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Edible packaging film with dual protein as substrate and preparation method of edible packaging film

A double-protein, packaging film technology, applied in fermentation and other directions, can solve problems such as coagulation, egg instability, packaging film mechanical properties, poor barrier properties, etc., and achieve the effect of uniform thickness, good appearance quality, and fast degradation speed

Inactive Publication Date: 2019-06-28
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problems solved by the present invention: firstly solve the problem that the egg is easily unstable and coagulated when the film is passed through the film, and at the same time solve the problem of poor mechanical properties and barrier properties of the packaging film prepared in the field of food packaging research at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Remove the shell of the egg, beat the egg yolk and egg white evenly to obtain the whole egg liquid, take 15g of the whole egg liquid and add 50ml of distilled water, adjust the pH to 8.0 with 1mol / L NaOH, add 2500U / g (substrate) trypsin and 2500U / g (substrate) alkaline protease;

[0024] (2) After the enzymolysis starts, the enzymolysis system is ultrasonically treated, and the treatment conditions are frequency 20kHz, power 225W, and temperature 50°C. Ultrasonic treatment adopts intermittent ultrasonic treatment, and ultrasonic treatment is carried out for 3 minutes at the 0th, 20th and 40th minutes of enzymatic hydrolysis, and the enzymatic hydrolysis time is 1 hour;

[0025] (3) Add 250ml of distilled water at a temperature of 40-60°C in the beaker, add 15g of soybean protein isolate in terms of weight percentage of distilled water, mix with the whole egg liquid obtained through pretreatment, add plasticizer and crosslinking agent, Obtain a mixed solution after ...

Embodiment 2

[0030] (1) Remove the shell of the egg, beat the egg yolk and egg white evenly to obtain the whole egg liquid, take 15g of the whole egg liquid and add 50ml of distilled water, adjust the pH to 8.0 with 1mol / L NaOH, add 3000U / g (substrate) trypsin and 2000U / g (substrate) alkaline protease;

[0031] (2) After the enzymolysis starts, the enzymolysis system is ultrasonically treated, and the treatment conditions are frequency 20kHz, power 225W, and temperature 50°C. Ultrasonic treatment adopts intermittent ultrasonic treatment, and ultrasonic treatment is carried out for 3 minutes at the 0th, 20th and 40th minutes of enzymatic hydrolysis, and the enzymatic hydrolysis time is 1 hour;

[0032] (3) Add 250ml of distilled water at a temperature of 40-60°C in the beaker, add 15g of soybean protein isolate in terms of weight percentage of distilled water, mix with the whole egg liquid obtained through pretreatment, add plasticizer and crosslinking agent, Obtain a mixed solution after ...

Embodiment 3

[0037] (1) Shell the eggs, beat the egg yolks and egg whites to obtain whole egg liquid, take 15g whole egg liquid and add 50ml distilled water, adjust the pH to 8.0 with 1mol / L NaOH, add 2000U / g (substrate) trypsin and 3000U / g (substrate) alkaline protease;

[0038] (2) After the enzymolysis starts, the enzymolysis system is ultrasonically treated, and the treatment conditions are frequency 20kHz, power 225W, and temperature 50°C. Ultrasonic treatment adopts intermittent ultrasonic treatment, and ultrasonic treatment is carried out for 3 minutes at the 0th, 20th and 40th minutes of enzymatic hydrolysis, and the enzymatic hydrolysis time is 1 hour;

[0039] (3) Add 250ml of distilled water at a temperature of 40-60°C in the beaker, add 15g of soybean protein isolate in terms of weight percentage of distilled water, mix with the whole egg liquid obtained through pretreatment, add plasticizer and crosslinking agent, A mixed solution is obtained after magnetic stirring;

[0040...

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Abstract

The invention discloses an edible packaging film with dual protein as a substrate and a preparation method of the edible packaging film, and belongs to the fields of biological materials and food packaging. The method comprises the steps that the heat stability of whole egg liquid is improved through the ultrasonic-assisted trypsin and alkaline protease modification technology, and soy isolate protein is mixed with the processed whole egg liquid, wherein the content of the soy isolate protein is 15 g, the content of the whole egg liquid is 15 g, the content of a plasticizer is 0.1-0.3%, and the content of a cross-linking agent is 0.065-0.070%. The ultrasonic-assisted trypsin and alkaline protease modified whole egg liquid and the soy isolate protein form a compact and uniform three-dimensional network structure, the mechanical property and the barrier property of the composite film are remarkably improved, the film has an outstanding edible nutritive value, even when the film is abandoned in an environment, the film can be quickly degraded, and no pollution problem is generated. The edible packaging film obtained by using the method can be used as a novel food contact material to be used for food packaging and also can be directly eaten, and the film has sustainable economic benefits and environmental benefits.

Description

technical field [0001] The present invention provides an edible packaging film with a double protein as a substrate and a preparation method thereof, more specifically relates to a soybean protein isolate / egg protein composite packaging film and a preparation method thereof, belonging to biological materials and Food packaging technology field. Background technique [0002] As people's awareness of food safety and environmental protection continues to deepen, the importance of food packaging has also been highlighted. Compared with plastic packaging films that cannot be degraded and pollute the environment, edible films can be used as food contact packaging materials. It can be eaten directly. It can replace the current plastic properties without causing white pollution. Especially when it reaches a certain service life and is discarded under certain environmental conditions, due to obvious changes in its chemical structure, some properties will be caused. It degrades due t...

Claims

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Application Information

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IPC IPC(8): C08L89/00C08K3/16C08K5/053C08J5/18C12P21/06
Inventor 张华江赵晓彤张英龙刘喜鑫夏宁李彤宋广霜张宏
Owner NORTHEAST AGRICULTURAL UNIVERSITY