可食性包装膜的研制

以小麦面筋蛋白为原料,制备可食性包装膜。首先,通过单因素试验考察小麦面筋蛋白浓度和增塑剂用量、成膜溶剂、成膜溶液的pH及热处理等条件对膜性能的影响,并进一步做正交试验,确定了小麦面筋成膜的最佳工艺条件:小麦面筋-甘油配比为4∶1,乙醇浓度为50%,成膜溶液的pH为11,热处理温度为80℃。      

可食性淀粉包装膜的研制

可食性淀粉包装膜以玉米淀粉、马铃薯淀粉为主料．辅以可食性添加剂而成的食用薄膜,用于糖果、果脯、蜜饯、糕点的内包装．产品的抗机械拉力、韧性、透明度和速溶性都优于目前食品厂使用的糯米纸．而产品原材料成本却低于糯米纸．     

可食性包装膜的研究进展

可食性包装膜主要有多糖类可食性包装膜、蛋白质类可食性包装膜、微生物共聚聚酯可食性包装膜和多糖、蛋白质、脂肪酸复合型包装膜。     

可食性包装膜研究进展

可食性包装膜主要有多糖类可食性包装膜、蛋白质类可食性包装膜、微生物共聚聚酯可食 性包装膜和多糖、蛋白质、脂肪酸复合型包装膜。本文综述对国内外这几种可食性包装膜 的研究进展     

可食用包装膜的研制

以小麦面筋蛋白为原料，制备可食用包装膜。首先，通过单因素试验考察小麦面筋蛋白浓度和增塑剂用量、成膜溶剂、成膜溶液的pH值及热处理等条件对膜性能的影响。并进一步做正交试验，确定了小麦面筋成膜的最佳工艺条件：小麦面筋和甘油配比为3.5:1，乙醇体积分数为40%，成膜溶液的pH值为3，热处理温度为90℃。     

绿色家族成员可食性包装膜

９０年代以来,“环境与发展”成为世界共同关注的焦点问题。人们正研究一种可以取代发泡塑料的包装材料,这就是绿色包装。绿色包装的特点是无污染、能回收或再生、易分解。绿色包装的发展趋势为可降解绿色包装材料和可食性包装材料。 可食性包装在我国食品包装中的应用有着悠久的历史。民间很．早就懂得用可以吃的食品制成较薄的东西来包装另一种食品。既能保证食品鲜美,又能改善原有的口味,还可以提高其档次。比如包装肉菜用的“豆腐皮”,包装肉馅用的“肠衣”。 目前国内外开发的可食性包装资源广泛,研究开发前景十分乐观。 多糖类…     

绿色家族成员可食性包装膜

90年代以来 ,“环境与发展”成为世界共同关注的焦点问题。人们正研究一种可以取代发泡塑料的包装材料 ,这就是绿色包装。绿色包装的特点是无污染、能回收或再生、易分解。绿色包装的发展趋势为可降解绿色包装材料和可食性包装材料。目前国内外开发的可食性包装资源广泛 ,研究开发前景十人乐观。多糖类可食性包装膜以植物多糖或动物多糖为基质的可食性包装主要有淀粉膜、改性纤维素膜、动植物胶膜、壳聚糖膜等。淀粉可食性包装膜　是可食性包装膜中研究开发最早的类型。近年来 ,在成膜材料与工艺和增塑剂研究应用方面取得了重要进展。淀粉可…     

可食性包装材料——未来环保材料之星（下）

3．4小麦面筋蛋白可食性包装材料和加工及特点 小麦面筋蛋白可食性包装材料主要以上麦粉中提取的蛋白质作原料制取的．这些蛋白质主要是麦胶蛋白和麦谷蛋白。制作包装薄膜时发挥作用的主要是麦胶蛋白，利用麦胶蛋白的延伸性、弹性、韧性等性能。在具体制作时，将面筋蛋白溶于乙醇，再加入甘油、氨水等作增塑剂，最后通过流延等工艺得到可食性包装膜。     

多糖可食性包装膜的研究进展

从多糖可食性包装膜的分类、特点及应用对近几年来国内外多糖可食性包装膜研究进展进行综述.     

可食性小麦面筋蛋白膜耐水性能的研究

本文以小麦面筋蛋白制得的可食性膜为研究对象,通过单因素试验考察乙醇体积分数、甘油用量及石蜡用量等因素对膜的耐水性能的影响,并进一步做正交试验,确定了小麦蛋白膜的耐水性能最佳时各因素的用量:乙醇浓度30%、甘油用量2.5g、石蜡用量0.5g.     

可食性果蔬膜包装材料研究进展

目的:为了研究双酶复合酶解大豆分离蛋白制备大豆肽的相对分子量分布及活性片段对实验性高血压大鼠的降压效果。方法:通过单因素实验优选,采取正交实验优化复合酶的酶解工艺,以酶解液对血管紧张素转换酶(ACE)抑制率为指标优选最佳工艺;通过超滤、纳滤后得到最佳分子量片段,应用左硝基精氨酸(L-NNA)诱导大鼠高血压模型,分别给予不同剂量的活性片段进行实验。结果:双酶复合酶解的最佳条件为:在料液比为1:20 g/mL的情况下,酶解温度50℃,酶底比3.0%,酶解pH7.0条件下先用菠萝蛋白酶酶解2 h后,再以酶底比4.0%加入胰蛋白酶,控制温度为40℃、酶解pH为8.0条件下酶解4 h,大豆分离蛋白的水解度35.31%。经过高效液相对酶解液的相对分子量分布得出,大豆分离蛋白原液含有的蛋白质及多肽的相对分子质量主要区间在5000~1.0×10⁵ Da,在双酶复合酶解下,酶解液的蛋白质及多肽的相对分子质量主要区间均在500~4000 Da;通过超滤得出最佳活性片段为1000~3000 Da,药理实验表明,与模型对照组相比各组血压均有降低,且大豆肽剂量组有显著性差异(p<0.05);其中大豆肽高剂量组和卡托普利组相当。结论:双酶复合酶解制备的大豆肽相对分子量较小,活性片段对高血压大鼠模型降压作用显著。     

新型可食性内包装膜的研制

研制出以甲基纤维素 (MC)、琼脂、壳聚糖、聚乙二醇等组成的可食生内包装膜 ,用于速溶麦片内包装膜。与原塑料膜相比 ,贮存期间麦片含水量相差不大 ,麦片风味没有变化。     

可食性膜保鲜技术的发展与展望

可食性膜是一种由天然可食性材料制成的选择透过性薄膜,常被应用于保鲜新鲜果蔬,通过控制果蔬的内部气体交换、延缓水分损失、提高机械性能,阻止空气中氧气与食品发生氧化反应,防止微生物细菌的滋生,最终起到降低腐败速率、延长其货架期和提升商品价值的作用。随着这种绿色型保鲜技术的不断发展,可食性膜也被作为抗菌剂、防腐剂、调味剂和增塑剂等功能性成分的载体,由两种或者两种以上材料组成的复合配方涂膜互相丰富并改善了不同类型涂膜之间的保鲜作用,从而得到更加优质有效的可食性涂膜配方。本文主要概述了可食性膜的保鲜原理与成分组成、应用历史及发展演变,综述了可食性膜的类型、特点及其制作工艺,进一步展望了可食性膜的发展方向。     

多糖类可食性食品药物膜的开发与应用

首先介绍了可食性膜的特性要求及特点,然后对多糖类可食性膜的种类和应用进行了综述,最后讨论了其存在的问题及发展趋势。     

Development of fish gelatin edible films using extrusion and compression molding

Fish gelatin was plasticized with 20% and 25% glycerol (w/w of gelatin) and used to develop edible films by twin-screw extrusion at 110 and 120 °C followed by compression molding at 80 °C. Tensile and moisture barrier properties and glass transition temperature were then measured and compared with solution-cast films. The films extruded at 110 °C and with 25% glycerol had the highest percent elongation at break of 293 ± 27%. The water vapor permeability values of extruded films (the highest value being 2.9 ± 0.2 g mm h⁻¹ cm⁻² Pa⁻¹) were higher than those of solution-cast films while the glass transition temperatures (T_g) of the extruded films were generally lower than those of solution-cast films. Films with 25% glycerol that were extruded at 110 °C had the lowest T_g (2.10 ± 0.31 °C). This investigation showed that extrusion processing followed by compression molding is a feasible method to produce fish gelatin films for commercial applications in a wide range of food products.     

Development and characterization of novel probiotic-residing pullulan/starch edible films

An innovative approach was performed to prepare novel pullulan/starch blended edible films by direct incorporation of multiple probiotic bacterial strains. Various starches different in origin were blended into the pullulan solutions with different ratios. The physical and mechanical properties of the films were investigated in the presence and absence of probiotic cells. An increase in the starch content of pullulan films resulted in a substantial decrease in relative cell viabilities and mechanical properties. Moreover, slight changes in the physical and mechanical properties of the films were observed with the addition of probiotic strains. Pullulan and pullulan/potato starch films were found to be the most suitable carrier matrices, with a maximum relative cell viability of 70–80% after 2 months of storage at 4 °C. The results suggest that pullulan and pullulan/starch films can be used as effective delivery and carrier systems for probiotics.     

可食膜的研究进展

可食膜是指由可食性材料形成的膜,主要通过防止气体、水汽和溶质等的迁移来保证食品的质量,延长食品的货架期。可食膜作为一种新型包装材料,具有绿色环保、生物降解、无毒无害、能够提高食品的保质期和提高食品的质量等优点,而且还具有营养价值。因此,近年来国内外对可食膜的研究越来越多,可食膜的应用范围也越来越广。我们日常生活中包装糖果使用的糯米纸、包装冰激凌使用的蛋筒、包装肉菜使用的豆腐皮和包装肉馅使用的肠衣等都是典型的可食性包装。根据可食膜的制备材料不同,本文对多糖类可食膜、蛋白质可食膜、脂质可食膜和复合型可食膜这几种常用的可食膜进行了综述,分别介绍了这几种可食膜的研究状况。并根据近几年来国内外研究进展,对可食膜在果蔬和肉类中的应用进行了叙述。     

Rice bran protein-based edible films

The development of degradable and edible films from protein sources has drawn significant attention for the utilisation of natural resources as well as for the alleviation of the environmental burden. Rice bran protein (RBP) was applied to protein film preparation in this study. The protein solutions were casted on plastic tissue culture dishes with glycerol as a plasticiser after heat treatment. Functional properties of the films were then measured. The puncture strength (PS) of RBP films increased up to pH 8.0 and then decreased. PS of protein films depends on the degree of protein purity, quality and composition. Higher concentration of glycerol weakened the films. The pH affected the water solubility of RBP films and the films showed least solubility at pH 3.0. RBP could be utilised in the preparation of degradable protein‐based films. The RBP‐based film had functional properties comparable to those of the soy protein‐based ones.     

Antimicrobial edible films and coatings

Increasing consumer demand for microbiologically safer foods, greater convenience, smaller packages, and longer product shelf life is forcing the industry to develop new food-processing, cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf life. The food industry has at its disposal a wide range of nonedible polypropylene- and polyethylene-based packaging materials and various biodegradable protein- and polysaccharide-based edible films that can potentially serve as packaging materials. Research on the use of edible films as packaging materials continues because of the potential for these films to enhance food quality, food safety, and product shelf life. Besides acting as a barrier against mass diffusion (moisture, gases, and volatiles), edible films can serve as carriers for a wide range of food additives, including flavoring agents, antioxidants, vitamins, and colorants. When antimicrobial agents such as benzoic acid, sorbic acid, propionic acid, lactic acid, nisin, and lysozyme have been incorporated into edible films, such films retarded surface growth of bacteria, yeasts, and molds on a wide range of products, including meats and cheeses. Various antimicrobial edible films have been developed to minimize growth of spoilage and pathogenic microorganisms, including Listeria monocytogenes, which may contaminate the surface of cooked ready-to-eat foods after processing. Here, we review the various types of protein-based (wheat gluten, collagen, corn zein, soy, casein, and whey protein), polysaccharide-based (cellulose, chitosan, alginate, starch, pectin, and dextrin), and lipid-based (waxes, acylglycerols, and fatty acids) edible films and a wide range of antimicrobial agents that have been or could potentially be incorporated into such films during manufacture to enhance the safety and shelf life of ready-to-eat foods.     

Development and characterization of cassava starch and soy protein concentrate based edible films

The sensory attributes, mechanical, water vapour permeability (WVP) and solubility properties of cassava starch and soy protein concentrate (SPC)‐based edible films of varying levels of glycerol were studied. Addition of SPC and glycerol up to 30% and 20%, respectively, reduced stickiness and improved colour and appearance of the films. Tensile strength (TS), elastic modulus (EM) and elongation at break (EAB) of films increased, while film solubility (FS) and WVP decreased with SPC and glycerol up to 50% and 20% level, respectively, ranging from 20.33 to 26.94 MPa (TS), 41.33 to 72.76 MPa (EM), 7.90 to 12.28 MPa (EAB), 15.07 to 31.90% (FS) and 2.62 to 4.13 g H₂O mm m^?2 day kPa (WVP). The TS, EAB and WVP were higher for the biofilms than for low‐density polyethylene and cellophane films.