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With the society's rapid economic development and people's enhanced awareness of green consumption, a large number of chemical packaging materials lead to serious ecological problems has received increasing international attention. Plant protein film having excellent oxygen barrier properties, the film formed is uniform and transparent, good mechanical properties, and digestible, nutritious, and other characteristics, has become a research hotspot of the edible film. Wheat gluten (wheat gluten) is a byproduct of wheat starch production, mainly by wheat gliadin and glutenin, with water to form a three-dimensional network structure with excellent viscoelasticity, extensibility, water absorption, emulsification, film-forming properties and other features. The gluten film which has a strong toughness, good oxygen barrier properties and heat-sealing properties, excellent resistance oily, but its moisture resistance and poor mechanical properties, directly limit the widespread commercial application. Therefore, how to enhance and improve the moisture barrier and mechanical properties of the Valley Ruan powder film Valley Nguyen powder protein film focus of current research and difficult problems. The topics to wheat gluten (WG) as film-based material, the use of lipids, polysaccharides, zein (Zein) to composite modification, preparation of wheat gluten-based edible composite film. Effects of lipids, polysaccharides, zein mechanical properties of the composite film, barrier properties, light transmittance and antibacterial properties; WG-Zein complex protein film forming conditions; using composite The protein membrane solution hazelnut effect of the application of the coating preservation. The main results are as follows: (1) the use of paraffin, beeswax and lauric acid lipids composite modified wheat gluten film, the effects of adding lipids wheat gluten film properties, the results show that: Add The appropriate amount of lipids can effectively improve the the gluten film water resistance, mechanical resistance and oxygen barrier properties. Paraffin composite modified, the the WVP and oxygen barrier properties of the composite film has been a significant improvement, a decrease of 21.32% and 11.25%, respectively, compared with the control, TS and E were increased by 9.13% and 23.24%; lipids Add to composite the light transmittance of the film have different degrees of decline. Infrared spectroscopic analysis showed that having good compatibility between the components of the WG-lipid composite membrane. Considering, the lipid film properties of wheat gluten to improve the size of the effect is as follows: paraffin GT; beeswax gt; lauric acid; lipids suitable amount of 0.1g/gWG-0.25g/gWG. (2) the use of pectin, chitosan and carrageenan composite modified wheat gluten film, study Add polysaccharides wheat gluten film properties, the results showed that: Add the appropriate amount of polysaccharides can significantly improve The gluten film light transmittance, the film water resistance, mechanical properties and oxygen barrier resistance and can be improved when the amount of initially added. The pectin join the film WVP and oxygen barrier maximum decrease of 12.75% and 18.54%, TS and E were increased by 20.31% and 30.63%. Considering, the polysaccharide film properties of wheat gluten to improve the size of the effect is as follows: pectin GT; chitosan gt; carrageenan; sugars suitable amount of 0.03g/gWG-0.05g/gWG. Add polysaccharide WG-lipid composite films, the results show that: the impact of polysaccharide of WG-lipid composite film with its wheat gluten film has a similar variation, add the pectin the WG-fat can further improve The mechanical properties and oxygen barrier properties of the composite film. (3) is determined by a single factor and orthogonal experiments WG-Zein complex protein film forming conditions. The results show that the composite WG-Zein protein prepared in water vapor permeability of the film: when Zein amount of 25%, ethanol concentration of 55%, a glycerol concentration of 10%, pH 12, the heat treatment temperature is 70 ° C, 6.01g-mm / m2 · d · kPa lower than the control 26.35%; tensile strength of 3.19MPa, 32.37% higher than the control; oxygen barrier capacity 21.7mmol/Kg, was increased by 28.15%; colorectal antibacterial and gold aureus the inhibitory effect of 25.5mm and 19.8mm, were increased by 36.36% and 32.89%; and the oxygen barrier and antimicrobial properties are superior to other WG-based composite film. (4) the use of the WG-Zein composite membrane protein solution study hazelnut coating preservation. The results show that: by aging 100d, hazelnut, after composite membrane liquid coating preservation treatment hazelnut fatty acid value, peroxide value and acid value lower than the control 34.05%, 23.41% and 8.92%, coating group the hazelnut protein content of the control group had no significant losses. Description the WG-Zein complex protein film has a good water-blocking oxygen barrier performance and will slow the the hazelnut hydrolysis and auto-oxidation potential commercial application prospects.
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