The Preparation, Modification And Application Of Collagen-Chitosan Edible Film

Packaging plays an important role in food storage and the process of sales. Plastics widely used in food packaging due to their superior performance and low cost. But the plastic packaging is not easy to decompose, moreover the monomer, polymer and solvent in the plastic packaging could be moved from the plastic bags to food, leading to food flavor changed, even lead to harmful side effects. In recent years, many people pay attention to the quality of food, the edible packaging film base on polymer gradually become a hotspot of researchers.In this thesis, collagen and chitosan as raw material to prepare edible composite film, and the technology of preparation was studied. The collagen-chitosan edible composite membrane was modified with fatty acid, ferulic acid and tea polyphenol separatrly, and the modified mechanism was studied. Finally, the modified membrane was prepared to make instant noodles seasoning bag, and have a storage test.First of all, we discussed the preparation of collagen-chitosan edible composite film, through the single factor and orthogonal test to study the molding conditions. The results showed that when the ratio of collagen and chitosan was6:4, glycerol content was20%/total solute, heat treatment temperature was70℃, and the heat treatment time was30min, the prepared membrane had the optimal performance.Secondly, collagen-chitosan edible composite film was modified with fatty acid, ferulic acid and tea polyphenol respectively. The results showed that:1, the three kinds of modified aliphatic acid could increase edible composite film elongation at break and solubility, and decrease the tensile strength, water vapor transmission rate and transmittance. When the SPA, the concentration was20%, the heat treatment temperature was70℃, and the heat treatment time was30min, the prepared membrane had the optimal performance;2, the ferulic acid modified collagen-chitosan could enhance the edible composite film mechanical properties, reduce the water vapor transmission rate, when the ferulic acid concentration was2%, the heat treatment temperature was70℃, and the heat treatment time was30min, the prepared membrane had the optimal performance;3, the tea polyphenol modified collagen-chitosan edible composite film could enhance the mechanical properties, reduce the water vapor transmission rate, when the tea polyphenol concentration was2%, the heat treatment temperature was80℃, and the heat treatment time was30min, the prepared membrane had the optimal performance.Then, the properties of edible film modified by fatty acid, ferulic acid and tea polyphenol were characterized. The three kinds of modified structure of edible composite films were found changed in some extent through the analysis of the transmittance, infrared spectra and X-RD spectra.Finally, the effect of storage time on edible composite film of seasoning packet was studied. The collagen-chitosan edible composite films modified by fatty acid, ferulic acid and tea polyphenol could replace the plastic packaging. The seasoning bag prepared by the tea polyphenol modified membrane was stability in storage experiments for90days, and kept the package perpormance.