CN110437626A - A kind of albumen-carragheen composite membrane and its preparation method and application - Google Patents

A kind of albumen-carragheen composite membrane and its preparation method and application Download PDF

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Publication number
CN110437626A
CN110437626A CN201910772493.3A CN201910772493A CN110437626A CN 110437626 A CN110437626 A CN 110437626A CN 201910772493 A CN201910772493 A CN 201910772493A CN 110437626 A CN110437626 A CN 110437626A
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China
Prior art keywords
albumen
carragheen
composite membrane
film
value
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Pending
Application number
CN201910772493.3A
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Chinese (zh)
Inventor
陈雷
黄群
杨燃
黄翔
宋洪波
李述刚
耿放
黄茜
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Fujian Agriculture and Forestry University
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Fujian Agriculture and Forestry University
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Priority to CN201910772493.3A priority Critical patent/CN110437626A/en
Publication of CN110437626A publication Critical patent/CN110437626A/en
Pending legal-status Critical Current

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    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS 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
    • B65D65/00Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38Packaging materials of special type or form
    • B65D65/46Applications of disintegrable, dissolvable or edible materials
    • B65D65/463Edible packaging materials
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08JWORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J5/00Manufacture of articles or shaped materials containing macromolecular substances
    • C08J5/18Manufacture of films or sheets
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08JWORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2305/00Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08JWORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2389/00Characterised by the use of proteins; Derivatives thereof
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08KUse of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00Use of organic ingredients
    • C08K5/04Oxygen-containing compounds
    • C08K5/05Alcohols; Metal alcoholates
    • C08K5/053Polyhydroxylic alcohols

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Manufacturing & Machinery (AREA)
  • Mechanical Engineering (AREA)
  • Materials Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The invention discloses a kind of albumen-carragheen composite membranes and its preparation method and application, willκCarragheen is dissolved in deionized water, albumen and glycerol are added after stirring to bubble-free, pH value is adjusted, is stirred evenly, 60 DEG C of 30 min of heating water bath, 10 min of ultrasonic degassing, it is slowly stirred uniformly, cools down 1 h, 40 DEG C of dryings to film constant weight at room temperature, 24 h are balanced in 53% environment of relative humidity, albumen-carragheen composite membrane is made.Carragheen and albumen composite membrane-forming are improved the shortcomings that protein base edible film is with OK a karaoke club matrix edible film by the present invention, expand the application range of edible film, and preparation technology parameter optimizes, and composite membrane is had excellent performance, and strong operability is conducive to promote and apply.

Description

A kind of albumen-carragheen composite membrane and its preparation method and application
Technical field
The invention belongs to field of packaging material, and in particular to a kind of albumen-carragheen composite membrane and its preparation Methods and applications.
Background technique
Plastics are the common packaging materials of food, in plastics packed use process, food-safe can cause chemistry Property, biologic contamination, therefore find edible, renewable, biodegradable, environmentally friendly plastics packed substitute at For the research tendency of food packaging instantly.Carragheen is a kind of green, environmental protection, nonhazardous food additives, and carragheen is answered It is not only edible but also can degrade under field conditions (factors) for food packaging.Albumen as the mankind's most often feeding one Proteinoid can widely be received applied to food packaging by people, while can improve the nutritive value of edible film packaging.
Protein base edible film often has that flexibility is good, biocompatibility is more excellent due to the presence of albumen multilevel structure Etc. characteristics, but there is also clearly disadvantageous for albumen base edible film: mechanical strength is lower, heat sealability is poor etc..Carragheen being capable of shape At the big edible film of mechanical strength, but since structure is excessively neat, forming a film often, it is more crisp to have the shortcomings that.
The film forming procedure of single creature macromolecular has been reported with mechanism: albumen passes through the sides such as heating, adjusting pH value Method denaturation polymerization forms gel, and gel drying is then formed albumen film.κCarragheen mainly passes through intermolecular polymerization Gel is formed, then forms gel dryingκOK a karaoke club glue film.However about albumen withκCarragheen co-mixing system at The research of membrane formation mechanism is not reported in membrane process.
Summary of the invention
The purpose of the present invention is to provide a kind of albumen-carragheen composite membranes and its preparation method and application, by card The shortcomings that drawing glue and albumen composite membrane-forming, improving protein base edible film and OK a karaoke club matrix edible film, expands edible film Application range, preparation technology parameter optimize, and composite membrane is had excellent performance, and strong operability is conducive to promote and apply.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of preparation method of albumen-carragheen composite membrane, the specific steps are as follows: willκCarragheen be dissolved in 40 DEG C go from In sub- water, albumen and glycerol are added after stirring to bubble-free, adjusts pH value, stirs evenly, 60 DEG C of 30 min of heating water bath, 10 min of ultrasonic degassing is slowly stirred uniformly, at room temperature cooling 1 h, 40 DEG C of dryings to film constant weight, in 53% environment of relative humidity 24 h are balanced, albumen-carragheen composite membrane is made.
It is respectively at the mass percent of each component in film liquid: albumen 0.0-4.0%,κCarragheen 0.0-4.0% is sweet Oily additive amount 0.20-0.60 g/g, pH value 9.0-11.0.
Composite membrane is broken rate elongation 12.24%, 21.47 MPa of tensile strength, 3.38 g/100g of OTR oxygen transmission rate, vapor Transmitance 1.80 × 10-10 g·mm·s/m2Pa, light transmittance 74.7%, 52.03 s of water-soluble time, color △ E81.45.
Composite membrane is for making edible film.
The beneficial effects of the present invention are: for the present invention by carragheen and albumen composite membrane-forming, improving protein base can The shortcomings that eating film and OK a karaoke club matrix edible film expands the application range of edible film, and preparation technology parameter optimizes, compound film properties Excellent, strong operability is conducive to promote and apply.
Detailed description of the invention
Fig. 1 is influence curve figure of the albumen additive amount to edible film tensile strength and fracture rate elongation;
Fig. 2 is influence curve figure of the carragheen additive amount to edible film tensile strength and fracture rate elongation;
Fig. 3 is influence curve figure of the glycerol additive amount to edible film tensile strength and fracture rate elongation;
Fig. 4 is influence curve figure of the pH value to edible film tensile strength and fracture rate elongation;
Fig. 5 is composite films figure.
Specific embodiment
In order to make content of the present invention easily facilitate understanding, With reference to embodiment to of the present invention Technical solution is described further, but the present invention is not limited only to this.
Sample preparation
The compound film preparation of albumen-carragheen
It willκCarragheen is added in 40 DEG C of hot water, and albumen powder and glycerol are added after stirring to bubble-free, will with deionized water 60 mL are adjusted at film liquid total volume, adjust pH value (0.1 mol/L NaOH solution) and stir evenly solution, 60 DEG C of water-baths add Heat 30 min, 10 min of ultrasonic degassing will take 13 mL at film liquid injected plastic culture dish, room after being slowly stirred at film liquid uniformly Lower cooling 1 h of temperature, is then placed in 40 DEG C of baking oven and dries to film constant weight.Film to be measured is put into 53%RH environment and balances 24 h.
Albumen-carragheen composite membrane is prepared at film liquid
It is not heated at film liquid by material additive amount preparation after optimization, add different amounts of soda acid (0.6 mL, 1 mol/L NaOH、0.4 mL 1 mol/L NaOH、0.2 mL 1 mol/L NaOH、0 mL 1 mol/L NaOH、0.25 mL 1 mol/ L HCl, 0.5 mL, 1 mol/L HCl, 0.75 mL, 1 mol/L HCl) be made different pH value at film liquid.By this at film liquid Research for membrane formation mechanism.
Single factor experiment
1. albumen additive amount
Influence of the albumen additive amount to composite membrane mechanical strength is investigated, as a result such as Fig. 1.As seen from the figure, with albumen The increase of additive amount, tensile strength decline, the fracture of composite membrane, which extend, to be taken the lead in reducing after increasing.The decline of tensile strength, mainly It is to destroy rock-steady structure between carrageenan molecule because albumen reduces composite membrane Hyarogen-bonding, make intermolecular work Firmly distance increases.Albumen can reduce the rigidity of composite membrane, therefore a certain amount of albumen of addition can make composite membrane Fracture rate elongation rise, but the albumen of excessive addition will lead to that intermolecular force is too low, so as to cause composite membrane It is broken rate elongation decline.Comprehensively consider, it is preferably horizontal for selecting albumen additive amount 2.0%.
2. carragheen additive amount
Influence of the carragheen additive amount to composite membrane mechanical performance is investigated, as a result such as Fig. 2.With the increase of carragheen additive amount, Intermolecular hydrogen bonding active force rises in composite membrane, rises so as to cause the tensile strength of composite membrane.When carragheen addition is less, Since composite membrane film forming is uneven, discontinuity causes composite membrane fracture rate elongation lower in an experiment.When carragheen adds After amount reaches a certain amount of, intermolecular force can be improved by continuing growing carragheen additive amount, increase the rigidity of composite membrane, to lead Cause the fracture rate elongation decline of composite membrane.Comprehensively consider, it is preferably horizontal for selecting carragheen additive amount 1.6%.
3. glycerol additive amount
Influence of the glycerol additive amount to composite membrane mechanical performance is investigated, as a result such as Fig. 3.As glycerol accounts for the increasing of dry matter ratio More, the tensile strength decline of film, this is primarily due to glycerol and is inserted between polymer molecular chain as a kind of plasticizer, is added The distance between polymer chain is increased, the stress between polymer is weakened, to reduce tensile strength.Meanwhile glycerol The mobility of polymer can be improved, therefore within the scope of certain additive amount, the addition of glycerol can be such that the fracture of composite membrane extends It improves.
Although the tensile strength of composite membrane is higher when glycerol content is lower, since its flexibility is poor and brittle Reason, composite membrane under this condition should not be used as packaging film, and (more than 0.55 g/g) when glycerol content is excessively high, fracture rate elongation It is again too low, and the viscosity of film is excessively high, is also not suitable for as packaging film.Preferably its mechanical performance of packaging material should be in centainly Range: fracture rate elongation should be greater than 10%, tensile strength and be greater than 10 MPa.Comprehensively consider, selects 0.50 g/g of glycerol additive amount It is preferably horizontal.
4.pH value
Influence of the pH value to composite membrane mechanical performance is investigated, as a result such as Fig. 4.As pH value increases, the tensile strength of composite membrane and Fracture rate elongation gradually rises, and reaches highest when pH value is 10.5, is then gradually reduced.With the increase of pH value, molecule Between charge change so that composite membrane mixed system interpolymer arrangement more straight uniform, to improve the machinery of composite membrane Intensity.When pH value is excessively high, carrageenan molecule is destructurized, so as to cause under the tensile strength and fracture rate elongation of composite membrane Drop.Comprehensively consider, it is preferably horizontal for selecting pH value 10.5.
Response surface experiments
Analysis prediction is carried out to test result by Design Expert software, using composite membrane fracture rate elongation as maximum value It optimizes, obtains the best conditions of preparation pr ocess are as follows: albumen additive amount 1.8%, carragheen additive amount 1.6%, glycerol addition 0.50g/g, pH value 10.5 are measured, it is 12.24% that parallel five tests, which measure composite membrane fracture rate elongation, with response surface prediction result It is almost the same, illustrate that the result for passing through response surface optimization composite membrane process conditions is reliable, it is reproducible.
The measurement of composite membrane comprehensive performance
Edible film is prepared by combination process, sample is shown in Fig. 5, and the other performance for measuring composite membrane the results are shown in Table 1,2.As seen from table, The mechanical performance of composite membrane is more excellent, and oxygen barrier property is more excellent, and light transmittance is higher, and the water-soluble time is shorter, and oil-tight.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with Modification, is all covered by the present invention.

Claims (5)

1. a kind of albumen-carragheen composite membrane preparation method, it is characterised in that: specific step is as follows: willκCarragheen It is dissolved in 40 DEG C of deionized waters, albumen and glycerol is added after stirring to bubble-free, adjust pH value, stir evenly, 60 DEG C of water Bath heating 30 min, 10 min of ultrasonic degassing, are slowly stirred uniformly, at room temperature cooling 1 h, 40 DEG C of dryings to film constant weight, relatively 24 h are balanced in 53% environment of humidity, albumen-carragheen composite membrane is made.
2. according to the method described in claim 1, it is characterized by: the mass percent at each component in film liquid is respectively: egg Albumin 0.0-4.0%,κCarragheen 0.0-4.0%, glycerol additive amount 0.20-0.60 g/g, pH value 9.0-11.0.
3. according to the method described in claim 2, it is characterized by: the mass percent at each component in film liquid is respectively: egg Albumin 1.8%,κCarragheen 1.6%, 0.50 g/g of glycerol additive amount, pH value 10.5.
4. a kind of albumen made from the method as described in claim 1-carragheen composite membrane.
5. a kind of application of albumen made from the method as described in claim 1-carragheen composite membrane, it is characterised in that: Albumen-carragheen composite membrane is for making edible film.
CN201910772493.3A 2019-08-21 2019-08-21 A kind of albumen-carragheen composite membrane and its preparation method and application Pending CN110437626A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112321869A (en) * 2020-10-28 2021-02-05 东北农业大学 Albumen/gelatin-based edible bacteriostatic coating and preparation method thereof
CN115777940A (en) * 2022-12-16 2023-03-14 东北农业大学 Salted protein albumen improved by polysaccharide mixture and preparation method and application thereof
CN116420852A (en) * 2023-05-23 2023-07-14 吉林大学 Method for improving gel characteristics of pork sausage by using egg white protein/carrageenan

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CN1471834A (en) * 2003-07-15 2004-02-04 四川大学 Protein vegetable fruit composite sheet food and preparing method thereof
US20040043134A1 (en) * 2002-08-27 2004-03-04 Corriveau Christine Leclair Rolled edible thin film products and methods of making same
US20040096569A1 (en) * 2002-11-15 2004-05-20 Barkalow David G. Edible film products and methods of making same
WO2006039487A2 (en) * 2004-09-30 2006-04-13 The Hershey Company Sealed, edible film strip packets and methods of making and using them
CN103772753A (en) * 2014-01-08 2014-05-07 天津科技大学 Soybean peptide carrageenan edible composite membrane and preparation method thereof
CN107254182A (en) * 2017-06-15 2017-10-17 深圳先进技术研究院 Edible film is into film liquid and preparation method thereof and edible film and preparation method thereof
CN109266018A (en) * 2018-07-02 2019-01-25 合肥工业大学 A kind of edible preservative film of albumen and preparation method

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040043134A1 (en) * 2002-08-27 2004-03-04 Corriveau Christine Leclair Rolled edible thin film products and methods of making same
US20040096569A1 (en) * 2002-11-15 2004-05-20 Barkalow David G. Edible film products and methods of making same
CN1471834A (en) * 2003-07-15 2004-02-04 四川大学 Protein vegetable fruit composite sheet food and preparing method thereof
WO2006039487A2 (en) * 2004-09-30 2006-04-13 The Hershey Company Sealed, edible film strip packets and methods of making and using them
CN103772753A (en) * 2014-01-08 2014-05-07 天津科技大学 Soybean peptide carrageenan edible composite membrane and preparation method thereof
CN107254182A (en) * 2017-06-15 2017-10-17 深圳先进技术研究院 Edible film is into film liquid and preparation method thereof and edible film and preparation method thereof
CN109266018A (en) * 2018-07-02 2019-01-25 合肥工业大学 A kind of edible preservative film of albumen and preparation method

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112321869A (en) * 2020-10-28 2021-02-05 东北农业大学 Albumen/gelatin-based edible bacteriostatic coating and preparation method thereof
CN115777940A (en) * 2022-12-16 2023-03-14 东北农业大学 Salted protein albumen improved by polysaccharide mixture and preparation method and application thereof
CN115777940B (en) * 2022-12-16 2023-05-23 东北农业大学 Salted egg white protein modified by polysaccharide mixture, and preparation method and application thereof
CN116420852A (en) * 2023-05-23 2023-07-14 吉林大学 Method for improving gel characteristics of pork sausage by using egg white protein/carrageenan

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