CN109608670A - A kind of preparation method of vegetable protein/Arabic gum/lipid emulsifying edible composite film - Google Patents
A kind of preparation method of vegetable protein/Arabic gum/lipid emulsifying edible composite film Download PDFInfo
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Abstract
The invention discloses a kind of vegetable protein/Arabic gum/lipid emulsifying edible composite film preparation method, three steps of preparation including the preparation of plant separation protein-Arabic gum Cross-linked product, the preparation of SPI-GA lipid film film forming solution and SPI-GA lipid film.Preparation method of the present invention is simple, is convenient for operation, and albumen and polysaccharide are on the one hand passed through glycosylated chemical method cross-linking reaction using special process, it is combined sufficiently, so that gained mix products are more stable, effectively improves the mechanical strength and other performances of film.On the other hand, by way of emulsification, lipid is importing directly into the film forming solution that protein/polysaccharide is formed, re-dry forms a film later, can form the stable edible film with excellent hydrophobic property.Further research and technology optimization to plyability edible film as packaging material for food is of great significance.
Description
Technical field
The invention belongs to food technologies, multiple more particularly to a kind of vegetable protein/Arabic gum/lipid emulsifying edibility
Close the preparation method of film.
Background technique
Edible film be it is a kind of with natural polymer (such as: protein, polysaccharide, lipid and derivative) for raw material, pass through
The film with porous network structure that interaction is formed between different molecular.Edible film as food packaging Perserving materials,
With excellent barrier property, inhibit bacterium in the growth and breeding of food surface, also can be used as the carrier of addition functional components, beat
Make functional food Perserving materials.And compare other packaging materials for food, has cheap, the green safe no dirt of ingredient
The advantages such as dye, thus application prospect is very wide.The material for being used to prepare edible film can be divided into four classes: protein-based, polysaccharide
Class, lipid, composite material.The edible film of single component haves the defects that physical-mechanical property, functionally, such as albumen
The problems such as film stretching intensity is low, mechanical strength is insufficient, polysaccharide membrane hydrophobicity is low, it is therefore desirable to carry out composite parts and special process
Processing progress is structurally-modified, prepares more stable ideal edible film.Having using wet heating for being currently known prepares soybean egg
The white graft product with Arabic gum1, or edible film prepared using soybean protein2-6。
Some researches show that be blended the new type compound membrane material of building with protein by polysaccharide, can improve single albumen
The physical-mechanical property of film.But there are still certain defects for protein/polysaccharide composite film, such as to the barrier property of vapor
It is undesirable, usually improve the vapor water barriers performance of composite membrane by adding lipid in compound die.Protein/polysaccharide/rouge
The conventional preparation techniques of matter composite membrane are mainly the double-deck film method, i.e., in protein/polysaccharide composite film surface additional layer rouge
Plasma membrane, but there are unstable, caducous problems for this duplicature.
Bibliography:
[1] Mu Lixia, Cui Chun, Zhao Mouming, Zhao Qiangzhong, Liu Liya Arabic gum-soybean protein isolate graft process optimization
And research [J] the food industry science and technology of product physicochemical property, 2009,30 (08): 174-177.
[2] Li Ang, Zhang Huajiang, Fan Mingyu, Han Hanlin, Guo Yi response surface optimization soybean protein film tensile strength are ground
Study carefully [J] food industry, 2017,38 (04): 76-80.
[3] Zhang Yuchen, Lin Shurong, Lin Binbin, Wang Wenkai, Wang Shaoyun .TiO_2- soybean protein composite membrane keeping strawberry fresh
Study [J] Chinese food journal, 2015,15 (05): 120-125.
[4] progress [J] ZhongKai Agriculture Engineering Academy journal of Wang Haiyang, Yin Guoqiang, Feng Guang wick soybean protein film,
2013,26(03):65-70.
[5] study on the modification [D] the Zhongshan University of the biodegradable soybean protein film of Zou little Wu, 2010.
[6] Han Zhaopeng, member dawn plum, the preparation of Wang Zhang Edible Film Prepared from Soy Protein Isolate and basic characteristic analyze [J] food
Science, 2004 (S1): 21-22.
Summary of the invention
Goal of the invention: in view of the above-mentioned problems existing in the prior art, this application provides a kind of stabilization and there is excellent dredge
Vegetable protein/Arabic gum of water characteristic/lipid emulsifying edible composite film preparation method.
A kind of technical solution: system of vegetable protein/Arabic gum/lipid emulsifying edible composite film of the present invention
Preparation Method, comprising the following steps:
(1) gum arabic powder and plant plant separation protein-Arabic gum SPI-GA Cross-linked product preparation: are weighed
Protein isolate mixes soluble in water, then freeze-drying, grinding, is placed in progress proteoglycan glycosylation in climatic chamber and is crosslinked,
It is taken out after the completion of crosslinking, is freeze-dried to obtain cross-linking products freeze-dried powder；
(2) preparation of SPI-GA lipid film film forming solution: taking cross-linking products freeze-dried powder obtained by step (1) soluble in water, adjusts
Section pH is 7-10, and the heating stirring under 50-90 DEG C of water-bath is cooling after stirring, and glycerol and lipid components, emulsification pretreatment is added
It is high-pressure homogeneous afterwards to obtain film forming solution；
(3) preparation of SPI-GA lipid film: aspiration step (2) preparation gained film forming solution, tiling are placed on constant temperature and humidity
It forms a film in case, obtains vegetable protein/Arabic gum/lipid emulsifying edible composite film.
Herein described vegetable protein can be soybean protein, peanut protein etc..
In step (1), the mass ratio of the gum arabic powder and plant separation protein is 0.5-2:1.
Preferably, in step (1), the mass ratio of the gum arabic powder and plant separation protein is 1:1.
In step (1), it is freeze-dried condition twice: -50--80 DEG C of temperature, vacuum degree 10-40Pa, drying time 24-
72h.The condition of preferably freeze drying: -70 DEG C of temperature, vacuum degree 15Pa, drying time 48h.
In step (1), 50-200 mesh is crossed after the grinding.It is preferred that being sieved with 100 mesh sieve after grinding.
In step (1), the climatic chamber is set as relative humidity 50-90%, and 40-90 DEG C of temperature；When cross-linking reaction
Between be 1-9 days.
In step (2), the glycerine input is the 2% of film forming solution.
In step (2), the pH is adjusted by the way that appropriate 1-2mol/L sodium hydroxide solution is added.
In step (2), stirred 10-60 minutes under 50-90 DEG C of water-bath with the rate of 100-200r/min.
In step (2), the lipid components are one of essential oil, oleic acid, beeswax, linseed oil or a variety of, are added
Amount is the 1%-4% of film forming solution.
Pay special attention to, beeswax need to shift to an earlier date water-bath 10-40 minutes at 50-90 DEG C and melt and prevent in addition film forming solution while hot
Only pre-cooling condensation.
In step (2), the glycerol mainly plays plasticiser, and grease is mainly used for increasing the barrier property of film.
In step (2), the shear rate of the emulsification pretreatment is 8000-12000r/min.It is preferred that 10000r/min.
In step (2), it is described it is high-pressure homogeneous refer under 10-80MPa pressure high-pressure homogeneous 1-6 recycle film forming is molten
Liquid.
In step (3), it is evenly laid out in 50mm × 50mm mold to draw 1-15ml solution.
In step (3), the climatic chamber is set as 25-40 degrees Celsius of temperature, relative humidity 30-60%；It is placed on
It forms a film within 10-30 hours in climatic chamber.
The water referred in the application preparation method is all made of deionized water.Above-mentioned film forming solution refers to for making the molten of film
Liquid, wherein including that water, cross-linking products, glycerol and lipid list every kind in detail and are formulated these four lower substances as shown in table 1
Specific additive amount, unit are all g/100g, are indicated with %.
The utility model has the advantages that preparation method of the present invention mainly utilizes emulsion at composite membrane, it is compared to traditional composite membrane
It needs first to make albumen perhaps polysaccharide membrane or lipid film, is then made into again by modes such as hot pressing as composite membrane
Method, technique are simpler.In terms of ingredient, traditional edible composite film is formed a film using protein and polysaccharide solution, among these
Reciprocation between protein and polysaccharide is weaker.In addition, preparing emulsion liquid film using protein or polysaccharide, it usually needs
Emulsifier is added to form emulsion.And this experiment is formed a film using protein/polysaccharide covalent compound, one side albumen
Matter and polysaccharide form stable compound by covalent bond, and the emulsifiability of another aspect covalent complex is fine, do not need another
Outer addition emulsifier can form stable emulsion.For synthesis, the application is passed through albumen and polysaccharide using special process
Glycosylated chemical method cross-linking reaction is crossed, combines it sufficiently, so that gained mix products are more stable, effectively improves the machine of film
Tool intensity and other performances；The stable edible film with excellent hydrophobic property can be formed, to plyability edible film as
The further research and technology optimization of packaging material for food is of great significance.
Detailed description of the invention
Fig. 1 is the influence of different types of grease and additive amount to film thickness；
Fig. 2 is the influence of different types of grease and additive amount to film whiteness；
Fig. 3 is the influence of different types of grease and additive amount to film color difference；
Fig. 4 is the influence of different types of grease and additive amount to film translucency；
Fig. 5 is the influence of different types of grease and additive amount to membrane swelling；
Fig. 6 is different types of grease and additive amount on the water-soluble influence of film；
Fig. 7 is the influence of different types of grease and additive amount to film water vapor transmission rates；
Fig. 8 is influence of different types of essential oil to film antioxidant activity.
In figure, (A) essential oil, (B) oleic acid, (C) beeswax, (D) linseed oil.
Specific embodiment
The application is explained in detail combined with specific embodiments below.
Raw material sources: soybean protein isolate/grapefruit essential oil/Herba Origani Vulgaris quintessence oil/lemon/tsaoko essential oil/linseed oil/
Beeswax/DPPH free radical/ABTS free radical is purchased from Shanghai Yuan Ye Biotechnology Co., Ltd；Gum arabic powder/calcium chloride purchase
From Sinopharm Chemical Reagent Co., Ltd.；Oleic acid is purchased from Shanghai Luo En development in science and technology Co., Ltd；Potassium bromide purchased from Shanghai Ah
Latin biochemical technology limited liability company；Glycerol is purchased from Shanghai Mike woods biochemical technology Co., Ltd.
Embodiment 1
Soybean protein/Arabic gum/lipid emulsifying edible composite film preparation method, comprising the following steps:
(1) preparation of soybean protein isolate-Arabic gum (SPI-GA) Cross-linked product
By gum arabic powder and soybean protein isolate with miscible, the progress of falling plate with minimum deionized water of 1:1 ratio
Freeze-drying.The freeze-drying powder raw material of acquisition is ground into fine powder, spreads and is placed in drying of the bottom equipped with saturation potassium bromide into plate
In device (relative humidity 79% or so), and drier is placed in the baking oven that temperature setting is 60 DEG C and carries out proteoglycan glycosyl
Change crosslinking, is taken out after 48h spare.
(2) preparation of SPI-GA oil membrane film forming solution
The film forming solution of different component is configured according to table 1.Cross-linking products are weighed according to formula to be dissolved in deionized water, are stirred evenly
Appropriate 2mol/L sodium hydroxide solution is added, film forming solution pH is adjusted to 9.0.By solution, heating stirring 30 is divided under 80 DEG C of water-baths
Clock.The glycerol of corresponding amount is added according to table 1 after solution is cooling and lipid (oil) makees plasticiser, emulsification pretreatment 5 minutes is simultaneously later
High-pressure homogeneous three recycle to obtain film forming solution under 50MPa pressure.
(3) preparation of SPI-GA oil membrane
Absorption 9.8ml solution is evenly laid out in 50mm × 50mm mold, and being placed on 18 hours in climatic chamber makes to gather
Close the fully hydrated rear taking-up of object.Climatic chamber is set as 30 degrees Celsius of temperature, relative humidity 43%.
Wherein, beeswax need to shift to an earlier date the water-bath at 80 DEG C and melt and prevent pre-cooling from condensing in addition film forming solution while hot.Shearing
After five minutes, 400W is 10 minutes ultrasonic for emulsification.
The preparation (W/W%) of table 1:100g film forming solution
SPI/GA: cross-linking reaction product, E: essential oil, O: oleic acid, B: beeswax, F: linseed oil, 1/2/3/4 expression grease add
Dosage is 1/2/3/4% (unit g/100g) of film forming solution
Below to the property of the various soybean protein/Arabic gum/lipid emulsifying edible composite films of the preparation gained of embodiment 1
It can be carried out detection research.
Influence of the different fat types of embodiment 2 to edible film thickness
Edible film Thickness ness measures film thickness with electronic digital display micrometer, is accurate to 0.001.Each membrane sample is random
Extract three measured values.Averaging of income value is used to calculate the transparency of film.
As a result as shown in Figure 1, comparing with the film for being not added with grease, the addition of grease can significantly affect the thickness of film
Degree.This is because the solid content in film forming solution can be improved in the addition of grease, and then increase the thickness of film.In addition, oily
The type of rouge significantly affects the thickness of film.Four kinds of greases are compared, and essential oil film is most thick, and beeswax film is most thin.This may be with grease sheet
The molecular weight of body is related, i.e., under same concentrations, molecular weight is smaller, and the thickness of film is bigger.
Influence of the different fat types of embodiment 3 to edible film whitness index
Edible film coloration: film chromatic value is measured with accurate chromascope.Each membrane sample is placed on unified white background board
On, randomly select three measured values [6].Whitness index (WI) value is defined as:
Wherein L* (black 0 to white 100), a (red 120 to green -120) and b* (yellow 120 to blue -120) value
Correspond respectively to whiteness, red and yellow.
As a result as shown in Fig. 2, when there is grease addition, the WI value of film is generally less than blank control, reason may be by
Caused by the color of grease itself is done.In addition, the addition of grease can generate specific influence to the structure of film, for example, changing
The compactness extent of film, this is also [12] the reason of causing film WI value to change.
Influence of the different fat types of embodiment 4 to edible film total color difference
Not grease-contained blank film (L0 *,a0 *,b0 *) and sample film (L*,a*,b*) between total color difference (Δ E) value definition
Are as follows:
△ E value is used to analyze the influence of the addition and grease addition two of variety classes grease for film coloration.
As a result as shown in figure 3, the film of content various concentration grease, there is some difference in terms of coloration.In addition, different
The grease of type can also make a significant impact the coloration of film.
Influence of the different fat types of embodiment 5 to edible film translucency
Film: being cut into the square of 5cm*5cm by light transmittance, and the scanning of the absorbance of 200-900nm is carried out using microplate reader.
Record its light transmittance.
Due to as packaging material for food, packaging it is transparent whether directly affect the appearance of the inside food, therefore it is transparent
Degree is also a reference index that must not ignore.As a result, it has been found that, it is being less than within the scope of 280nm according to Fig. 4, light transmittance is 0%,
This, which shows all films, can prevent destruction of the ultraviolet light to film inner packing food.
In visible-range, influence otherness of different types of grease concentration to film is obvious.Become in conjunction with thickness
Neutralizing is released, and the translucency of essential oil film is gradually increased with the increase thickness of concentration, and the translucency of film is caused to decline, but dense when adding
When degree reaches 40%, light transmittance is gone up, and the structure of film may can be allowed to change due to the grease of high concentration, intermolecular phase
Interreaction force reduces, and weakens so as to cause the compactness extent of film.When addition concentration in 10% and 20%, the light transmittance of oleic acid film
It is reduced as concentration increases；When addition concentration is in 30% and 40%, the light transmittance of oleic acid increases with concentration and is increased.Beeswax
The variation tendency and oleic acid film of film and linseed oil film are exactly the opposite, when addition concentration in 10% and 20%, beeswax film and Asia
The light transmittance of flaxseed oil film increases with concentration and is increased；When addition concentration in 30% and 40%, beeswax film and linseed oil film
Light transmittance with concentration increase and reduce.The Mei La that this kind of variation may occur under variety classes and Different adding amount with film
Moral reaction is related.Maillard reaction makes film that brown stain occur, and the color of film gradually becomes golden yellow and bronzing from colourless, yellow.This
Outside, the light transmittance of film can be significantly reduced in the insoluble dark high-molecular compound that Maillard reaction generates, this and experiment gained
Data show that result is identical.
Influence of the different fat types of embodiment 6 to edible film swellability
Swellability: choose 2cm*2cm membrane sample be placed on be immersed in containing in 15ml deionized water, be placed in 25 DEG C place it is 5 small
When.It takes out and weighs after wiping surface moisture.The calculation formula of swelling ratio are as follows:
Wherein m1It (mg) is the quality before membrane sample immersion water
m2(mg) quality after being dried for membrane sample 5 hours submerged in water
Swellability shows film to the affine degree of water, and ideal hydrophobic performance is commented as the important of food casing material
Estimate index.
As a result as shown in figure 5, the hydrophobicity of film containing greasy is significant relative to the film hydrophobicity of no addition grease.
This shows that compactness has apparent increase under the emulsification of emulsifier between the molecule of film.It is analyzed according to molecular size range
It is found that the film containing macromolecule grease, lower to the affine degree of water, it is less susceptible to react with water.
The different fat types of embodiment 7 are on the water-soluble influence of edible film
It is water-soluble: to choose 2cm*2cm membrane sample and be placed on and be immersed in that place 24 small containing in 15ml deionized water, being placed in 25 DEG C
When.After taking-up, membrane sample is placed on 1 hour in 105 DEG C of environment and is dried.Water-soluble calculation formula are as follows:
Wherein w0It (mg) is the quality before membrane sample immersion water
w1It (mg) is the quality after membrane sample submergence drying
Water solubility is as swellability, for testing the water resistance of assessment edible film.
As a result as shown in fig. 6, from the point of view of generally, film hydrophobicity containing greasy compare blank control group film for, water
Dissolubility is lower, illustrates that hydrophobicity can be optimized after adding emulsifier.Small molecule grease (essential oil and oleic acid) concentration adds
For dosage in 40% range, water solubility variation is V-shaped, illustrates respectively under 20% and 30% concentration, essential oil film and oleic acid
The hydrophobic performance of film is ideal.This can be explained by the variation of film micro-structure and intermolecular force.When essential oil and oil
When sour additive amount is more than 30%, may cause intermolecular interaction decrease keeps membrane structure loose, increases so as to cause water solubility.
The water solubility of opposite linseed oil is on a declining curve always, can increase additive amount, it is most preferably dense further to determine hydrophobicity
Spend range.
Influence of the different fat types of embodiment 8 to edible film moisture-vapor transmission
Moisture-vapor transmission: after 3 grams of anhydrous calcium chlorides are added in vial (diameter 13.3mm), with the film of 20mm wide
Sample carefully seals.It weighs and the sample sealed is placed in drier, saved in 25 DEG C.Drier is used before experiment
Saturated sodium chloride solution balance, stablizes its relative humidity 75%.It is weighed every taking-up in 24 hours until balancing.Vapor is saturating
Cross rate (WVP:mgcm-2d-1) calculation formula are as follows:
Wherein Wf(mg) quality is finally balanced for vial
WgIt (mg) is vial initial mass
D (d) is the number of days for reaching balance
S(cm-2) it is the area that membrane sample seals
Physical action and chemical action between water and macromolecular network can generate certain influence to the diffusion of water.Usually come
It says, the moisture-vapor transmission of film is generally influenced by the diffusivity of the water absorbing capacity of film and hydrone in film.Such as
Shown in Fig. 7, addition grease can significantly improve the vapor water barriers performance of edible film.The result shows grease itself
Good hydrophobic property can be used to improve the vapor water barriers performance of edible film.In addition, fat type and additive amount are significant
Influence the vapor water barriers performance of edible film.For essential oil film, the addition of low concentration can significantly improve edible film
Vapor water barriers performance.And after essential oil concentration increase, the vapor water barriers performance of feeding habits film declines instead.When this is possible by
Cause the homogeneity of film to decline in the essential oil addition of high concentration, then affects the barrier property of film.For linseed oil, film
Positive correlation is presented in vapor water barriers performance and grease addition two.The result shows between linseed oil and filmogen
Compatibility is preferable.For beeswax and oleic acid, not shown specific rule between fat content and the barrier property of film.But at it
The barrier property of film can be significantly improved in addition range.
Influence of the different essential oil types of embodiment 9 to edible film antioxidant activity
The preparation of SPI/GA/E film: preparing the edible film containing essential oil according to embodiment 1, and essential oil type is grape fruit
Essential oil, tsaoko essential oil, lemon and Herba Origani Vulgaris quintessence oil, additive amount are the 2% of film forming solution.
The evaluation of antioxidant activity: the film containing different essential oil types is added directly into DPPH (0.1mM) solution, is made
Concentration of the film in antioxidant system is 1mg/mL.Sufficiently after oscillation, it is protected from light 30min.12000r/min is centrifuged later
5min, Aspirate supernatant measure the light absorption value (A) at 517nm.The calculation formula of DPPH clearance rate (%) are as follows:
DPPH clearance rate (%)=100* (Ac-As)/Ac
Wherein Ac is the light absorption value for not adding the blank sample of film
As is the sample light absorption value for being added to film
Film containing different essential oil types is added directly into ABTS (7mM) solution, makes film in antioxidant system
Concentration is 1mg/mL.Sufficiently after oscillation, it is protected from light 10min.12000r/min is centrifuged 5min later, and Aspirate supernatant measurement exists
Light absorption value (A) under 734nm.The calculation formula of ABTS clearance rate (%) are as follows:
ABTS clearance rate (%)=100* (Ac-As)/Ac
Wherein Ac is the light absorption value for not adding the blank sample of film
As is the sample light absorption value for being added to film
As shown in Figure 8, in two antioxidant systems, the addition of essential oil significantly improves the energy that film understands free radical
Power.At the same time, essential oil type on the height of free radical scavenging activity there is also significantly affecting, i.e., difference due to essential oil type,
There is also certain differences for its oxidation resistance.In DPPH system, the free radical scavenging activity highest of lemon extract oil film, followed by Portugal
Grape shaddock oil film, tsaoko essential oil film and Herba Origani Vulgaris quintessence oil film.This shows fat-soluble anti-oxidation active substance content in lemon extract oil film
Highest, followed by grapefruit essential oil film, tsaoko essential oil film and Herba Origani Vulgaris quintessence oil film.In ABTS system, Herba Origani Vulgaris quintessence oil film free radical
Clearance rate highest, followed by lemon extract oil film, grapefruit essential oil film and tsaoko essential oil film.This illustrates Herba Origani Vulgaris quintessence oil film and lemon extract
Water-soluble antioxidant activity substance content is high in oil film, followed by grapefruit essential oil film and tsaoko essential oil film.
Claims (10)
1. a kind of vegetable protein/Arabic gum/lipid emulsifying edible composite film preparation method, which is characterized in that including
Following steps:
(1) plant separation protein-Arabic gum Cross-linked product preparation: weighing gum arabic powder and plant separation protein is mixed
It is soluble in water, it is then freeze-dried, grinds, be placed in climatic chamber and carry out proteoglycan glycosylation crosslinking, after the completion of crosslinking
It takes out, is freeze-dried to obtain cross-linking products freeze-dried powder；
(2) preparation of film forming solution: taking cross-linking products freeze-dried powder obtained by step (1) soluble in water, and adjusting pH is 7-10, in 50-
Heating stirring under 90 DEG C of water-baths cools down after stirring, addition glycerol and lipid components, high-pressure homogeneous after emulsification pretreatment to form a film
Solution；
(3) preparation of lipid film: aspiration step (2) preparation gained film forming solution, tiling, which is placed in climatic chamber, to form a film, and obtains
To vegetable protein/Arabic gum/lipid emulsifying edible composite film.
2. a kind of preparation side of vegetable protein/Arabic gum/lipid emulsifying edible composite film according to claim 1
Method, which is characterized in that in step (1), the mass ratio of the gum arabic powder and plant separation protein is 0.5-2:1.
3. a kind of preparation side of vegetable protein/Arabic gum/lipid emulsifying edible composite film according to claim 1
Method, which is characterized in that in step (1), the mass ratio of the gum arabic powder and plant separation protein is 1:1.
4. a kind of preparation side of vegetable protein/Arabic gum/lipid emulsifying edible composite film according to claim 1
Method, which is characterized in that in step (1), the climatic chamber is set as relative humidity 50-90%, and 40-90 DEG C of temperature.
5. a kind of preparation side of vegetable protein/Arabic gum/lipid emulsifying edible composite film according to claim 1
Method, which is characterized in that in step (1), be freeze-dried condition twice: -50--80 DEG C of temperature, vacuum degree 10-40Pa, drying time
24-72h。
6. a kind of preparation side of vegetable protein/Arabic gum/lipid emulsifying edible composite film according to claim 1
Method, which is characterized in that in step (2), the glycerine input is the 2% of film forming solution.
7. a kind of preparation side of vegetable protein/Arabic gum/lipid emulsifying edible composite film according to claim 1
Method, which is characterized in that in step (2), the lipid components be one of essential oil, oleic acid, beeswax, linseed oil or a variety of,
Its additional amount is the 1%-4% of film forming solution.
8. a kind of preparation side of vegetable protein/Arabic gum/lipid emulsifying edible composite film according to claim 1
Method, which is characterized in that in step (2), the shear rate of the emulsification pretreatment is 8000-12000r/min.
9. a kind of preparation side of vegetable protein/Arabic gum/lipid emulsifying edible composite film according to claim 1
Method, which is characterized in that in step (2), it is described it is high-pressure homogeneous refer under 10-80MPa pressure high-pressure homogeneous 1-6 recycle at
Coating solution.
10. a kind of preparation of vegetable protein/Arabic gum/lipid emulsifying edible composite film according to claim 1
Method, which is characterized in that in step (3), the climatic chamber is set as 25-40 degrees Celsius of temperature, relative humidity 30-
60%；It is placed on 10-30 hours in climatic chamber and forms a film.
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| CN111423604A (en) * | 2020-03-20 | 2020-07-17 | 江西师范大学 | Preparation method of ultrasonic modified composite gelatin film |
| CN113480784A (en) * | 2021-06-04 | 2021-10-08 | 南京中医药大学 | Preparation method of chitosan-alcohol soluble protein-essential oil-polyphenol edible emulsion liquid film |
| CN115068517A (en) * | 2022-07-18 | 2022-09-20 | 杭州美楚生物科技有限公司 | Plant extract preparation for reducing hypertension, hyperlipidemia and hyperglycemia and preparation method thereof |
| CN115073784A (en) * | 2022-08-01 | 2022-09-20 | 浙江海洋大学 | Ribose modified soybean protein isolate edible packaging film and preparation method thereof |
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| CN103554536A (en) * | 2013-11-01 | 2014-02-05 | 江南大学 | Method for preparing peanut protein isolate-arabic gum composite film |
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| CN111423604B (en) * | 2020-03-20 | 2022-05-20 | 江西师范大学 | Preparation method of ultrasonic modified composite gelatin film |
| CN113480784A (en) * | 2021-06-04 | 2021-10-08 | 南京中医药大学 | Preparation method of chitosan-alcohol soluble protein-essential oil-polyphenol edible emulsion liquid film |
| CN115068517A (en) * | 2022-07-18 | 2022-09-20 | 杭州美楚生物科技有限公司 | Plant extract preparation for reducing hypertension, hyperlipidemia and hyperglycemia and preparation method thereof |
| CN115073784A (en) * | 2022-08-01 | 2022-09-20 | 浙江海洋大学 | Ribose modified soybean protein isolate edible packaging film and preparation method thereof |
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