CN104710638A - Method for improving oil resistance of isolated soy protein film - Google Patents
Method for improving oil resistance of isolated soy protein film Download PDFInfo
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- CN104710638A CN104710638A CN201510112258.5A CN201510112258A CN104710638A CN 104710638 A CN104710638 A CN 104710638A CN 201510112258 A CN201510112258 A CN 201510112258A CN 104710638 A CN104710638 A CN 104710638A
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- soy protein
- oil resistance
- protein isolate
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Abstract
The invention relates to a method for improving oil resistance of an isolated soy protein film. The method is characterized by comprising the steps of dissolving isolated soy protein in distilled water to form suspension, heating and stirring in a water bath at a certain temperature, adding fatty acid sucrose ester, stirring uniformly at a high speed to form a clear solution, carrying out filtration and degassing, pouring the mixed solution onto an organic glass plate for uniform flow casting, placing horizontally, and putting in an oven for drying and film forming after forming of the surface of the film. The method can greatly improve the oil resistance of the isolated soy protein film, retard oil migration and diffusion and ensure stable product quality.
Description
Technical field
The invention belongs to polymeric material field, be specifically related to a kind of method improving soy protein isolate film oil resistance performance.
Background technology
Edible food packaging film is a kind of novel, the porous network structure film being raw material with edible natural material.It is after realizing packaging function, can change a kind of edible raw material into again.These wrapping material can not produce waste, and resource can be made to be utilized, and therefore, it is one of emphasis of following Packaging Industry development.In existing edible packing membrane, the research and development of edible soy protein isolate (soy protein isolate, SPI) film enjoy the favor of wrapping material investigator.Due to film-forming properties, oxygen barrier and higher nutritive value that soybean protein isolate is excellent, the exploitation of edible film receives much concern.
The oil resistance performance of soy protein isolate film is strong and weak, is related to migration and the diffusion speed of grease, thus affects the stable of quality product.The molecular weight of soybean protein isolates molecule is larger, molecular density is higher, the disulfide linkage that intermolecular existence is a large amount of, bonding action is comparatively strong, thus combines comparatively firm, makes molecular cavities very little, the gellifying property of soybean protein isolate makes hydrosol have certain concentration and viscosity simultaneously, form fine and close film, but whole molecule hydrophobic grouping exposes more, therefore the obstructing capacity of this film to grease is more weak
Its application in practice of poor oil resistance performance limitations, a lot of scholar attempts this performance being improved protein film by various physics, chemistry, enzyme and blended method.The people such as Tang Yali have studied and use softening agent and drying temperature on the impact of soybean protein film oil resistance performance, and the consumption finding to increase softening agent can improve the elongation at break of film, reduce the tensile strength of film, but not obvious to oil resistance performance impact.Film liquid is heat-treated, its tensile strength and elongation at break can be improved, but oily coefficient can be caused to increase, oil resistance performance is reduced.Although some method can improve the oil resistance performance of soybean protein film to a certain extent, be all unfavorable for amplifying, be difficult to the demand adapting to suitability for industrialized production.
Summary of the invention
The object of this invention is to provide a kind of method improving soy protein isolate film oil resistance performance.
The method of the raising soy protein isolate film oil resistance performance that this patent provides, is characterized in that technique is: be dissolved in by soybean protein isolate in distilled water, forms suspension.Heated and stirred in the water-bath of certain temperature, adds fatty acid cane sugar ester class, and high-speed stirring is even, forms clear solution, filters, degassed.Mixing solutions is poured on curtain coating on poly (methyl methacrylate) plate even, horizontal positioned.After film surface forming, put into baking oven drying and forming-film.
Fatty acid cane sugar ester class of the present invention comprises stearic acid sucrose ester, palmitinic acid sucrose ester and sucrose oleate ester.
The concentration adding fatty acid cane sugar ester of the present invention is 5% ~ 25%(
w/
w, fatty acid cane sugar ester/soybean protein isolate).
The temperature of heating in water bath of the present invention is 50 ~ 80 DEG C.
The time of heating in water bath of the present invention is 30 ~ 150 min.
Saturating oily coefficient is the index of the lipid obstructing capacity of film.The measuring method of saturating oily coefficient is: add in test tube by 5 mL mixed oils, seal with film to be measured, be inverted on filter paper, places 7 days, weighs filter paper quality, observes the oil trace on filter paper.
Saturating oily coefficient is calculated as follows:
Wherein,
pofor saturating oily coefficient, gmm/ (m
2d);
wfor the change of filter paper quality, g;
fTfor thickness, mm;
sfor membrane area, m
2;
tfor storage period, d.
In a preferred embodiment of the present invention, first, 5%(is prepared
w/
v, albumen/Film-forming aqueous solution) soybean separation protein white water solution, formed suspension.In the water-bath of 80 DEG C, heat 90 min, stir, then in protein solution according to 5%(
w/
w, fatty acid cane sugar ester class material/soybean protein isolate) and add one in stearic acid sucrose ester, palmitinic acid sucrose ester, sucrose oleate ester, form clear solution after stirring, filter, degassed; Mixing solutions is poured on curtain coating on poly (methyl methacrylate) plate even, horizontal positioned 2 h.After film surface forming, put into 80 DEG C of dry 2 h of baking oven, take off film; In temperature 25 DEG C, preserve 48 h in the moisture eliminator of relative humidity 50% for subsequent use.
Embodiment
Below utilize embodiment to further describe the present invention, but can not think to limit scope of invention.
embodiment 1
Be that 50 mg/mL soybean protein isolates are dissolved in distilled water by concentration, form suspension.In the water-bath of 80 DEG C, heated and stirred 90 min, adds stearic acid sucrose ester 5%(
w/
w, stearic acid sucrose ester/albumen), and high-speed stirring is even, forms clear solution, filters, degassed.Mixing solutions is poured on curtain coating on poly (methyl methacrylate) plate even, horizontal positioned 2 h.After film surface forming, put into 80 DEG C of dry 2 h of baking oven, take off film immediately, in temperature 25 DEG C, preserve 48 h in the moisture eliminator of relative humidity 50% for subsequent use.
According to the measuring method of above-mentioned oily coefficient, measure the saturating oily coefficient of this SPI film
pobe 3.45 gmm/ (m
2d).
embodiment 2
Be that 50 mg/mL soybean protein isolates are dissolved in distilled water by concentration, form suspension.In the water-bath of 50 DEG C, heated and stirred 150 min, adds palmitinic acid sucrose ester 15%(
w/
w, palmitinic acid sucrose ester/albumen), and high-speed stirring is even, forms clear solution, filters, degassed.Mixing solutions is poured on curtain coating on poly (methyl methacrylate) plate even, horizontal positioned 2 h.After film surface forming, put into 80 DEG C of dry 2 h of baking oven, take off film immediately, in temperature 25 DEG C, preserve 48 h in the moisture eliminator of relative humidity 50% for subsequent use.
According to the measuring method of above-mentioned oily coefficient, measure the saturating oily coefficient of this SPI film
pobe 5.71 gmm/ (m
2d).
embodiment 3
Be that 50 mg/mL soybean protein isolates are dissolved in distilled water by concentration, form suspension.In the water-bath of 65 DEG C, heated and stirred 30 min, adds sucrose oleate ester 25%(
w/
w, sucrose oleate ester/albumen), and high-speed stirring is even, forms clear solution, filters, degassed.Mixing solutions is poured on curtain coating on poly (methyl methacrylate) plate even, horizontal positioned 2 h.After film surface forming, put into 80 DEG C of dry 2 h of baking oven, take off film immediately, in temperature 25 DEG C, preserve 48 h in the moisture eliminator of relative humidity 50% for subsequent use.
According to the measuring method of above-mentioned oily coefficient, measure the saturating oily coefficient of this SPI film
pobe 7.43 gmm/ (m
2d).
embodiment 4(does not add the control group of fatty acid cane sugar ester class)
Be that 50 mg/mL soybean protein isolates are dissolved in distilled water by concentration, form suspension.Heated and stirred 90 min in the water-bath of 80 DEG C, forms clear solution, filters, degassed.Mixing solutions is poured on curtain coating on poly (methyl methacrylate) plate even, horizontal positioned 2 h.After film surface forming, put into 80 DEG C of dry 2 h of baking oven, take off film immediately, in temperature 25 DEG C, preserve 48 h in the moisture eliminator of relative humidity 50% for subsequent use.
According to the measuring method of above-mentioned oily coefficient, measure the saturating oily coefficient of this SPI film
pobe 24.58 gmm/ (m
2d).
Claims (5)
1. improve a method for soy protein isolate film oil resistance performance, it is characterized in that, soybean protein isolate is soluble in water, form suspension; Heating in water bath, adds fatty acid cane sugar ester class material, and high-speed stirring is even, forms clear solution, filters, degassed; On the poly (methyl methacrylate) plate be poured on by mixing solutions, curtain coating is even; After film surface forming, put into baking oven drying and forming-film.
2. according to a kind of method improving soy protein isolate film oil resistance performance described in claim 1, it is characterized in that, described fatty acid cane sugar ester class is the one in stearic acid sucrose ester, palmitinic acid sucrose ester, sucrose oleate ester.
3. according to a kind of method improving soy protein isolate film oil resistance performance described in claim 1, it is characterized in that, the ratio adding the fatty acid cane sugar ester in soybean protein isolate suspension is 5% ~ 25%(
w/
w, fatty acid cane sugar ester/soybean protein isolate).
4., according to a kind of method improving soy protein isolate film oil resistance performance described in claim 1, it is characterized in that the temperature of heating in water bath is 50 ~ 80 DEG C.
5., according to a kind of method improving soy protein isolate film oil resistance performance described in claim 1, it is characterized in that the time of heating in water bath is 30 ~ 150 min.
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| CN201510112258.5A CN104710638B (en) | 2015-03-16 | 2015-03-16 | Method for improving oil resistance of isolated soy protein film |
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| CN201510112258.5A CN104710638B (en) | 2015-03-16 | 2015-03-16 | Method for improving oil resistance of isolated soy protein film |
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| CN104710638A true CN104710638A (en) | 2015-06-17 |
| CN104710638B CN104710638B (en) | 2017-02-22 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106243398A (en) * | 2016-07-27 | 2016-12-21 | 四川农业大学 | A kind of the Herba Houttuyniae instant packaging film of Herba Coriandri edibility, flavor pack and preparation method thereof |
| CN109320971A (en) * | 2018-11-12 | 2019-02-12 | 蚌埠学院 | A kind of edible wheat embryo film and preparation method thereof |
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| CN101456979A (en) * | 2008-12-24 | 2009-06-17 | 曹龙奎 | Edible packaging film prepared by potato residue and preparation method |
| CN101496559A (en) * | 2008-01-31 | 2009-08-05 | 李柯庆 | Edible packaging film and preparation method thereof |
| CN102888124A (en) * | 2012-10-11 | 2013-01-23 | 沈阳创达技术交易市场有限公司 | Edible food packing film and preparation method thereof |
| CN102888123A (en) * | 2012-10-11 | 2013-01-23 | 沈阳创达技术交易市场有限公司 | Edible food packing film |
-
2015
- 2015-03-16 CN CN201510112258.5A patent/CN104710638B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496559A (en) * | 2008-01-31 | 2009-08-05 | 李柯庆 | Edible packaging film and preparation method thereof |
| CN101456979A (en) * | 2008-12-24 | 2009-06-17 | 曹龙奎 | Edible packaging film prepared by potato residue and preparation method |
| CN102888124A (en) * | 2012-10-11 | 2013-01-23 | 沈阳创达技术交易市场有限公司 | Edible food packing film and preparation method thereof |
| CN102888123A (en) * | 2012-10-11 | 2013-01-23 | 沈阳创达技术交易市场有限公司 | Edible food packing film |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106243398A (en) * | 2016-07-27 | 2016-12-21 | 四川农业大学 | A kind of the Herba Houttuyniae instant packaging film of Herba Coriandri edibility, flavor pack and preparation method thereof |
| CN106243398B (en) * | 2016-07-27 | 2018-11-30 | 四川农业大学 | A kind of instant packaging film of folding basal part of the ear caraway edibility, flavor pack and preparation method thereof |
| CN109320971A (en) * | 2018-11-12 | 2019-02-12 | 蚌埠学院 | A kind of edible wheat embryo film and preparation method thereof |
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| CN104710638B (en) | 2017-02-22 |
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