Supercharge Your Innovation With Domain-Expert AI Agents!

Antibacterial and antioxidant whey protein isolate edible film and preparation method thereof

A technology of whey protein isolate and anti-oxidation, which is applied in the field of antibacterial and anti-oxidation whey protein isolate edible film and its preparation, to achieve the effect of efficient utilization, abundant sources and simple raw materials

Active Publication Date: 2020-05-15
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
View PDF3 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, adding bamboo leaf antioxidants to the protein film-forming solution to enhance the antibacterial and antioxidant properties of edible films has not been reported

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Antibacterial and antioxidant whey protein isolate edible film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Prepare an aqueous solution of whey protein isolate with a concentration of 10% by mass; dissolve bamboo leaf antioxidants in deionized water and stir evenly; dissolve sodium caseinate in deionized water and stir evenly; mix the above three solutions (mass ratio of whey protein isolate: bamboo leaf antioxidant: sodium caseinate = 10:0.5:1.5), add glycerin with a mass concentration of 0.03g / mL, adjust the pH value to 8, stir magnetically until fully mixed, Heating to 85°C to denature the protein; vacuum degassing to prepare a complex protein film-forming solution; use the flat-plate casting method to dry the film-forming solution at a constant temperature of 55°C to form a film, and then peel off the film; place the obtained protein film product in Equilibrate in a constant temperature and humidity box (23 ℃, 50% RH) for 48 hours to obtain an edible film of antibacterial and antioxidant whey protein isolate.

Embodiment 2

[0029] Prepare an aqueous solution of whey protein isolate with a concentration of 10% by mass; dissolve bamboo leaf antioxidants in deionized water and stir evenly; dissolve sodium caseinate in deionized water and stir evenly; mix the above three solutions (mass ratio of whey protein isolate: bamboo leaf antioxidant: sodium caseinate = 10:1.0:1.0), add glycerin with a mass concentration of 0.04g / mL, adjust the pH value to 8, stir magnetically until fully mixed, Heating to 85°C to denature the protein; vacuum degassing to prepare a complex protein film-forming solution; use the flat-plate casting method to dry the film-forming solution at a constant temperature of 55°C to form a film, and then peel off the film; place the obtained protein film product in Equilibrate in a constant temperature and humidity box (23 ℃, 50% RH) for 48 hours to obtain an edible film of antibacterial and antioxidant whey protein isolate.

Embodiment 3

[0031] Prepare an aqueous solution of whey protein isolate with a concentration of 10% by mass; dissolve bamboo leaf antioxidants in deionized water and stir evenly; dissolve sodium caseinate in deionized water and stir evenly; mix the above three solutions (mass ratio of whey protein isolate: bamboo leaf antioxidant: sodium caseinate = 10:1.5:0.5), add glycerin with a mass concentration of 0.05g / mL, adjust the pH value to 8, stir magnetically until fully mixed, Heating to 85°C to denature the protein; vacuum degassing to prepare a complex protein film-forming solution; use the flat-plate casting method to dry the film-forming solution at a constant temperature of 55°C to form a film, and then peel off the film; place the obtained protein film product in Equilibrate in a constant temperature and humidity box (23 ℃, 50% RH) for 48 hours to obtain an edible film of antibacterial and antioxidant whey protein isolate.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to an antibacterial antioxidant whey protein isolate edible film and a preparation method thereof, and belongs to the technical field of food packaging. The whey protein isolateedible film is prepared by taking whey protein isolate as a main film-forming matrix, matching the whey protein isolate with a bamboo leaf antioxidant and sodium caseinate, adding a plasticizer, and performing the steps of uniform mixing, thermal denaturation, vacuum degassing, plate casting, drying, film uncovering and the like. The method is simple in process, the prepared whey protein isolate edible film is good in stretchability and high in strength, has the advantages of being low in moisture permeability, good in transparency, antibacterial and antioxidant, the shelf life of food can beeffectively prolonged, and the requirement for food packaging is met.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to an antibacterial and antioxidative whey protein isolate edible film and a preparation method thereof. Background technique [0002] Based on the consideration of environmental resource protection and food safety, the preparation and application of edible films has become a research hotspot in the field of food packaging in recent years. Edible film is an edible, green, and fresh-keeping packaging material made of natural biological macromolecules as the base material and auxiliary components such as plasticizers. Edible film mainly prevents food deterioration and microbial contamination by hindering the migration of moisture, gas and solute, and prolongs the shelf life of food. [0003] Whey protein isolate is a by-product in the cheese processing industry. It has excellent properties such as edible, excellent barrier properties, and biodegradability. It al...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C08J5/18C08L89/00C08K5/053C08K5/00B65D65/46
CPCC08J5/18B65D65/463C08J2389/00C08J2489/00C08K5/053C08K5/005Y02W90/10Y02A40/90
Inventor 汪敏徐磊蒋希芝冯敏严旎娜张荣
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com