An antibacterial and antioxidant whey protein isolate edible film and its preparation method
A whey protein isolate and antioxidant technology, which is applied in the field of antibacterial and antioxidant whey protein isolate edible film and its preparation, to achieve the effect of improving the preservation effect, realizing efficient utilization and abundant sources.
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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.
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