CN109608702A - A kind of quinoa albumen-Pinna pectinata polysaccharide edible film and preparation method thereof - Google Patents
A kind of quinoa albumen-Pinna pectinata polysaccharide edible film and preparation method thereof Download PDFInfo
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- CN109608702A CN109608702A CN201811600147.9A CN201811600147A CN109608702A CN 109608702 A CN109608702 A CN 109608702A CN 201811600147 A CN201811600147 A CN 201811600147A CN 109608702 A CN109608702 A CN 109608702A
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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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- 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
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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
- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
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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
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Abstract
The invention discloses a kind of quinoa albumen-Pinna pectinata polysaccharide edible films and preparation method thereof, a kind of quinoa albumen-Pinna pectinata polysaccharide edible film, it is characterised in that: the polysaccharide edible film is mainly made of the raw material of following parts by weight: quinoa albumen 2~10, Pinna pectinata polysaccharide 3~35 and water 8~40；The present invention efficiently solves the problem that traditional protein plasma membrane mechanical strength is weak, and brittleness is strong and tensile strength is low, and since the hydrophily of polysaccharide leads to the problem of vapor water barriers effect difference.
Description
Technical field
The present invention relates to edible technical field of membrane, and in particular to a kind of quinoa albumen-Pinna pectinata polysaccharide edible film and its system
Preparation Method.
Background technique
Chemical synthesis plastics package is degraded due to being difficult to, to cause damages to environment, this has become generally existing at present
Environmental issue.As people step up the concern of environmental issue, and the requirement to food quality and preservation effect is got over
Come higher, edible film is increasingly becoming the heat studied now as a kind of novel, nontoxic, harmless, environmentally protective packaging material
Point.
Edible film is to add edible plasticising with edible natural substance (such as protein, polysaccharide, lipid) for raw material
Agent, crosslinking agent etc., the film with porous network structure formed by intermolecular interaction, can prevent gas, water
The migration of vapour and solute etc. keeps food quality, extends Food Shelf-life.Edible film prepare and study on the modification in terms of there is also
Many problems, such as: albuminous membranae mechanical strength is weaker, typically exhibits very strong brittleness and lower tensile strength；Polysaccharide
Hydrophily is strong, and vapor water barriers effect is relatively weak.These problems seriously constrain its application in the food industry.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of quinoa albumen-Pinna pectinata polysaccharide edible film and its preparation sides
Method, the present invention efficiently solve the problem that traditional protein plasma membrane mechanical strength is weak, and brittleness is strong and tensile strength is low, and due to
The hydrophily of polysaccharide leads to the problem of vapor water barriers effect difference.
The invention is realized by the following technical scheme:
A kind of quinoa albumen-Pinna pectinata polysaccharide edible film, it is characterised in that: the polysaccharide edible film is mainly by following parts by weight
Raw material is made: quinoa albumen 2~10, Pinna pectinata polysaccharide 3~35 and water 8~40.
The further Technological improvement plan of the present invention is:
Prepare quinoa albumen-Pinna pectinata polysaccharide edible film method, comprising the following steps:
Step 1) prepares quinoa protein solution: quinoa albumen is dissolved in deionized water with 2%~10% mass volume ratio, and
In 0~4 DEG C of 12~24 h of stirring, quinoa protein solution is formed；
Step 2 prepares Pinna pectinata polysaccharide solution: Pinna pectinata polysaccharide is dissolved in deionized water with 1%~12.2% mass volume ratio
In, 0~4 DEG C stir 12~for 24 hours sufficiently to dissolve, formed Pinna pectinata polysaccharide solution；
Step 3) matches film making solution: the Pinna pectinata polysaccharide solution that the quinoa protein solution and step 2 that step 1) is prepared are prepared
It is mixed with the volume ratio of 1:3, at 50~90 DEG C with 100~300 rpm/min stirring 1~3 hour, by film liquid in revolving speed
Then 7000~12000 rpm/min emulsifying stand 1.0~3 .5 hours in 30~60 DEG C of water-bath；
Step 4), film: coating solution prepared by step 3) is deaerated 0.1~1 hour under 0.01~0.1MPa vacuum degree；It will
Film liquid is poured into plate and is uniformly cast, 60~70 DEG C of drying and forming-films.
The further Technological improvement plan of type of the present invention is:
The preparation method of quinoa albumen the following steps are included:
Step 1), quinoa powder are with deionized water with 1:(9~15) mass volume ratio mixed, adjust pH be 9~11；
Step 2, step 1) preparation mixed liquor 0~4 DEG C with 200~350 rpm/min stir 1~2h, 0~4 DEG C with
7000~12000 rpm/min are centrifuged 10~30min, and removal precipitating collects supernatant；
The supernatant of step 2 preparation is freeze-dried by step 3) at -20~-40 DEG C, obtains quinoa albumen.
The further Technological improvement plan of the present invention is:
The preparation method of Pinna pectinata polysaccharide the following steps are included:
After the broken homogenate of step 1), Pinna pectinata, with dehydrated alcohol with 1:(5~15) mass volume ratio mixed after, with 100
~300rpm/min revolving speed stir 20~40min, by mixture with 5000 r/min be centrifuged 20min, retain sediment, 70~80
DEG C drying after crushed, obtain Pinna pectinata powder；
Step 2, by Pinna pectinata powder made from step 1) with deionized water with 1:(3~10) mass volume ratio example mix,
It stirs 30~110min at 80~93 DEG C with 150~350 rpm/min revolving speeds to be extracted, extracting solution is in 6000~8000rpm
It is centrifuged 30~40 min under/min, retains supernatant；
Step 3), by supernatant made from step 2 and Sevage reagent (2~4): 1 mixes, acutely vibrate 10~20min, it is quiet
20~30min is set, 15~20min is centrifuged in 3000~4000rpm/min, retains supernatant liquor, 1 is pressed in supernatant: (5~
8) 70~80% ethyl alcohol is added in ratio, acutely vibrates, in 0~4 DEG C of standing 6~10h, 8000~10000 rpm/min centrifugation
25~35min retains sediment, 70~80 DEG C of drying, as Pinna pectinata polyoses extract.
The further Technological improvement plan of the present invention is:
The Sevage reagent is chloroform: n-butanol=5: 1 V/V.
Compared with prior art, the present invention having following obvious advantage:
One, the factors such as the size, degree of grafting of protein molecular of the present invention and molecular polarity can be such that the polypeptide chain of quinoa albumen has
Powerful cohesiveness and hardness cause film frangible.And Pinna pectinata polysaccharide has height with albumen network as a kind of hydroaropic substance
Compatibility, can be inserted or occupy the three-dimensional network space of albumen polymer, reduce the Van der Waals between polymer molecular chain
Power reduces crystallization degree and glass transition temperature, so that its hardness be made to subtract to increase the mobility of polymer molecular chain
Small, elongation and flexibility significantly improve, and then are effectively improved film properties.
Two, Pinna pectinata polysaccharide of the present invention can effectively prevent the agglomeration of quinoa albumen, and two kinds of matter interactions
Hydrogen bond is formed, active force between molecule is increased, forms finer and close structure；And by moisture absorption into quinoa albumen network,
Promote the conformation of protein to change, improves the mobility of quinoa protein film network structure, increase the flexibility of film.(see figure
1,2 and 3)
Three, the present invention carries out high speed homogenization processing to the protein in solution state, makes subunit dissociation, molecule degeneration, albumen
The hydrophobic grouping of matter can reinforce intermolecular interaction, while with some disulfide bonds and re-form showing for disulfide bond
As to form more stable spacial framework.
Four, the present invention not only effectively prevents the agglomeration of quinoa albumen, but also film by the high speed shear of mechanical force
Material substance is ground into more small granularity, to make the distribution narrow of granularity, causes Pinna pectinata polysaccharide and quinoa albumen mixed
Close more evenly, between interact stronger, on the one hand between the two under the action of hydrogen bond, membrane structure is finer and close, reduces film
The mobility of network middle skeleton；On the other hand make the hydrophilic radical ratio exposed reduction, to make the water in membrane sample
Molecule content reduces, and eventually leads to the increase of film tensile strength and the reduction of elongation at break.
Five, in quinoa protein molecular of the present invention in carboxylic group and Pinna pectinata polysaccharide molecule amino group in high speed shear
When, interaction is strong, and the network structure of formation is finer and close, and then improves the mechanical performance of film.
Six, the carboxylic of the amino group in quinoa protein molecular of the present invention and the uronic acid molecule in Pinna pectinata polyoses extract
Base Interaction of substituents and be chemically bonded, so that the density of film is become larger, to reduce the moisture-vapor transmission of film.
Seven, the present invention is not necessarily to improve mechanical strength by additionally adding plasticizer, crosslinking agent, and use is easily formed
The chemical substance of dense molecular reticular structure ability improves the gas barrier properties that block water.
Detailed description of the invention
Fig. 1 is the infrared spectrum (A: quinoa albumen-Pinna pectinata polysaccharide edible film of 1 gained sample of the embodiment of the present invention；B: Chenopodiaceae
Aleuronat film；C: Pinna pectinata polysaccharide membrane)；
Fig. 2 is the infrared spectrum (A: quinoa albumen-Pinna pectinata polysaccharide edible film of 2 gained sample of the embodiment of the present invention；B: quinoa egg
Tunica albuginea；C: Pinna pectinata polysaccharide membrane)；
Fig. 3 is the infrared spectrum (A: quinoa albumen-Pinna pectinata polysaccharide edible film of 3 gained sample of the embodiment of the present invention；B: quinoa egg
Tunica albuginea；C: Pinna pectinata polysaccharide membrane).
Specific embodiment
Below with reference to Examples 1 to 3, attached drawing 1~3 and table 1~3 illustrate technical solution of the invention.
Separately it should be noted that due to not having in currently available technology equally using quinoa albumen and Pinna pectinata polysaccharide as former material
Expect the edible film of production, therefore it is edible to use quinoa albumen and Pinna pectinata polysaccharide in the present invention to make in each example
Film is as control sample.
Embodiment one,
Quinoa albumen-Pinna pectinata polysaccharide edible film preparation step is as follows:
1, the preparation of quinoa albumen:
1) 100g quinoa powder is mixed with 900mL deionized water, and adjusting pH is 9；
2) mixed liquor stirs 1h at 0 DEG C with 200rpm/min, is centrifuged 12min at 0 DEG C with 8000rpm/min；Removal precipitating, is collected
Supernatant；
3) -25 DEG C of supernatant freeze-dryings, obtain quinoa albumen.
2, the preparation of Pinna pectinata polysaccharide:
1) after the broken homogenate of 100g Pinna pectinata, after being mixed with 500mL dehydrated alcohol, with the stirring of 100rpm/min revolving speed
Mixture is centrifuged 20 min with 5000 r/min by 20min, is retained sediment, is crushed after 70 DEG C of drying, obtain Pinna pectinata
Powder.
2) 20g Pinna pectinata powder is mixed with 80mL deionized water, 30min is stirred with 150rpm/min revolving speed at 80 DEG C
It is extracted, extracting solution is centrifuged 30 min under 6000rpm/min, retains supernatant；
3) 20mL supernatant is mixed with 10mL Sevage reagent (chloroform: n-butanol=5: 1 V/V), acutely vibrates 10
Min stands 20min, is centrifuged 15 min in 3000 rpm/min, retains supernatant liquor.Take supernatant 10mL that 50mL70% is added
Ethyl alcohol, acutely vibrate, be centrifuged 25 min in 0 DEG C of standings 6h, 8000rpm/min, retain sediment, 70 DEG C dry, as comb
Pen shell polyoses extract.
3, edible film production:
1) it prepares stirring liquid: 5g quinoa albumen is dissolved in 100mL deionized water, and in 0 DEG C of stirring 12h, form quinoa albumen
Solution；1.5g Pinna pectinata polysaccharide is dissolved in 100mL deionized water, in 0 DEG C of stirring 12h sufficiently to dissolve, it is more to form Pinna pectinata
Sugar juice；
2) match film making solution: the 10mL quinoa protein solution of preparation being mixed with 30mL Pinna pectinata polysaccharide solution, at 50 DEG C
With 100rpm/min stirring 1 hour, by film liquid in 7000 rpm of revolving speed/min emulsifying, then in 45 DEG C of water-bath
Stand 1.0 hours；
3) it is film-made: coating solution is deaerated 0.1 hour under 0.01MPa vacuum degree；Film liquid is poured into plate to be uniformly cast, 60 DEG C
Drying and forming-film.
Under conditions of the present embodiment, infrared spectrum analysis is carried out to film.O-H stretching vibration peak is from 3409cm-1(Pinna pectinata
Polysaccharide membrane), 3401 cm-1(quinoa protein film) is displaced to 3440 cm-1(quinoa albumen-Pinna pectinata polysaccharide membrane), and its absorption peak
It gets higher, narrow, illustrate that intermolecular hydrogen bonding interaction is reinforced；C=O stretching vibration of Pinna pectinata polysaccharide membrane and quinoa protein film is inhaled
Receive peak (1655 cm-1With 1651 cm-1) it is displaced to 1710cm-1(quinoa albumen-Pinna pectinata polysaccharide membrane)；Pinna pectinata polysaccharide membrane and
The C-N of quinoa protein film it is flexible with the curved absorption peak of N-H from 1543cm-1(Pinna pectinata polysaccharide membrane) and 1541cm-1(quinoa egg
Tunica albuginea) it is displaced to 1673cm-1(quinoa albumen-Pinna pectinata polysaccharide membrane) illustrates to send out between quinoa albumen-Pinna pectinata polysaccharide molecule
Inductive effect has been given birth to, hydrogen bond is formd, has improved the tensile strength and elongation at break of film.
By table 1,2 and 3 it is found that quinoa albumen-elongation at break of Pinna pectinata polysaccharide edible film, tension in the present embodiment
Intensity and moisture-vapor transmission are significantly better than quinoa protein film and Pinna pectinata polysaccharide membrane.
Embodiment two,
Quinoa albumen-Pinna pectinata polysaccharide edible film preparation step is as follows:
1, the preparation of quinoa albumen:
1) 150g quinoa powder is mixed with 1500mL deionized water, and adjusting pH is 10；
2) mixed liquor stirs 1.5 h at 1 DEG C with 250 rpm/min, is centrifuged 16min at 1 DEG C with 8200 rpm/min；Removal is heavy
It forms sediment, collects supernatant；
3) -28 DEG C of supernatant freeze-dryings, obtain quinoa albumen.
2, the preparation of Pinna pectinata polysaccharide:
1) after the broken homogenate of 150g Pinna pectinata, after being mixed in 1500mL dehydrated alcohol, with the stirring of 200 rpm/min revolving speeds
Mixture is centrifuged 20 min with 5000 r/min by 30min, is retained sediment, is crushed after 75 DEG C of drying, obtain Pinna pectinata
Powder.
2) 30g Pinna pectinata powder is mixed with 150mL deionized water, at 83 DEG C with the stirring of 200rpm/min revolving speed
50min is extracted, and extracting solution is centrifuged 36 min under 7000rpm/min, retains supernatant；
3) 30mL supernatant is mixed with 10mL Sevage reagent (chloroform: n-butanol=5: 1 V/V), acutely vibrates 16min, quiet
25min is set, 17min is centrifuged in 3500 rpm/min, retains supernatant liquor.Take supernatant 10mL that the ethyl alcohol of 70mL70% is added,
Acutely oscillation is centrifuged 29 min in 2 DEG C of standings 7h, 9000 rpm/min, retains sediment, 75 DEG C of drying, as Pinna pectinata is more
Sugar extract.
3, edible film production:
1) it prepares stirring liquid: 2g quinoa albumen is dissolved in 100mL deionized water, and in 2 DEG C of 14 h of stirring, form quinoa albumen
Solution；2.3g Pinna pectinata polysaccharide is dissolved in 100mL deionized water, in 2 DEG C of stirring 16h sufficiently to dissolve, it is more to form Pinna pectinata
Sugar juice；
2) match film making solution: the 10mL quinoa protein solution of preparation being mixed with 30mL Pinna pectinata polysaccharide solution, at 58 DEG C
With 200 rpm/min stirring 1.8 hours, by film liquid in 9000 rpm of revolving speed/min emulsifying, then in 40 DEG C of water-bath
It is middle to stand 2 .5 hours；
3) it is film-made: coating solution is deaerated 0.4 hour under (0.05) MPa vacuum degree；Film liquid is poured into plate to be uniformly cast,
66 DEG C of drying and forming-films.
Under conditions of the present embodiment, infrared spectrum analysis is carried out to film.O-H stretching vibration peak is from 3410cm-1(Pinna pectinata
Polysaccharide membrane), 3400 cm-1(quinoa protein film) is displaced to 3438 cm-1(quinoa albumen-Pinna pectinata polysaccharide membrane), and its absorption peak
It gets higher, narrow, illustrate that intermolecular hydrogen bonding interaction is reinforced；C=O stretching vibration of Pinna pectinata polysaccharide membrane and quinoa protein film is inhaled
Receive peak (1655cm-1With 1652 cm-1) it is displaced to 1710 cm-1(quinoa albumen-Pinna pectinata polysaccharide membrane)；Pinna pectinata polysaccharide membrane and
The C-N of quinoa protein film it is flexible with the curved absorption peak of N-H from 1544cm-1(Pinna pectinata polysaccharide membrane) and 1537cm-1(quinoa egg
Tunica albuginea) it is displaced to 1671cm-1(quinoa albumen-Pinna pectinata polysaccharide membrane) illustrates to send out between quinoa albumen-Pinna pectinata polysaccharide molecule
Inductive effect has been given birth to, hydrogen bond is formd, has improved the tensile strength and elongation at break of film.
By table 1,2 and 3 it is found that quinoa albumen-elongation at break of Pinna pectinata polysaccharide edible film, tension in the present embodiment
Intensity and moisture-vapor transmission are significantly better than quinoa protein film and Pinna pectinata polysaccharide membrane.
Embodiment three,
Quinoa albumen-Pinna pectinata polysaccharide edible film preparation step is as follows:
1, the preparation of quinoa albumen:
1) 100g quinoa powder is mixed with 1200mL deionized water, and adjusting pH is 11；
2) mixed liquor stirs 2h at 4 DEG C with 300rpm/min, is centrifuged 30min at 4 DEG C with 12000 rpm/min；Removal precipitating,
Collect supernatant；
3) -40 DEG C of supernatant freeze-dryings, obtain quinoa albumen.
2, the preparation of Pinna pectinata polysaccharide:
1) after the broken homogenate of 100 Pinna pectinatas, after being mixed in 1500mL dehydrated alcohol, with the stirring of 300 rpm/min revolving speeds
Mixture is centrifuged 20 min with 5000 r/min by 40min, is retained sediment, is crushed after 80 DEG C of drying, obtain Pinna pectinata
Powder.
2) the above-mentioned Pinna pectinata powder of 40g is mixed with 320mL deionized water, is stirred at 93 DEG C with 300 rpm/min revolving speeds
It mixes 90min to be extracted, extracting solution is centrifuged 40 min under 8000rpm/min, retains supernatant；
3) 40mL supernatant is mixed with 10mL Sevage reagent (chloroform: n-butanol=5: 1 V/V), acutely vibrates 20
Min stands 30 min, is centrifuged 18 min in 3800 rpm/min, retains supernatant liquor.Take supernatant 10mL that 60mL70% is added
Ethyl alcohol, acutely vibrate, be centrifuged 26 min in 2 DEG C of standings 9h, 9200 rpm/min, retain sediment, 78 DEG C dry, as comb
Pen shell polyoses extract.
3, edible film production:
1) it prepares stirring liquid: 9g quinoa albumen is dissolved in 100mL deionized water, and in 4 DEG C of 21 h of stirring, form quinoa egg
White solution；3.5g Pinna pectinata polysaccharide is dissolved in 100mL deionized water, in 3 DEG C of stirring 19h sufficiently to dissolve, forms Pinna pectinata
Polysaccharide solution；
2) match film making solution: the 10mL quinoa protein solution of preparation being mixed with 30mL Pinna pectinata polysaccharide solution, at 66 DEG C
With 260 rpm/min stirring 2 hours, by film liquid in 10000 rpm/min emulsifying of revolving speed, then in 55 DEG C of water-bath
Stand 2 .6 hours；
3) it is film-made: coating solution is deaerated 0.6 hour under (0.04) MPa vacuum degree；Film liquid is poured into plate to be uniformly cast,
63 DEG C of drying and forming-films.
Under conditions of the present embodiment, infrared spectrum analysis is carried out to film.O-H stretching vibration peak is from 3413cm-1(Pinna pectinata
Polysaccharide membrane), 3412 cm-1(quinoa protein film) is displaced to 3443 cm-1(quinoa albumen-Pinna pectinata polysaccharide membrane), and its absorption peak
It gets higher, narrow, illustrate that intermolecular hydrogen bonding interaction is reinforced；C=O stretching vibration of Pinna pectinata polysaccharide membrane and quinoa protein film is inhaled
Receive peak (1658 cm-1With 1649 cm-1) it is displaced to 1703 cm-1(quinoa albumen-Pinna pectinata polysaccharide membrane)；Pinna pectinata polysaccharide and Chenopodiaceae
The C-N of aleuronat it is flexible with the curved absorption peak of N-H from 1544cm-1(Pinna pectinata polysaccharide membrane) and 1541cm-1(quinoa protein film)
It is displaced to 1677cm-1(quinoa albumen-Pinna pectinata polysaccharide membrane) illustrates to have occurred between quinoa albumen-Pinna pectinata polysaccharide molecule
Inductive effect forms hydrogen bond, improves the tensile strength and elongation at break of film.
By table 1,2 and 3 it is found that quinoa albumen-elongation at break of Pinna pectinata polysaccharide edible film, tension in the present embodiment
Intensity and moisture-vapor transmission are significantly better than quinoa protein film and Pinna pectinata polysaccharide membrane.
Table 1
Table 2
Table 3
Note: the same row of different alphabetic flags is statistics indicate that significant difference (level of signifiance p < 0.05).A: quinoa albumen-
Pinna pectinata polysaccharide edible film；B: quinoa protein film；C: Pinna pectinata polysaccharide membrane
Embodiment one: quinoa albumen-Pinna pectinata polysaccharide edible film composition composition: quinoa albumen 0.5g, Pinna pectinata polysaccharide 0.5g,
Deionized water 40mL；Quinoa protein film composition: quinoa albumen 0.5g, deionized water 40mL；Pinna pectinata polysaccharide membrane composition: comb river
Yao polysaccharide 0.6g, deionized water 40mL.
Embodiment two: quinoa albumen-Pinna pectinata polysaccharide edible film composition composition: quinoa albumen 0.2g, Pinna pectinata polysaccharide
0.77g, deionized water 40mL；Quinoa protein film composition: quinoa albumen 0.8g, deionized water 40mL；Pinna pectinata polysaccharide membrane group
At: Pinna pectinata polysaccharide 0.92g, deionized water 40mL.
Embodiment three: quinoa albumen-Pinna pectinata polysaccharide edible film composition composition: quinoa albumen 0.9g, Pinna pectinata polysaccharide
1.2g, deionized water 40mL；Quinoa protein film composition: quinoa albumen 0.9g, deionized water 40mL；Pinna pectinata polysaccharide membrane composition:
Pinna pectinata polysaccharide 1.4g, deionized water 40mL.
The technical means disclosed in the embodiments of the present invention is not limited only to technological means disclosed in above embodiment, further includes
Technical solution consisting of any combination of the above technical features.It should be pointed out that for those skilled in the art
For, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also considered as
Protection scope of the present invention.
Claims (5)
1. a kind of quinoa albumen-Pinna pectinata polysaccharide edible film, it is characterised in that: the polysaccharide edible film is mainly by following parts by weight
Raw material composition: quinoa albumen 2~10, Pinna pectinata polysaccharide 3~35 and water 8~40.
2. a kind of prepare quinoa albumen described in claim 1-Pinna pectinata polysaccharide edible film method, it is characterised in that: described
Preparation method the following steps are included:
Step 1) prepares quinoa protein solution: quinoa albumen is dissolved in deionized water with 2%~10% mass volume ratio, and
In 0~4 DEG C of 12~24 h of stirring, quinoa protein solution is formed；
Step 2 prepares Pinna pectinata polysaccharide solution: Pinna pectinata polysaccharide is dissolved in deionized water with 1%~12.2% mass volume ratio
In, 0~4 DEG C stir 12~for 24 hours sufficiently to dissolve, formed Pinna pectinata polysaccharide solution；
Step 3) matches film making solution: the Pinna pectinata polysaccharide solution that the quinoa protein solution and step 2 that step 1) is prepared are prepared
It is mixed with the volume ratio of 1:3, at 50~90 DEG C with 100~300 rpm/min stirring 1~3 hour, by film liquid in revolving speed
Then 7000~12000 rpm/min emulsifying stand 1.0~3.5 hours in 30~60 DEG C of water-bath；
Step 4), film: coating solution prepared by step 3) is deaerated 0.1~1 hour under 0.01~0.1MPa vacuum degree；It will
Film liquid is poured into plate and is uniformly cast, 60~70 DEG C of drying and forming-films.
3. a kind of preparation method of quinoa albumen-Pinna pectinata polysaccharide edible film according to claim 2, it is characterised in that:
The preparation method of the quinoa albumen the following steps are included:
Step 1), quinoa powder are with deionized water with 1:(9~15) mass volume ratio mixed, adjust pH be 9~11；
Step 2, step 1) preparation mixed liquor 0~4 DEG C with 200~350 rpm/min stir 1~2h, 0~4 DEG C with
7000~12000 rpm/min are centrifuged 10~30min, and removal precipitating collects supernatant；
The supernatant of step 2 preparation is freeze-dried by step 3) at -20~-40 DEG C, obtains quinoa albumen.
4. a kind of preparation method of quinoa albumen-Pinna pectinata polysaccharide edible film according to claim 2, it is characterised in that:
The preparation method of the Pinna pectinata polysaccharide the following steps are included:
After the broken homogenate of step 1), Pinna pectinata, with dehydrated alcohol with 1:(5~15) mass volume ratio mixed after, with 100
~300rpm/min revolving speed stir 20~40min, by mixture with 5000 r/min be centrifuged 20min, retain sediment, 70~80
DEG C drying after crushed, obtain Pinna pectinata powder；
Step 2, by Pinna pectinata powder made from step 1) with deionized water with 1:(3~10) mass volume ratio example mix,
It stirs 30~110min at 80~93 DEG C with 150~350 rpm/min revolving speeds to be extracted, extracting solution is in 6000~8000rpm
It is centrifuged 30~40 min under/min, retains supernatant；
Step 3), by supernatant made from step 2 and Sevage reagent (2~4): 1 mixes, acutely vibrate 10~20min, it is quiet
20~30min is set, 15~20min is centrifuged in 3000~4000rpm/min, retains supernatant liquor, 1 is pressed in supernatant: (5~
8) 70~80% ethyl alcohol is added in ratio, acutely vibrates, in 0~4 DEG C of standing 6~10h, 8000~10000 rpm/min centrifugation
25~35min retains sediment, 70~80 DEG C of drying, as Pinna pectinata polyoses extract.
5. a kind of preparation method of quinoa albumen-Pinna pectinata polysaccharide edible film according to claim 4, it is characterised in that:
The Sevage reagent is chloroform: n-butanol=5: 1 V/V.
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