Egg white protein-carrageenan composite film and preparation method and application thereof

Abstract

The invention discloses an egg white protein-carrageenan composite film and a preparation method and application thereof. The preparation method comprises the following steps: dissolving kappa-carrageenan in deionized water, performing stirring until no bubbles and then adding egg white protein and glycerin, adjusting a pH value, performing even stirring, performing heating in a water bath at 60 DEG C for 30 min, performing ultrasonic degassing for 10 min, slowly performing even stirring, performing cooling at room temperature for 1 h, performing drying at 40 DEG C until a constant weight of afilm, and performing balancing in a 53% relative humidity environment for 24 h to obtain the egg white protein-carrageenan composite film. The carrageenan and egg white protein are compounded to forma film, disadvantages of protein-based edible films and carrageenan-based edible films are improved, and an application range of edible films is expanded. Preparation process parameters are optimized, the composite film has excellent performance, operability is strong, and the popularization and application is conducive.

Description

technical field [0001] The invention belongs to the technical field of packaging materials, and in particular relates to an egg white protein-carrageenan composite film and a preparation method and application thereof. Background technique [0002] Plastic is a commonly used packaging material for food. During the use of plastic packaging, it will cause chemical and biological pollution to food safety. Therefore, it is becoming a priority to find alternatives to edible, renewable, biodegradable and environmentally friendly plastic packaging. Current research trends in food packaging. Carrageenan is a green, environmentally friendly, and non-toxic food additive. Carrageenan is used in food packaging, which is not only edible but also degradable under natural conditions. Egg white protein, as the most commonly consumed protein for human beings, can be widely accepted when used in food packaging, and at the same time can improve the nutritional value of edible film packaging. ...

AI Technical Summary

Problems solved by technology

[0003] Due to the existence of protein multi-level structures, protein-based edible films often have good flexibility and excellent biocompatibility, but protein-based edible films also have obvious shortcomings: low mechanical strength, poor heat-sealing performance, etc.

However, regarding egg white protein and kappa -The study of the film-forming mechanism of the carrageenan blend system in the film-forming process has not been reported

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