CN110684361B - A kind of preparation method of glucose-modified gelatin edible fresh-keeping film - Google Patents
A kind of preparation method of glucose-modified gelatin edible fresh-keeping film Download PDFInfo
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- CN110684361B CN110684361B CN201910765454.0A CN201910765454A CN110684361B CN 110684361 B CN110684361 B CN 110684361B CN 201910765454 A CN201910765454 A CN 201910765454A CN 110684361 B CN110684361 B CN 110684361B
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- 108010010803 Gelatin Proteins 0.000 title claims abstract description 44
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 90
- 239000000413 hydrolysate Substances 0.000 claims abstract description 69
- 239000003755 preservative agent Substances 0.000 claims abstract description 43
- 230000002335 preservative effect Effects 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 28
- 239000008103 glucose Substances 0.000 claims abstract description 28
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 21
- 239000000661 sodium alginate Substances 0.000 claims abstract description 21
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 238000006243 chemical reaction Methods 0.000 claims abstract description 16
- 239000012528 membrane Substances 0.000 claims abstract description 13
- 239000000047 product Substances 0.000 claims abstract description 13
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000011248 coating agent Substances 0.000 claims abstract description 10
- 238000000576 coating method Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 239000000126 substance Substances 0.000 claims abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 4
- 230000002378 acidificating effect Effects 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 89
- 239000007864 aqueous solution Substances 0.000 claims description 31
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims description 27
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 21
- 239000001110 calcium chloride Substances 0.000 claims description 21
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 21
- 238000006116 polymerization reaction Methods 0.000 claims description 21
- 239000000706 filtrate Substances 0.000 claims description 16
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 238000006277 sulfonation reaction Methods 0.000 claims description 14
- 108010059892 Cellulase Proteins 0.000 claims description 11
- 102000004139 alpha-Amylases Human genes 0.000 claims description 11
- 108090000637 alpha-Amylases Proteins 0.000 claims description 11
- 229940024171 alpha-amylase Drugs 0.000 claims description 11
- 229940106157 cellulase Drugs 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 11
- 239000000243 solution Substances 0.000 claims description 11
- KEQGZUUPPQEDPF-UHFFFAOYSA-N 1,3-dichloro-5,5-dimethylimidazolidine-2,4-dione Chemical compound CC1(C)N(Cl)C(=O)N(Cl)C1=O KEQGZUUPPQEDPF-UHFFFAOYSA-N 0.000 claims description 10
- XTHPWXDJESJLNJ-UHFFFAOYSA-N chlorosulfonic acid Substances OS(Cl)(=O)=O XTHPWXDJESJLNJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000001556 precipitation Methods 0.000 claims description 7
- 235000001727 glucose Nutrition 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 230000035484 reaction time Effects 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 6
- 230000007547 defect Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000009920 food preservation Methods 0.000 abstract description 2
- 240000006413 Prunus persica var. persica Species 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 8
- 230000035699 permeability Effects 0.000 description 8
- 102000008186 Collagen Human genes 0.000 description 5
- 108010035532 Collagen Proteins 0.000 description 5
- 229920001436 collagen Polymers 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000004033 plastic Substances 0.000 description 5
- 229920003023 plastic Polymers 0.000 description 5
- 230000008961 swelling Effects 0.000 description 5
- 239000004698 Polyethylene Substances 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000004800 polyvinyl chloride Substances 0.000 description 3
- 229920000915 polyvinyl chloride Polymers 0.000 description 3
- 239000005033 polyvinylidene chloride Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 2
- 239000005977 Ethylene Substances 0.000 description 2
- 239000004594 Masterbatch (MB) Substances 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 229920001872 Spider silk Polymers 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 108010025899 gelatin film Proteins 0.000 description 2
- 150000004676 glycans Polymers 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
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- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
-
- 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
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/04—Alginic acid; Derivatives thereof
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Manufacturing & Machinery (AREA)
- Materials Engineering (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the field of food preservation, in particular to a preparation method of a glucose modified gelatin edible preservative film. The preparation method comprises the following steps: reacting gelatin, glucose and sulfonated substance of peach gum hydrolysate under an acidic condition, adding a certain amount of sodium alginate and a curing agent, heating to 100-130 ℃, carrying out Maillard reaction for a certain time, naturally cooling, uniformly coating the membrane liquid on an acrylic plate, and drying at room temperature to form a membrane, thus obtaining the product. The invention overcomes the defects that the preservative film in the prior art is difficult to degrade and can not be eaten, and simultaneously, the raw materials in the edible preservative film are difficult to collect, the price is high and the practicability is low, so that the preservative film has good edibility; the mechanical property is good, and the water resistance is high; low cost, certain flavor and the like.
Description
Technical Field
The invention relates to the field of food preservation, in particular to a preparation method of a glucose modified gelatin edible preservative film.
Background
Most of the plastic wrap and common plastic bags sold in the market use ethylene master batch as raw material, and the plastic wrap can be divided into three categories according to different types of the ethylene master batch.
The first is polyethylene, PE for short, which is mainly used for packaging food, and the film for fruits and vegetables which are bought by people in the ordinary market comprises semi-finished products purchased in a supermarket;
the second is polyvinyl chloride, PVC for short, which can also be used for food packaging, but has certain influence on the safety of human body;
the third is polyvinylidene chloride, abbreviated as PVDC, which is mainly used for packaging products such as cooked food, ham and the like.
Among the three preservative films, the preservative film made of two materials, namely PE and PVDC, is safe for human bodies and can be used safely, and the PVC preservative film contains carcinogenic substances and is harmful to human bodies, so that the PE preservative film is selected when the preservative film is selected.
From the physical perspective, the preservative film has proper oxygen permeability and moisture permeability, the content of oxygen and moisture around the preserved product is adjusted, and dust is blocked, so that the preservation period of the food is prolonged. Therefore, different food products need to be selected from different preservative films. However, the existing plastic preservative film has the defects that the plastic preservative film is difficult to degrade and cannot be used for eating.
In order to overcome the defect that the preservative film in the prior art can not be eaten, the prior art also has an edible preservative film, for example, the application number is CN201611135218.3, a preparation method of a high-toughness collagen food preservative film, and discloses a preservative film prepared by compounding spider silk, collagen and chitosan, wherein the film has the advantages of high mechanical strength, strong tensile and anti-staling capabilities and fresh-keeping and antibacterial functions. However, it has disadvantages such as difficulty in collecting spider silks used therein, difficulty in industrialization, and high price and impracticality.
Disclosure of Invention
The invention provides a preparation method of a glucose modified gelatin edible preservative film, which is simple in raw materials and low in price, and aims to overcome the defects that the preservative film in the prior art is difficult to degrade and eat, and raw materials in the edible preservative film are difficult to collect, and the price is high and the practicability is low.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a preparation method of a glucose modified gelatin edible preservative film comprises the following steps: reacting gelatin, glucose and sulfonated substance of peach gum hydrolysate under an acidic condition, adding a certain amount of sodium alginate and a curing agent, heating to 100-130 ℃, carrying out Maillard reaction for a certain time, naturally cooling, uniformly coating the membrane liquid on an acrylic plate, and drying at room temperature to form a membrane, thus obtaining the product.
The edible preservative film is prepared from gelatin, glucose and sulfonated peach gum hydrolysate, and the three are edible. The gelatin can be used as a main material of the preservative film, is prepared by partial hydrolysis of collagen, is the most abundant protein resource in animals, has good film forming capability, has good barrier effect on oxygen and light, can prevent dehydration and grease oxidation, is a good raw material for preparing the edible film, but the independent gelatin film is very sensitive to moisture, has higher hygroscopicity, has poor mechanical property, is crisp and is not water-resistant, so the application of the gelatin film is limited. And the glucose contains more hydroxyl in a chain structure, and can be subjected to graft reaction with active end groups in collagen in the gelatin, so that the collagen forms a cross-linked network structure, and the toughness of the pure gelatin is effectively improved. However, the glucose molecular weight is smaller, so that the crosslinking density of the whole system is too high, a certain amount of sulfonated peach gum hydrolysate is added, the peach gum is in a macromolecular polysaccharide structure, the hydrolysate obtained after hydrolysis still has a certain molecular weight, but the reactive end groups are greatly increased, sulfonic groups with higher reactivity are grafted in the molecular chain of the sulfonated peach gum hydrolysate, and the sulfonated peach gum can also react with gelatin and glucose, and the chain segment length of the sulfonated peach gum is greater than that of the glucose, so that the overall crosslinking density can be reduced, and the toughness of the preservative film can be improved. The invention also adds a certain amount of sodium alginate and curing agent, which is beneficial to the stability of the final film formation.
The invention also leads the connection among all film-forming raw materials to be more compact and integrated through Maillard reaction for a certain time after the reaction. In addition, the content of hydroxyl in the preservative film can be effectively reduced, the water resistance of the preservative film is effectively improved, and the flavor of the edible preservative film can be improved.
Preferably, the method is specifically as follows:
(1) preparing peach gum hydrolysate: soaking peach gum in water for soaking, adding alpha-amylase and cellulase for enzymolysis for a certain time, filtering to obtain filtrate, and freeze-drying the filtrate to obtain peach gum hydrolysate;
(2) sulfonation of peach gum hydrolysate: dissolving the peach gum hydrolysate in DMF, and then dropwise adding chlorosulfonic acid into the solution to react for a certain time to obtain a sulfonated peach gum hydrolysate;
(3) polymerization reaction: dissolving sulfonated gelatin, glucose and peach gum hydrolysate in water, dropwise adding a certain amount of acetic anhydride, reacting for a certain time, adding sodium alginate, mixing uniformly, and continuously adding calcium chloride aqueous solution to obtain a polymerization aqueous solution;
(4) maillard reaction: raising the temperature of the obtained polymerization aqueous solution to 100-130 ℃, preserving the heat for a certain time, and naturally cooling to room temperature to obtain a membrane liquid;
(5) drying to form a film: and uniformly coating the obtained film liquid on an acrylic plate at room temperature, and drying in vacuum to form a film to obtain the product.
Preferably, the mass ratio of the peach gum to the water in the step (1) is (1-20): 1000, the concentration of the alpha-amylase is 25000-30000U/g respectively, and the concentration of the cellulase is 35000-40000U/g respectively.
The peach gum serving as a natural high-molecular polysaccharide has poor water solubility due to the huge molecular weight, and poor mixing compatibility with other substances, so that the molecular weight can be reduced by a certain amount and the mixing compatibility can be improved after the peach gum is hydrolyzed by alpha-amylase and cellulase.
Preferably, in the step (1), the enzymolysis temperature is 40-60 ℃, the enzymolysis pH value is 6.5-8.5, and the enzymolysis time is 6-8 h.
Preferably, in the step (2), the mass ratio of the peach gum hydrolysate to DMF is 1 (10-15), and the mass of the chlorosulfonic acid is 5-10% of that of the peach gum hydrolysate.
Preferably, in the step (2), the sulfonation temperature is 60-70 ℃, the sulfonation time is 6-8 h, and acetone is used for precipitation after sulfonation.
Preferably, the mass ratio of the gelatin, the glucose, the sulfonated peach gum hydrolysate and the water in the step (3) is (3-4): (3-4): (0.5-2) 100, wherein the addition amount of the acetic anhydride is 3-5 times of the mass of the gelatin, and the reaction temperature is 75-85 ℃.
Preferably, the addition amount of the sodium alginate is 0.1-0.5% of the whole solution, and the mass of the calcium chloride in the calcium chloride aqueous solution is 10-20% of the mass of the sodium alginate.
Preferably, the heat preservation time in the step (4) is 40-120 min.
Therefore, the invention has the following beneficial effects:
(1) the prepared preservative film has good edibility;
(2) the mechanical property is good, and the water resistance is high;
(3) good film forming effect and certain flavor.
Detailed Description
The invention is further described below by means of specific examples. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
Example 1
A preparation method of a glucose modified gelatin edible preservative film comprises the following specific steps:
(1) preparing peach gum hydrolysate: mixing peach gum and water according to a mass ratio of 1: 1000, soaking peach gum in water for swelling, adding 25000U/g alpha-amylase and 35000U/g cellulase at 40 ℃ and pH value of 6.5 for enzymolysis for 6h, filtering to obtain filtrate, and freeze-drying the filtrate to obtain peach gum hydrolysate.
(2) Sulfonation of peach gum hydrolysate: the peach gum hydrolysate and DMF are prepared according to the mass ratio of 1:10, the peach gum hydrolysate is dissolved in DMF, chlorosulfonic acid with the mass being 5% of that of the peach gum hydrolysate is dripped into the mixture, the mixture reacts for 6 hours at the temperature of 60 ℃, and then acetone is used for precipitation to obtain the sulfonated peach gum hydrolysate.
(3) Polymerization reaction: gelatin, glucose, sulfonated peach gum hydrolysate and water are mixed according to the mass ratio of 3: 3: dissolving 100 parts by weight in water 0.5, dropwise adding acetic anhydride with the mass of 3 times that of gelatin, reacting at 75 ℃ for 1h, adding sodium alginate with the mass of 0.1% of the total solution, uniformly mixing, and continuously adding a calcium chloride aqueous solution, wherein the mass of calcium chloride in the calcium chloride aqueous solution is 10% of that of the sodium alginate to obtain the polymerization aqueous solution.
(4) Maillard reaction: and raising the temperature of the obtained polymerization aqueous solution to 100 ℃, preserving the heat for 40min, and naturally cooling to room temperature to obtain a membrane liquid.
(5) Drying to form a film: and uniformly coating the obtained film liquid on an acrylic plate at room temperature, and drying in vacuum to form a film to obtain the product.
Example 2
A preparation method of a glucose modified gelatin edible preservative film comprises the following specific steps:
(1) preparing peach gum hydrolysate: mixing peach gum and water according to a mass ratio of 20: 1000, soaking peach gum in water for swelling, adding 30000U/g alpha-amylase and 40000U/g cellulase at 60 ℃ and under the condition that the pH value is 8.5 for enzymolysis for 8 hours, filtering to obtain filtrate, and freeze-drying the filtrate to obtain the peach gum hydrolysate.
(2) Sulfonation of peach gum hydrolysate: the peach gum hydrolysate and DMF are prepared according to the mass ratio of 1:15, the peach gum hydrolysate is dissolved in DMF, chlorosulfonic acid with the mass being 10% of that of the peach gum hydrolysate is dripped into the mixture, the mixture reacts for 8 hours at 70 ℃, and then acetone is used for precipitation to obtain the sulfonated peach gum hydrolysate.
(3) Polymerization reaction: gelatin, glucose, sulfonated peach gum hydrolysate and water are mixed according to the mass ratio of 4: 4: dissolving 100 parts of sodium alginate in water, dropwise adding acetic anhydride with the mass of 5 times of that of gelatin, reacting at 85 ℃ for 3 hours, adding sodium alginate with the mass of 0.5% of that of the whole solution, uniformly mixing, and continuously adding a calcium chloride aqueous solution, wherein the mass of calcium chloride in the calcium chloride aqueous solution is 20% of that of the sodium alginate to obtain a polymerization aqueous solution.
(4) Maillard reaction: and raising the temperature of the obtained polymerization aqueous solution to 130 ℃, preserving the heat for 120min, and naturally cooling to room temperature to obtain a membrane liquid.
(5) Drying to form a film: and uniformly coating the obtained film liquid on an acrylic plate at room temperature, and drying in vacuum to form a film to obtain the product.
Example 3
A preparation method of a glucose modified gelatin edible preservative film comprises the following specific steps:
(1) preparing peach gum hydrolysate: mixing peach gum and water according to a mass ratio of 10: 1000, soaking peach gum in water for swelling, adding 28000U/g alpha-amylase and 38000U/g cellulase for enzymolysis for 7 hours at 50 ℃ and pH value of 7.0, filtering to obtain filtrate, and freeze-drying the filtrate to obtain peach gum hydrolysate.
(2) Sulfonation of peach gum hydrolysate: the peach gum hydrolysate and DMF are prepared according to the mass ratio of 1:12, the peach gum hydrolysate is dissolved in DMF, chlorosulfonic acid accounting for 8% of the mass of the peach gum hydrolysate is dropwise added into the mixture, the mixture reacts for 7 hours at 65 ℃, and then acetone is used for precipitation to obtain the sulfonated peach gum hydrolysate.
(3) Polymerization reaction: gelatin, glucose, sulfonated peach gum hydrolysate and water are mixed according to the mass ratio of 3.5: 3.5: dissolving 100 parts of the aqueous solution in water, dropwise adding acetic anhydride with the mass of 4 times that of gelatin, reacting at 80 ℃ for 2 hours, adding sodium alginate with the mass of 0.4% of the total solution, uniformly mixing, and continuously adding a calcium chloride aqueous solution, wherein the mass of calcium chloride in the calcium chloride aqueous solution is 15% of that of the sodium alginate to obtain a polymerization aqueous solution.
(4) Maillard reaction: and raising the temperature of the obtained polymerization aqueous solution to 115 ℃, preserving the temperature for 60min, and naturally cooling to room temperature to obtain a membrane liquid.
(5) Drying to form a film: and uniformly coating the obtained film liquid on an acrylic plate at room temperature, and drying in vacuum to form a film to obtain the product.
Example 4
A preparation method of a glucose modified gelatin edible preservative film comprises the following specific steps:
(1) preparing peach gum hydrolysate: mixing peach gum and water according to a mass ratio of 5: 1000, soaking peach gum in water for swelling, adding 30000U/g alpha-amylase and 40000U/g cellulase at 45 ℃ and under the condition that the pH value is 6.8 to carry out enzymolysis for 6.5 hours, filtering to obtain filtrate, and freeze-drying the filtrate to obtain the peach gum hydrolysate.
(2) Sulfonation of peach gum hydrolysate: the peach gum hydrolysate and DMF are prepared according to the mass ratio of 1:10, the peach gum hydrolysate is dissolved in DMF, chlorosulfonic acid with the mass of 6% of that of the peach gum hydrolysate is added dropwise, the reaction is carried out for 8 hours at the temperature of 62 ℃, and then acetone is used for precipitation to obtain the sulfonated peach gum hydrolysate.
(3) Polymerization reaction: gelatin, glucose, sulfonated peach gum hydrolysate and water are mixed according to the mass ratio of 3: 4: dissolving 100 parts of the aqueous solution in water, dropwise adding acetic anhydride which is 3.5 times of the mass of gelatin, reacting at 78 ℃ for 2 hours, adding sodium alginate which is 0.3% of the mass of the whole solution, uniformly mixing, and continuously adding a calcium chloride aqueous solution, wherein the mass of calcium chloride in the calcium chloride aqueous solution is 12% of the mass of the sodium alginate to obtain a polymerization aqueous solution.
(4) Maillard reaction: and raising the temperature of the obtained polymerization aqueous solution to 115 ℃, preserving the temperature for 60min, and naturally cooling to room temperature to obtain a membrane liquid.
(5) Drying to form a film: and uniformly coating the obtained film liquid on an acrylic plate at room temperature, and drying in vacuum to form a film to obtain the product.
Example 5
A preparation method of a glucose modified gelatin edible preservative film comprises the following specific steps:
(1) preparing peach gum hydrolysate: mixing peach gum and water according to a mass ratio of 18: 1000, soaking peach gum in water for swelling, adding 25000U/g alpha-amylase and 40000U/g cellulase at 55 ℃ and under the condition that the pH value is 8.0 to carry out enzymolysis for 7.5 hours, filtering to obtain filtrate, and freeze-drying the filtrate to obtain the peach gum hydrolysate.
(2) Sulfonation of peach gum hydrolysate: the peach gum hydrolysate and DMF are prepared according to the mass ratio of 1:14, the peach gum hydrolysate is dissolved in DMF, chlorosulfonic acid accounting for 8% of the mass of the peach gum hydrolysate is dropwise added into the mixture, the mixture reacts for 7 hours at 78 ℃, and then acetone is used for precipitation to obtain the sulfonated peach gum hydrolysate.
(3) Polymerization reaction: gelatin, glucose, sulfonated peach gum hydrolysate and water are mixed according to the mass ratio of 4: 4: dissolving 100 parts of the aqueous solution in water, dropwise adding acetic anhydride with the mass of 4 times that of gelatin, reacting at 80 ℃ for 2.5 hours, adding sodium alginate with the mass of 0.4% of the total solution, uniformly mixing, and continuously adding a calcium chloride aqueous solution, wherein the mass of calcium chloride in the calcium chloride aqueous solution is 18% of the mass of the sodium alginate, so as to obtain a polymerization aqueous solution.
(4) Maillard reaction: and raising the temperature of the obtained polymerization aqueous solution to 125 ℃, preserving the temperature for 100min, and naturally cooling to room temperature to obtain a membrane liquid.
(5) Drying to form a film: and uniformly coating the obtained film liquid on an acrylic plate at room temperature, and drying in vacuum to form a film to obtain the product.
The glucose-modified gelatin edible preservative films provided in the embodiments 1 to 5 of the present invention were subjected to performance tests according to the methods described in the "paper industry product test method standards compilation".
(1) Water vapor transmission coefficient
Is a common method for describing the moisture permeability of a film, namely, the migration velocity of water vapor in a unit area and a unit thickness of the film under a unit water vapor pressure difference.
(2) Tensile strength
The film was cut into a length of 100mm × 15mm in length × width, the test length was 100mm, the film was placed on a TH1 type tensile strength tester, and the tensile force F (unit: N/M2) at the time of film breakage was read, and the film tensile strength was expressed as the tensile force (M.Pa) per unit area of the film.
(3) Gas permeability
The method is carried out according to the GB 1038 plastic film air permeability experimental method, and an air permeability tester (BTY-B1) is selected as the instrument.
The results of the above tests are shown in the following table
From the above table, the glucose modified gelatin edible preservative film has good tensile property and water vapor permeability, and can effectively control the permeability of oxygen and carbon dioxide, thereby ensuring the preservation effect of food.
Claims (7)
1. The preparation method of the glucose modified gelatin edible preservative film is characterized by comprising the following steps of: reacting gelatin, glucose and sulfonated substance of peach gum hydrolysate under an acidic condition, adding a certain amount of sodium alginate and a curing agent, heating to 100-130 ℃, carrying out Maillard reaction for a certain time, naturally cooling, uniformly coating the membrane liquid on an acrylic plate, and drying at room temperature to form a membrane, thus obtaining the product;
the sulfonated peach gum hydrolysate is prepared by the following steps:
(1) preparing peach gum hydrolysate: soaking peach gum in water for soaking, adding alpha-amylase and cellulase for enzymolysis for a certain time, filtering to obtain filtrate, and freeze-drying the filtrate to obtain peach gum hydrolysate;
(2) sulfonation of peach gum hydrolysate: dissolving the peach gum hydrolysate in DMF, and then dropwise adding chlorosulfonic acid into the solution to react for a certain time to obtain a sulfonated peach gum hydrolysate;
in the step (1), the mass ratio of peach gum to water is (1-20): 1000, the concentrations of the alpha-amylase and the cellulase are respectively 25000-30000U/g and 35000-40000U/g respectively;
in the step (1), the enzymolysis temperature is 40-60 ℃, the enzymolysis pH value is 6.5-8.5, and the enzymolysis time is 6-8 h;
the mass ratio of the sulfonated materials of gelatin, glucose and peach gum hydrolysate to water is (3-4): (3-4): (0.5-2): 100.
2. the method for preparing the glucose-modified gelatin edible preservative film according to claim 1, wherein the method comprises the following steps:
(1) preparing peach gum hydrolysate: soaking peach gum in water for soaking, adding alpha-amylase and cellulase for enzymolysis for a certain time, filtering to obtain filtrate, and freeze-drying the filtrate to obtain peach gum hydrolysate;
(2) sulfonation of peach gum hydrolysate: dissolving the peach gum hydrolysate in DMF, and then dropwise adding chlorosulfonic acid into the solution to react for a certain time to obtain a sulfonated peach gum hydrolysate;
(3) polymerization reaction: dissolving sulfonated gelatin, glucose and peach gum hydrolysate in water, dropwise adding a certain amount of acetic anhydride, reacting for a certain time, adding sodium alginate, mixing uniformly, and continuously adding calcium chloride aqueous solution to obtain a polymerization aqueous solution;
(4) maillard reaction: raising the temperature of the obtained polymerization aqueous solution to 100-130 ℃, preserving the heat for a certain time, and naturally cooling to room temperature to obtain a membrane liquid;
(5) drying to form a film: and uniformly coating the obtained film liquid on an acrylic plate at room temperature, and drying in vacuum to form a film to obtain the product.
3. The preparation method of the glucose-modified gelatin edible preservative film according to claim 2, wherein the mass ratio of the peach gum hydrolysate to DMF in the step (2) is 1 (10-15), and the mass of the chlorosulfonic acid is 5-10% of that of the peach gum hydrolysate.
4. The preparation method of the glucose-modified gelatin edible preservative film according to claim 2 or 3, wherein in the step (2), the sulfonation temperature is 60-70 ℃, the sulfonation time is 6-8 h, and acetone is used for precipitation after sulfonation.
5. The preparation method of the glucose-modified gelatin edible preservative film according to claim 2, wherein the addition amount of acetic anhydride in the step (3) is 3-5 times of the mass of gelatin, the reaction temperature is 75-85 ℃, and the reaction time is 1-3 h.
6. The preparation method of the glucose-modified gelatin edible preservative film according to claim 2 or 5, wherein the addition amount of the sodium alginate is 0.1-0.5% of the total solution, and the mass of the calcium chloride in the calcium chloride aqueous solution is 10-20% of the mass of the sodium alginate.
7. The method for preparing the glucose-modified gelatin edible preservative film according to claim 2, wherein the heat preservation time in the step (4) is 40-120 min.
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