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High-ductility rice protein edible composite film prepared by ultrasonic synergistic enzyme method

A technology of rice protein and extensibility, applied in the field of rice protein film, can solve the problems of low environmental friendliness, insufficient auxiliary means, unsuitable for large-scale, etc., and achieve the effect of smooth surface, simplified production process, and compact microstructure

Inactive Publication Date: 2019-12-31
NANJING UNIV OF FINANCE & ECONOMICS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The patent (application number CN 201611213809.8, application date December 26, 2016) discloses a rice protein film prepared by ultrasonic-assisted alkali treatment. The tensile and barrier properties of the protein film are improved by using ultrasonic technology, but the alkali treatment will cause Industrial pollution, not suitable for scale
In addition, although ultrasound-assisted alkali treatment will improve the performance of protein films, this aid is far less than that embedded in other film-forming matrices.
The patent (application number CN 201910463027.7, application date May 30, 2019) discloses a method for preparing a soybean protein film for packaging. The soybean protein film is obtained by mixing and extruding soybean acidic enzymolysis liquid and graphene oxide dispersion liquid , but the whole production process is complicated, non-edible, and low in environmental friendliness

Method used

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  • High-ductility rice protein edible composite film prepared by ultrasonic synergistic enzyme method
  • High-ductility rice protein edible composite film prepared by ultrasonic synergistic enzyme method
  • High-ductility rice protein edible composite film prepared by ultrasonic synergistic enzyme method

Examples

Experimental program
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Effect test

Embodiment 1

[0030] A preparation method of a highly extensible rice protein edible composite film, the steps are as follows:

[0031] (1) Preparation of rice protein hydrolyzate: enzymolyze the rice protein with alkaline protease, the degree of hydrolysis is 0%, 4%, 8% and 10%, inactivate at 80°C, centrifuge, take the supernatant, vacuum freeze-dry it into powder;

[0032] (2) Prepare film-forming solution: prepare 200ml of film-forming solution with 4% concentration in a mass ratio of 1:1 with chitosan solution (dissolved in 1% acetic acid), add 1% glycerin, and stir for 4h at 3500rpm , to adjust the pH to 5;

[0033] (3) Film formation: after the solution to be ultrasonically treated is cooled to room temperature, it is poured into a mold at 20° C. and the humidity is 50% RH for 36 hours to prepare a highly extensible rice protein edible composite film.

[0034] When the degree of hydrolysis is 0%, the extensibility of the rice protein edible composite film is 7%-10%.

Embodiment 2

[0036] A preparation method of a highly extensible rice protein edible composite film, the steps are as follows:

[0037] (1) Preparation of rice protein hydrolyzate: the rice protein is enzymolyzed by alkaline protease to a degree of hydrolysis of 4%, inactivated at 90° C., centrifuged and the supernatant vacuum freeze-dried into powder;

[0038] (2) Prepare film-forming solution: prepare 200ml of film-forming solution with 3% concentration in a mass ratio of 1:2 with chitosan solution (dissolved in 1% acetic acid), add 0.5% glycerin, and stir for 2h at 4000rpm , to adjust the pH to 4;

[0039] (3) Ultrasonic treatment: use 400W ultrasonic treatment for 30 minutes;

[0040] (4) Film formation: After the solution to be ultrasonically treated is cooled to room temperature, it is poured into a mold at 30° C. and the humidity is 50% RH to prepare a highly extensible rice protein edible composite film.

Embodiment 3

[0042] A preparation method of a highly extensible rice protein edible composite film, the steps are as follows:

[0043] (1) Preparation of rice protein hydrolyzate: the rice protein is enzymolyzed by alkaline protease to a degree of hydrolysis of 10%, inactivated at 90°C, centrifuged and the supernatant is vacuum freeze-dried into powder;

[0044] (2) Prepare film-forming solution: prepare 200ml of film-forming solution with 5% concentration according to the mass ratio of 4:1 with chitosan solution (dissolved in 1% acetic acid), add 1% glycerin, and stir for 1h at 3500rpm , to adjust the pH to 6;

[0045] (3) Ultrasonic treatment: use 400W ultrasonic treatment for 15min, 30min, 45min;

[0046] (4) Film formation: After the solution to be ultrasonically treated is cooled to room temperature, it is poured into a mold, and the highly extensible rice protein edible composite film is prepared at 30° C. and a humidity of 50% RH for 36 hours.

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Abstract

The invention discloses a high-ductility rice protein edible composite film prepared by an ultrasonic synergistic enzyme method. The high-ductility rice protein edible composite film is prepared by the following methods: rice protein is hydrolyzed by alkaline protease, centrifuging is carried out, the supernatant is taken to prepare a rice protein hydrolysate, the rice protein hydrolysate is subjected to vacuum freeze-dried to form powder, the powder and chitosan are prepared into a film forming solution according to a certain mass ratio, the pH value is adjusted, glycerol is added, then uniform stirring is carried out, ultrasonic treatment is carried out, then cooling is carried out to room temperature, the mixture is poured into a mould, and casting film formation is carried out at constant temperature and humidity. The rice protein edible composite film provided by the invention has a smooth surface, a compact microstructure, high ductility, edibility, bacteriostasis and easy degradation performance.

Description

[0001] 1. Technical field [0002] The invention belongs to the field of rice protein films, and in particular relates to a preparation method of a highly extensible rice protein edible composite film. [0003] 2. Technical Background [0004] Sustainable or green packaging, especially new edible film materials derived from grains, vegetables, fruits, and mushrooms, has received increasing attention due to their biocompatibility and biodegradability. However, the rough surface and poor mechanical properties of most edible films limit their applications. Therefore, the development of modified high-quality edible films is the focus of future research. [0005] Rice protein is an ideal raw material protein for food processing with high nutritional value, rich amino acid content and strong anti-allergic ability. Furthermore, it is recommended as a film substrate. However, due to the existence of disulfide bonds, rice protein has poor solubility, which makes processing difficult ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08L5/08C08K5/17C08K5/053C12P13/00C12P13/04C12P21/06
CPCC08J5/18C08J2305/08C08K5/053C08K5/175C12P13/00C12P13/04C12P21/06
Inventor 方勇王灵玲李国勇龚志清陈正行胡秋辉
Owner NANJING UNIV OF FINANCE & ECONOMICS
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