Study On The Functional Properties And Application Of Maillard Modified Fish Skin Gelatin/L-arabinose Composite Films

Gelatin is the most widely used and practical animal-derived protein to prepare edible packaging.However,due to the influence of mad cow disease and religious beliefs,the application of pig and cowhide gelatin is greatly restricted.Fish skin gelatin is safe and halal,which greatly fills the gap.Animal-derived protein is blank in the field of edible packaging.As the most widely studied functional five-carbon sugar,L-arabinose is prone to Maillard reaction under the condition of coexistence with protein and does not require any reagent catalysis.Therefore,the use of Maillard-modified the fish skin gelatin/L-arabinose composite films are of great significance to expand its application in the food industry.In this thesis,fish skin gelatin is used as raw material,supplemented with L-arabinose to prepare edible film,and its performance is measured.At the same time,Maillard reaction is used to modify fish skin gelatin/L-arabinose film,and its performance is improved.Application for research.The main research of this paper is as follows:(1)The fish skin gelatin/L-arabinose edible film is prepared by the casting method,and stretched based on the mass ratio of fish skin gelatin/L-arabinose,plasticizer concentration,water bath temperature and time.The strength and elongation at break are indicators of determining the preparation process.The results showed that the concentration of the film-forming solution was 8%,the mass ratio of L-arabinose-fish skin gelatin was 2:8,the mass ratio of plasticizer(glycerol:sorbitol)was 2:1,the plasticizer concentration was 20%,and the water bath treatment temperature was 60?.The tensile strength and elongation at break of the fish skin gelatin/L-arabinose film are reaching at 17.46±2.59 MPa and116.95%±13.05%with the high values,respectively.(2)Prepare 9 kinds of Maillard modified fish skin gelatin/L-arabinose composite film by controlling the Maillard reaction temperature and time,and compare the physicochemical and antioxidant properties of the film with unheated fish skin gelatin/L-arabinose.The thermodynamic properties and chemical bond changes were studied by means of thermogravimetric analyzer(TGA),differential scanning calorimeter(DSC),Fourier transform infrared spectroscopy(FTIR)and other instruments.The results showed that the relative cross-linking of the fish skin gelatin/L-arabinose composite edible film is positively correlated with the Maillard reaction temperature,and the solubility of the fish skin gelatin/L-arabinose film decreases and the water resistance increases with the increase of the degree of cross-linking.TGA and DSC thermal stability can be improved.When the fish skin gelatin/L-arabinose film was heated at 85?for 24 hours,the tensile strength,elongation at break,water vapor transmission rate and oxygen transmission reached the extreme values(38.22±1.43 MPa,77.47±7.13%,7.53±0.89 g·mm/m~2·d·KPa,3.41±0.19cm~3/m~2·24h·0.1MPa).It is creating conditions for the further development of functional films.(3)The fish skin gelatin/L-arabinose composite film modified by Maillard reaction is used for heat sealing treatment.The vacuum time,heating time and cooling time are used as the inspection variables,and the sealing strength is the response index.The response surface design is used to obtain the best heat sealing process:when the heat sealing voltage is 24 V,the vacuum time is 7.0 s,the heat sealing time is 3.0 s,and the cooling time is 3.0 s,the heat sealing performance is the best,and the sealing strength can reach 7.03 N/15 mm.(4)Different storage temperature(-17?,4?and 25?),storage humidity(43%,54%and 65%)and storage time(0 d,20 d,40 d,60 d,80 d,100 d and 120 d)were studied,the change rule of the mechanical properties and barrier properties of the modified fish skin gelatin/L-arabinose composite membrane under Maillard reaction.After research,the composite film can maintain higher tensile strength and lower water vapor transmission rate under low temperature refrigeration and freezing environment,which points out the direction for the storage environment of composite film.(5)The fish skin gelatin/L-arabinose composite film was used to encapsulate the prepared milk powder and soybean oil,and the sealing was still tight after storage for 120 d.And the quality of the prepared milk powder package was good during storage and there was no hardening phenomenon.The soybean oil package was stored for 120 days and then the peroxide value of the package contents(2.18 mmol/kg)still meets the first grade soybean oil quality index(?5.00 mmol/kg),which is much lower than the peroxide value of BOPP-PE commercial film(3.41 mmol/kg);At the same time,Simultaneously fit the peroxide value of soybean oil under different temperature conditions through the Arrhenius equation,and obtain the Arrhenius shelf life prediction equations of soybean oil encapsulated by BOPP-PE film and soybean oil encapsulated by FG-Ara film respectively.According to this model,the maximum shelf life of the two types of packaged soybean oil can be calculated to be 241 d and 226 d,respectively.