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Preparation method of vegetable protein/gum arabic/lipid emulsified edible composite film

A technology of gum arabic and plant protein, which is applied in the food field, can solve the problems of unstable double-layer film, easy to fall off, unsatisfactory water vapor barrier performance, etc., achieve excellent hydrophobic properties, simple process, improve mechanical strength and other properties Effect

Active Publication Date: 2019-04-12
NANJING UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still some defects in the protein / polysaccharide composite membrane, such as the unsatisfactory barrier performance to water vapor, and the water vapor barrier performance of the composite membrane is usually improved by adding lipids to the composite mold
The traditional preparation process of protein / polysaccharide / lipid composite membrane is mainly the double-layer membrane method, that is, a layer of lipid film is attached to the surface of the protein / polysaccharide composite membrane, but this double-layer membrane has the problem of instability and easy falling off

Method used

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  • Preparation method of vegetable protein/gum arabic/lipid emulsified edible composite film
  • Preparation method of vegetable protein/gum arabic/lipid emulsified edible composite film
  • Preparation method of vegetable protein/gum arabic/lipid emulsified edible composite film

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Effect test

Embodiment 1

[0046] The preparation method of soybean protein / gum arabic / lipid emulsified edible composite film comprises the following steps:

[0047] (1) Preparation of soy protein isolate-gum arabic (SPI-GA) cross-linked product

[0048] Gum arabic powder and soybean protein isolate were mixed with a minimum amount of deionized water at a ratio of 1:1, and poured into a plate for freeze-drying. Grind the obtained freeze-dried powder raw material into fine powder, spread it into a plate and place it in a desiccator (about 79% relative humidity) with saturated potassium bromide on the bottom layer, and place the desiccator in an oven with a temperature setting of 60°C Carry out proteoglycan glycosylation and cross-linking, and take it out after 48 hours for later use.

[0049] (2) Preparation of SPI-GA oil film film-forming solution

[0050] Film-forming solutions with different components were configured according to Table 1. Weigh the cross-linked product according to the recipe and di...

Embodiment 2

[0058] The influence of embodiment 2 different kinds of oils and fats on edible film thickness

[0059] Edible film thickness The film thickness is measured with an electronic digital display micrometer, accurate to 0.001. Three measurements were randomly drawn for each film sample. The resulting average value was used to calculate the transparency of the film.

[0060] The result is as figure 1 As shown, the addition of oil can significantly affect the thickness of the film compared to the film without adding oil. This is because the addition of oil can increase the solid content in the film-forming solution, thereby increasing the thickness of the film. In addition, the type of grease significantly affects the thickness of the film. Compared with the four oils, the essential oil film is the thickest, while the beeswax film is the thinnest. This may be related to the molecular weight of the oil itself, that is, at the same concentration, the smaller the molecular weight,...

Embodiment 3

[0061] The influence of embodiment 3 different kinds of oils and fats on the whiteness index of edible film

[0062] Edible film chromaticity: use a precision colorimeter to measure the chromaticity value of the film. Each film sample was placed on a uniform white background plate, and three measured values ​​were randomly selected [6]. The whiteness index (WI) value is defined as:

[0063]

[0064] where the L* (black 0 to white 100), a (red 120 to green -120) and b* (yellow 120 to blue -120) values ​​correspond to whiteness, red and yellow, respectively.

[0065] The result is as figure 2 As shown, when oil is added, the WI value of the film is generally smaller than that of the blank control, which may be due to the color of the oil itself. In addition, the addition of oil has specific effects on the structure of the membrane, for example, changing the compactness of the membrane, which is also the reason for the change of the WI value of the membrane [12].

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Abstract

The invention discloses a preparation method of a vegetable protein / gum arabic / lipid emulsified edible composite film, comprising the steps of: preparation of a vegetable protein isolate-gum Arabic (SPI-GA) cross-linking product, preparation of a SPI-GA lipid film forming solution, and preparation of a SPI-GA lipid film. The preparation method of the invention is simple and convenient to operate.On the one hand, a special process is used to conduct glycosylation chemical crosslinking on protein and polysaccharide for full combination, so that the mixed product is more stable, and the mechanical strength and other properties of the film are effectively improved, and on the other hand, by emulsification, lipid is directly introduced into the film forming solution formed by protein and polysaccharide, and then drying is carried out for film forming, so that the stable edible film having excellent hydrophobic properties is formed. The invention is of great significance to further researchand process optimization of composite edible films as a food packaging material.

Description

technical field [0001] The invention belongs to food technology, in particular to a preparation method of vegetable protein / gum arabic / lipid emulsified edible composite film. Background technique [0002] Edible film is a film with a porous network structure formed by the interaction of different molecules using natural polymers (such as: proteins, polysaccharides, lipids and derivatives, etc.) as raw materials. Edible film, as a fresh-keeping material for food packaging, has excellent barrier properties and inhibits the growth and reproduction of bacteria on the surface of food. It can also be used as a carrier for adding functional ingredients to create functional food fresh-keeping materials. And compared with other food packaging materials, it has the advantages of low price, green, safe and pollution-free ingredients, so the application prospect is very broad. The materials used to prepare edible films can be divided into four categories: proteins, polysaccharides, lip...

Claims

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Application Information

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IPC IPC(8): C08J5/18C08J3/24C08L89/00C08L5/00
CPCC08J3/24C08J5/18C08J2305/00C08J2389/00C08J2405/00C08J2489/00
Inventor 薛峰李璇王身艳王娟红朱星潞叶嘉慧
Owner NANJING UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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