CN106750430A - A kind of preparation method of gelatin casein sodium composite membrane - Google Patents
A kind of preparation method of gelatin casein sodium composite membrane Download PDFInfo
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- CN106750430A CN106750430A CN201611096218.7A CN201611096218A CN106750430A CN 106750430 A CN106750430 A CN 106750430A CN 201611096218 A CN201611096218 A CN 201611096218A CN 106750430 A CN106750430 A CN 106750430A
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- gelatin
- casein sodium
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- film forming
- composite membrane
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS 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
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/463—Edible packaging materials
-
- 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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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L89/00—Compositions of proteins; Compositions of derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L89/00—Compositions of proteins; Compositions of derivatives thereof
- C08L89/005—Casein
-
- 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
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2203/00—Applications
- C08L2203/16—Applications used for films
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Materials Engineering (AREA)
- Mechanical Engineering (AREA)
- Laminated Bodies (AREA)
- General Preparation And Processing Of Foods (AREA)
- Manufacture Of Macromolecular Shaped Articles (AREA)
Abstract
A kind of preparation method of gelatin casein sodium composite membrane, belongs to field of material preparation, it is characterised in that comprise the following steps：（1）The water swelling in deionized water at normal temperature by gelatin, heating water bath is obtained gelatin solution, is cooled to room temperature standby；（2）Whey is separated into albumen, casein sodium and soybean protein isolate to be stirred in deionized water at normal temperature respectively, rear water-bath is completely dissolved, makes protein denaturation, cooled down standby；（3）Gelatin solution separates the mixing of albumen, casein sodium and soybean protein isolate solution with whey, and addition glycerine, as plasticizer, stirs mixing respectively, and film forming solution is obtained；（4）Film forming solution, down on film forming plastic board, dries film forming after vacuum pump discharges in constant temperature blast drying oven.There is good mechanical performance, optical property, barrier property and full water-soluble, and preparation process is simple by the edible film of gelatin, casein sodium and glycerine composite synthesis, it is easy to operate, be suitable to popularization and application.
Description
Technical field
The invention belongs to field of material preparation, more particularly to a kind of gelatin-casein sodium composite membrane preparation method.
Background technology
Packaging for foodstuff is used as a kind of important side for keeping food quality, extend Food Shelf-life and improve food added value
Formula, is used widely in food service industry.Plastic package material is because pattern is abundant, cheap, easy to use, process simple
Obtain large-scale use.However, when the daily life that they give people offer convenience with it is economical while, because it can not be repeated
Using with it is degradable bring serious environmental pollution and the wasting of resources the problems such as so that the environment-friendly materials of degradable are obtained
To extensive concern, as study hotspot.Edible film with large biological molecule as raw material is one kind therein.
Edible film is the plasticising that edibility is added with large biological molecules such as polysaccharide, protein, lipids as film forming matrix
The materials such as agent, reinforcing agent, the film prepared by crosslinked action.The mechanism of action of edible film is by preventing moisture, gas
, there is the change of local flavor and quality in the migration of body and solute etc., in storage and transportation to avoid food so that it is guaranteed that food
Quality, extends the shelf life of food as far as possible.Current research of China scientific worker to edible film is concentrated mainly on synthesis
The selection of material and the modified, exploration of synthesis mechanism, the improvement of moisture pick-up properties, the improvement of barrier property and utilize agricultural byproducts
The fields such as synthesis edible film.Although the problems such as edible film is because of performance and cost, the market scope for being used now is limited.
Gelatin is the transparent water soluble protein mixture of a kind of colourless or micro- Huang, is the collagen in skin, ligament, tendon
Boil through acid or alkali partial hydrolysis or in water and produce.Gelatin edible film has good mechanical performance and degradability,
It is the excellent substitute of white pollution thing plastics package.
The content of the invention
The present invention is intended to provide a kind of preparation method of gelatin-casein sodium composite membrane.
The technical scheme is that：
The preparation method of a kind of gelatin-casein sodium composite membrane, it is characterised in that comprise the following steps：
（1）By 4g gelatin in 100g deionized water at normal temperature water swelling 1h, 45-55 DEG C of heating water bath 30min, be obtained gelatin it is molten
Liquid, is cooled to room temperature standby；
（2）6g wheys are separated into albumen, casein sodium and soybean protein isolate to be stirred in 100g deionized water at normal temperature respectively
2h, after being completely dissolved, 80-85 DEG C of water-bath 30min makes protein denaturation, cools down standby；
（3）Gelatin solution separates albumen, casein sodium and soybean protein isolate solution with whey with 1:1 volume ratio mixes,
And the glycerine of addition 15%, as plasticizer, stirs 1h respectively, is sufficiently mixed it, and film forming solution is obtained；
（4）Film forming solution, down on film forming plastic board, dries film forming after vacuum pump discharges in constant temperature blast drying oven.
The preparation method of gelatin of the present invention-casein sodium composite membrane, the protein of the casein sodium contains
Amount is less than 3.6% more than 92%, fat less than 0.6%, lactose.
The preparation method of gelatin of the present invention-casein sodium composite membrane, the glycerine is pure for analysis.
The preparation method of gelatin of the present invention-casein sodium composite membrane, the drying time of the drying film forming is
5h。
The preparation method of gelatin of the present invention-casein sodium composite membrane, the temperature of the constant temperature blast drying oven
It is 50-55 DEG C.
The technical effects of the invention are that：
The preparation method of gelatin of the present invention-casein sodium composite membrane, is closed by gelatin, casein sodium and glycerine are compound
Into edible film there is good mechanical performance, optical property, barrier property and full water-soluble, and preparation process is simple, easily
In operation, it is suitable to popularization and application.
Specific embodiment
Embodiment 1
The preparation method of a kind of gelatin-casein sodium composite membrane, it is characterised in that comprise the following steps：
（1）By 4g gelatin in 100g deionized water at normal temperature water swelling 1h, 45 DEG C of heating water bath 30min, be obtained gelatin solution,
It is cooled to room temperature standby；
（2）6g wheys are separated into albumen, casein sodium and soybean protein isolate to be stirred in 100g deionized water at normal temperature respectively
2h, after being completely dissolved, 80 DEG C of water-bath 30min make protein denaturation, cool down standby；
（3）Gelatin solution separates albumen, casein sodium and soybean protein isolate solution with whey with 1:1 volume ratio mixes,
And the glycerine of addition 15%, as plasticizer, stirs 1h respectively, is sufficiently mixed it, and film forming solution is obtained；
（4）Film forming solution, down on film forming plastic board, dries film forming after vacuum pump discharges in constant temperature blast drying oven.
The preparation method of gelatin of the present invention-casein sodium composite membrane, the protein of the casein sodium contains
Amount is less than 3.6% more than 92%, fat less than 0.6%, lactose.
The preparation method of gelatin of the present invention-casein sodium composite membrane, the glycerine is pure for analysis.
The preparation method of gelatin of the present invention-casein sodium composite membrane, the drying time of the drying film forming is
5h。
The preparation method of gelatin of the present invention-casein sodium composite membrane, the temperature of the constant temperature blast drying oven
It is 50 DEG C.
Glycerine adding proportion is the notable factor for influenceing film tensile strength and elongation, and tensile strength is with glycerine addition
Increase and reduce, elongation is opposite.Because glycerine is used as plasticizer, can be intermolecular by weakening adjacent polymer chains
Active force, increase the extensibility and flexibility of film, reduce some barrier properties of mechanical resistance and film.Gelatin concentration, casein
The influence of sour na concn and film-forming temperature to the tensile strength and elongation of film is not notable.
Gelatin and caseinic acid sodium content are had a significant impact to the light transmittance of composite membrane, and the wherein addition of gelatin can be reduced
The light transmittance of film, casein sodium conversely, and casein sodium influence significance degree be higher than gelatin.The influence of film mist degree is notable
Factor is casein sodium adding proportion, can improve the mist degree of film.The light transmittance and mist of glycerine addition and film-forming temperature to film
Degree does not make significant difference.
Under normal temperature condition, after 24 h are stirred continuously, film is completely dissolved in distilled water, and the solution of gained is in after dissolving
Milky is translucent.Understand, test the film for preparing for full water-soluble, can be used for the packaging bag for condiment for instant noodles of instant type or
Person's packaging of tea, with certain market value.
The edible film of preparation has good gas barrier property, can be used to be vacuum-packed and controlled atmospheric packing.It is protein-based edible
Property film has high-gas resistance performance, the aluminium foil bag and polyamide/polypropylene/PET excellent with barrier property,
Gelatin and caseinic acid sodium content have a significant impact to the gas permeability of film, and the increase of both contents can improve the choke of film
Performance.
Glycerol content is more than casein sodium to the significance degree of the vapor transmission coefficient influence of film.The increasing of glycerol content
Plus on the one hand cause that polymer molecule intermolecular forces reduce, on the other hand because glycerine has hydrophily, so glycerine addition contains
Amount increases causes the moisture of film to increase, the reduction of vapor water barriers performance.The quality of all of gelatin-casein sodium film is damaged
It is three phases to lose points.First stage appears in 80-180 DEG C, and the mass loss of this stage film is smaller, in being 3.74%, with film
The loss of free water is relevant.The mass loss in the 2nd stage appears in 180-270 DEG C, accounts for 17.72%, mainly due to sweet in film
Caused by the loss of oil composition and combination water.The loss of 3rd stage quality is 44.30%, is occurred at 270-500 DEG C, this stage
Middle film is decomposed rapidly, and quality declines to a great extent, reason for protein space structure because high temperature it is destroyed, rapid degraded.By thermogravimetric
Analysis understands that the heat endurance of gelatin-casein sodium film is higher, and the result also reflects the crosslinking of gelatin and casein sodium
Reaction makes edible film compacter and hard.Gelatin-casein sodium film is adapted to make under conditions of temperature is less than 180 DEG C
With.
Embodiment 2
The preparation method of a kind of gelatin-casein sodium composite membrane, it is characterised in that comprise the following steps：
（1）By 4g gelatin in 100g deionized water at normal temperature water swelling 1h, 55 DEG C of heating water bath 30min, be obtained gelatin solution,
It is cooled to room temperature standby；
（2）6g wheys are separated into albumen, casein sodium and soybean protein isolate to be stirred in 100g deionized water at normal temperature respectively
2h, after being completely dissolved, 85 DEG C of water-bath 30min make protein denaturation, cool down standby；
（3）Gelatin solution separates albumen, casein sodium and soybean protein isolate solution with whey with 1:1 volume ratio mixes,
And the glycerine of addition 15%, as plasticizer, stirs 1h respectively, is sufficiently mixed it, and film forming solution is obtained；
（4）Film forming solution, down on film forming plastic board, dries film forming after vacuum pump discharges in constant temperature blast drying oven.
The preparation method of gelatin of the present invention-casein sodium composite membrane, the protein of the casein sodium contains
Amount is less than 3.6% more than 92%, fat less than 0.6%, lactose.
The preparation method of gelatin of the present invention-casein sodium composite membrane, the glycerine is pure for analysis.
The preparation method of gelatin of the present invention-casein sodium composite membrane, the drying time of the drying film forming is
5h。
Glycerine adding proportion is the notable factor for influenceing film tensile strength and elongation, and tensile strength is with glycerine addition
Increase and reduce, elongation is opposite.Because glycerine is used as plasticizer, can be intermolecular by weakening adjacent polymer chains
Active force, increase the extensibility and flexibility of film, reduce some barrier properties of mechanical resistance and film.Gelatin concentration, casein
The influence of sour na concn and film-forming temperature to the tensile strength and elongation of film is not notable.
The preparation method of gelatin of the present invention-casein sodium composite membrane, the temperature of the constant temperature blast drying oven
It is 55 DEG C.Gelatin is relevant with the addition of casein sodium, and addition is bigger, and crosslinking is tightr, and surface is more smooth.In order to increase
The compactness and slickness in film cross section, can take the method for addition emulsifying agent or enzyme modification to optimize.Gelatine content
Mechanical performance and penetrability to composite membrane do not make significant difference, but its content increase can reduce film light transmittance and oxygen pass through
Rate.The increase of caseinic acid sodium content can increase light transmittance, mist degree and the barrier property of film, but influence to mechanical performance is not
Significantly.Glycerine adding proportion is influence film stretching intensity, elongation and the most significant factor of vapor transmission coefficient, and its is corresponding
Partial regression coefficient is respectively：- 0.901,2.720 and 0.9662.Gelatin and casein sodium are the notable of influence film air penetrability
Factor, can strengthen the gas barrier properties of film.
Claims (5)
1. the preparation method of a kind of gelatin-casein sodium composite membrane, it is characterised in that comprise the following steps：
（1）By 4g gelatin in 100g deionized water at normal temperature water swelling 1h, 45-55 DEG C of heating water bath 30min, be obtained gelatin it is molten
Liquid, is cooled to room temperature standby；
（2）6g wheys are separated into albumen, casein sodium and soybean protein isolate to be stirred in 100g deionized water at normal temperature respectively
2h, after being completely dissolved, 80-85 DEG C of water-bath 30min makes protein denaturation, cools down standby；
（3）Gelatin solution separates albumen, casein sodium and soybean protein isolate solution with whey with 1:1 volume ratio mixes,
And the glycerine of addition 15%, as plasticizer, stirs 1h respectively, is sufficiently mixed it, and film forming solution is obtained；
（4）Film forming solution, down on film forming plastic board, dries film forming after vacuum pump discharges in constant temperature blast drying oven.
2. the preparation method of gelatin according to claim 1-casein sodium composite membrane, it is characterised in that：The junket egg
The protein content of white acid sodium is less than 3.6% more than 92%, fat less than 0.6%, lactose.
3. the preparation method of gelatin according to claim 1-casein sodium composite membrane, it is characterised in that：The glycerine
It is pure to analyze.
4. the preparation method of gelatin according to claim 1-casein sodium composite membrane, it is characterised in that：The drying
The drying time of film forming is 5h.
5. the preparation method of gelatin according to claim 1-casein sodium composite membrane, it is characterised in that：The constant temperature
The temperature of air dry oven is 50-55 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611096218.7A CN106750430A (en) | 2016-12-02 | 2016-12-02 | A kind of preparation method of gelatin casein sodium composite membrane |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611096218.7A CN106750430A (en) | 2016-12-02 | 2016-12-02 | A kind of preparation method of gelatin casein sodium composite membrane |
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| CN106750430A true CN106750430A (en) | 2017-05-31 |
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| CN201611096218.7A Pending CN106750430A (en) | 2016-12-02 | 2016-12-02 | A kind of preparation method of gelatin casein sodium composite membrane |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110878172A (en) * | 2018-09-05 | 2020-03-13 | 周维 | Edible gelatin sodium caseinate film and preparation method thereof |
| CN114958011A (en) * | 2022-06-21 | 2022-08-30 | 西南林业大学 | Nano SiO 2 Modified gelatin wall material emulsion film and preparation method and application thereof |
| CN115136975A (en) * | 2022-07-06 | 2022-10-04 | 山东海奥斯生物科技股份有限公司 | Method for improving light transmittance of collagen casing |
| WO2022269196A1 (en) * | 2021-06-23 | 2022-12-29 | Lactips | Biodegradable thermoplastic film based on casein and/or caseinate and gelatin |
-
2016
- 2016-12-02 CN CN201611096218.7A patent/CN106750430A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110878172A (en) * | 2018-09-05 | 2020-03-13 | 周维 | Edible gelatin sodium caseinate film and preparation method thereof |
| WO2022269196A1 (en) * | 2021-06-23 | 2022-12-29 | Lactips | Biodegradable thermoplastic film based on casein and/or caseinate and gelatin |
| FR3124511A1 (en) * | 2021-06-23 | 2022-12-30 | Lactips | Biodegradable thermoplastic film based on casein and/or caseinate and gelatin |
| CN114958011A (en) * | 2022-06-21 | 2022-08-30 | 西南林业大学 | Nano SiO 2 Modified gelatin wall material emulsion film and preparation method and application thereof |
| CN115136975A (en) * | 2022-07-06 | 2022-10-04 | 山东海奥斯生物科技股份有限公司 | Method for improving light transmittance of collagen casing |
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Application publication date: 20170531 |