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Ultrasonic preparation method of oat protein and pullulan polysaccharide composite fruit and vegetable preservative film

A technology of pullulan polysaccharide and oat protein, which is applied in the field of preparing Nisin oat protein/pullulan polysaccharide composite film film packaging materials, which can solve the problems of high cost, vulnerability to mechanical damage, external microbial infection, fruit spoilage, etc. problem, to achieve the effect of extending shelf life, reducing water solubility and oxygen permeability, and reducing decay rate

Active Publication Date: 2021-08-06
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the strawberry peel is thin and the tissue is delicate, so it is vulnerable to mechanical damage and external microbial infection, resulting in fruit spoilage.
At present, most of the fresh-keeping methods for strawberries are low-temperature refrigeration, which has good effect but high cost. Therefore, a high-efficiency and low-cost fresh-keeping method is needed to prolong the shelf life of strawberries and reduce economic losses.

Method used

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  • Ultrasonic preparation method of oat protein and pullulan polysaccharide composite fruit and vegetable preservative film
  • Ultrasonic preparation method of oat protein and pullulan polysaccharide composite fruit and vegetable preservative film
  • Ultrasonic preparation method of oat protein and pullulan polysaccharide composite fruit and vegetable preservative film

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Example 1: Optimization of matrix concentration in the preparation of oat protein / pullulan polysaccharide composite membrane

[0055] (1) Prepare oat protein solution and pullulan polysaccharide solution with mass concentration of (4, 6, 8, 10, 12) g / 100mL respectively (wherein the oat protein solution pH is adjusted to 8), and oat protein with the same mass concentration The solution and the pullulan solution were mixed in equal volumes.

[0056] (2) After adding glycerin plasticizer accounting for 25% by mass of the solute (oat protein and pullulan), place it in a water bath constant temperature magnetic stirrer and stir for 30 minutes, and the water bath temperature is 70 ° C to obtain uniform oats Protein / pullulan film-forming solution.

[0057] (3) Due to the difference in the concentration of the film-forming liquid, absorb different amounts of film-forming liquid and cast it on a disposable plastic plate to form a film. The amount of solute in the plate is contr...

Embodiment 2

[0059] Example 2: Optimization of oat protein and pullulan mass ratio in the preparation of oat protein / pullulan polysaccharide composite film

[0060] (1) Prepare the oat protein solution and the pullulan solution (wherein the oat protein solution pH is adjusted to 8) with a mass concentration of 4g / 100mL respectively, and mix the two solutions according to the volume ratio (4:0, 3:1, 2 :2, 1:3, 0:4) to obtain a mixture of oat protein and pullulan with a mass ratio of 4:0, 3:1, 2:2, 1:3, 0:4.

[0061] (2) After adding glycerin plasticizer accounting for 25% of the mass percentage of the solute, place it in a water bath constant temperature magnetic stirrer and stir for 30 minutes, and the water bath temperature is 70°C to obtain a uniform oat protein / pullulan film-forming liquid .

[0062] (3) Take 15mL of film-forming solution and cast it on a disposable plastic plate to form a film, let it stand for 10 minutes, and then dry it by blowing at 60°C for 4 hours, and then place...

Embodiment 3

[0064] Example 3: Optimization of glycerin addition in the preparation of oat protein / pullulan polysaccharide composite film

[0065] (1) Prepare oat protein solution and pullulan solution with a mass concentration of 4g / 100mL respectively (the pH of the oat protein solution is adjusted to 8), and mix the oat protein solution and pullulan solution in equal volumes.

[0066] (2) After adding glycerol plasticizers (10%, 15%, 20%, 25%, 30%) in the mass percentage of the solute, place in a water bath constant temperature magnetic stirrer and stir for 30 minutes, and the temperature of the water bath is 70 °C , to obtain a uniform oat protein / pullulan film-forming liquid.

[0067] (3) Take 15mL of film-forming solution and cast it on a disposable plastic plate to form a film, let it stand for 10 minutes, and then dry it by blowing at 60°C for 4 hours, and then place it in a desiccant with a relative humidity of 43% for later use (place it in the desiccant with saturated K 2 CO 3...

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Abstract

The invention discloses an ultrasonic preparation method of an oat protein and pullulan polysaccharide composite fruit and vegetable preservative film, and belongs to the technical field of food packaging material preparation. The preparation method comprises the following steps: preparing an oat protein / pullulan polysaccharide film-forming solution; preparing a Nisin-loaded oat protein / pullulan polysaccharide film-forming solution; preparing a Nisin-loaded oat protein / pullulan polysaccharide film-forming solution subjected to ultrasonic treatment; and carrying out film casting and drying to obtain the composite film. In the preparation process of the composite film, Nisin is added, so that the mechanical property of the composite film is improved, meanwhile, the composite film has good antibacterial activity, a multi-mode ultrasonic treatment technology is adopted, the cross-linking degree among the oat protein, the pullulan polysaccharide and Nisin is enhanced, the light transmittance of the composite film is reduced through ultrasonic treatment, and the water resistance and the oxygen resistance of the composite film are improved. The composite film is applied to strawberry preservation in a coating treatment mode, the rotting rate, the weight loss rate and the hardness loss of strawberries are obviously reduced, and the shelf life of the strawberries is prolonged.

Description

technical field [0001] The invention relates to the technical field of preparation of food packaging materials, in particular to a method of preparing loaded Nisin by using oat protein and pullulan as raw materials, adding glycerin plasticizer and nisin (Nisin) antibacterial agent, and adopting ultrasonic treatment Oat protein / pullulan polysaccharide composite film film packaging material. Background technique [0002] At present, global plastic production has exceeded 300 million tons. About 40% of all plastics produced are used for packaging. These plastics are non-degradable and pose a serious threat to the environment. Therefore, developing a renewable and environmentally friendly degradable film has become the research object of domestic and foreign scholars. It has become a future development trend for new degradable green food packaging materials to replace traditional plastic packaging materials. [0003] Oats are known as the "third staple food", which is a comple...

Claims

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Application Information

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IPC IPC(8): C08J5/18C08J3/28C08L89/00C08L5/00C08K5/053
CPCC08J5/18C08J3/28C08J2389/00C08J2405/00C08J2305/00C08J2489/00C08K5/053Y02A40/90Y02W90/10
Inventor 任晓锋曲文娟陈欢鑫梁秋芳马海乐亢利鑫侯婷刘宇轩
Owner JIANGSU UNIV