Myofibrillar protein-chitosan nanometer microsphere composite membrane

Abstract

The invention discloses a myofibrillar protein-chitosan nanometer microsphere composite membrane prepared by ground tuna meat. The myofibrillar protein-chitosan nanometer microsphere composite membrane comprises the following raw materials in parts by weight: 20 to 22 parts of myofibrillar protein, 8 to 12 parts of gelatin plasticizer, 20 to 22 parts of chitosan microspheres, and 0.4 to 0.5 parts of anti-oxidizing agent. The technical technology comprises the following steps of preparation of the myofibrillar protein of the ground tuna meat, preparation of the gelatin plasticizer of the tuna bone, preparation of the chitosan nanometer microspheres, and the like. The myofibrillar protein-chitosan nanometer microsphere composite membrane has the advantages that the ground tuna meat is used as the main raw material, so a new path is developed for the high-value utilization of tuna processing leftovers; the prepared myofibrillar protein-chitosan nanometer microsphere composite membrane has the obvious characteristics of anti-oxidizing and bacteria-inhibiting effects and the like.

Description

technical field [0001] The invention belongs to the technical field of food quality and safety, in particular to myofibrillar protein-chitosan nanometer microsphere composite film. Background technique [0002] The extensive use of non-degradable plastic packaging materials has caused an increasing negative impact on the environment. Therefore, finding alternatives to non-degradable plastic packaging materials has become a research hotspot in the field of food packaging. Rich protein resources, good biocompatibility, strong plasticizing ability, and more importantly, the barrier ability to oxygen and carbon dioxide in food packaging is better than polysaccharides. Therefore, the research on the preparation of edible films using protein resources has received extensive attention. [0003] Tuna is an important large-scale pelagic commercial food fish, with an annual catch of more than 6 million tons. During the tuna processing process, a large amount of minced meat and fish...

AI Technical Summary

Problems solved by technology

In the process of tuna processing, a large amount of minced meat and fish bones have not been effectively utilized, wasting valuable fishery resources and limiting the in-depth development of the industry

After searching, there is no report on the preparation of biofilms for packaging using myofibrillar protein prepared from minced tuna and nano-microspheres prepared from chitosan