CN113621152A - 一种可食用抗氧化膜的加工方法 - Google Patents
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Abstract
本发明公开了一种糖基复合可食用抗氧化膜的加工方法,属于食品包装材料领域。本发明包括以下步骤:步骤一:利用转谷氨酰胺酶改性大豆分离蛋白,配置蛋白溶液;步骤二:将卡拉胶与明胶按一定比例加入去离子水中,并与大豆蛋白溶液和甘油混合,超声脱气;步骤三:向溶液中加入异硫氰酸苄酯制备成膜液,采用自组装法制备可食用复合膜。本发明的复合膜通过转谷氨酰胺酶诱导蛋白质之间发生共价交联,显著提高大豆分离蛋白界面特性,同时加入异硫氰酸苄酯提高复合膜的抑菌性和抗氧化性,此法制备的复合膜表面光滑,阻水性显著提高,延展性更强,脆性降低,可维持果实的新鲜程度和风味,达到取代传统塑料的效果。
Description
技术领域
本发明属于食品包装技术领域,具体涉及一种含异硫氰酸苄酯的卡拉胶-明胶基可食用抗氧化膜及其制备方法。
背景技术
塑料是以单体为原料,通过加聚或缩聚反应聚合而成的高分子化合物,在过去的几十年间,为世界带来了便利。但是其缺点也不容小觑,由于塑料的无法自然降解性,导致其废弃物长期存在下去。目前塑料主要采用焚烧法处理,造成了空气污染和环境破坏。由于非生物降解或合成包装薄膜产生的严重环境问题,食品和包装行业积极开发新型可生物降解的环保包装材料。与传统塑料包装材料相比,它能够更好防止水和油脂扩散到食物表面,同时还可以选择性的进行气体交换。最重要的是,它不会造成环境污染,是一种环境友好的新型生物材料。
异硫氰酸苄酯是一种广泛存在于十字花科蔬菜中的有机硫化合物,已经被证明具有抗癌、抗菌、抗氧化等作用。异硫氰酸苄酯的刺激性气味,低生物利用度,易降解和低水溶性阻碍了其在食品中的利用。因此,构建一种高稳定性、高生物利用度和高安全性的营养物质载体是该领域研究的关键。大豆蛋白是一种安全、生物相容和可重复的蛋白质资源,能够形成薄膜。然而大豆蛋白薄膜只能抑制食物的水分迁移和交叉污染并且相当脆弱。
转谷氨酰胺酶可催化在蛋白质及肽键中的谷氨酰胺残基γ-羰基和伯胺之间的酰胺基转移反应,从而导致蛋白质之间发生共价交联形成共价化合物,显著提高大豆蛋白的界面行为。转谷氨酰胺酶应用于不同的食品蛋白膜中,可提高膜的抗拉强度,改善膜的水蒸气透光率和隔油性。
本方法通过转谷氨酰胺酶改性大豆蛋白包埋异硫氰酸苄酯制备卡拉胶-明胶基可食用膜能有效提高食用膜的抗氧化性、抗菌性,提高异硫氰酸苄酯利用度,延长食品的贮藏期,减少传统塑料造成的环境污染。
发明内容
本发明所要解决的技术问题是克服上述现有技术的不足,提供一种可食用抗氧化膜的加工方法,达到延长食品贮藏期的目的,实现生产出可生物降解的新型食品包装材料。
本发明所要解决的技术问题是通过以下技术方案来实现的:
一种可食用抗氧化膜的加工方法,该方法包括以下步骤:
1.一种可食用抗氧化膜的加工方法,其特征在于,包括以下步骤:
(1)用Tris-HCl缓冲液(1mol/L、pH 7.5)溶解大豆蛋白(10-30%,w/w),在室温下磁力搅拌1h,随后加入适量的转谷氨酰胺酶,于40-50℃反应2h,80℃灭酶5min;(2)在60℃下将卡拉胶和明胶按1:1(w/w)加入去离子水中,磁力搅拌至颗粒完全溶解并形成澄清的溶液。将1-3%卡拉胶-明胶加入冷却的大豆蛋白溶液中,二者混匀后加入0.50-0.75%(v/v)的甘油作为增塑剂,磁力搅拌1h,超声脱气10min;(3)加入0.1-0.5%(w/v)的异硫氰酸苄酯溶液,制成成膜液;(4)取80mL成膜液倒入15×15cm的玻璃板中流延成膜,分别置于40-50℃的烘箱中干燥5-10h,置于35℃、湿度为50-55%rh的恒温恒湿箱中回软2h后揭膜,制成异硫氰酸苄酯可食用抗氧化膜。
具体实施方式
下面结合具体实施例对本发明做进一步说明,但本发明不受实施例的限制。以下实施例所用的主要原料、试剂以及实验器材如下:
(1)主要原料和试剂:大豆蛋白、转谷氨酰胺酶、卡拉胶、明胶、异硫氰酸苄酯、甘油、去离子水;
(2)实验器材:恒温水浴锅、烘箱、恒温恒湿箱。
实施例1:
(1)用Tris-HCl缓冲液(1mol/L、pH 7.5)溶解大豆蛋白(20%,w/w),在室温下磁力搅拌1h,随后加入适量的转谷氨酰胺酶,于45℃反应2h,80℃灭酶5min;(2)在60℃下将卡拉胶和明胶按1:1(w/w)加入去离子水中,磁力搅拌至颗粒完全溶解并形成澄清的溶液。将2%卡拉胶-明胶加入冷却的大豆蛋白溶液中,二者混匀后加入0.60%(v/v)的甘油作为增塑剂,磁力搅拌1h,超声脱气10min;(3)加入0.3%(w/v)的异硫氰酸苄酯溶液,制成成膜液;(4)取80mL成膜液倒入15×15cm的玻璃板中流延成膜,分别置于45℃的烘箱中干燥7h,置于35℃、湿度为53%rh的恒温恒湿箱中回软2h后揭膜,制成异硫氰酸苄酯食用抗氧化膜。
实施例2:
(1)用Tris-HCl缓冲液(1mol/L、pH 7.5)溶解大豆蛋白(10%,w/w),在室温下磁力搅拌1h,随后加入适量的转谷氨酰胺酶,于40℃反应2h,80℃灭酶5min;(2)在60℃下将卡拉胶和明胶按1:1(w/w)加入去离子水中,磁力搅拌至颗粒完全溶解并形成澄清的溶液。将1%卡拉胶-明胶加入冷却的大豆蛋白溶液中,二者混匀后加入0.50%(v/v)的甘油作为增塑剂,磁力搅拌1h,超声脱气10min;(3)加入0.1%(w/v)的异硫氰酸苄酯溶液,制成成膜液;(4)取80mL成膜液倒入15×15cm的玻璃板中流延成膜,分别置于40℃的烘箱中干燥5h,置于35℃、湿度为50%rh的恒温恒湿箱中回软2h后揭膜,制成异硫氰酸苄酯食用抗氧化膜。
实施例3:
(1)用Tris-HCl缓冲液(1mol/L、pH 7.5)溶解大豆蛋白(30%,w/w),在室温下磁力搅拌1h,随后加入适量的转谷氨酰胺酶,于50℃反应2h,80℃灭酶5min;(2)在60℃下将卡拉胶和明胶按1:1(w/w)加入去离子水中,磁力搅拌至颗粒完全溶解并形成澄清的溶液。将3%卡拉胶-明胶加入冷却的大豆蛋白溶液中,二者混匀后加入0.75%(v/v)的甘油作为增塑剂,磁力搅拌1h,超声脱气10min;(3)加入0.5%(w/v)的异硫氰酸苄酯溶液,制成成膜液;(4)取80mL成膜液倒入15×15cm的玻璃板中流延成膜,分别置于50℃的烘箱中干燥10h,置于35℃、湿度为55%rh的恒温恒湿箱中回软2h后揭膜,制成异硫氰酸苄酯食用抗氧化膜。
实施例4:
(1)用Tris-HCl缓冲液(1mol/L、pH 7.5)溶解大豆蛋白(20%,w/w),在室温下磁力搅拌1h;(2)在60℃下将卡拉胶和明胶按1:1(w/w)加入去离子水中,磁力搅拌至颗粒完全溶解并形成澄清的溶液。将2%卡拉胶-明胶加入冷却的大豆蛋白溶液中,二者混匀后加入0.60%(v/v)的甘油作为增塑剂,磁力搅拌1h,超声脱气10min;(3)加入0.3%(w/v)的异硫氰酸苄酯溶液,制成成膜液;(4)取80mL成膜液倒入15×15cm的玻璃板中流延成膜,分别置于45℃的烘箱中干燥7h,置于35℃、湿度为53%rh的恒温恒湿箱中回软2h后揭膜,制成异硫氰酸苄酯食用抗氧化膜。
实施例5:
(1)用Tris-HCl缓冲液(1mol/L、pH 7.5)溶解大豆蛋白(20%,w/w),在室温下磁力搅拌1h;(2)在60℃下将卡拉胶和明胶按1:1(w/w)加入去离子水中,磁力搅拌至颗粒完全溶解并形成澄清的溶液。将2%卡拉胶-明胶加入冷却的大豆蛋白溶液中,二者混匀后加入0.60%(v/v)的甘油作为增塑剂,磁力搅拌1h,超声脱气10min;(3)取80mL成膜液倒入15×15cm的玻璃板中流延成膜,分别置于45℃的烘箱中干燥7h,置于35℃、湿度为53%rh的
对照组:普通市售大豆蛋白可食用膜;
下面是一部分实验数据
表 各实施例抑菌效果及储藏稳定性对比
从表可以看出可食用膜符合卫生标准,利用转谷氨酰胺酶对大豆蛋白改性,从而导致蛋白质之间发生共价交联形成共价化合物的聚合,显著增加蛋白质的界面行为,使食用膜更易拉伸,有效地防止了水蒸气透过,添加异硫氰酸苄酯可极大增加食用膜的抑菌性,极大延长食品的保鲜期。
虽然本发明已以较佳的实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可以做各种改动和修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (7)
1.一种可食用抗氧化膜的加工方法,其特征在于,所述可食用抗氧化膜包括以下步骤制成:
一、用Tris-HCl缓冲液(1mol/L、pH 7.5)溶解大豆蛋白(20%,w/w),在室温下磁力搅拌1h;
二、加入适量的转谷氨酰胺酶,于45℃反应2h,酶解结束后80℃灭酶5min;
三、在60℃下将卡拉胶和明胶按1:1加入去离子水中,磁力搅拌至颗粒完全溶解并形成澄清的溶液;
四、将2%卡拉胶-明胶加入冷却的大豆蛋白溶液中,二者混匀后加入0.60%(v/v)的甘油作为增塑剂,磁力搅拌1h,超声脱气10min;
五、加入0.3%(w/v)的异硫氰酸苄酯溶液,制成成膜液;
六、取80mL成膜液倒入15×15cm的玻璃板中流延成膜,分别置于45℃的烘箱中干燥7h;
七、将干燥后的食用膜置于35℃、湿度为53%rh的恒温恒湿箱中回软2h后揭膜,制成异硫氰酸苄酯食用抗氧化膜。
2.根据权利要求1所述的一种可食用抗氧化膜的加工方法,其特征在于,步骤一中所述大豆分离蛋白添加量为10-30%,w/w。
3.根据权利要求1所述的一种可食用抗氧化膜的加工方法,其特征在于,步骤二中所述转谷氨酰胺酶于40-50℃酶解反应2h。
4.根据权利要求1所述的一种可食用抗氧化膜的加工方法,其特征在于,步骤四中所述将1-3%卡拉胶-明胶加入冷却的大豆蛋白溶液中,二者混匀后加入0.50-0.75%(v/v)的甘油作为增塑剂。
5.根据权利要求1所述的一种可食用抗氧化膜的加工方法,其特征在于,步骤五中所述异硫氰酸苄酯的添加量为0.1-0.5%(w/v)。
6.根据权利要求1所述的一种可食用抗氧化膜的加工方法,其特征在于,步骤六中所述烘干温度为40-50℃,烘干时间为5-10h。
7.根据权利要求1所述的一种可食用抗氧化膜的加工方法,其特征在于,步骤七中所述烘干膜置于35℃、湿度为50-55%rh的恒温恒湿箱中回软2h后揭膜。
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