Composite edible film
Polysaccharides, proteins and fatty acids are combined in different ratios to make edible films. By changing the type and content of polysaccharides and proteins in the composite film, the mechanical strength, light transmittance, air permeability and water holding capacity of the film can be improved. etc. to meet the needs of different food packaging. Li Mengqin studied the effect of the cross-linking agent calcium chloride on the properties of the wheat gluten composite film, and the optimum addition amount of calcium chloride was 0.67%. %, the water vapor transmission coefficient decreased by 7.3%, the application of calcium chloride cross-linking can significantly improve the strength of the edible film and improve the mechanical properties of the composite film. Genndios used the mixture of soybean protein isolate, zein and wheat gluten to make films. The results showed that when the ratio of wheat gluten and zein was 4:1, the water resistance of the film was significantly stronger than that of pure wheat gluten. protein membrane. Mau-Chang Chen's research on the composite film of methyl cellulose and stearic acid showed that when the volume fraction of stearic acid fraction was increased to 22%, methyl cellulose would be significantly reduced. If the stearic acid fraction was further increased, The content of the material will increase the water vapor transmission coefficient of the membrane instead.
