CN103254471A - Edible membrane with chitosan-sodium tripolyphosphate nanoparticles as matrix and preparation method of edible membrane - Google Patents
Edible membrane with chitosan-sodium tripolyphosphate nanoparticles as matrix and preparation method of edible membrane Download PDFInfo
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- CN103254471A CN103254471A CN2013102042786A CN201310204278A CN103254471A CN 103254471 A CN103254471 A CN 103254471A CN 2013102042786 A CN2013102042786 A CN 2013102042786A CN 201310204278 A CN201310204278 A CN 201310204278A CN 103254471 A CN103254471 A CN 103254471A
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Abstract
The invention provides an edible membrane with chitosan-sodium tripolyphosphate nanoparticles as a matrix and a preparation method of the edible membrane, and belongs to the field of food technology. The edible membrane is prepared by adding chitosan-sodium tripolyphosphate nanoparticles to membrane-forming natural edible biological macromolecular tara gum. The edible membrane not only maintains a good membrane-forming characteristic, but also is more compact in structure, and the water resistance and oxygen resistance are remarkably improved, and the mechanical strength is improved. According to the edible membrane applied to meat products, change of pH and texture TPA (Terephthalic Acid) value in the preserving period can be effectively controlled, the juice loss rate is reduced, the microbial growth is inhibited, luster, brightness and texture of the meat products are maintained, and the preservation period is prolonged. In the preparation process of the edible membrane, no plasticizer is added, and the polymers are not needed to be compounded. Compared with conventional edible membranes, the prepared edible membrane provided by the invention is simple in process, convenient to use and excellent in performance.
Description
Technical field
A kind of with chitosan-tripoly phosphate sodium STPP nanoparticle as edibility film of matrix and preparation method thereof, relate to a kind of edibility film, be specifically related to a kind of edibility film with meat products fresh-keeping function, belong to the Food technology field.
Background technology
The edibility film is to be main matrix with edibility biomacromolecule material (as polysaccharide, protein, cured class etc.), be aided with edibility softening agent, toughener, linking agent etc., by certain treatment process, make between each membrane-forming agent molecule to interact, dry back forms a kind of film with certain tensile strength compact structure.The edibility film can prevent that the invasion owing to gas (as oxygen) and solution from causing reduction or the disappearance of Food Quality, structure, local flavor, nutrition etc., thereby prolongs the food shelf-lives.It both can be used as in the functional ingredient adding food, also can be as the carrier of various foodstuff additive.The advantage of edibility film can be summarized as: edible, biodegradable, use safety.
Along with further research, the limitation of edible film on performance that one-component forms is more and more obvious, requires further study.Chitosan be natural biological macromole chitin by taking off the derivative that acetyl obtains, have good biodegradability, biocompatibility and bioadhesive.Nanoparticle demonstrates unique physics-chem characteristic owing to having quantum size effect, small-size effect, surface effects, macro quanta tunnel effect.The positive polarity characteristics of chitosan can interact it with electronegative polymkeric substance, macromole even some polyanions in liquid medium, form nanoparticle.The present invention selects for use the tripoly phosphate sodium STPP cross-linked chitosan to form nanoparticle, and it is added in the whole food macromole tara gum, can obviously improve its film-formation result and antagonistic property, the broadened application scope.
Change and the serious problem of juice loss of the increase of pH value, microbial growth, color and luster and matter structure can appear in a lot of meat products in sales process, accelerated the loss of nutritive substance and the reduction of sensory attribute.Current society, the human consumer is more and more higher to the requirement of high quality food, and it is more and more urgent for the needs that reduce the non-returnable container waste to add efforts at environmental protection, and the application of edibility film in meat products is fresh-keeping received much attention.
The present invention adds chitosan-tripoly phosphate sodium STPP nanoparticle to and makes the edibility film in the tara gum, makes its structure finer and close, water preventing ability and resistance oxygen be improved significantly, physical strength is improved, fungistatic effect is remarkable.It is applied to the pH during the fresh-keeping effectively control storage of meat products, the variation of matter structure TPA value, reduce the juice loss rate, suppress microorganism growth, keep meat products color and luster, brightness and matter structure stable, and prolonged freshness date.
Summary of the invention
The technical problem to be solved in the present invention is to disclose a kind of chitosan-tripoly phosphate sodium STPP nanoparticle as edibility film of matrix and preparation method thereof, and existing edible film technology of preparing is improved.By with chitosan-tripoly phosphate sodium STPP nanoparticle and edible biomacromolecule tara gum being the freshness date that edibility film that component is made can prolong meat products.This production method is simple, safe, pollution-free, is a kind of preparation method of high-efficiency environment friendly.
Technical scheme of the present invention: a kind of with the edibility film of chitosan-tripoly phosphate sodium STPP nanoparticle as matrix, this edibility film is that chitosan-tripoly phosphate sodium STPP nanoparticle is added film-formable edible natural with being prepared from the property biomacromolecule.
The preparation method of this edibility film may further comprise the steps:
(1) preparation of nanoparticle: chitosan (molecular weight 100 KD, deacetylation 90%) is joined in the acetum of mass concentration 1%-2%, be mixed with the chitosan solution of 0.5 mg/mL, regulate pH value to 4.8 ~ 5.2 with 1 mol/L NaOH solution.Dropwise add 0.7 mg/mL sodium tripolyphosphate solution in the chitosan solution, make the mass ratio of tripoly phosphate sodium STPP and chitosan reach 7:1, mixing solutions is at room temperature carried out magnetic agitation, be cross-linked to form chitosan-tripoly phosphate sodium STPP nanoparticle by ionic reaction.
(2) preparation of edibility film: with the chitosan-tripoly phosphate sodium STPP nanoparticle (mass concentration 25% ~ 75%) of different concns and edible natural biomacromolecule (mass concentration 1% ~ 2%) solution after stirring 2 h under 80 ℃ of conditions, vacuum filtration is removed bubble, again solution is poured in the mould (11 cm * 11 cm) into 35 ℃ of drying 12 h.
(3) balance of edibility film: the edibility film that step (2) is made is soaked in saturated Mg (NO
3)
26H
2In the O solution, in relative humidity is 53% loft drier, carry out balance 24 h, get edibility film liquid, standby.
Used edible natural is tara gum with the property biomacromolecule.
The application of the edibility film of described method preparation, it is used for the fresh-keeping of meat products, and the edibility film liquid that makes is spread upon the meat products surface, treat its natural air drying after, namely form the edibility film on the meat products surface.
Beneficial effect of the present invention: from the characteristics of chitin nanometer and tara gum, adopt chitosan-tripoly phosphate sodium STPP nanoparticle and biomacromolecule tara gum to prepare the edibility film first, this technology can make the structure of film finer and close, water preventing ability and resistance oxygen obviously improve, and physical strength improves greatly.This edible film is applied to the fresh-keeping of meat products can suppresses microbial growth significantly, the effectively variation of control meat storage period pH, total volatile basic nitrogen, acid value, TPA value, reduce the juice loss rate, keep color and luster, brightness and the matter structure of meat products, prolong storage period.Preparation method's technology of this edibility film is simple, pollution-free, is the production method of a kind of economy, efficient, environmental protection.
Embodiment
Embodiment 1
(1) preparation of nanoparticle: chitosan (molecular weight 100 KD, deacetylation 90%) is added in the acetum of 1% (w/w), be mixed with the chitosan solution of 0.5 mg/mL, regulate pH value to 4.8 with 1 mol/L NaOH solution.Dropwise add 0.7 mg/mL sodium tripolyphosphate solution in the chitosan solution, make the mass ratio of tripoly phosphate sodium STPP and chitosan reach 7:1, mixing solutions is at room temperature carried out magnetic agitation, be cross-linked to form chitosan-tripoly phosphate sodium STPP nanoparticle by ionic reaction.
(2) preparation of edibility film: with chitosan-tripoly phosphate sodium STPP nanoparticle (25%, w/w) and tara gum (1%, w/w) after stirring 2 h under 80 ℃ of conditions, vacuum filtration is removed bubble, again solution is poured in the mould (11 cm * 11 cm) into 35 ℃ of drying 12 h.
(3) balance of edibility film: the edibility film is soaked in saturated Mg (NO
3)
26H
2In the O solution, in being 53% loft drier, relative humidity carries out balance 24 h.
Embodiment 2
(1) preparation of nanoparticle: chitosan (molecular weight 100 KD, deacetylation 90%) is added in the acetum of 2% (w/w), be mixed with the chitosan solution of 0.5 mg/mL, regulate pH value to 5.2 with 1 mol/L NaOH solution.Dropwise add 0.7 mg/mL sodium tripolyphosphate solution in the chitosan solution, make the mass ratio of tripoly phosphate sodium STPP and chitosan reach 7:1, mixing solutions is at room temperature carried out magnetic agitation, be cross-linked to form chitosan-tripoly phosphate sodium STPP nanoparticle by ionic reaction.
(2) preparation of edibility film: with chitosan-tripoly phosphate sodium STPP nanoparticle (75%, w/w) and tara gum (2%, w/w) after stirring 2 h under 80 ℃ of conditions, vacuum filtration is removed bubble, again solution is poured in the mould (11 cm * 11 cm) into 35 ℃ of drying 12 h.
(3) balance of edibility film: the edibility film is soaked in saturated Mg (NO
3)
26H
2In the O solution, in being 53% loft drier, relative humidity carries out balance 24 h.
Embodiment 3
Get the edible film liquid of above-mentioned two kinds of different concns that make, evenly smear the surface of pork, be stored in 4 ℃ of refrigerators, measure the indexs such as pH, total volatile basic nitrogen, acid value, TPA value, juice loss rate, color and luster, brightness and matter structure of pork at different storage times.
The performance index of the edible film that table 1 chitosan-tripoly phosphate sodium STPP nanoparticle and tara gum are made.
The edible film that table 2 chitosan-tripoly phosphate sodium STPP nanoparticle and tara gum are made be applied to pork fresh-keeping in the changing conditions of every index.
Claims (6)
1. one kind with the edibility film of chitosan-tripoly phosphate sodium STPP nanoparticle as matrix, it is characterized in that this edibility film is that chitosan-tripoly phosphate sodium STPP nanoparticle is added film-formable edible natural with being prepared from the property biomacromolecule.
2. a claim 1 is described with the preparation method of chitosan-tripoly phosphate sodium STPP nanoparticle as the edibility film of matrix, it is characterized in that may further comprise the steps:
(1) preparation of nanoparticle: chitosan is joined in the acetum of mass concentration 1%-2%, be mixed with the chitosan solution of 0.5 mg/mL, regulate pH to 4.8 ~ 5.2 with 1 mol/L NaOH solution; Dropwise add 0.7 mg/mL sodium tripolyphosphate solution in the chitosan solution, make the mass ratio of tripoly phosphate sodium STPP and chitosan reach 7:1, mixing solutions is at room temperature carried out magnetic agitation, be cross-linked to form chitosan-tripoly phosphate sodium STPP nanoparticle by ionic reaction;
(2) preparation of edibility film: the chitosan-tripoly phosphate sodium STPP nanoparticle of preparation mass concentration 25% ~ 75% and mass concentration 1% ~ 2% edible natural use the property biological macromolecule solns after stirring 2 h under 80 ℃ of conditions, vacuum filtration is removed bubble, again solution is poured in the mould into 35 ℃ of drying 12 h;
(3) balance of edibility film: the edibility film that step (2) is made is soaked in saturated Mg (NO
3)
26H
2In the O solution, in relative humidity is 53% loft drier, carry out balance 24 h, get edibility film liquid, standby.
3. according to claim 1 with the preparation method of chitosan-tripoly phosphate sodium STPP nanoparticle as the edibility film of matrix, it is characterized in that used chitosan molecule amount is 100 kD, deacetylation is 90%.
4. according to claim 1 with the preparation method of chitosan-tripoly phosphate sodium STPP nanoparticle as the edibility film of matrix, it is characterized in that used edible natural is tara gum with the property biomacromolecule.
5. according to claim 1 with the preparation method of chitosan-tripoly phosphate sodium STPP nanoparticle as the edibility film of matrix, it is characterized in that mould therefor is 11 cm * 11 cm.
6. application of the edibility film of method preparation according to claim 1, it is characterized in that fresh-keeping for meat products, the edibility film liquid that makes is spread upon the meat products surface, treat its natural air drying after, namely form the edibility film on meat products surface.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104861187A (en) * | 2015-06-15 | 2015-08-26 | 东北林业大学 | Preparation method of tara gum edible membrane with hydrophobic performance |
| CN105167112A (en) * | 2015-09-25 | 2015-12-23 | 河北大学 | Preparation method for chitosan nanometer preservation coating film material |
| CN108835221A (en) * | 2018-05-22 | 2018-11-20 | 浙江工业大学 | Three layers of micro emulsion composite coating preservative of a kind of natural sea calcium alginate chitosan and its preparation method and application |
| CN114591525A (en) * | 2022-01-20 | 2022-06-07 | 华南理工大学 | Active packaging film and preparation method thereof |
| CN114586831A (en) * | 2022-03-01 | 2022-06-07 | 福建农林大学 | Phosphorylated nano chitin antifreeze agent and preparation method thereof |
| CN115812776A (en) * | 2022-11-18 | 2023-03-21 | 北京市农林科学院 | Application of perillaldehyde in inhibiting synthesis of mycotoxin |
Citations (2)
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|---|---|---|---|---|
| JPH01289457A (en) * | 1988-02-04 | 1989-11-21 | Takeda Chem Ind Ltd | Edible film |
| CN101297682A (en) * | 2007-04-30 | 2008-11-05 | 刘原珊 | Edible membrane material and preparation thereof |
-
2013
- 2013-05-29 CN CN201310204278.6A patent/CN103254471B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01289457A (en) * | 1988-02-04 | 1989-11-21 | Takeda Chem Ind Ltd | Edible film |
| CN101297682A (en) * | 2007-04-30 | 2008-11-05 | 刘原珊 | Edible membrane material and preparation thereof |
Non-Patent Citations (1)
| Title |
|---|
| MÁRCIA R. DE MOURA等: ""Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles"", 《JOURNAL OF FOOD ENGINEERING》, vol. 92, 30 December 2008 (2008-12-30), pages 448 - 453, XP026001070, DOI: doi:10.1016/j.jfoodeng.2008.12.015 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104861187A (en) * | 2015-06-15 | 2015-08-26 | 东北林业大学 | Preparation method of tara gum edible membrane with hydrophobic performance |
| CN104861187B (en) * | 2015-06-15 | 2017-07-18 | 东北林业大学 | A kind of preparation method of the tara gum edible film with hydrophobic performance |
| CN105167112A (en) * | 2015-09-25 | 2015-12-23 | 河北大学 | Preparation method for chitosan nanometer preservation coating film material |
| CN108835221A (en) * | 2018-05-22 | 2018-11-20 | 浙江工业大学 | Three layers of micro emulsion composite coating preservative of a kind of natural sea calcium alginate chitosan and its preparation method and application |
| CN108835221B (en) * | 2018-05-22 | 2021-09-10 | 浙江工业大学 | Natural calcium alginate-chitosan three-layer microemulsion composite coating preservative as well as preparation method and application thereof |
| CN114591525A (en) * | 2022-01-20 | 2022-06-07 | 华南理工大学 | Active packaging film and preparation method thereof |
| CN114591525B (en) * | 2022-01-20 | 2022-11-15 | 华南理工大学 | Active packaging film and preparation method thereof |
| CN114586831A (en) * | 2022-03-01 | 2022-06-07 | 福建农林大学 | Phosphorylated nano chitin antifreeze agent and preparation method thereof |
| CN115812776A (en) * | 2022-11-18 | 2023-03-21 | 北京市农林科学院 | Application of perillaldehyde in inhibiting synthesis of mycotoxin |
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| CN103254471B (en) | 2016-03-23 |
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Effective date of registration: 20191031 Address after: 012000, the Inner Mongolia Autonomous Region Wulanchabu Chahar economic and Technological Development Zone, Hai Hai Industrial Park revitalization Street South, together with the wind power West Patentee after: Inner Mongolia Qiushi biological Co. Ltd. Address before: Food College of Jiangnan University No. 1800 Li Lake Avenue 214122 in Jiangsu province Wuxi City Binhu District Patentee before: Jiangnan University |