CN113861470A - 一种可食结冷胶-壳聚糖-花青素膜的制备方法 - Google Patents
一种可食结冷胶-壳聚糖-花青素膜的制备方法 Download PDFInfo
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Abstract
本发明根据壳聚糖及蓝莓花青素的性能特点,提供了一种可食结冷胶‑壳聚糖‑花青素膜的制备方法。本发明所述可食用膜可以应用于鱼虾等海鲜类产品内包装。本实验采用的原料为壳聚糖溶液,是自然界中唯一的一种碱性多糖,从而具有无毒、可降解、可在粘膜吸附上、生物活性高等性能。本发明制备的可食用膜具有良好的抗油脂氧化性和抗菌性,是一种安全无毒可生物降解的天然保鲜膜。本发明公开的可食用膜的制备方法,易于操作,生产周期短,具有较大的应用推广价值。
Description
技术领域
本发明涉及一种可食结冷胶-壳聚糖-花青素膜的制备方法,属于食品材料领域。术领域。
背景技术
保鲜膜是家居生活最常见的保鲜方式,具有调节被保鲜品周围的氧气和水分的含量,阻隔灰尘,从而达到延长食品保鲜期的效果。
结冷胶是工业添加剂,具有增稠、稳定和乳化等作用。结冷胶和其它抑菌性物质相结合可具有抑菌作用。壳聚糖是一种十分有前景的可降解的生物高分子材料,由于拥有能与动物细胞和组织相容的特性、良好的成膜能力和吸附性,暂时作为能替代石油基薄膜的潜在活性包材。成膜性和抗菌防腐作用是壳聚糖许多优点特性当中,最普遍被人关注和使用的,并使其普遍应用于作为可使用膜的载体和农药的载体、食物的涂膜保鲜、生物可降解用膜等食药行业范畴,材料易获得且价格低廉。花青素能清除大量有害自由基,具有良好的抗氧化作用。此外,花青素还具有抗糖尿病能力、抗增殖性、抗炎作用和保护癌症和中风的保护作用,在食物保鲜、医药等领域范畴占据了举足轻重的地位。蓝莓花青素在高温、强光、pH为碱性以及有抗坏血酸存在的环境下呈现出不稳定性易分解状态,我们利用花青素在不同pH值显示不同颜色的特性,将里层膜包裹花青素,外层膜阻绝空气中的水分和氧气等制备出具有新鲜度指示的双层可食用膜,用于包装指示食品的新鲜程度。
发明内容
本发明所解决的技术问题是利用小分子对大豆蛋白改性,即黑米花色苷与大豆7S/11S蛋白进行复合,降低油水界面表面张力,从而改善两种蛋白的起泡性和乳化性,其过程材料来源广泛、效果显著、易于推广并符合绿色环保的生物大分子改性要求。
本发明所要解决的技术问题是通过以下技术方案实现的:
一种利用多酚改善提高大豆蛋白乳化能力的方法,具体包括如下两个步骤:(1)将脱脂豆粕粉碎过100目筛,得到脱脂大豆粉并将其分散溶解在10倍体积的去离子水中,在室温下用2mol/L NaOH调节pH至7.5,随后在4℃,10000×g的条件下离心30min,弃沉淀物,取上清液加入无水亚硫酸氢钠(0.98g/L)并用2mol/L HCl调节pH至6.4,保持冷冻过夜;在4℃6500×g条件下离心20min,所的沉淀为11S蛋白,其上清液中加入固体NaCl(0.25mol/L)并用2mol/L HCl调节pH值至5.0,在4℃10000×g的条件下离心30min,弃沉淀物,取上清液用等体积去离子水稀释,继续用2mol/L HCl调节pH至4.8,在4℃6500×g的条件下离心20min,所得沉淀物即为7S蛋白;将沉淀物7S/11S蛋白用去离子水水洗之后再溶解,用2mol/L NaOH调节pH值至7.5,在3500Da透析袋中透析48h后,冷冻干燥得到7S/11S蛋白粉末;(2)将7S/11S蛋白粉末溶解于10mM/L的磷酸盐缓冲液(PBS,pH=7),然后将系列浓度黑米花色苷按比例分别溶于上述蛋白溶液中,室温下搅拌90min分别制成7S和11S蛋白的黑米花色苷复合溶液。
优选的,步骤(2)中所配置的蛋白溶液大豆7S/11S蛋白含量为10mg/ml。
优选的,步骤(2)中加入的黑米花色苷与两种蛋白的质量比为1:20/1:10/1:5,黑米花色苷的最终浓度为0.5mg/ml、1mg/ml、2mg/ml。
本发明相对于现有大豆蛋白改性技术的优势在于引入黑米花色苷,降低油水界面表面张力,稳定油水界面的能力显著提高。与此同时避开传统改性方法的难控制、不环保等缺陷,仅通过两种天然且优质的食品原材料即可获得理想的乳化效果。
具体实施方式
下面结合实例对本发明的具体实施方案进行详细描述,但不局限于此,下面所描述的本发明各个实施方式中所涉及的技术特征只要彼此之间未构成冲突就可以相互结合,但应涵盖在本发明的保护范围中。
实施例1
一种可食结冷胶-壳聚糖-花青素膜的制备方法原料为:结冷胶:壳聚糖复配比为1:4,胶总量为1.2%,蓝莓花青素量为0.5%,壳聚糖质量浓度为1%,膜溶液总质量60g。
制作工艺为:
(1)将结冷胶、壳聚糖按1:4比例混合加入60mL的蒸馏水;
(2)将混合后的结冷胶、壳聚糖在65℃-85℃水浴锅中混合搅拌均匀至完全溶解;
(3)将溶解后的溶液转移到磁力搅拌器上,加入花青素和甘油,直至混合均匀;
(4)将其静置一晚,除去膜液中的气泡,把配得的溶液均匀铺在玻璃板上;
(5)在烘箱(55℃)下干燥36h,冷却揭膜,揭下即可使用。
实施例2
一种可食结冷胶-壳聚糖-花青素膜的制备方法原料为:结冷胶:壳聚糖复配比为1.5:4,胶总量为1.2%,蓝莓花青素量为1%,壳聚糖质量浓度为1.5%,膜溶液总质量60g。
制作工艺为:
(1)将结冷胶、壳聚糖按1:4比例混合加入60mL的蒸馏水;
(2)将混合后的结冷胶、壳聚糖在65℃-85℃水浴锅中混合搅拌均匀至完全溶解;
(3)将溶解后的溶液转移到磁力搅拌器上,加入花青素和甘油,直至混合均匀;
(4)将其静置一晚,除去膜液中的气泡,把配得的溶液均匀铺在玻璃板上;
(5)在烘箱(55℃)下干燥36h,冷却揭膜,揭下即可使用。
实施例3
一种可食结冷胶-壳聚糖-花青素膜的制备方法原料为:结冷胶:壳聚糖复配比为1:4,胶总量为1.2%,蓝莓花青素量为1.5%,壳聚糖质量浓度为2%,膜溶液总质量60g。
制作工艺为:
(1)将结冷胶、壳聚糖按1:4比例混合加入60mL的蒸馏水;
(2)将混合后的结冷胶、壳聚糖在65℃-85℃水浴锅中混合搅拌均匀至完全溶解;
(3)将溶解后的溶液转移到磁力搅拌器上,加入花青素和甘油,直至混合均匀;
(4)将其静置一晚,除去膜液中的气泡,把配得的溶液均匀铺在玻璃板上;
(5)在烘箱(55℃)下干燥36h,冷却揭膜,揭下即可使用。
实施例4
一种可食结冷胶-壳聚糖-花青素膜的制备方法原料为:结冷胶:壳聚糖复配比为1:4.5,胶总量为1.2%,蓝莓花青素量为1.5%,壳聚糖质量浓度为2%,膜溶液总质量60g。
制作工艺为:
(1)将结冷胶、壳聚糖按1:4比例混合加入60mL的蒸馏水;
(2)将混合后的结冷胶、壳聚糖在65℃-85℃水浴锅中混合搅拌均匀至完全溶解;
(3)将溶解后的溶液转移到磁力搅拌器上,加入花青素和甘油,直至混合均匀;
(4)将其静置一晚,除去膜液中的气泡,把配得的溶液均匀铺在玻璃板上;
(5)在烘箱(55℃)下干燥36h,冷却揭膜,揭下即可使用。
下表1给出了采用本发明实施例1至4与对比例的花青素可食用膜的对鱼肉保鲜性能分析结果。
表1
鱼肉组织的质构受到肌原纤维和结缔组织蛋白影响,在鱼死后,微生物在体表滋生,具有水解蛋白质作用的酶以及微生物的腐败作用,使鱼肉质构发生变化。
通过本发明实施例1至4与对比例的花青素可食用膜的对鱼肉保鲜性能分析结果可得,实施例1至4花青素可食用膜的对鱼肉保鲜性能要明显好于对比例。
最后应说明的是:以上各实施例仅用以帮助理解本发明的技术方案及核心思想,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换,而这些修改或者替换也落入本发明权利要求的保护范围内。
Claims (3)
1.一种可食结冷胶-壳聚糖-花青素膜的制备方法,根据壳聚糖及蓝莓花青素的性能特点,提供了一种可食结冷胶-壳聚糖-花青素膜的制备方法,具有绿色环保,无毒无害及可食用的特点;同时还提供了其制备方法。为实现上述目的,本发明采用以下技术方案:原料为:结冷胶:壳聚糖复配比为1:4,胶总量为1.2%,蓝莓花青素量为0.5%-1.5%,壳聚糖质量浓度为1%-2%,膜溶液总质量60g。
制作工艺为:
(1)将结冷胶、壳聚糖按1:4比例混合加入60mL的蒸馏水;
(2)将混合后的结冷胶、壳聚糖在65℃-85℃水浴锅中混合搅拌均匀至完全溶解;
(3)将溶解后的溶液转移到磁力搅拌器上,加入花青素和甘油,直至混合均匀;
(4)将其静置一晚,除去膜液中的气泡,把配得的溶液均匀铺在玻璃板上;
(5)在烘箱(55℃)下干燥36h,冷却揭膜,揭下即可使用。
2.将本发明实施例1至实施例4制备得到的花青素可食用膜通过质构测定来系统评价其对鱼肉保鲜性能效果,并以对比例未利用花青素可食用膜的鱼肉作为对照。
3.通过本发明实施例1至4与对比例的花青素可食用膜的对鱼肉保鲜性能分析结果可得,实施例1至4花青素可食用膜的对鱼肉保鲜性能要明显好于对比例。
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