CN107936311B - Edible film based on Sanzan glue crosslinking modification and preparation method and application thereof - Google Patents
Edible film based on Sanzan glue crosslinking modification and preparation method and application thereof Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/463—Edible packaging materials
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
- C08J2305/04—Alginic acid; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2403/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2403/02—Starch; Degradation products thereof, e.g. dextrin
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/04—Alginic acid; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/16—Halogen-containing compounds
- C08K2003/162—Calcium, strontium or barium halides, e.g. calcium, strontium or barium chloride
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/32—Phosphorus-containing compounds
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/05—Alcohols; Metal alcoholates
- C08K5/053—Polyhydroxylic alcohols
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/09—Carboxylic acids; Metal salts thereof; Anhydrides thereof
- C08K5/098—Metal salts of carboxylic acids
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L71/00—Compositions of polyethers obtained by reactions forming an ether link in the main chain; Compositions of derivatives of such polymers
- C08L71/02—Polyalkylene oxides
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Abstract
The invention discloses a sanzan glue crosslinking modified edible film which comprises the following components in parts by weight: 0.2-2 parts of sanzan glue, 0-2.5 parts of starch, 0-2 parts of sodium alginate, 0.05-1 part of cross-linking agent and 0-2 parts of plasticizer. The edible film is formed by using sanzang glue as a main film forming material, blending the sanzang glue with starch and sodium alginate, crosslinking the mixture by using a crosslinking agent, and filling and drying the mixture by using plasticizers such as glycerol, sorbitol and the like.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a sanzan gum crosslinking modification-based edible film, and a preparation method and application thereof.
Background
The edible film is a film which is made of edible materials such as polysaccharide, protein, fat and the like, can be eaten, can keep food fresh and has a packaging protection function. The food surface (or the interior) is covered by the coating, microcapsule and other forms, so that the permeation of water vapor, other gases or various solutes can be blocked, the protection effect is achieved, the quality of the food is ensured, and the shelf life of the food is prolonged. The polysaccharide edible film is a film with a net structure formed by dissolving polysaccharide macromolecular substances in a solvent and utilizing intramolecular and intermolecular forces. Sanzan gum is a novel microbial metabolic gum, has good thickening property, pseudoplasticity, gelling and emulsifying properties, can be extracted by acid precipitation, and has obvious price advantage compared with other polysaccharide products.
Most of the food packaging materials widely used at present are chemical products, which cause the insecurity of packaged food, cannot be degraded and increase environmental pollution, so that the application of edible films on food packaging is continuously increased in recent years, for example, glutinous rice paper used on candy packaging, but the further application is influenced due to the poor mechanical property of the edible films; and the extraction cost of other polysaccharide edible films is too high, so that the film cost is high, and the other polysaccharide edible films cannot be widely applied and popularized.
Through searching, no patent publication related to the present invention has been found.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the edible film based on the crosslinking modification of sanzang glue and the preparation method and the application thereof.
The technical scheme adopted by the invention for solving the technical problem is as follows:
the edible film based on the crosslinking modification of sanzan glue comprises the following components in parts by weight:
0.2-2 parts of sanzan glue, 0-2.5 parts of starch, 0-2 parts of sodium alginate, 0.05-1 part of cross-linking agent and 0-2 parts of plasticizer.
And the starch is one or a mixture of two of sweet potato starch, corn starch, mung bean starch or modified starch.
And the cross-linking agent is one or a mixture of two of calcium chloride, sodium citrate or sodium trimetaphosphate.
And the plasticizer is one or a mixture of two of glycerol, polyethylene glycol, propylene glycol and sorbitol.
A preparation method of the edible film based on the sanzan glue crosslinking modification comprises the following steps:
⑴ dissolving, weighing Trizansin, adding water, magnetically stirring at 50 deg.C for 12 hr or more to dissolve completely to obtain Trizansin solution, weighing sodium alginate, adding water, magnetically stirring to dissolve completely to obtain sodium alginate solution, weighing starch, adding water, boiling and dissolving to obtain starch solution;
⑵ crosslinking, adding the crosslinking agent into the sanzan glue solution, shaking and mixing uniformly at 25-75 ℃, wherein the crosslinking pH is 7.5-8, and the crosslinking time is 0.5-3h, so as to obtain the crosslinking modified sanzan glue solution;
⑶ blending, namely uniformly mixing the crosslinked and modified sanzan glue solution, the sodium alginate solution and the dissolved starch solution, and adding a plasticizer to form a sanzan glue film forming solution;
⑷, spreading the film, namely shaking and uniformly mixing the sanzan glue film forming solution for 0.5-1h, removing bubbles by ultrasonic treatment, casting the sanzan glue film forming solution on a PVC plate to form a film, drying the film at 40-60 ℃, and uncovering the film to obtain the edible film based on the crosslinking modification of the sanzan glue.
Use of a tris-safrole based cross-linked modified edible film as described above in the production of a food product.
The invention has the advantages and positive effects that:
1. the edible film is formed by using sanzang glue as a main film forming material, blending the sanzang glue with starch and sodium alginate, crosslinking the mixture by using a crosslinking agent, and filling and drying the mixture by using plasticizers such as glycerol, sorbitol and the like.
2. The edible film is applied to food production, can ensure that the food packaging film is safe, edible and degradable, increases the safety of food external packaging, reduces the environmental pollution, and simultaneously reduces the film preparation cost of polysaccharide edible films.
3. The cross-linking agent for modification in the edible film is one or a mixture of two of calcium chloride, sodium citrate and sodium trimetaphosphate, the plasticizer is one or a mixture of two of glycerol, polyethylene glycol, propylene glycol and sorbitol, and after cross-linking modification and heat treatment, the film liquid forms an irreversible gel network structure; in addition, sanzang gum is a novel microbial polysaccharide, and the application of sanzang gum in edible films is still blank.
Drawings
FIG. 1 is a graph showing the effect of sodium trimetaphosphate, a crosslinking agent, on the rheological properties of a Trizanol solution in accordance with the present invention;
FIG. 2 is a scanning electron microscope image of the surface of the crosslinked and modified Sanza adhesive film of the present invention (A is the surface of a blank Sanza adhesive film, B is the surface of the crosslinked Sanza adhesive film of sodium trimetaphosphate);
FIG. 3 is a graph showing the variation of volatile basic nitrogen during the cold storage of pork coated with a film according to the present invention;
FIG. 4 is a graph showing the change in the total number of bacterial colonies during the cold storage of pork after the coating of the present invention.
Detailed Description
For a further understanding of the contents, features and effects of the present invention, reference will now be made to the following examples, which are to be considered in conjunction with the accompanying drawings. It should be noted that the present embodiment is illustrative, not restrictive, and the scope of the invention should not be limited thereby.
Example 1
The edible film based on the crosslinking modification of sanzan glue comprises the following components in parts by weight:
1 part of sanzan glue, 0 part of starch, 1 part of sodium alginate, 0.1 part of cross-linking agent and 0.7 part of plasticizer.
The preparation method of the edible film based on the sanzan glue crosslinking modification comprises the following steps:
adding sanzan glue into water according to the mass volume percentage of 1%, and magnetically stirring for 12 hours at the temperature of 50 ℃; adding sodium trimetaphosphate as crosslinking agent to improve rheological property of Trizanol solution (shown in figure 1), adding 0.1% sodium trimetaphosphate solution, and crosslinking at 25 deg.C and pH of 7.5 for 1 hr; adding 1% sodium alginate solution and 0.7% glycerol which are equivalent to swell 12h into the crosslinking modified sanzan glue solution, shaking and uniformly mixing for 0.5h to obtain sanzan glue film forming solution; removing bubbles from the Sanzan glue film forming solution by ultrasonic, taking a certain amount of film forming solution, carrying out tape casting on a PVC plate to form a film, drying at 55 ℃, and uncovering the film to obtain the edible film based on the Sanzan glue crosslinking modification, wherein the performances of the edible film are shown in Table 1, and the scanning electron microscope structure of the edible film is shown in figure 2.
The percentages are mass volume percentages, and the solvent is water.
Example 2
The edible film based on the crosslinking modification of sanzan glue comprises the following components in parts by weight:
1 part of sanzan glue, 0.5 part of starch, 0.5 part of sodium alginate, 0.1 part of cross-linking agent and 0.9 part of plasticizer.
The preparation method of the edible film based on the sanzan glue crosslinking modification comprises the following steps:
adding sanzan glue into water according to the mass volume percentage of 1%, and magnetically stirring for 12 hours at the temperature of 50 ℃; adding 0.1% sodium trimetaphosphate, crosslinking at 50 deg.C and pH of 7.5 for 1 hr; adding 0.5% sodium alginate solution and 0.5% sweet potato starch solution which are equivalent to swell for 12h and are dissolved at present, and 0.9% sorbitol into the crosslinking modified sanzang gelatin solution, and shaking and uniformly mixing for 0.5h to obtain sanzang gelatin film forming solution; removing bubbles from the Sanzan glue film forming solution by ultrasonic, taking a certain amount of film forming solution, carrying out tape casting on a PVC plate to form a film, drying at 55 ℃, and uncovering the film to obtain the edible film based on the Sanzan glue crosslinking modification, wherein the performances of the edible film are shown in Table 1.
The percentages are mass volume percentages, and the solvent is water.
Example 3
The edible film based on the crosslinking modification of sanzan glue comprises the following components in parts by weight:
0.5 part of sanzan glue, 0 part of starch, 0.5 part of sodium alginate, 0.05 part of cross-linking agent and 0.3 part of plasticizer.
The preparation method of the edible film based on the sanzan glue crosslinking modification comprises the following steps:
adding the sanzan glue into water according to the mass volume percentage of 0.5%, and magnetically stirring for 12 hours at the temperature of 50 ℃; adding 0.05% calcium chloride, crosslinking at 70 deg.C and pH7.5 for 3 hr; adding 0.5% sodium alginate solution and 0.3% glycerol which are equivalent to swell for 12h into the crosslinking modified sanzan glue solution, shaking and uniformly mixing for 0.5h to obtain sanzan glue film forming solution; removing bubbles from the Sanzan glue film forming solution by ultrasonic, taking a certain amount of film forming solution, carrying out tape casting on a PVC plate to form a film, drying at 55 ℃, and uncovering the film to obtain the edible film based on the Sanzan glue crosslinking modification, wherein the performances of the edible film are shown in Table 1.
The percentages are mass volume percentages, and the solvent is water.
Example 4
The edible film based on the crosslinking modification of sanzan glue comprises the following components in parts by weight:
0.5 part of sanzan glue, 0 part of starch, 0.5 part of sodium alginate, 0.05 part of cross-linking agent and 0.3 part of plasticizer.
The preparation method of the edible film based on the sanzan glue crosslinking modification comprises the following steps:
adding the sanzan glue into water according to the mass volume percentage of 0.5%, and magnetically stirring for 12 hours at the temperature of 50 ℃; adding 0.05% sodium citrate, crosslinking at 65 deg.C and pH of 8.0 for 2 hr; adding 0.5% sodium alginate solution and 0.3% glycerol which are equivalent to swell for 12h into the crosslinking modified sanzan glue solution, shaking and uniformly mixing for 0.5h to obtain sanzan glue film forming solution; removing bubbles from the Sanzan glue film forming solution by ultrasonic, taking a certain amount of film forming solution, carrying out tape casting on a PVC plate to form a film, drying at 55 ℃, and uncovering the film to obtain the edible film based on the Sanzan glue crosslinking modification, wherein the performances of the edible film are shown in Table 1. 20g of the cut pork pieces were put in a beaker, sealed with the film, and stored at 4 ℃ to reduce the total number of volatile basic nitrogen and bacterial colonies by 17.5% and 91.9%, respectively, as compared with the control without the film, and the results are shown in FIG. 3 and FIG. 4.
The percentages are mass volume percentages, and the solvent is water.
Example 5
The edible film based on the crosslinking modification of sanzan glue comprises the following components in parts by weight:
0.5 part of sanzan glue, 1 part of starch, 0.5 part of sodium alginate, 0.05 part of cross-linking agent and 0.9 part of plasticizer.
The preparation method of the edible film based on the sanzan glue crosslinking modification comprises the following steps:
adding the sanzan glue into water according to the mass volume percentage of 0.5%, and magnetically stirring for 12 hours at the temperature of 50 ℃; adding 0.05% sodium trimetaphosphate, crosslinking for 2h at 75 ℃ and pH 8.0; adding 0.5% sodium alginate solution and 1% modified starch solution which are dissolved at present and swell for 12h in equal amount and 0.9% glycerol into the crosslinking modified sanzang glue solution, shaking and uniformly mixing for 0.5h to obtain sanzang glue film forming solution; removing bubbles from the Sanzan glue film forming solution by ultrasonic, taking a certain amount of film forming solution, carrying out tape casting on a PVC plate to form a film, drying at 55 ℃, and uncovering the film to obtain the edible film based on the Sanzan glue crosslinking modification, wherein the performances of the edible film are shown in Table 1. 20g of the cut pork pieces were put in a beaker, sealed with the film, and stored at 4 ℃ to reduce the total number of volatile basic nitrogen and bacterial colonies by 7.9% and 89.6%, respectively, as compared with the control without the film, and the results are shown in FIG. 3 and FIG. 4.
The percentages are mass volume percentages, and the solvent is water.
TABLE 1 film Properties and mechanical Properties Table
Claims (2)
1. An edible film based on sanzan glue crosslinking modification is characterized in that: the composition and the parts by weight are as follows:
0.2-2 parts of sanzan glue, 0-2.5 parts of starch, 0-2 parts of sodium alginate, 0.05-1 part of cross-linking agent and 0-2 parts of plasticizer;
the preparation method of the edible film based on the sanzang glue crosslinking modification comprises the following steps:
⑴ dissolving, weighing Trizansin, adding water, magnetically stirring at 50 deg.C for 12 hr or more to dissolve completely to obtain Trizansin solution, weighing sodium alginate, adding water, magnetically stirring to dissolve completely to obtain sodium alginate solution, weighing starch, adding water, boiling and dissolving to obtain starch solution;
⑵ crosslinking, adding the crosslinking agent into the sanzan glue solution, shaking and mixing uniformly at 25-75 ℃, wherein the crosslinking pH is 7.5-8, and the crosslinking time is 0.5-3h, so as to obtain the crosslinking modified sanzan glue solution;
⑶ blending, namely uniformly mixing the crosslinked and modified sanzan glue solution, the sodium alginate solution and the dissolved starch solution, and adding a plasticizer to form a sanzan glue film forming solution;
⑷, spreading a film, namely shaking and uniformly mixing the sanzan glue film forming solution for 0.5-1h, removing bubbles by ultrasonic treatment, casting the sanzan glue film forming solution on a PVC plate to form a film, drying the film at 40-60 ℃, and uncovering the film to obtain the edible film based on the crosslinking modification of the sanzan glue;
the starch is one or a mixture of two of sweet potato starch, corn starch, mung bean starch or modified starch;
the cross-linking agent is one or a mixture of two of calcium chloride, sodium citrate or sodium trimetaphosphate;
the plasticizer is one or a mixture of two of glycerol, polyethylene glycol, propylene glycol and sorbitol.
2. Use of the sanzajiao-based cross-linked modified edible film according to claim 1 in food production.
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| CN201711390307.7A CN107936311B (en) | 2017-12-21 | 2017-12-21 | Edible film based on Sanzan glue crosslinking modification and preparation method and application thereof |
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| CN108675857B (en) * | 2018-05-31 | 2021-05-25 | 天津农学院 | Application of sanzan glue in slow and controlled release fertilizer, film material of slow and controlled release fertilizer, coated slow and controlled release fertilizer based on sanzan glue and preparation method of coated slow and controlled release fertilizer |
| CN109369942B (en) * | 2018-10-30 | 2021-03-26 | 顺德职业技术学院 | Intelligent indicating edible film and preparation method and application thereof |
| CN111955536B (en) * | 2020-08-21 | 2022-04-15 | 天津农学院 | Application of sanzan gum in aspect of coating preservative, coating preservative based on sanzan gum and preparation method |
| CN112226113A (en) * | 2020-11-02 | 2021-01-15 | 白江龙 | Film for cleaning tableware, preparation method thereof and tableware film-coating equipment |
| CN112494431B (en) * | 2020-11-04 | 2022-06-03 | 天津农学院 | Microsphere based on sanzan glue |
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| CN102134400A (en) * | 2010-01-27 | 2011-07-27 | 吉林农业大学 | Method for preparing edible film taking soybean proteins as matrixes through hydrolase modification |
| CN102702579A (en) * | 2012-05-30 | 2012-10-03 | 江南大学 | Potato starch-based edible composite food packaging film and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9095577B2 (en) * | 2009-07-13 | 2015-08-04 | Monosol Rx, Llc | Stabilized amine-containing actives in oral film compositions |
| WO2015052597A1 (en) * | 2013-10-07 | 2015-04-16 | Ds Group | Ultrathin metal coated referred herein as metalized edible film and hygienic process for preparation thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102134400A (en) * | 2010-01-27 | 2011-07-27 | 吉林农业大学 | Method for preparing edible film taking soybean proteins as matrixes through hydrolase modification |
| CN102702579A (en) * | 2012-05-30 | 2012-10-03 | 江南大学 | Potato starch-based edible composite food packaging film and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 三赞胶对钻井液性能影响的研究;杨振杰 等;《精细与专用化学品》;20100630;第18卷(第06期);第27-35页 * |
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