CN114409938A - Method for preparing edible protein source membrane based on magnetoelectric coupling effect - Google Patents
Method for preparing edible protein source membrane based on magnetoelectric coupling effect Download PDFInfo
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- CN114409938A CN114409938A CN202210126933.XA CN202210126933A CN114409938A CN 114409938 A CN114409938 A CN 114409938A CN 202210126933 A CN202210126933 A CN 202210126933A CN 114409938 A CN114409938 A CN 114409938A
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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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
- C08J2389/00—Characterised by the use of proteins; 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
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/05—Alcohols; Metal alcoholates
- C08K5/053—Polyhydroxylic alcohols
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Abstract
The invention discloses a method for preparing an edible protein source film based on magnetoelectric coupling effect, which takes natural protein as a raw material, uses deionized water to heat and dissolve the natural protein to form a protein solution, then adds a certain amount of glycerol, carries out cross-linking reaction under the condition of a magnetic field, then defoams and carries out delayed flow coating, and then obtains the edible protein source film by electric field assisted drying. The invention uses magnetic field and electric field as auxiliary means, uses natural protein as raw material, adds glycerin as plasticizer, acts on protein denaturation, crosslinking and drying film forming process, film forming efficiency is far greater than that of pure denaturation crosslinking mode, tensile strength, elongation at break, moisture retention, film water content and other performances after film forming are all obviously improved, and meanwhile, the process condition is mild, no adverse effect is caused to product quality, and the invention has good industrial production potential.
Description
Technical Field
The application relates to a preparation method of an edible protein source film, in particular to a method for preparing the edible protein source film based on magnetoelectric coupling.
Background
Conventionally, white plastic film products have been widely used in the fields of foods, medicines, packaging, and the like because of their characteristics such as low cost and durability. However, plastics are difficult to degrade, and can cause serious environmental pollution.
In recent years, edible protein films, which have the advantages of being edible, degradable, and free of environmental pollution, have attracted increasing attention as a new packaging material. The protein membrane is a membrane with a dense and uniform network structure, which is formed by adding a plasticizer according to a certain proportion, coating a thin layer on a smooth plane after a crosslinking reaction, drying, stripping and carrying out proper treatment to dissociate protein subunits, expose internal hydrophobic groups and sulfydryl, destroy intermolecular disulfide bonds, form new disulfide bonds and enhance intermolecular interaction. However, since natural proteins themselves have hydrophilicity, the water resistance after film formation is poor, and the strength and gas barrier properties are easily reduced in places with high humidity, which severely limits the range of applications of the existing protein films.
Disclosure of Invention
The invention mainly aims to provide a method for preparing an edible protein source film based on magnetoelectric coupling effect, so as to overcome the defects in the prior art.
In order to achieve the purpose, the technical scheme adopted by the invention comprises the following steps:
one aspect of the invention provides a method for preparing an edible protein source film based on magnetoelectric coupling effect, which comprises the following steps:
(1) providing a protein solution comprising 6-15 wt% food grade native protein;
(2) fully mixing 100 parts by weight of the protein solution with 3-8 parts by weight of glycerol to form mixed feed liquid;
(3) adjusting the pH value of the mixed feed liquid obtained in the step (2) to 3.4-5.5 by using an edible acid reagent;
(4) placing the mixed material liquid treated in the step (3) into a magnetic field reaction device for crosslinking reaction, setting the temperature of the crosslinking reaction at 30-40 ℃, the magnetic field strength at 100-200mT, and the reaction time at 20-40 min;
(5) defoaming the crosslinking reaction mixture obtained in the step (4) under a vacuum condition;
(6) carrying out flow coating on the cross-linking reaction mixture treated in the step (5), cooling and standing for 40-50min at room temperature of 15-25 ℃, and obtaining a primary finished product of the edible protein source film;
(7) placing the primary finished product obtained in the step (6) into an electric field reaction device for drying, wherein the set temperature is 40-55 ℃, the time is 3-5h, and the electric field intensity is 3000-;
(8) and (5) placing the primary finished product treated in the step (7) at room temperature and cooling to obtain the finished product of the edible protein source film.
Further, the step (1) comprises the following steps: dissolving 6-15 parts by weight of edible natural protein in 85-94 parts by weight of deionized water, and fully stirring at 40-50 ℃ until the natural protein is completely dissolved to prepare the protein solution.
Further, the natural protein includes any one or a combination of more of soy protein, gelatin, and fish skin collagen, and is not limited thereto.
Preferably, the mass ratio of the natural protein to the glycerol in the mixture in the step (2) is (6-12) to (3-8).
Further, the food grade acidic agent comprises any one or more of citric acid, lactic acid, tartaric acid, malic acid, tartaric acid, phosphoric acid, acetic acid, hydrochloric acid, adipic acid, and fumaric acid.
Further, the step (5) comprises the following steps: and (4) defoaming the crosslinking reaction mixture obtained in the step (4) for 20-40min under the vacuum condition of 0.1-0.4 MPa.
Further, the step (6) comprises the following steps: pouring the cross-linking reaction mixture treated in the step (5) into a film forming box made of an insulating material for film casting. The insulating material includes an inorganic insulating material and/or an organic insulating material, the inorganic insulating material includes any one of ceramic and glass, and the organic insulating material includes plastic, but is not limited thereto.
Further, the step (8) comprises: and (4) placing the primary finished product treated in the step (7) at room temperature for 24-48h to obtain the finished product of the edible protein source film.
The invention applies the magnetic field and the electric field in the preparation process of the edible protein source membrane, particularly in the cross-linking and drying processes, and changes the process of forming the membrane of the protein by utilizing the action of the magnetic field and the electric field, including the molecular orientation and the orderly arrangement of charged solutes, thereby improving the performance of the protein source membrane and enhancing the strength, the elongation and the water retention rate. Meanwhile, the auxiliary film preparation of the magnetic field and the electric field also has the following advantages that: firstly, the reaction is safe and green, and the protein sample is not directly contacted; based on the magnetic field effect, protein molecules are oriented in a magnetic field, the consistency is enhanced, and the performance of a protein source membrane is effectively improved; and thirdly, based on the electric field effect, the charged solute and the free ions can be rearranged, and the structure is further compact and ordered. In addition, the non-thermal effect of the magnetic field and the electric field can be utilized to improve the treatment efficiency, the effect of the combined action of the magnetic field and the electric field and the plasticizer is more obvious, the subsequent film forming time is reduced, the performance is improved, and the purpose of saving time and energy is achieved.
Another aspect of the present invention provides an edible protein-derived film made by any one of the methods described above.
Further, the edible protein source film has tensile strength of 40-45MPa, elongation at break of 80-120%, moisture retention of 80-100%, and water content of 10-25 wt%.
Compared with the prior art, the invention uses the magnetic field and the electric field as auxiliary means, uses the natural protein as the raw material, adds the glycerol as the plasticizer, acts on the protein denaturation, crosslinking and drying film forming processes, has film forming efficiency far higher than that of a pure denaturation crosslinking mode, obviously improves the performance after film forming, including tensile strength, elongation at break, moisture retention, film water content and other indexes, has mild process conditions, has no adverse effect on the product quality, and has good industrial production potential.
Detailed Description
The technical solution of the present invention will be further described with reference to several examples. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided to explain the principles of the invention and the practical application, thereby enabling others skilled in the art to better understand the invention for various embodiments and with various modifications as are suited to the particular use contemplated.
Unless otherwise specified, various raw materials, production equipment, test equipment, and the like used in the following examples are commercially available. The test methods employed therein are also known in the art.
Example 1 a method for preparing an edible protein source film based on magnetoelectric coupling, comprising the steps of:
s1, preparation of raw materials: dissolving 12g of edible gelatin in 88g of deionized water, and fully stirring in a water bath at 50 ℃ until the gelatin is completely dissolved to prepare a gelatin solution with the concentration of 88 wt%;
s2, mixing the solution: adding 5g of glycerol into 100g of the gelatin solution prepared in the step S1, stirring the mixture of the two for more than 10min, and fully mixing to obtain a mixed feed liquid;
s3, adjusting pH value: adjusting the pH value of the mixed material liquid obtained in the step S2 to 5.5 by using food-grade citric acid;
s4, crosslinking/magnetic field auxiliary treatment: putting the mixed material liquid treated in the step S3 into a magnetic field reaction device, setting the crosslinking reaction temperature to be 40 ℃, the magnetic field intensity to be 200mT and the reaction time to be 20min, and finishing the treatment;
s5, vacuum defoaming: defoaming the mixed material liquid treated in the step S4 for 40min under the vacuum condition of 0.4 MPa;
s6, flow coating: pouring the mixed material liquid treated in the step S5 into a polyethylene film forming box with the length and width of 20cm multiplied by 20cm for film casting, and cooling and standing for 50min at the room temperature of 25 ℃ to obtain a primary finished product of the edible protein source film;
s7, drying/electric field auxiliary treatment: placing the film box filled with the primary finished product in an electric field reaction device for drying, setting the reaction temperature to be 55 ℃, the time to be 3.5h and the electric field intensity to be 4500V/cm;
s8, film forming at room temperature: and (4) standing the primary finished product treated in the step S7 at room temperature for 24h, and cooling to form a film to obtain the finished product of the edible protein source film, wherein the finished product has the tensile strength of 41MPa, the elongation at break of 100%, the moisture retention of 95% and the water content of 12 wt%.
Comparative example 1 this comparative example is essentially the same as example 1 except that:
and S4, carrying out a crosslinking reaction on the mixed material liquid treated in the step S3 in a water bath, wherein the crosslinking reaction temperature is set to be 40 ℃, and the reaction time is set to be 20 min.
The final product of the edible protein source film obtained finally in this comparative example 1 had a tensile strength of 15MPa, an elongation at break of 43%, a moisture retention of 79%, and a film water content of 10 wt%.
Comparative example 2 this comparative example is essentially the same as example 1 except that:
s7, placing the film box filled with the primary finished product in a vacuum drying oven, setting the temperature at 55 ℃ and the time at 3.5 h.
The final product of the edible protein-derived film obtained as a result of this comparative example 2 had a tensile strength of 21MPa, an elongation at break of 65%, a moisture retention of 69%, and a film moisture content of 11 wt%.
Example 2 a method for preparing an edible protein source film based on magnetoelectric coupling, comprising the steps of:
s1, preparation of raw materials: dissolving 15g of edible soybean protein in 85g of deionized water, and fully stirring in a water bath at 50 ℃ until the soybean protein is completely dissolved to prepare a soybean protein solution with the mass fraction of 15 wt%;
s2, mixing the solution: adding 8g of glycerol to 100g of the soybean protein solution prepared in step S1, and stirring the resulting mixture for more than 10min, followed by thorough mixing to obtain a mixed feed liquid;
s3, adjusting pH value: adjusting the pH value of the mixed material liquid obtained in the step S2 to 4.0 by using food grade malic acid;
s4, crosslinking/magnetic field auxiliary treatment: putting the mixed material liquid treated in the step S3 into a magnetic field reaction device, setting the crosslinking reaction temperature to be 30 ℃, the magnetic field intensity to be 180mT, and the reaction time to be 40min, and finishing the treatment;
s5, vacuum defoaming: defoaming the mixed material liquid treated in the step S4 for 30min under the vacuum condition of 0.2 MPa;
s6, flow coating: pouring the mixed material liquid treated in the step S5 into a glass film forming box with the length and width of 20cm multiplied by 25cm for film extending coating, and cooling and standing for 50min at the room temperature of 25 ℃ to obtain a primary finished product of the edible protein source film;
s7, drying/electric field auxiliary treatment: placing the film box filled with the primary finished product in an electric field reaction device for drying, setting the reaction temperature to be 55 ℃, the time to be 5 hours and the electric field intensity to be 3500V/cm;
s8, film forming at room temperature: and (4) standing the primary finished product treated in the step S7 at room temperature for 48h, and cooling to form a film to obtain the finished product of the edible protein source film, wherein the tensile strength of the finished product is 45MPa, the elongation at break of the finished product is 110%, the moisture retention of the finished product is 98%, and the water content of the film is 15 wt%.
Example 3 a method for preparing an edible protein source film based on magnetoelectric coupling comprises the following steps:
s1, preparation of raw materials: dissolving 6g of edible-grade fish skin collagen in 94g of deionized water, and fully stirring in a water bath at 40 ℃ until the fish skin collagen is completely dissolved to prepare a fish skin collagen solution with the mass fraction of 6 wt%;
s2, mixing the solution: adding 3g of glycerol into 100g of the fish skin collagen solution prepared in the step S1, stirring the formed mixture for about 5min, and fully mixing to obtain a mixed feed liquid;
s3, adjusting pH value: adjusting the pH value of the mixed material liquid obtained in the step S2 to 3.4 by using food grade fumaric acid;
s4, crosslinking/magnetic field auxiliary treatment: putting the mixed material liquid treated in the step S3 into a magnetic field reaction device, setting the crosslinking reaction temperature to be 40 ℃, the magnetic field intensity to be 100mT and the reaction time to be 40min, and finishing the treatment;
s5, vacuum defoaming: defoaming the mixed material liquid treated in the step S4 for 20min under the vacuum condition of 0.1 MPa;
s6, flow coating: pouring the mixed material liquid treated in the step S5 into a polyethylene film forming box with the length and width of 20cm multiplied by 25cm for film extending and coating, and cooling and standing for 50min at 15 ℃ to obtain a primary finished product of the edible protein source film;
s7, drying/electric field auxiliary treatment: placing the film box filled with the primary finished product in an electric field reaction device for drying, setting the reaction temperature at 40 ℃, the time at 5 hours and the electric field intensity at 5000V/cm;
s8, film forming at room temperature: and (4) standing the primary finished product treated in the step S7 at room temperature for 48h, and cooling to form a film to obtain the finished product of the edible protein source film, wherein the tensile strength of the finished product is 40MPa, the elongation at break of the finished product is 92%, the moisture retention of the finished product is 100%, and the water content of the film is 20 wt%.
It should be understood that the technical solution of the present invention is not limited to the above-mentioned specific embodiments, and all technical modifications made according to the technical solution of the present invention fall within the protection scope of the present invention without departing from the spirit of the present invention and the protection scope of the claims.
Claims (10)
1. A method for preparing an edible protein source film based on magnetoelectric coupling effect is characterized by comprising the following steps:
(1) providing a protein solution comprising 6-15 wt% food grade native protein;
(2) fully mixing 100 parts by weight of the protein solution with 3-8 parts by weight of glycerol to form mixed feed liquid;
(3) adjusting the pH value of the mixed feed liquid obtained in the step (2) to 3.4-5.5 by using an edible acid reagent;
(4) placing the mixed material liquid treated in the step (3) into a magnetic field reaction device for crosslinking reaction, setting the temperature of the crosslinking reaction at 30-40 ℃, the magnetic field strength at 100-200mT, and the reaction time at 20-40 min;
(5) defoaming the crosslinking reaction mixture obtained in the step (4) under a vacuum condition;
(6) carrying out flow coating on the cross-linking reaction mixture treated in the step (5), cooling and standing for 40-50min at room temperature of 15-25 ℃, and obtaining a primary finished product of the edible protein source film;
(7) placing the primary finished product obtained in the step (6) into an electric field reaction device for drying, wherein the set temperature is 40-55 ℃, the time is 3-5h, and the electric field intensity is 3000-;
(8) and (5) placing the primary finished product treated in the step (7) at room temperature and cooling to obtain the finished product of the edible protein source film.
2. The method for preparing an edible protein source film based on magnetoelectric coupling according to claim 1, wherein the step (1) comprises: dissolving 6-15 parts by weight of edible natural protein in 85-94 parts by weight of deionized water, and fully stirring at 40-50 ℃ until the natural protein is completely dissolved to prepare the protein solution.
3. The method for preparing an edible protein source film based on magnetoelectric coupling according to claim 1 or 2, characterized in that: the natural protein comprises any one or more of soybean protein, gelatin and fish skin collagen.
4. The method for preparing edible protein source film based on magnetoelectric coupling according to claim 1, wherein: the mass ratio of the natural protein to the glycerol in the mixture in the step (2) is (6-12) to (3-8).
5. The method for preparing edible protein source film based on magnetoelectric coupling according to claim 1, wherein: the food grade acidic agent comprises any one or combination of more of citric acid, lactic acid, tartaric acid, malic acid, tartaric acid, phosphoric acid, acetic acid, hydrochloric acid, adipic acid and fumaric acid.
6. The method for preparing an edible protein source film based on magnetoelectric coupling according to claim 1, wherein the step (5) comprises: and (4) defoaming the crosslinking reaction mixture obtained in the step (4) for 20-40min under the vacuum condition of 0.1-0.4 MPa.
7. The method for preparing an edible protein source film based on magnetoelectric coupling according to claim 1, wherein the step (6) comprises: pouring the cross-linking reaction mixture treated in the step (5) into a film forming box made of an insulating material for film casting.
8. The method for preparing edible protein source film based on magnetoelectric coupling according to claim 7, wherein: the insulating material comprises an inorganic insulating material and/or an organic insulating material, the inorganic insulating material comprises any one of ceramics and glass, and the organic insulating material comprises plastics.
9. The method for preparing an edible protein source film based on magnetoelectric coupling according to claim 1, wherein the step (8) comprises: and (4) placing the primary finished product treated in the step (7) at room temperature for 24-48h to obtain the finished product of the edible protein source film.
10. The method for preparing edible protein source film based on magnetoelectric coupling according to claim 1, wherein: the finished product has the tensile strength of 40-45MPa, the elongation at break of 80-120%, the moisture retention of 80-100% and the water content of 10-25 wt%.
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Citations (3)
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| TW200842350A (en) * | 2007-04-26 | 2008-11-01 | Jing-Tang Yang | A novel method and control devices for changing wettability on solid surface by electric or magnetic field |
| CN105646951A (en) * | 2016-03-03 | 2016-06-08 | 武汉市九合生物技术有限公司 | Method for preparing functional soluble and edible compound membranes |
| CN112980012A (en) * | 2021-02-22 | 2021-06-18 | 苏州大学 | Oriented material based on magnetic nanofiber and preparation method and application thereof |
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- 2022-02-10 CN CN202210126933.XA patent/CN114409938A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW200842350A (en) * | 2007-04-26 | 2008-11-01 | Jing-Tang Yang | A novel method and control devices for changing wettability on solid surface by electric or magnetic field |
| CN105646951A (en) * | 2016-03-03 | 2016-06-08 | 武汉市九合生物技术有限公司 | Method for preparing functional soluble and edible compound membranes |
| CN112980012A (en) * | 2021-02-22 | 2021-06-18 | 苏州大学 | Oriented material based on magnetic nanofiber and preparation method and application thereof |
Non-Patent Citations (1)
| Title |
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| 沙希迪等: "《贝雷油脂化学与工艺学：第6版 第6卷，油脂的工业产品与非食用产品》", vol. 1, 上海世界图书出版社, pages: 336 - 364 * |
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