Edible Wrapper Based On Celery And Evaluation Of Food Quality

This work was financially supported by Tianjin Key Technology R&D Program（09ZCGYNC00900）. The mechanical properties and hot sealing performance of thesoy protein-celery composite papers was studied, the rheological properties（stationary and dynamic） of the soy protein spray coating dispersions and theinfluence of storage time on quality of soy protein-celery composite paper were alsoinvestigated.1) In the present work, soybean protein-celery composite paper was prepared byspray coating soybean protein on celery paper. The mechanical properties and hotsealing performance of the composite paper was studied. The results showed that thecompound of soybean protein suspension and celery paper makes performancedifference of each part of the paper decrease, which obviously improves theuniformity of its mechanical properties; hot sealing of celery paper was realized, withthe maximum average heat seal strength of160.560N/m;2) Rheological studies showed that the soy protein spray coating dispersions withdifferent soy protein concentrations （10%¹3.75%） exhibited a shear-thinningbehavior. The magnitudes of consistency coefficient （κH） values increased with theincrease in concentration. The Herschel–Bulkley’s model was adequate for describingthe flow behavior of the soy protein dispersion, at higher temperature （50℃and60℃），which determination coefficients (R²) were higher than0.997; the activationenergy （Ea）, which did not vary significantly at higher protein concentrations （12.5%and13.75%）, was13.51kJ/mol and13.49kJ/mol, respectively, indicating that therewas no appreciable effect of concentration on Ea;All the soy protein spray coating dispersions exhibited higher G′values thanG″along the whole frequency range studied; in this study, maybe due to the addition ofadditives （glycerol, CMC, poly-carboxylic salt）, the Cox-Merz rule was notapplicable; 3) A2³factorial rotatable central composite design （CCD） was employed to studythe impact of additives （poly-carboxylic acid salt, CMC, glycerin） on the rheologicalof soy protein spraying coating dispersions, and explored the relation between therheological properties of soy protein spraying coating dispersions and mechanicalperformance of soy protein-celery paper;The Power Low model was adequate for describing the flow behavior of the soyprotein dispersion. CMC and glycerin have significant influence on consistencycoefficient （κH） and flow behavior index （n）（p <0.05）;A single additives （poly-carboxylic acid salt, CMC, glycerin） content change onsoybean protein-celery composite paper in hot seal strength impact is significant （p>0.05）. Impact of Poly-carboxylic acid salt together with the CMC interaction on thehot seal strength is obvious （p <0.05）.4) During the storage time, soy protein-celery composite paper and celery proteincontent in the paper does not change significantly; Aerobic plate counts or the totalviable bacterial counts （TBC） were decreased along with the increase of the storagetime; Composite paper and celery paper color index values indicated that their valuewas related to the color yellowish-green （-2to+2）, except for celery paper in the0months; their DPPH radical scavenging rate sharply decreased, and not detected tillthe third months.