2g / 100mL chitosan solution, dissolve in a water bath at 50°C for 30min, and let stand overnight. Mix collagen and chitosan solution at a mass ratio of 1:4, add 25% (total solute mass ratio) glycerin as a plasticizer, stir at 20°C for 10 minutes and mix to obtain a mixed solution.

[0031] (2) The mixed solution in step (1) was cross-linked in a water bath at 55° C. for 1 hour to obtain a non-ultrasonic composite membrane solution.

[0032] (3) Spread the non-ultrasonic composite membrane solution obtained in step...

Embodiment 2

[0041] The preparation method of the tuna skin collagen-chitosan composite membrane that different frequency sweeping periods are processed, carries out according to the following steps:

[0042] (1) Weigh a certain amount of collagen in a beaker, prepare a 2g / 100mL collagen solution with distilled water, dissolve in a water bath at 50°C for 30 minutes, and filter with suction to obtain a pure collagen solution. Weigh a certain mass of chitosan into a beaker, add 2% (V / V) glacial acetic acid to make a 2g / 100mL chitosan solution, dissolve in a water bath at 50°C for 30min, and let stand overnight. Mix collagen and chitosan solution at a mass ratio of 1:4, add 25% (total solute mass ratio) glycerin as a plasticizer, stir at 20°C for 10 minutes and mix to obtain a mixed solution.

[0043] (2) The mixed solution in step (1) was subjected to frequency-sweep ultrasonic treatment at 55°C, and the ultrasonic treatment parameters were: frequency 28kHz; power density 100W / L; frequency s...

Embodiment 3

[0053] The sweep period of the ultrasonic treatment is 100ms, and the rest of the steps are the same as in Example 2; the specific results of tensile strength and elongation at break are shown in Table 1.

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Abstract

The invention discloses a sweep ultrasonic preparation method for a collagen-chitosan compound film of tuna skin and belongs to the technical field of food packaging material preparation. The preparation method comprises the following steps: first, extracting enzyme soluble collagens from the tuna skin by using pepsase; and then preparing the collagen-chitosan edible compound film of the tuna skinassisted by sweep ultrasonic waves. The collagen-chitosan edible compound film of the tuna skin assisted by sweep ultrasonic waves is better in mechanical property compared with non-ultrasonic compound film, and the tensile strength and the elongation at break are obviously improved. The film is good in biocompatibility, degradable and good in preservation function. The main and auxiliary materials are edible substances which are safe and non-toxic, green and environment-friendly, sufficient in source and relatively low in cost. The invention provides certain technical parameters and theatrical guidance for developing a novel edible membrane material in food packaging industry in China.

Description

technical field [0001] The invention relates to the technical field of preparation of food packaging materials, in particular to a method for preparing an edible film by using tuna skin collagen and chitosan as raw materials and adopting frequency-sweeping ultrasonic treatment. Background technique [0002] In recent years, people have higher and higher requirements for environmental protection and food safety, and higher requirements for food packaging materials. Degradable and natural non-toxic edible films have gradually become a research hotspot in the field of food packaging. [0003] Tuna is rich in protein, and its protein biological value is higher than that of meat and other fish. It is a protein with excellent amino acid composition and has very high nutritional value and economic value. Tuna skin is the main by-product of tuna meat processing, its collagen content is still high, but it is not fully utilized, used as feed or directly discarded, low economic value a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L5/08C08L89/00C08K5/053C08J5/18C08J3/24B65D65/46
CPCB65D65/463C08J3/246C08J5/18C08J2305/08C08J2489/00C08K5/053
Inventor 曲文娟张欣欣薛佳妮居静冯依婷马海乐
Owner JIANGSU UNIV
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