Collagen edible film and preparation method thereof

Abstract

The invention belongs to the technical field of packaging, and relates to a collagen edible film and a preparation method thereof. The preparation method comprises the following steps: uniformly stirring and mixing a fish scale collagen matrix liquid, a protocatechuic acid improvement liquid and a plasticizing liquid; then carrying out ultrasonic treatment for uniform mixing of the components anddegassing to obtain an ultrasonic mixed degassed liquid; uniformly pouring the ultrasonic mixed degassed liquid onto organosilicon resin, drying, cooling to room temperature, and uncovering the film to obtain the collagen edible film. The thickness of the collagen edible film prepared by the method is 0.036 to 0.046 mm; the transparency ranges from 1.45 to 3.89; the elongation at break is 90.23 percent to 118.04 percent; the ultraviolet ray blocking rate is 99.10-99.71%, the water vapor blocking rate is 0.78*10<-10> to 0.87*10<-10> gm<-1>.s<-1>.Pa<-1>, the advantages of high ductility, high barrier property and high safety are achieved, the preparation technological process is simple, and no pollution is caused to the environment.

Description

technical field [0001] The invention belongs to the technical field of food edible film packaging, in particular to a collagen edible film and a preparation method thereof. Background technique [0002] Compared with traditional synthetic packaging materials, edible films use natural polymers as matrix materials to form films with certain mechanical strength and barrier properties through intermolecular forces. Edible films are attracting more and more attention in the food industry because they are digestible and degradable, and can reduce the harm to human health and environmental pollution. [0003] Fibrous collagen has the characteristics of good biocompatibility, film formation and high nutritional value, and is widely used in the field of biomaterials. In recent years, epidemics such as mad cow disease, foot-and-mouth disease, and African swine fever have occurred frequently in the world. Fish scale collagen can effectively replace collagen obtained from skin or bone ...

AI Technical Summary

Problems solved by technology

However, this invention patent application has the following deficiencies: (1) Although the addition of jelly gum in the edible film can improve its elongation at break, the final elongation at break is only 40.22-51.73%, which is compared to the current reported The elongation at break of the edible film is low, and there are limitations in use; (2) the molecular weight of jelly jelly in the edible film is in the range of 80-150kDa, which is a macromolecular substance, and it can interact strongly with collagen Effect (such as: covalent cross-linking produced by Maillard reaction), and then change the mechanical properties and barrier properties of the membrane, but the Maillard reaction is the carboxyl group of sugar and the amino group of protein (amino acid) undergo carbonyl amidation reaction, which will cause collagen Loss of protein nutrition, especially essential amino acids for the human body

Yet, there is following deficiency in this invention patent application: (1) the thickness of the collagen membrane that adopts this method to prepare is about 0.21mm

However, the invention patent application has the following deficiencies: (1) The modification of chitosan membrane by protocatechuic acid is the prerequisite for realizing the performance improvement of chitosan-protocatechuic acid graft copolymer membrane

The use of these acids and bases not only increases the risk of them remaining in the edible film, but also the discharge of sewage will cause environmental pollution

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