Lipid-protein edible double-layer active membrane and preparation method thereof

A protein and lipid technology, applied in the direction of climate sustainability, sustainable manufacturing/processing, flat products, etc., can solve problems such as difficult control of film thickness and uniformity, easy cracks or holes, anaerobic respiration of fruits and vegetables, etc. It achieves the effects of saving casting process, not easy to fall off and brittle, and improving production efficiency

Active Publication Date: 2020-06-26
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of solid lipid nanoparticles (SLNs) edible film also has some disadvantages: low transparency, difficult to control the thickness and uniformity of the film; poor air permeability, which may cause anaerobic respiration of fruits and vegetables; low mechanical properties, easy to produce film Cracks or holes, etc.

Method used

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  • Lipid-protein edible double-layer active membrane and preparation method thereof
  • Lipid-protein edible double-layer active membrane and preparation method thereof
  • Lipid-protein edible double-layer active membrane and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A kind of lipid-protein edible bilayer active membrane, its preparation process is as follows figure 1 As shown, specifically made by the following steps:

[0050] (1) Preparation of film-forming solution: Dissolve zein and gelatin A in 80% acetic acid-water solution respectively; after stirring until completely dissolved, add oregano essential oil into the zein solution, and continue magnetic stirring for 15 minutes to obtain gliadin solution;

[0051] Add tea polyphenols to the gelatin solution, and continue magnetic stirring for 15 minutes to obtain a water-soluble protein solution;

[0052] Then mix the gliadin solution and the water-soluble protein solution, add glycerin, and continue to stir for 15 minutes;

[0053] Control the total mass concentration of zein and water soluble protein gelatin A to 20wt%, wherein the mass ratio of zein and water soluble protein gelatin A is 1:2; control the mass percentage of oregano essential oil in solid content to 7.5% , tea...

Embodiment 2

[0058] A lipid-protein edible bilayer active film is made by the following steps:

[0059] (1) Preparation of film-forming solution: Dissolve zein and gelatin A in 80% acetic acid-water solution respectively; after stirring until completely dissolved, add oregano essential oil into the zein solution, and continue magnetic stirring for 15 minutes to obtain gliadin solution;

[0060] Add tea polyphenols to the gelatin solution, and continue magnetic stirring for 15 minutes to obtain a water-soluble protein solution;

[0061] Then mix the gliadin solution and the water-soluble protein solution, add glycerin, and continue to stir for 15 minutes;

[0062] Control the total mass concentration of zein and water soluble protein gelatin A to 20wt%, wherein the mass ratio of zein and water soluble protein gelatin A is 1:2; control the mass percentage of oregano essential oil in solid content to 7.5% , tea polyphenols accounts for 7.5% by mass of the solid content; the concentration of...

Embodiment 3

[0067] A lipid-protein edible bilayer active film is made by the following steps:

[0068] (1) Preparation of film-forming solution: Dissolve zein and gelatin A in 80% acetic acid-water solution respectively; after stirring until completely dissolved, add oregano essential oil into the zein solution, and continue magnetic stirring for 15 minutes to obtain gliadin solution;

[0069] Add tea polyphenols to the gelatin solution, and continue magnetic stirring for 15 minutes to obtain a water-soluble protein solution;

[0070] Then mix the gliadin solution and the water-soluble protein solution, add glycerin, and continue to stir for 15 minutes;

[0071] Control the total mass concentration of zein and hydrosoluble protein gelatin A to 20wt%, wherein the mass ratio of zein and hydrosoluble protein gelatin A is 1:1; control the mass percentage of oregano essential oil in solid content to 7.5% , tea polyphenols accounts for 7.5% by mass of the solid content; the concentration of c...

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Abstract

The invention discloses a lipid-protein edible double-layer active membrane and a preparation method thereof. The preparation method comprises the following steps: respectively dissolving an alcohol-soluble protein and a water-soluble protein in an acetic acid-water solution, and adding a hydrophobic active substance into the alcohol-soluble protein and / or adding a hydrophilic active substance into the water-soluble protein to respectively obtain an alcohol-soluble protein solution and a water-soluble protein solution; uniformly mixing the alcohol-soluble protein solution with the water-soluble protein solution, and adding a plasticizer; and mixing the film forming solution with solid lipid, heating to a temperature being equal to or higher than the melting point of the lipid, carrying outhigh-speed shearing homogenization to form an emulsion, and casting to form the membrane. The preparation method is simple and convenient, and the protein-lipid double-layer active membrane can be prepared through one-time tape casting, so the drying time can be shortened, and the production efficiency can be improved. The active membrane has a good one-way water blocking effect and good mechanical properties, and the release rate of an active matter can be regulated by regulating the ratio of the alcohol-soluble protein to the water-soluble protein and the mass percentage of the lipid.

Description

technical field [0001] The invention belongs to the technical field of active packaging materials. More specifically, it relates to a lipid-protein edible bilayer active film and a preparation method thereof. Background technique [0002] Non-degradable plastic packaging pollutes the environment, and films composed of biodegradable materials, such as proteins, polysaccharides and lipids, are increasingly favored by researchers. Biodegradable films can be loaded with natural antioxidant and antibacterial active substances to form active packaging and control adverse reactions such as microbial growth and oil oxidation in food, thereby effectively extending the shelf life of food. However, the film formed by proteins and polysaccharides has poor water blocking effect, which is greatly limited when it is applied to foods with high water activity. [0003] Researchers prepare lipid-polysaccharide or protein composite membranes by adding lipids to enhance the water resistance o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08L89/00C08L91/06C08L91/00C08L71/02C08K5/00C08K5/098C08K5/1535C08K5/053C08K5/134B65D65/46B29D7/01
CPCB29D7/01B65D65/463C08J5/18C08J2389/00C08J2471/02C08J2489/00C08J2491/00C08J2491/06C08K5/00C08K5/005C08K5/0058C08K5/053C08K5/098C08K5/1345C08K5/1535Y02W90/10Y02A40/90
Inventor 肖杰蔡济洋陈霞
Owner SOUTH CHINA AGRI UNIV
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