CN101199314A - Novel process for preparing esculent film using glutamine transaminage modified protein - Google Patents
Novel process for preparing esculent film using glutamine transaminage modified protein Download PDFInfo
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- CN101199314A CN101199314A CNA2006101283639A CN200610128363A CN101199314A CN 101199314 A CN101199314 A CN 101199314A CN A2006101283639 A CNA2006101283639 A CN A2006101283639A CN 200610128363 A CN200610128363 A CN 200610128363A CN 101199314 A CN101199314 A CN 101199314A
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Abstract
The invention discloses a new technique for preparing an edible membrane by glutamine transaminase modified protein, which has main materials such as isolated soybean protein and wheat gluten protein and adopts transglutaminase for modification, thus achieving the complex edible membrane with good performance. The invention has advantages in the following aspects: 1. the strengths of both single substrate material isolated soy protein film and wheat gluten protein film are fully exerted so as to make the edible membrane with good tensile strength and extensibility; 2. the transglutaminase is adopted for the first time as a modifier to modify the protein composite membrane, thereby greatly enhancing the tensile strength and getting the compound edible membrane with good performance; and 3. the invention has the greatly expanded scope of applications of protein and provides a new effective approach for solving the environmental pollution. The edible high quality composite membrane is applied to food packaging, and can be directly eaten with other food, and some can be used as feeding materials, completely free of environmental contamination, so the invention is an authentic green packaging material.
Description
Technical field
The present invention relates to a kind of novel process for preparing esculent film using glutamine transaminage modified protein.
Background technology
Since the nineties in 20th century, " environment and development " becomes the focal issue of world's common concern.It is reported that to the end of the year 1999, the discharge capacity of 668 MSWs of China reaches 1.14 hundred million tons.In these solid waste, quite a few is a plastic package material, owing to its quantity is big, wide in variety, chemical stability is difficult to degraded by force, has become the main difficult problem of environmental improvement.Therefore seeking to replace the substitute of plastic package material, is the problem of a current important research.The research direction of various countries almost is common, development green package that Here it is.The development trend of environmentally friendly packing material has two at present: edible packaging material and degradable package material.Utilize the edible packaging material that food is packed, can be eaten simultaneously with food and digest and assimilate, solved pollution fully, can alleviate the pollution of packaging material for food greatly to a certain extent environment.For example ham sausage, fast food face and seasoning bag are packed with edible film, can packaging film is edible together when edible, or, can significantly reduce environmental pollution as the feed use.Therefore developing the edibility high performance composite membrane has enormous social meaning and economic benefit.
Edible packaging manufacture of materials raw material commonly used has: protein, polysaccharide, lipid etc., adopt small-molecule substance such as polyalcohol as plasticizer in process of production.Study edible film and degradable membrane at present, mainly based on single base starting material, as soy protein isolate film, wheat gluten protein film, maize alcohol-soluble protein film, the edible film of polysaccharide etc.Some researchs had once been done to the film forming of the film forming characteristics of soybean protein isolate, wheat gluten protein and the film forming characteristics of starch by this seminar, and the system membrane property of these raw materials has been had certain grasp.Previous experiments and data at home and abroad show that the two all has good film forming wheat gluten and soybean protein isolate, and the film of making is stable under hot and humid condition, have that good resistance is moist, a performance of gas barrier property, oil resistance and antimicrobial invasion and attack.But these films that adopt single matrix to make also exist (1) tensile strength low, deficiencies such as (2) moisture barrier property difference.Therefore the research of developing the edibility high performance composite membrane, address the above problem, produce the edibility high-performance composite materials that can be applied to packing such as ham sausage, fast food face and seasoning bag, to solving new the utilizing approach it is significant of environmental pollution, exploitation agricultural product.
Early-stage Study shows: the hot strength of single host material soy protein isolate film is higher than the wheat gluten protein film, and the extensibility of wheat gluten protein film is higher than soy protein isolate film.Soybean protein isolate and wheat gluten protein is compound, adopt using glutamine transaminage modifiedly simultaneously, except bringing into play both advantages, also improved composite membrane tensile strength.
Wheat gluten protein is as the accessory substance of wheat starch production, and the gross annual output amount is approximately 500,000 tons.Soybean protein isolate is to extract from the byproduct dregs of beans of soybean system oil.It is abundant that they all have the source, cheap advantage; It is the renewable resource that helps environmental protection.Therefore be primary raw material with wheat gluten protein and soybean protein isolate, exploitation edibility high-performance compound package material can solve problem of environmental pollution to a large extent.
Succeeding in developing of edibility high performance composite membrane all will be played great function to the environmental protection and the packaging for foodstuff of China, and can widen the approach that utilizes of agricultural product such as wheat, soybean, thereby improve agricultural product added value.
Summary of the invention
The new technology that the purpose of this invention is to provide a kind of composite edible film of function admirable.
For achieving the above object, the present invention adopts following technical scheme: is that SPI+WG=1+4.5 is dissolved in the ethanolic solution that the 150mL volume ratio is ethanol+water=3+7～5+5 with soybean protein isolate and wheat gluten protein by mass ratio, making concentration is 9% reactant liquor, glycerine+solvent=8+500～10+500 adds glycerine by volume, regulating the pH value with NaOH is 9～11 to shake up, press mass ratio TG+ protein=1+1000～3+1000 and add glutamine transaminage (TG), prior to stirring 10～30min on 50 ℃ of following constant temperature blender with magnetic force, continue to stir 20min after then temperature being adjusted to 80 ℃, take off the back in 80 ℃ of water-bath 20min, the film liquid of certain volume is carried out pour mask in glass case, carry out drying under 60 ℃, take off and in the program-controlled manual climate box of certain humidity, preserve 20～30h behind the film and promptly make edible film.
The relative humidity of wherein taking off the program-controlled manual climate box that uses behind the film is 70%, preserves 24h and promptly makes edible film.
The film of making is carried out performance measurement: tensile strength (Tensile Strength, undertaken by GB13022-91 by mensuration TS).On electronics pulling experiment machine, carry out Erichsen test with cutting out good sample, each test do 3 parallel, get its arithmetic mean of instantaneous value.
The present invention is a primary raw material with soybean protein isolate and wheat gluten protein, adopts glutamine transaminage to carry out modification, obtains a kind of composite edible film of function admirable.This invention has novelty in the following aspects:
1, to have overcome single host material soy protein isolate film extensibility poor for the composite membrane of the present invention preparation, the shortcoming that wheat gluten protein film hot strength is low, and composite membrane can be brought into play both advantages, makes all edible films preferably of tensile strength and extensibility;
2, to adopt glutamine transaminage first be modifier in the present invention, and the albumen composite membrane is carried out modification, improves tensile strength greatly, obtains the composite edible film of function admirable.
3, the present invention has enlarged the range of application of protein greatly, provides an effective new way for solving environmental pollution.
The present invention will have a tremendous social and economic benefits, and solve to a certain extent and use the plastic packing product pollution on the environment, and the edibility high performance composite membrane is applied to packaging for foodstuff; Some can be directly edible together with food, and some can be used as feed, does not have problem of environmental pollution fully, is real environmentally friendly packing material; In addition, the approach that utilizes that it can also widen agricultural product such as wheat, soybean improves its agricultural product added value.
The specific embodiment
Example 1:
Is that SPI+WG=1+4.5 is dissolved in the ethanolic solution that the 150mL volume ratio is ethanol+water=3+7 with soybean protein isolate and wheat gluten protein by mass ratio, making concentration is 9% reactant liquor, glycerine+solvent=8+500 adds glycerine by volume, regulating the pH value with NaOH is 9 to shake up, press mass ratio TG+ protein=1+1000, add glutamine transaminage (TG), prior to stirring 10min on 50 ℃ of following constant temperature blender with magnetic force, continue to stir 20min after then temperature being risen to 80 ℃, take off the back in 80 ℃ of water-bath 20min, the film liquid of certain volume is carried out pour mask in glass case, carry out drying under 60 ℃, take off and in the program-controlled manual climate box of 70% relative humidity, preserve 24h behind the film and promptly make edible film.
It is 2.37MPa that the film of making is carried out performance measurement: TS.
Example 2:
Is that SPI+WG=1+4.5 is dissolved in the ethanolic solution that the 150mL volume ratio is ethanol+water=4+6 with soybean protein isolate and wheat gluten protein by mass ratio, making concentration is 9% reactant liquor, be that glycerine+solvent=9+500 adds glycerine by volume, regulating the pH value with NaOH is 10 to shake up, by mass ratio is that TG+ protein=2+1000 adds glutamine transaminage (TG), prior to stirring 10min on 50 ℃ of following constant temperature blender with magnetic force, after rising to 80 ℃, temperature continues to stir 20min, take off the back in 80 ℃ of water-bath 20min, the film liquid of certain volume is carried out pour mask in glass case, carry out drying under 60 ℃, take off and in the program-controlled manual climate box of 70% relative humidity, preserve 24h behind the film and promptly make edible film.
It is 2.50MPa that the film of making is carried out performance measurement: TS.
Example 3:
Is that SPI+WG=1+4.5 is dissolved in the ethanolic solution that the 150mL volume ratio is ethanol+water=5+5 with soybean protein isolate and wheat gluten protein by mass ratio, making concentration is 9% reactant liquor, be that glycerine+solvent=10+500 adds glycerine by volume, regulating the pH value with NaOH is 11 to shake up, by mass ratio is TG+ protein=3+1000, add glutamine transaminage (TG), prior to stirring 10min on 50 ℃ of following constant temperature blender with magnetic force, then temperature is risen to 80 ℃ and continue to stir 20min, take off the back in 80 ℃ of water-bath 20min, the film liquid of certain volume is carried out pour mask in glass case, carry out drying under 60 ℃, take off and in the program-controlled manual climate box of 70% relative humidity, preserve 24h behind the film and promptly make edible film.
It is 2.41MPa that the film of making is carried out performance measurement: TS.
Example 4:
Is that SPI+WG=1+4.5 is dissolved in the ethanolic solution that the 150mL volume ratio is ethanol+water=4+6 with soybean protein isolate and wheat gluten protein by mass ratio, making concentration is 9% reactant liquor, be that glycerine+solvent=9+500 adds glycerine by volume, regulating the pH value with NaOH is 10 to shake up, by mass ratio is that TG+ protein=2+1000 adds glutamine transaminage (TG), prior to stirring 20min on 50 ℃ of following constant temperature blender with magnetic force, after rising to 80 ℃, temperature continues to stir 20min, take off the back in 80 ℃ of water-bath 20min, the film liquid of certain volume is carried out pour mask in glass case, carry out drying under 60 ℃, take off and in the program-controlled manual climate box of 70% relative humidity, preserve 24h behind the film and promptly make edible film.
It is 2.42MPa that the film of making is carried out performance measurement: TS.
Example 5:
Is that SPI+WG=1+4.5 is dissolved in the ethanolic solution that the 150mL volume ratio is ethanol+water=4+6 with soybean protein isolate and wheat gluten protein by mass ratio, making concentration is 9% reactant liquor, be that glycerine+solvent=9+500 adds glycerine by volume, regulating the pH value with NaOH is 10 to shake up, by mass ratio is that TG+ protein=2+1000 adds glutamine transaminage (TG), prior to stirring 30min on 50 ℃ of following constant temperature blender with magnetic force, after rising to 80 ℃, temperature continues to stir 20min, take off the back in 80 ℃ of water-bath 20min, the film liquid of certain volume is carried out pour mask in glass case, carry out drying under 60 ℃, take off and in the program-controlled manual climate box of 70% relative humidity, preserve 24h behind the film and promptly make edible film.
It is 2.46MPa that the film of making is carried out performance measurement: TS.
Claims (2)
1. novel process for preparing esculent film using glutamine transaminage modified protein, it is characterized in that: is that SPI+WG=1+4.5 is dissolved in the ethanolic solution that the 150mL volume ratio is ethanol+water=3+7～5+5 with soybean protein isolate and wheat gluten protein by mass ratio, making concentration is 9% reactant liquor, glycerine+solvent=8+500～10+500 adds glycerine by volume, regulating the pH value with NaOH is 9～11 to shake up, press mass ratio TG+ protein=1+1000～3+1000 and add glutamine transaminage (TG), prior to stirring 10～30min on 50 ℃ of following constant temperature blender with magnetic force, continue to stir 20min after then temperature being adjusted to 80 ℃, take off the back in 80 ℃ of water-bath 20min, the film liquid of certain volume is carried out pour mask in glass case, carry out drying under 60 ℃, take off and in the program-controlled manual climate box of certain humidity, preserve 20～30h behind the film and promptly make edible film.
2. novel process for preparing esculent film using glutamine transaminage modified protein as claimed in claim 1 is characterized in that: take off behind the film and to preserve 24h promptly make edible film in relative humidity is 70% program-controlled manual climate box.
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| CNA2006101283639A CN101199314A (en) | 2006-12-12 | 2006-12-12 | Novel process for preparing esculent film using glutamine transaminage modified protein |
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| CNA2006101283639A CN101199314A (en) | 2006-12-12 | 2006-12-12 | Novel process for preparing esculent film using glutamine transaminage modified protein |
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Cited By (16)
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|---|---|---|---|---|
| CN101824225A (en) * | 2010-03-03 | 2010-09-08 | 大连工业大学 | Tussah silk peptide-glutin blend film and preparation method |
| CN101885920A (en) * | 2010-07-16 | 2010-11-17 | 中国海洋大学 | Method for preparing edible wrapping film |
| CN101982378A (en) * | 2010-09-17 | 2011-03-02 | 集美大学 | Preparation method of anti-oxidation fish protein edible film |
| CN101347192B (en) * | 2008-09-05 | 2012-02-01 | 江南大学 | Compositional film combination of freezing pre-fried food, their preparation method and use |
| CN104798983A (en) * | 2015-05-14 | 2015-07-29 | 合肥工业大学 | TG enzyme modification high-intensity mixed gel and preparing method thereof |
| CN105001651A (en) * | 2015-06-12 | 2015-10-28 | 江南大学 | Method for preparing protein films by improving enzyme-promoting crosslinking modification of gluten proteins through multi-primary amide |
| CN106609041A (en) * | 2016-12-23 | 2017-05-03 | 山东万得福实业集团有限公司 | Liquid fresh milk packing material inner film |
| CN108676367A (en) * | 2018-03-29 | 2018-10-19 | 佛山科学技术学院 | A kind of edibility shrimp shell albumen/soybean protein isolate composite membrane and its preparation method and application |
| CN109852075A (en) * | 2019-01-17 | 2019-06-07 | 武汉轻工大学 | A kind of preparation method of edibility Chinese yam mucus albumen film |
| CN111034993A (en) * | 2019-12-17 | 2020-04-21 | 厦门众银润博生物科技有限公司 | Production method of edible film and method for producing chafing dish seasoning food by using edible film |
| CN113061163A (en) * | 2021-04-02 | 2021-07-02 | 河南农业大学 | Peptide ligand targeting beta-amyloid 1-42 and application thereof |
| CN113061162A (en) * | 2021-04-02 | 2021-07-02 | 河南农业大学 | Polypeptide targeted and combined with beta-amyloid 1-42 and application thereof |
| CN113061160A (en) * | 2021-04-02 | 2021-07-02 | 河南农业大学 | Targeted Abeta inhibitory polypeptide and application thereof |
| CN114651900A (en) * | 2022-04-18 | 2022-06-24 | 成都蜀星饲料有限公司 | Feed additive special for sows and preparation method thereof |
| CN114686162A (en) * | 2022-04-19 | 2022-07-01 | 河南工业大学 | Environment-friendly wheat gluten protein adhesive and preparation method thereof |
| CN114847438A (en) * | 2022-06-02 | 2022-08-05 | 安庆师范大学 | Preparation method of soybean protein composite gel food and product thereof |
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2006
- 2006-12-12 CN CNA2006101283639A patent/CN101199314A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347192B (en) * | 2008-09-05 | 2012-02-01 | 江南大学 | Compositional film combination of freezing pre-fried food, their preparation method and use |
| CN101824225A (en) * | 2010-03-03 | 2010-09-08 | 大连工业大学 | Tussah silk peptide-glutin blend film and preparation method |
| CN101824225B (en) * | 2010-03-03 | 2012-06-20 | 大连工业大学 | Tussah silk peptide-glutin blend film and preparation method |
| CN101885920A (en) * | 2010-07-16 | 2010-11-17 | 中国海洋大学 | Method for preparing edible wrapping film |
| CN101982378A (en) * | 2010-09-17 | 2011-03-02 | 集美大学 | Preparation method of anti-oxidation fish protein edible film |
| CN101982378B (en) * | 2010-09-17 | 2012-07-18 | 集美大学 | Preparation method of anti-oxidation fish protein edible film |
| CN104798983A (en) * | 2015-05-14 | 2015-07-29 | 合肥工业大学 | TG enzyme modification high-intensity mixed gel and preparing method thereof |
| CN105001651A (en) * | 2015-06-12 | 2015-10-28 | 江南大学 | Method for preparing protein films by improving enzyme-promoting crosslinking modification of gluten proteins through multi-primary amide |
| CN106609041A (en) * | 2016-12-23 | 2017-05-03 | 山东万得福实业集团有限公司 | Liquid fresh milk packing material inner film |
| CN108676367A (en) * | 2018-03-29 | 2018-10-19 | 佛山科学技术学院 | A kind of edibility shrimp shell albumen/soybean protein isolate composite membrane and its preparation method and application |
| CN109852075A (en) * | 2019-01-17 | 2019-06-07 | 武汉轻工大学 | A kind of preparation method of edibility Chinese yam mucus albumen film |
| CN111034993B (en) * | 2019-12-17 | 2023-05-02 | 厦门众银润博生物科技有限公司 | Method for producing edible film and method for producing chafing dish food by edible film |
| CN111034993A (en) * | 2019-12-17 | 2020-04-21 | 厦门众银润博生物科技有限公司 | Production method of edible film and method for producing chafing dish seasoning food by using edible film |
| CN113061160B (en) * | 2021-04-02 | 2023-06-02 | 河南农业大学 | Targeted Abeta inhibitory polypeptide and application thereof |
| CN113061160A (en) * | 2021-04-02 | 2021-07-02 | 河南农业大学 | Targeted Abeta inhibitory polypeptide and application thereof |
| CN113061162A (en) * | 2021-04-02 | 2021-07-02 | 河南农业大学 | Polypeptide targeted and combined with beta-amyloid 1-42 and application thereof |
| CN113061162B (en) * | 2021-04-02 | 2023-06-02 | 河南农业大学 | Polypeptide for targeting binding with beta-amyloid 1-42 and application thereof |
| CN113061163B (en) * | 2021-04-02 | 2023-06-02 | 河南农业大学 | Peptide ligand targeting beta-amyloid 1-42 and application thereof |
| CN113061163A (en) * | 2021-04-02 | 2021-07-02 | 河南农业大学 | Peptide ligand targeting beta-amyloid 1-42 and application thereof |
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| CN114686162A (en) * | 2022-04-19 | 2022-07-01 | 河南工业大学 | Environment-friendly wheat gluten protein adhesive and preparation method thereof |
| CN114686162B (en) * | 2022-04-19 | 2023-11-03 | 河南工业大学 | Environment-friendly wheat gluten protein adhesive and preparation method thereof |
| CN114847438A (en) * | 2022-06-02 | 2022-08-05 | 安庆师范大学 | Preparation method of soybean protein composite gel food and product thereof |
| CN114847438B (en) * | 2022-06-02 | 2023-06-20 | 安庆师范大学 | Preparation method of soybean protein composite gel food and product thereof |
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