A kind of lipid-protein edible bilayer active film and preparation method thereof

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

Active Publication Date: 2021-05-25
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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  • A kind of lipid-protein edible bilayer active film and preparation method thereof
  • A kind of lipid-protein edible bilayer active film and preparation method thereof
  • A kind of lipid-protein edible bilayer active film 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 bilayer active film and a preparation method thereof. The method comprises the following steps: respectively dissolving the prolamin and the water-soluble protein in the aqueous solution of acetic acid, adding a hydrophobic active substance to the prolamin and / or adding a hydrophilic active substance to the water-soluble protein to obtain the prolamin solution and the prolamin solution respectively. Water-soluble protein solution; mix prolamin solution and water-soluble protein solution evenly, and add plasticizer; mix film-forming solution and solid lipid, heat to above the melting point of lipid, and homogenize through high-speed shearing to form emulsion and flow extended film. The preparation process of the present invention is simple and simple, and a protein-lipid bilayer active film can be prepared by one-time casting, which can reduce drying time and improve production efficiency. The active film has good one-way water blocking effect and mechanical properties, and the release rate of active substances can be adjusted by adjusting the ratio of gliadin to water-soluble protein and the percentage of lipid mass.

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 Patents(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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