CN104830074A - Use of minced tuna flesh nanoparticle composite membrane - Google Patents
Use of minced tuna flesh nanoparticle composite membrane Download PDFInfo
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- CN104830074A CN104830074A CN201510261268.5A CN201510261268A CN104830074A CN 104830074 A CN104830074 A CN 104830074A CN 201510261268 A CN201510261268 A CN 201510261268A CN 104830074 A CN104830074 A CN 104830074A
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- composite membrane
- fribrillin
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Abstract
The invention discloses a use of a minced tuna flesh nanoparticle composite membrane. The minced tuna flesh is used for preparing a myofibrillar protein-chitosan nanoparticle composite membrane; the technical process comprises the steps of: preparing minced tuna flesh myofibrillar protein, preparing a tuna bone gelatin plasticizer and preparing chitosan nanoparticles; next, orderly adding the prepared myofibrillar protein, bone gelatin plasticizer and chitosan nanoparticles and an antioxidant to double distilled water in a certain ratio to form a film forming solution, and finally, pouring the successfully prepared film forming solution onto a polyvinyl chloride crystal plate, scraping, drying and uncovering a film, thereby obtaining the myofibrillar protein-chitosan nanoparticle composite membrane. The prepared myofibrillar protein-chitosan nanoparticle composite membrane has remarkable characteristics of oxidation resistance, bacteriostasis and the like, and can be applied to bacteriostasis or oxidation resistance in the packaging field.
Description
Technical field
The invention belongs to Food Quality and Safety technological use field, particularly relate to a kind of purposes of tuna meat mincing Nano microsphere composite membrane.
Background technology
A large amount of uses of non-degradable Plastic Packaging Materials, cause increasing negative impact to environment.Therefore, the substitute finding non-degradable Plastic Packaging Materials becomes the focus of food packaging applications research.Protein resource enriches, and bio-compatibility is good, and plasticizing capacity is strong, the more important thing is to be better than polysaccharose substance to the obstructing capacity such as oxygen, carbonic acid gas in food product pack.Therefore, protein resource is utilized to prepare edible film research in widespread attention.
Tuna is important large ocean property commodity food fish, and year, quantity of the catch was more than 6,000,000 tons.In the tuna course of processing, a large amount of meat mincing, fish-bone fail effectively to utilize, and waste valuable fishing resources, also limit the deep development of industry.Through retrieval, Nano microsphere prepared by the fribrillin utilizing tuna meat mincing to prepare and chitosan is prepared the biomembranous research of packaging and is had no report.
Based on this, applicant, is studied by series of processes for raw material with tuna meat mincing, prepares a kind ofly to have fribrillin-chitosan nano microballoon composite membrane that is anti-oxidant, anti-microbial activity.
Summary of the invention
The object of the present invention is to provide a kind of antibacterial antioxidation application of tuna meat mincing Nano microsphere composite membrane.
For achieving the above object, technical scheme of the present invention is: the purposes of tuna meat mincing Nano microsphere composite membrane, and this composite membrane is used for the antibacterial outer packaging of food, medicine or protective foods or the purposes of anti-oxidant overlay film.
Tuna meat mincing Nano microsphere composite membrane is by weight containing 20 ~ 22 parts of fribrillins, 8 ~ 12 parts of gelatin fluidizers: 20 ~ 22 parts of chitosan microballs, 0.4 ~ 0.6 part of antioxidant.
Tuna meat mincing Nano microsphere composite membrane is prepared according to following steps:
1) preparation of tuna meat mincing fribrillin:get tuna meat mincing, 0.05 mol/L is added by solid-liquid ratio 1 g:8 ~ 10 mL, the Tris-Maleate damping fluid of pH 7.5, after 18000 r/min homogeneous, in the centrifugal 10 ~ 15min of 6000 r/min, get after precipitation repeats centrifugal 2 times of homogeneous again, gained precipitation adds the cleaning of 0.1mol/L NaCl solution according to solid-liquid ratio 1 g:4 ~ 5 mL, in the centrifugal 10 ~ 15min of 9000 r/min, gained throw out adds the cleaning of 0.1mol/L NaCl solution according to solid-liquid ratio 1 g:8 ~ 10 mL again, filtered through gauze, filtrate is centrifugal must be precipitated, be tuna meat mincing fribrillin.
the preparation of tuna fish-bone gelatin fluidizer:get tuna fish-bone to blend, add 0.5 mol/L NaOH solution by solid-liquid ratio 1 g:10 ~ 15 mL and soak 2 ~ 3 h at 4 DEG C, wash and add 0.5 mol/L EDTA solution by solid-liquid ratio 1 g:5 ~ 10 mL to neutrality, at 4 DEG C, soak decalcification in 3 ~ 5 days, drying, obtains fish head powder; In fish head powder, 3 ~ 5% HCl solution are added by solid-liquid ratio 1 g:5 ~ 10 mL, after soaking 15 ~ 18 h, be washed till neutrality, then distilled water is added according to solid-liquid ratio 1 g:10 ~ 15 mL, in 65 ~ 70 DEG C of insulation 4 ~ 5 h, filter, filter vacuum concentrates, and obtains fish-bone gelatin in 65 ~ 75 DEG C of vacuum-dryings; Getting fish-bone gelatin joins in 1 mol/L HCl solution by solid-liquid ratio 1 g:10 ~ 15 mL, after 100 DEG C of hydrolysis 4 ~ 5 h, is cooled to room temperature, pH to 7.0 is adjusted with 1 mol/L NaOH, then carry out ultrafiltration with 1 kDa ultra-filtration membrane, collect molecular weight and be greater than 1 kDa part, obtain gelatin fluidizer.
the preparation of chitosan nano microballoon:chitosan is joined in the glacial acetic acid solution of 1% according to solid-liquid ratio 1g:80 ~ 100 mL, be stirred to and dissolve completely, with 0.8 μm of membrane filtration removal of impurities, then with vigorous stirring, than 1:2 ~ 3 the Tri sodium Phosphate aqueous solution of 0.4% dropwise to be joined in chitosan solution according to Tri sodium Phosphate and chitosan mass and react 45 ~ 60 min, in 9000 r/min, 4 DEG C of centrifugal 25 ~ 30 min, get precipitation distilled water and wash three times, then according to solid-liquid ratio 1 g:80 ~ 100 mL, precipitation is added in distilled water, at 0 ~ 4 DEG C after ultrasonic 10 ~ 15 min, freeze-drying, obtain chitosan nano microballoon.
the preparation of fribrillin-chitosan nano microballoon composite membrane film-forming soln: according to solid-liquid ratio 1g:40 ~ 50 mL by step 1) the tuna meat mincing fribrillin prepared joins in distilled water, in 15000 r/min homogeneous 45 ~ 60 seconds, then adjust pH to 3.0 to stir 10 ~ 15 min with 1 mol/L HCl solution, remove insolubles by filtered through gauze; Then successively by the step 2 of fribrillin weight 40 ~ 60%) the gelatin fluidizer prepared, fribrillin equivalent step 3) the chitosan nano microballoon prepared, and the polyphenoils of fribrillin weight 2 ~ 3% joins in fribrillin solution successively, 50 ~ 60 min are stirred in 20 ~ 25 DEG C, deaeration, makes film-forming soln.
the preparation of tuna meat mincing Nano microsphere composite membrane:be poured on equably by the film-forming soln modulated on polyvinyl chloride crystal slab and carry out striking film forming, room temperature, relative humidity 45 ~ 55% times dryings 3 ~ 4 days, namely demoulding obtained tuna meat mincing fribrillin-chitosan nano microballoon composite membrane.
Step 1) in tuna be
katsuwonus pelamis.
Step 4) in antioxidant be the mixture that vitamins C and tea-polyphenol are made according to 1:1.
Compared with prior art, the invention has the advantages that:
1, the present invention utilizes tuna meat mincing to prepare fribrillin for raw material, is that gelatin fluidizer prepared by raw material, both can have significantly improved the added value of tuna processing, can reduce again the pollution of tuna processing waste to environment with fish-bone.In addition, all material that the present invention adopts is eatable material, and the tuna meat mincing fribrillin-chitosan nano microballoon composite membrane of preparation can directly eat.Therefore, the present invention is a kind of environmentally friendly foods processing technique.
2, fribrillin-chitosan nano microballoon composite membrane that prepared by the present invention contains vitamins C and tea-polyphenol, can suppress by UV-induced food lipid peroxidation; Meanwhile, the gelatin fluidizer in composite membrane has significant bacteriostatic activity.Therefore, this composite membrane, can the growth of anti-lipid peroxidation and pathogenic microorganism as packaging material for food, extends the shelf-lives of food, improves food quality.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment:
(1) preparation of tuna meat mincing fribrillin:get tuna meat mincing, Tris-Maleate damping fluid (0.05 mol/L is added by solid-liquid ratio 1 g:9 mL, pH 7.5), after 18000 r/min homogeneous, in the centrifugal 12min of 6000 r/min, get after precipitation repeats homogeneous-centrifugal 2 times again, gained precipitation adds 0.1 mol/L NaCl solution cleaning according to solid-liquid ratio 1 g:4.5 mL, in the centrifugal 10min of 9000 r/min, gained throw out adds 0.1 mol/L NaCl solution cleaning according to solid-liquid ratio 1 g:9 mL again, filtered through gauze, filtrate is centrifugal must be precipitated, and is tuna meat mincing fribrillin.
the preparation of tuna fish-bone gelatin fluidizer:get tuna fish-bone to blend, add 0.5 mol/L NaOH solution by solid-liquid ratio 1 g:12 mL and soak 2.5 h at 4 DEG C, wash and add 0.5 mol/L EDTA solution by solid-liquid ratio 1 g:8 mL to neutrality, at 4 DEG C, soak decalcification in 4 days, drying, obtains fish head powder; In fish head powder, add 4% HCl solution by solid-liquid ratio 1 g:8 mL, after soaking 18 h, be washed till neutrality, then add distilled water according to solid-liquid ratio 1 g:12 mL, in 65 DEG C of insulation 5 h, filter, filter vacuum concentrates, and obtains fish-bone gelatin in 70 DEG C of vacuum-dryings; Getting fish-bone gelatin joins in 1 mol/L HCl solution by solid-liquid ratio 1 g:12 mL, after 100 DEG C of hydrolysis 4.5 h, is cooled to room temperature, pH to 7.0 is adjusted with 1 mol/L NaOH, then carry out ultrafiltration with 1 kDa ultra-filtration membrane, collect molecular weight and be greater than 1 kDa part, obtain gelatin fluidizer.
the preparation of chitosan nano microballoon:chitosan is joined in the glacial acetic acid solution of 0.9% according to solid-liquid ratio 1g:90 mL, be stirred to and dissolve completely, with 0.8 μm of membrane filtration removal of impurities, then with vigorous stirring, than 1:2.5 the Tri sodium Phosphate aqueous solution of 0.4% dropwise to be joined in chitosan solution according to Tri sodium Phosphate and chitosan mass and react 60 min, in 9000 r/min, 4 DEG C of centrifugal 25 min, get precipitation distilled water and wash three times, then according to solid-liquid ratio 1 g:90 mL, precipitation is added in distilled water, at 4 DEG C after ultrasonic 15 min, freeze-drying, obtains chitosan nano microballoon.
the preparation of fribrillin-chitosan nano microballoon composite membrane film-forming soln: tuna meat mincing fribrillin step (1) prepared according to solid-liquid ratio 1g:45 mL joins in distilled water, in 15000 r/min homogeneous 60 seconds, then adjust pH to 3.0 to stir 12 min with 1 mol/L HCl solution, remove insolubles by filtered through gauze; Chitosan nano microballoon prepared by the gelatin the fluidizer then step (2) of fribrillin weight 50% prepared successively, the step (3) of fribrillin equivalent, and the polyphenoils of fribrillin weight 3% joins in fribrillin solution successively, 60 min are stirred in 20 DEG C, deaeration, makes film-forming soln.
the preparation of compound edible film:be poured on equably by the film-forming soln modulated on polyvinyl chloride crystal slab and carry out striking film forming, room temperature, relative humidity 45% time drying 3 days, namely demoulding obtained tuna meat mincing fribrillin-chitosan nano microballoon composite membrane
Fribrillin prepared by the present invention-chitosan nano microballoon composite membrane contains vitamins C and tea-polyphenol, can suppress by UV-induced food lipid peroxidation; Meanwhile, the fish-bone gelatin fluidizer in composite membrane has significant bacteriostatic action.Therefore, this composite membrane, can the growth of anti-lipid peroxidation and pathogenic microorganism as packaging material for food, extends the shelf-lives of food, improves food quality.In addition, the present invention utilizes tuna meat mincing to prepare fribrillin for raw material, is that gelatin fluidizer prepared by raw material with fish-bone, both can significantly improve the added value of tuna processing, can reduce again the pollution of tuna processing waste to environment.Therefore, the present invention is a kind of environmentally friendly foods processing technique.
Finally, still need it is noted that what enumerate above is only a specific embodiment of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be had.All distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.
Claims (9)
1. the purposes of tuna meat mincing Nano microsphere composite membrane, is characterized in that: this composite membrane is used for the antibacterial outer packaging of food, medicine or protective foods or the purposes of anti-oxidant overlay film.
2. the purposes of tuna meat mincing Nano microsphere composite membrane according to claim 1, is characterized in that: described tuna meat mincing Nano microsphere composite membrane is by weight containing 20 ~ 22 parts of fribrillins, 8 ~ 12 parts of gelatin fluidizers: 20 ~ 22 parts of chitosan microballs, 0.4 ~ 0.6 part of antioxidant.
3. the purposes of tuna meat mincing Nano microsphere composite membrane according to claim 1, is characterized in that: described tuna meat mincing Nano microsphere composite membrane is prepared according to following steps:
1) preparation of tuna meat mincing fribrillin:get tuna meat mincing, 0.05 mol/L is added by solid-liquid ratio 1 g:8 ~ 10 mL, the Tris-Maleate damping fluid of pH 7.5, after 18000 r/min homogeneous, in the centrifugal 10 ~ 15min of 6000 r/min, get after precipitation repeats centrifugal 2 times of homogeneous again, gained precipitation adds the cleaning of 0.1mol/L NaCl solution according to solid-liquid ratio 1 g:4 ~ 5 mL, in the centrifugal 10 ~ 15min of 9000 r/min, gained throw out adds the cleaning of 0.1mol/L NaCl solution according to solid-liquid ratio 1 g:8 ~ 10 mL again, filtered through gauze, filtrate is centrifugal must be precipitated, be tuna meat mincing fribrillin.
4. get tuna fish-bone to blend, add 0.5 mol/L NaOH solution by solid-liquid ratio 1 g:10 ~ 15 mL and soak 2 ~ 3 h at 4 DEG C, wash and add 0.5 mol/L EDTA solution by solid-liquid ratio 1 g:5 ~ 10 mL to neutrality, at 4 DEG C, soak decalcification in 3 ~ 5 days, drying, obtains fish head powder; In fish head powder, 3 ~ 5% HCl solution are added by solid-liquid ratio 1 g:5 ~ 10 mL, after soaking 15 ~ 18 h, be washed till neutrality, then distilled water is added according to solid-liquid ratio 1 g:10 ~ 15 mL, in 65 ~ 70 DEG C of insulation 4 ~ 5 h, filter, filter vacuum concentrates, and obtains fish-bone gelatin in 65 ~ 75 DEG C of vacuum-dryings; Getting fish-bone gelatin joins in 1 mol/L HCl solution by solid-liquid ratio 1 g:10 ~ 15 mL, after 100 DEG C of hydrolysis 4 ~ 5 h, is cooled to room temperature, pH to 7.0 is adjusted with 1 mol/L NaOH, then carry out ultrafiltration with 1 kDa ultra-filtration membrane, collect molecular weight and be greater than 1 kDa part, obtain gelatin fluidizer.
5. chitosan is joined in the glacial acetic acid solution of 1% according to solid-liquid ratio 1g:80 ~ 100 mL, be stirred to and dissolve completely, with 0.8 μm of membrane filtration removal of impurities, then with vigorous stirring, than 1:2 ~ 3 the Tri sodium Phosphate aqueous solution of 0.4% dropwise to be joined in chitosan solution according to Tri sodium Phosphate and chitosan mass and react 45 ~ 60 min, in 9000 r/min, 4 DEG C of centrifugal 25 ~ 30 min, get precipitation distilled water and wash three times, then according to solid-liquid ratio 1 g:80 ~ 100 mL, precipitation is added in distilled water, at 0 ~ 4 DEG C after ultrasonic 10 ~ 15 min, freeze-drying, obtain chitosan nano microballoon.
6. according to solid-liquid ratio 1g:40 ~ 50 mL by step 1) the tuna meat mincing fribrillin prepared joins in distilled water, in 15000 r/min homogeneous 45 ~ 60 seconds, then adjust pH to 3.0 to stir 10 ~ 15 min with 1 mol/L HCl solution, remove insolubles by filtered through gauze; Then successively by the step 2 of fribrillin weight 40 ~ 60%) the gelatin fluidizer prepared, fribrillin equivalent step 3) the chitosan nano microballoon prepared, and the polyphenoils of fribrillin weight 2 ~ 3% joins in fribrillin solution successively, 50 ~ 60 min are stirred in 20 ~ 25 DEG C, deaeration, makes film-forming soln.
7. be poured on equably on polyvinyl chloride crystal slab by the film-forming soln modulated and carry out striking film forming, room temperature, relative humidity 45 ~ 55% times dryings 3 ~ 4 days, namely demoulding obtained tuna meat mincing fribrillin-chitosan nano microballoon composite membrane.
8. a kind of method utilizing tuna meat mincing to prepare fribrillin-chitosan nano microballoon composite membrane according to claim 2, is characterized in that: step 1) in tuna be
katsuwonus pelamis.
9., according to a kind of method utilizing tuna meat mincing to prepare fribrillin-chitosan nano microballoon composite membrane described in claim 2, it is characterized in that: step 4) in antioxidant be the mixture that vitamins C and tea-polyphenol are made according to 1:1.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111647275A (en) * | 2020-07-21 | 2020-09-11 | 华中农业大学 | Preparation method of edible composite membrane of fish myofibrillar protein |
| US11560487B2 (en) | 2020-09-22 | 2023-01-24 | Swimc Llc | Coating compositions containing low molecular weight chitosan composition |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104558648A (en) * | 2015-02-05 | 2015-04-29 | 浙江海洋学院 | Seaweed flavoured tuna bone gelatine edible film and preparation method thereof |
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2015
- 2015-05-21 CN CN201510261268.5A patent/CN104830074A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104558648A (en) * | 2015-02-05 | 2015-04-29 | 浙江海洋学院 | Seaweed flavoured tuna bone gelatine edible film and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| BERNARD CUQ ET AL: "Edible Packaging Films Based on Fish Myofibrillar Proteins: Formation and Functional Properties", 《JOURNAL OF FOOD SCIENCE》 * |
| 汪多仁: "《有机食品表面活性剂》", 30 April 2009, 科学技术文献出版社 * |
| 范静美: "壳聚糖/植物蛋白复合膜材料的构建与性质研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 陆彬: "《药物新剂型与新技术 第2版》", 31 July 2005, 人民卫生出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111647275A (en) * | 2020-07-21 | 2020-09-11 | 华中农业大学 | Preparation method of edible composite membrane of fish myofibrillar protein |
| US11560487B2 (en) | 2020-09-22 | 2023-01-24 | Swimc Llc | Coating compositions containing low molecular weight chitosan composition |
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Application publication date: 20150812 |