Preparation method of PSE-like chicken breast protein isolate film with high tensile strength

Abstract

The invention discloses a preparation method of a PSE-like chicken breast protein isolate film with high-strength tensile property. The preparation method comprises the following steps: preparing plasma activated water, soaking extracted PSE-like chicken breast protein isolate in the plasma activated water for modification, adjusting the pH value of a protein solution to 11-12, carrying out heating treatment, and then drying to obtain the PSE-like chicken breast protein isolate film. According to the method, the PSE-like chicken breast protein isolate structure is modified by adopting the plasma activated water, and the tensile property of the PSE-like chicken breast protein isolate is improved by improving the structural characteristics of the protein.

Description

[0001] A method for preparing a PSE chicken breast protein isolate film with high strength and tensile properties Technical Field

[0002] The present invention relates to the technical field of biomaterials, and more specifically, to a method for preparing a PSE chicken breast protein isolate film with high strength and tensile properties. Background Art

[0003] With the development of the food industry, the pollution problem of plastic packaging materials, known as "white pollution", has become increasingly serious. As the "inner packaging" field that is in direct contact with food, we are also actively looking for food-based packaging materials with good performance. Green edible films made from animal and plant proteins are an important development direction in the field of food packaging.

[0004] Pale, soft and exudative (PSE-like) chicken is a type of heterogeneous meat with pale color, soft texture and exudative juice. The probability of occurrence is generally high all over the world, causing huge economic losses. Compared with ordinary proteins, PSE-like chicken breast protein isolate has a higher degree of myosin denaturation, which also gives it good film-forming potential. However, the problem of generally poor mechanical properties of protein films in high humidity environments also affects PSE-like chicken breast protein isolate films, making them unable to meet the actual needs of packaging materials. Therefore, further measures need to be taken to improve the mechanical properties of PSE-like chicken breast protein isolate films so that they can meet practical applications.

[0005] Plasma-activated water (Plasma-Activated Water) is water that has been treated using cold plasma (CP) equipment. Plasma-activated water can retain the active ingredients produced by CP equipment, including reactive oxygen species (ROS) and reactive nitrogen species (RNS). It exhibits biological effects similar to those of CP treatment, and the active substances in the water do not cause toxicity and environmental pollution. Plasma-activated water has ideal properties, such as uniform reflectivity and fluidity, and is not limited by the volume or shape of the processed sample. The functional properties of proteins are affected by changes in amino acid composition, sequence, and spatial conformation. Therefore, CP treatment can cause structural changes in proteins by generating ROS and RNS that undergo oxidation, nitration, deamidation, and hydroxylation, thereby improving the film-forming properties of proteins. Summary of the invention

[0006] The purpose of the present invention is to provide a method for preparing a PSE-like chicken breast protein isolate film with high strength and tensile properties, and to modify the PSE-like chicken breast protein isolate by combining plasma activated water to further improve the film-forming properties of the protein, thereby preparing a high-strength PSE-like chicken breast protein isolate film, which can play a key role in the fields of biomedicine and food packaging.

[0007] Based on the above problems, the present invention provides a method for preparing a PSE chicken breast protein isolate film with high strength and tensile properties, and the steps are as follows: (1) mincing the chicken breast, adding water, adjusting the pH to 11-12, homogenizing, ultrasonically treating, centrifuging, filtering, adjusting the pH of the supernatant to 5-6, centrifuging to collect the precipitate, dissolving the precipitate in water, adjusting the pH to neutral, and freeze-drying to obtain a PSE-like chicken breast protein isolate; (2) Dissolve the PSE-like chicken breast protein isolate in plasma-activated water, react at 0-4°C for 12-24h, add glycerol, adjust the pH value to 11-12, and then heat in a 60-80°C water bath for 20-40 min, cool to room temperature, and then filter the cooled solution using four layers of gauze, and perform ultrasonic treatment at 100-200 W for 15-20 min to obtain a PSE chicken breast protein isolate film-forming liquid; (3) Forming the PSE chicken breast protein isolate film-forming liquid into a film and then drying it to form a film.

[0008] In the step (1), the mass ratio of chicken breast to water is 1:5-10, and the chicken breast is homogenized at 10000 r / min for 1-2 minutes.

[0009] The ultrasonic treatment conditions in step (1) are 400-50 W for 10-20 minutes.

[0010] In the step (2), an atmospheric pressure jet plasma device is used to prepare plasma-activated water. The plasma spray gun is adjusted to be placed about 5 cm below 200-300 mL of ultrapure water, the voltage is set to 220 V, the power is 650-1000 W, and the treatment is performed for 10-120 seconds.

[0011] In the step (2), the mass ratio of the chicken breast protein isolate to the plasma activated water is 2-3:100.

[0012] In the step (2), the volume ratio of glycerol to the total volume of chicken breast protein isolate and plasma activated water is 2-5:10.

[0013] In the step (3), the PSE chicken breast protein isolate film-forming liquid is poured onto a polyethylene plastic plate, then transferred to an oven, and baked at a temperature of 35-50° C. for 18-24 h, and then placed in a constant temperature and humidity chamber, and balanced at a temperature of 25° C. and a humidity of 45% for 24-36 h.

[0014] Application of the PSE chicken breast protein isolate film in packaging materials.

[0015] The beneficial effects of the present invention are: The invention prepares plasma activated water to modify the PSE-like chicken breast protein isolate, thereby improving the structure of the PSE-like chicken breast protein isolate, thereby increasing the film-forming potential of the PSE-like chicken breast protein isolate, and improving the tensile properties of the PSE-like chicken breast protein isolate film.

[0016] The present invention prepares plasma activated water to modify the PSE-like chicken breast protein isolate, and the tensile properties, barrier properties and hydrophilicity of the obtained PSE-like chicken breast protein isolate film are superior to those of the film prepared by using deionized water.

[0017] The PSE-like chicken breast protein isolate film prepared by the invention has the characteristics of good tensile performance, strong barrier ability, simple and easy operation, no other additives, safety and no pollution. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The effect of plasma activated water with different preparation times on the tensile properties of PSE-like chicken breast protein isolate films; Figure 2 The effect of plasma activated water with different preparation times on the water vapor transmission rate of PSE-like chicken breast protein isolate films; Figure 3 The effect of plasma activated water with different preparation times on the water contact angle of PSE-like chicken breast protein isolate films; Figure 4 Effect of plasma activated water with different preparation times on the ultraviolet transmittance of PSE-like chicken breast protein isolate films. DETAILED DESCRIPTION

[0019] To facilitate understanding of the present application, the implementation modes of the present invention will be further described in detail below with reference to the accompanying drawings and examples.

[0020] A method for preparing a PSE chicken breast protein isolate film with high strength and tensile properties, comprising the following steps: Step 1: Use an atmospheric pressure jet plasma device to prepare plasma-activated water. Place the plasma torch about 5 cm below 200-300 mL of ultrapure water, set the voltage to 220 V, and the power to 650-1000 W for treatment. Step 2: Measure the color and pH of chicken breast meat 24 hours after slaughter, and select PSE-like chicken breast meat according to the standards of brightness>53 and pH<5.7; Step 3: Remove the connective tissue and fat of PSE-like chicken breast, cut into small pieces, and grind in a meat grinder at 3000 r / min for 30 s (2 times); Step 4: Take the minced PSE-like chicken breast, then add 6 times the volume of deionized water (4°C), homogenize at 10000 r / min for 1 min; use 2 mol / L NaOH to adjust the pH value of the homogenate to 11.0. Use an ultrasonic device to ultrasonically treat the homogenate (450 W, 10 min). Then centrifuge at 4°C and 9000rpm / min for 15 min, filter the supernatant with double gauze, adjust the pH value to 5.5 with 2 mol / L HCl, centrifuge at 9000 rpm / min for 15 min, and collect the precipitate. Redissolve in 6 times deionized water (4°C), and then adjust the final pH value of the solution to neutral with 1 mol / L HCl. Finally, freeze-dry to obtain ultrasound-assisted extraction of PSE-like chicken breast protein isolate; Step 5: Weigh 2-3% of PSE-like chicken breast protein isolate and dissolve them in plasma activated water prepared for 0-120 s, and react at 4°C for 12-24 h. After the reaction is completed, add glycerol at a volume of 20-50% of the protein as a plasticizer, use 2 mol / L NaOH to adjust the pH value of the PSE-like chicken breast protein isolate solution to 11.0-12.0, then place it in an 80°C water bath and heat it for 20-40 min, cool it to room temperature, and then filter the cooled solution with four layers of gauze, and remove the bubbles in the solution by ultrasonic treatment at 100-200 W for 15 min to obtain the final plasma activated water modified PSE-like chicken breast protein isolate film-forming solution; Step 6: Pour 150 mL of the prepared modified PSE chicken breast protein isolate film-forming liquid evenly on a 20×15 cm polyethylene plastic plate, then transfer it to an oven, adjust the temperature to 35°C, and bake for 18-24 hours. After the PSE chicken breast protein isolate film is dried and formed, place it in a constant temperature and humidity chamber (temperature 25°C, humidity 45%) for 24 hours.

[0021] Comparative Example 1 (1) The color and pH of chicken breast meat were measured 24 hours after slaughter, and PSE-like chicken breast meat was selected according to the criteria of brightness >53 and pH <5.7; (2) Remove the connective tissue and fat of PSE-like chicken breast, cut into small pieces, and mince in a meat grinder at 3000 rpm / min for 30 s (2 times); (3) Take minced PSE-like chicken breast, then add 6 times the volume of deionized water (4℃), and homogenize at 10000 rpm / min for 1 min; use 2 mol / L NaOH to adjust the pH value of the homogenate to 11.0. Use an ultrasonic device to treat the homogenate (450 W, 10 min). Then centrifuge at 4℃ and 9000 rpm / min for 15 min, filter the supernatant with double gauze, adjust the pH value to 5.5 with 2 mol / L HCl, centrifuge at 9000 rpm / min for 15 min, and collect the precipitate. Redissolve in 6 times deionized water (4℃), and then adjust the final pH value of the solution to neutral with 1 mol / L HCl. Finally, freeze-dry to obtain ultrasound-assisted extraction of PSE-like chicken breast protein isolate; (4) Weigh 2% PSE-like chicken breast protein isolate and dissolve it in deionized water, add glycerol (30% by volume of protein) as a plasticizer, use 2 mol / L NaOH to adjust the pH value of the PSE-like chicken breast protein isolate solution to 11.0, then heat it in an 80°C water bath for 30 min, cool it to room temperature, and then filter the cooled solution with four layers of gauze. Ultrasonic treatment at 100 W for 15 min is performed to remove bubbles in the solution to obtain a PSE-like chicken breast protein isolate film-forming solution; (5) Pour 150 mL of the prepared PSE-like chicken breast protein isolate film-forming liquid evenly on a 20×15 cm polyethylene plastic plate, then transfer it to an oven, adjust the temperature to 35°C, and bake for 18 h. After the PSE-like chicken breast protein isolate film is dried and formed, place it in a constant temperature and humidity chamber (temperature 25°C, humidity 45%) for 24 h.

[0022] Example 1 (1) The color and pH of chicken breast meat were measured 24 hours after slaughter, and PSE-like chicken breast meat was selected according to the criteria of brightness >53 and pH <5.7; (2) Remove the connective tissue and fat of PSE-like chicken breast, cut into small pieces, and mince in a meat grinder at 3000 rpm / min for 30 s (2 times); (3) Take minced PSE-like chicken breast, then add 6 times the volume of deionized water (4℃), and homogenize at 10000 rpm / min for 1 min; use 2 mol / L NaOH to adjust the pH value of the homogenate to 11.0. Use an ultrasonic device to treat the homogenate (450 W, 10 min). Then centrifuge at 4℃ and 9000 rpm / min for 15 min, filter the supernatant with double gauze, adjust the pH value to 5.5 with 2 mol / L HCl, centrifuge at 9000 rpm / min for 15 min, and collect the precipitate. Redissolve in 6 times deionized water (4℃), and then adjust the final pH value of the solution to neutral with 1 mol / L HCl. Finally, freeze-dry to obtain ultrasound-assisted extraction of PSE-like chicken breast protein isolate; (4) Weigh 2% of PSE-like chicken breast protein isolate and dissolve it in plasma activated water prepared for 30 seconds, and react at 4℃ for 12 hours. After the reaction is completed, add glycerol with a volume of 30% of the protein as a plasticizer, use 2 mol / L NaOH to adjust the pH value of the PSE-like chicken breast protein isolate solution to 11.0, then place it in an 80℃ water bath for 30 minutes, cool it to room temperature, and then filter the cooled solution with four layers of gauze, and ultrasonically treat it at 100 W for 15 minutes to remove bubbles in the solution, and obtain the final plasma activated water modified PSE-like chicken breast protein isolate film-forming liquid; (5) Pour 150 mL of the prepared modified PSE-like chicken breast protein isolate film-forming liquid evenly on a 20×15 cm polyethylene plastic plate, then transfer it to an oven, adjust the temperature to 35°C, and bake for 18 h. After the PSE-like chicken breast protein isolate film is dried and formed, place it in a constant temperature and humidity chamber (temperature 25°C, humidity 45%) for 24 h.

[0023] Example 2 (1) The color and pH of chicken breast meat were measured 24 hours after slaughter, and PSE-like chicken breast meat was selected according to the criteria of brightness >53 and pH <5.7; (2) Remove the connective tissue and fat of PSE-like chicken breast, cut into small pieces, and mince in a meat grinder at 3000 rpm / min for 30 s (2 times); (3) Take minced PSE-like chicken breast, then add 6 times the volume of deionized water (4℃), and homogenize at 10000 rpm / min for 1 min; use 2 mol / L NaOH to adjust the pH value of the homogenate to 11.0. Use an ultrasonic device to treat the homogenate (450 W, 10 min). Then centrifuge at 4℃ and 9000 rpm / min for 15 min, filter the supernatant with double gauze, adjust the pH value to 5.5 with 2 mol / L HCl, centrifuge at 9000 rpm / min for 15 min, and collect the precipitate. Redissolve in 6 times deionized water (4℃), and then adjust the final pH value of the solution to neutral with 1 mol / L HCl. Finally, freeze-dry to obtain ultrasound-assisted extraction of PSE-like chicken breast protein isolate; (4) Weigh 2% of PSE-like chicken breast protein isolate and dissolve it in plasma activated water prepared for 60 seconds, and react at 4℃ for 12 hours. After the reaction is completed, add glycerol with a volume of 30% of the protein as a plasticizer, use 2 mol / L NaOH to adjust the pH value of the PSE-like chicken breast protein isolate solution to 11.0, then place it in an 80℃ water bath for 30 minutes, cool it to room temperature, and then filter the cooled solution with four layers of gauze, and ultrasonically treat it at 100 W for 15 minutes to remove bubbles in the solution, and obtain the final plasma activated water modified PSE-like chicken breast protein isolate film-forming liquid; (5) Pour 150 mL of the prepared modified PSE-like chicken breast protein isolate film-forming liquid evenly on a 20×15 cm polyethylene plastic plate, then transfer it to an oven, adjust the temperature to 35°C, and bake for 18 h. After the PSE-like chicken breast protein isolate film is dried and formed, place it in a constant temperature and humidity chamber (temperature 25°C, humidity 45%) for 24 h.

[0024] Example 3 (1) The color and pH of chicken breast meat were measured 24 hours after slaughter, and PSE-like chicken breast meat was selected according to the criteria of brightness >53 and pH <5.7; (2) Remove the connective tissue and fat of PSE-like chicken breast, cut into small pieces, and mince in a meat grinder at 3000 rpm / min for 30 s (2 times); (3) Take minced PSE-like chicken breast, then add 6 times the volume of deionized water (4℃), and homogenize at 10000 rpm / min for 1 min; use 2 mol / L NaOH to adjust the pH value of the homogenate to 11.0. Use an ultrasonic device to treat the homogenate (450 W, 10 min). Then centrifuge at 4℃ and 9000 rpm / min for 15 min, filter the supernatant with double gauze, adjust the pH value to 5.5 with 2 mol / L HCl, centrifuge at 9000 rpm / min for 15 min, and collect the precipitate. Redissolve in 6 times deionized water (4℃), and then adjust the final pH value of the solution to neutral with 1 mol / L HCl. Finally, freeze-dry to obtain ultrasound-assisted extraction of PSE-like chicken breast protein isolate; (4) Weigh 2% of PSE-like chicken breast protein isolate and dissolve it in plasma activated water prepared for 90 s, and react at 4°C for 12 h. After the reaction is completed, add glycerol at 30% of the protein volume as a plasticizer, use 2 mol / L NaOH to adjust the pH value of the PSE-like chicken breast protein isolate solution to 11.0, then place it in an 80°C water bath for 30 min, cool it to room temperature, and then filter the cooled solution with four layers of gauze, and ultrasonically treat it at 100 W for 15 min to remove bubbles in the solution, and obtain the final plasma activated water modified PSE-like chicken breast protein isolate film-forming liquid; (5) Pour 150 mL of the prepared modified PSE-like chicken breast protein isolate film-forming liquid evenly on a 20×15 cm polyethylene plastic plate, then transfer it to an oven, adjust the temperature to 35°C, and bake for 18 h. After the PSE-like chicken breast protein isolate film is dried and formed, place it in a constant temperature and humidity chamber (temperature 25°C, humidity 45%) for 24 h.

[0025] Example 4 (1) The color and pH of chicken breast meat were measured 24 hours after slaughter, and PSE-like chicken breast meat was selected according to the criteria of brightness >53 and pH <5.7; (2) Remove the connective tissue and fat of PSE-like chicken breast, cut into small pieces, and mince in a meat grinder at 3000 rpm / min for 30 s (2 times); (3) Take minced PSE-like chicken breast, then add 6 times the volume of deionized water (4℃), and homogenize at 10000 rpm / min for 1 min; use 2 mol / L NaOH to adjust the pH value of the homogenate to 11.0. Use an ultrasonic device to treat the homogenate (450 W, 10 min). Then centrifuge at 4℃ and 9000 rpm / min for 15 min, filter the supernatant with double gauze, adjust the pH value to 5.5 with 2 mol / L HCl, centrifuge at 9000 rpm / min for 15 min, and collect the precipitate. Redissolve in 6 times deionized water (4℃), and then adjust the final pH value of the solution to neutral with 1 mol / L HCl. Finally, freeze-dry to obtain ultrasound-assisted extraction of PSE-like chicken breast protein isolate; (4) Weigh 2% of PSE-like chicken breast protein isolate and dissolve it in plasma activated water prepared for 120 s, and react at 4°C for 12 h. After the reaction is completed, add glycerol at 30% of the protein volume as a plasticizer, use 2 mol / L NaOH to adjust the pH value of the PSE-like chicken breast protein isolate solution to 11.0, then place it in an 80°C water bath for 30 min, cool it to room temperature, and then filter the cooled solution with four layers of gauze, and ultrasonically treat it at 100 W for 15 min to remove bubbles in the solution, and obtain the final plasma activated water modified PSE-like chicken breast protein isolate film-forming liquid; (5) Pour 150 mL of the prepared modified PSE-like chicken breast protein isolate film-forming liquid evenly on a 20×15 cm polyethylene plastic plate, then transfer it to an oven, adjust the temperature to 35°C, and bake for 18 h. After the PSE-like chicken breast protein isolate film is dried and formed, place it in a constant temperature and humidity chamber (temperature 25°C, humidity 45%) for 24 h.

[0026] Name and model of equipment used: Equipment name 1: High speed homogenizer, model: T25 Equipment name 2: Ultrasonic cell crusher, model: VC 750 Equipment name 3: High-speed floor centrifuge, model: AvantiJ-26S XPI Equipment name 4: Microcomputer controlled electronic universal testing machine, model: WDW-5 Equipment name 5: Colorimeter, model: YS3010 Equipment name 6: pH meter, model: testo 205 Equipment name 7: Fully automatic interfacial rheometer, model: Tracker S Equipment name 8: UV spectrophotometer, model: TU-1810 The PSE-like chicken breast protein isolate film prepared in the above example was evenly cut into 1×6 cm rectangles and subjected to tensile performance testing. The tensile speed of the microcomputer-controlled electronic universal testing machine was set to 50 mm / min. Figure 1 As shown, the plasma activated water modified PSE-like chicken breast protein isolate film prepared by the present invention has better tensile strength and elongation than the ordinary PSE-like chicken breast protein isolate film. Compared with Comparative Example 1, the tensile strength and elongation of the PSE-like chicken breast protein isolate film in Example 3 are increased by 44.12% and 74.52%, respectively, indicating the superiority of the present invention.

[0027] The PSE-like chicken breast protein isolate film prepared in the above example was evenly cut into a circle with a diameter of 2×2 cm, 5 grams of dry silica gel was weighed and placed in a glass cup for measuring water vapor, and sealed with the prepared example film. The glass cup was placed in a constant temperature and humidity chamber at a temperature of 25°C and a humidity of 75% and 30%, and the glass was weighed every 12 hours for 3 days. The WVP value was calculated as follows: Where W is the weight increase (g), X is the membrane thickness (m), t is the time of weight increase (h), and A is the permeation area (cm 2 ), ΔP is the difference between the vapor partial pressure of dry air and pure water (20℃, 2339 KPa). Figure 2 The water vapor permeability diagram of the PSE-like chicken breast protein isolate film treated with plasma activated water. As shown in the figure, under different humidity conditions, the WVP value of the film of comparative example 1 is the highest, which is about 6.63 ± 0.31×10 -11 (gm -1 .s -1 .Pa -1 ). In contrast, the WVP values ​​of the films of the examples (Example 1, Example 2, Example 3 and Example 4) after plasma modification are significantly lower than that of Comparative Example 1. Under different humidity conditions, the WVP value of the film of Example 3 is the lowest, which indicates that the film of Example 3 has the best barrier performance.

[0028] Figure 3 The water contact angle change diagram of the PSE-like chicken breast protein isolate film prepared by plasma activated water. Compared with Comparative Example 1, after being modified by plasma activated water, the water contact angle values ​​of the films of the examples all decreased, indicating that the films became more hydrophilic, among which the water contact angle value of the film of Example 3 was the lowest, which was 70.3°, indicating that the hydrophilicity of the film of Example 3 was the strongest.

[0029] The PSE-like chicken breast protein isolate film prepared in the above example was evenly cut into rectangles of 0.8×4 cm and attached to the inner wall of a quartz dish to test the ultraviolet transmittance of the film in the range of 200-400 nm. Figure 4 As shown, the ultraviolet transmittance of each group of example films decreases slightly as the preparation time of plasma activated water increases, indicating that the example films have good ultraviolet blocking performance compared with the comparative example.

[0030] Therefore, the present invention prepares a protein film with high tensile strength by modifying PSE-like chicken breast protein isolate with plasma activated water. Plasma activated water can moderately oxidize the protein through the generated active substances, change the structure of the protein, thereby affecting the film-forming properties of the protein and improving the tensile properties.

[0031] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any technical personnel in this field can make some changes or modify the technical contents disclosed above into equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any brief modifications, equivalent changes and modifications made to the above embodiments are all within the scope of the technical solution of the present invention.

Claims

1. A method for preparing a PSE chicken breast protein isolate film with high strength tensile properties, characterized in that: Here are the steps: (1) mincing the chicken breast, adding water, adjusting the pH to 11-12, homogenizing, ultrasonically treating, centrifuging, filtering, adjusting the pH of the supernatant to 5-6, centrifuging to collect the precipitate, dissolving the precipitate in water, adjusting the pH to neutral, and freeze-drying to obtain a PSE-like chicken breast protein isolate; (2) The PSE-like chicken breast protein isolate was dissolved in plasma-activated water, reacted at 0-4°C for 12-24 h, and then glycerol was added to adjust the pH value to 11-12. The solution was then heated in a water bath at 60-80°C for 20-40 min, cooled to room temperature, and then filtered through four layers of gauze. The solution was ultrasonically treated at 100-200 W for 15-20 min to obtain a PSE chicken breast protein isolate film-forming solution. (3) Forming the PSE chicken breast protein isolate film-forming liquid into a film and then drying it to form a film.

2. The method for preparing the high-strength tensile property PSE chicken breast protein isolate film according to claim 1, characterized in that: In the step (1), the mass ratio of chicken breast to water is 1:5-10, and the chicken breast is homogenized at 10000 r / min for 1-2 minutes.

3. The method for preparing the high-strength tensile property PSE chicken breast protein isolate film according to claim 1, characterized in that: The ultrasonic treatment conditions in step (1) are 400-50 W for 10-20 minutes.

4. The method for preparing the high-strength tensile property PSE-like chicken breast protein isolate film according to claim 1, characterized in that: In the step (2), an atmospheric pressure jet plasma device is used to prepare plasma-activated water. The plasma spray gun is adjusted to be placed about 5 cm below 200-300 mL of ultrapure water, the voltage is set to 220 V, the power is 650-1000 W, and the treatment is performed for 10-120 s.

5. The method for preparing the high-strength tensile property PSE-like chicken breast protein isolate film according to claim 1, characterized in that: In the step (2), the mass ratio of the chicken breast protein isolate to the plasma activated water is 2-3:

100.

6. The method for preparing the PSE chicken breast protein isolate film with high strength tensile properties according to claim 1, characterized in that: In the step (2), the volume ratio of glycerol to the total volume of chicken breast protein isolate and plasma activated water is 2-5:

10.

7. The method for preparing the PSE chicken breast protein isolate film with high strength tensile properties according to claim 1, characterized in that: In the step (3), the PSE chicken breast protein isolate film-forming liquid is poured onto a polyethylene plastic plate, then transferred to an oven, and baked at a temperature of 35-50° C. for 18-24 h, and then placed in a constant temperature and humidity chamber, and balanced at a temperature of 25° C. and a humidity of 45% for 24-36 h.

8. Use of the PSE chicken breast protein isolate film prepared according to claims 1-7 in packaging materials.

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