Optimization of preparation process of egg white protein/κ-carrageenan composite film
Lan Liu
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
School of Public Health, Guizhou Medical University, Guiyang, China
Search for more papers by this authorXiang Huang
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
School of Public Health, Guizhou Medical University, Guiyang, China
Search for more papers by this authorCorresponding Author
Fang Geng
Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
Correspondence
Qun Huang, Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Email: [email protected]
Fang Geng, Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Qun Huang
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
School of Public Health, Guizhou Medical University, Guiyang, China
Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
Correspondence
Qun Huang, Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Email: [email protected]
Fang Geng, Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Email: [email protected]
Search for more papers by this authorLan Liu
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
School of Public Health, Guizhou Medical University, Guiyang, China
Search for more papers by this authorXiang Huang
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
School of Public Health, Guizhou Medical University, Guiyang, China
Search for more papers by this authorCorresponding Author
Fang Geng
Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
Correspondence
Qun Huang, Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Email: [email protected]
Fang Geng, Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Qun Huang
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
School of Public Health, Guizhou Medical University, Guiyang, China
Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
Correspondence
Qun Huang, Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Email: [email protected]
Fang Geng, Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Email: [email protected]
Search for more papers by this authorAbstract
Biopolymer with good biocompatibility and biodegradability can replace petroleum-based plastics materials, which can improve the safety of food and is the development direction of modern food green packaging materials. Based on this, egg white protein (EWP) and κ-carrageenan (κ-C) were used as raw materials to prepare an EWP/κ-C composite film in this paper. First, the pH environment and mechanism of the film-forming dispersion (FFD) were explored. On this basis, the single factor and response surface optimization experiments were carried out, and the optimal film-forming process was obtained. The results of the rheological study were consistent with those of turbidity, zeta-potential, and particle size analysis, indicating that the stability of alkaline film-forming environment was improved and film-forming ability was stronger than that of acidic and neutral. The optimal technological parameters of composite film were as follows: 1.8% of EWP, 1.6% of κ-C, 0.50 g/ml of glycerol, and pH 10.5. Under these conditions, the elongation at break (EAB) of the composite film was 12.24%. It is concluded that the optimized composite film has good mechanical properties and can be used as food packaging materials in food industry. This study provides theoretical basis and reference for the production and application of new edible composite film.
Novelty impact statement
- ● pH environment and mechanism of the film-forming dispersion were explored.
- ● The optimized composite film of protein and κ-carrageenan was determined by response surface methodology.
- ● It provides a reference for application of edible packaging materials and improving food safety.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
All data and models generated or used during the study appear in the submitted article.
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