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Preparation method and product of egg white edible protein film

A technology of egg white and protein film, which is applied in the field of preparation of egg white edible protein film, can solve problems such as few studies, and achieve the effect of small thickness

Pending Publication Date: 2021-12-21
ZUNYI MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the research on degradable membranes at home and abroad is concentrated on st

Method used

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  • Preparation method and product of egg white edible protein film
  • Preparation method and product of egg white edible protein film
  • Preparation method and product of egg white edible protein film

Examples

Experimental program
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Effect test

preparation example Construction

[0037] 3, the preparation of membrane medium (for the conventional preparation method in the prior art):

[0038] Take an enzyme-labeled plate and remove the orifice plate, put the plastic wrap on the top surface of the enzyme-labeled plate, and stretch the corners of the plastic wrap to the bottom of the enzyme-labeled plate by hand, so that the plastic wrap and the side wall of the enzyme-labeled plate fit together , then fix the rubber band on the side wall of the enzyme label plate, flatten the plastic wrap on the top surface of the enzyme label plate, and finally glue the corners of the plastic wrap to the bottom surface of the enzyme label plate with tape, and place the enzyme label Flatten the corners of the plastic wrap on the bottom of the plate with tape to obtain a film-forming medium. When in use, put the film medium on a table or other flat surface to ensure that the top surface of the film-forming medium is level, then apply the film-forming liquid evenly on the ...

Embodiment 1

[0049] Preparation of egg white edible protein film:

[0050]Take two eggs, separate the egg whites (add 0 mL, 4 mL, 8 mL, and 16 mL of distilled water to each 20 mL of egg whites) and add them to a beaker, stir magnetically in an ice bath for 2 h, then centrifuge at 3500 rpm for 15 min to remove the precipitate. Heat 20mL of the supernatant in a 37°C water bath for 30min, add glycerin (glycerol concentration is 0g / L, 30g / L, 33g / L, 36g / L), stir magnetically for 15min, and place it in a 37°C water bath Heat in medium for 30min, add TG (enzyme activity 0U / g, 20U / g, 40U / g, 60U / g), stir with glass rod for 5min while adding, heat again in 37℃ water bath for 60min, take out the film-forming liquid Cool to room temperature.

[0051] Accurately absorb 2mL of film-forming solution, place it in a 10cm×8cm film medium, and spread it evenly. After two weeks, the apparent characteristics of the membranes were observed and the mechanical properties of the membranes were tested. When perf...

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Abstract

The invention discloses a preparation method and product of an egg white edible protein film, and belongs to the field of packaging materials. Specifically, egg white, glycerin and transglutaminase (TG) are used as raw materials to prepare the egg white edible protein film. When the concentration of the egg white is the original egg white liquid, the concentration of the glycerin is 30g/L, the glutamine transferase is 40U/g, and the heating temperature is 25 DEG C, a formed membrane has better apparent characteristics and mechanical properties. The protein film prepared under the condition has the apparent characteristics that the film is complete, can be torn off, has no crack, is soft, and can be stretched and folded; the thickness is 33 [mu]m, the tensile strength (TS) is 0.803 MPa, and the elongation at break (E) is 7.6%; and the solubility in saline water at 25 DEG C is 44.4%. The novel biodegradable packaging material with good safety and environmental protection property can be prepared, and a thought is provided for research and development of edible films.

Description

technical field [0001] The invention relates to the field of packaging materials, in particular to a method for preparing an edible egg white protein film and a product thereof. Background technique [0002] With people's attention to the white pollution caused by food plastic packaging and other wastes, as well as the improvement of people's requirements for the environment and food safety, the development of degradable and edible packaging materials has become a research and development hotspot in the field of packaging materials. Edible film provides an alternative packaging without environmental protection costs, and is a safe and environmentally friendly packaging material. [0003] Currently, proteins have been widely used to develop biodegradable membranes because of their strong film-forming ability, uniqueness in the quality of the membranes obtained, and the generally high nutritional value of food proteins. Research on degradable films at home and abroad mainly f...

Claims

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Application Information

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IPC IPC(8): C08J5/18C08L89/00C08K5/053B65D65/46
CPCC08J5/18B65D65/463C08J2389/00C08K5/053Y02W90/10
Inventor 麻小娟周亚杏杨英苟婧婫夏娴李艺
Owner ZUNYI MEDICAL UNIVERSITY
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