Optimization of preparation process of egg white protein/ κ ‐carrageenan composite film

Abstract

Biopolymer with good biocompatibility and biodegradability can replace petroleum-based plastics materials, which can improve the safety of food and is the development direction of modern food green packaging materials. Based on this, egg white protein (EWP) and κ-carrageenan (κ-C) were used as raw materials to prepare an EWP/κ-C composite film in this paper. First, the pH environment and mechanism of the film-forming dispersion (FFD) were explored. On this basis, the single factor and response surface optimization experiments were carried out, and the optimal film-forming process was obtained. The results of the rheological study were consistent with those of turbidity, zeta-potential, and particle size analysis, indicating that the stability of alkaline film-forming environment was improved and film-forming ability was stronger than that of acidic and neutral. The optimal technological parameters of composite film were as follows: 1.8% of EWP, 1.6% of κ-C, 0.50 g/ml of glycerol, and pH 10.5. Under these conditions, the elongation at break (EAB) of the composite film was 12.24%. It is concluded that the optimized composite film has good mechanical properties and can be used as food packaging materials in food industry. This study provides theoretical basis and reference for the production and application of new edible composite film. Novelty impact statement ● pH environment and mechanism of the film-forming dispersion were explored. ● The optimized composite film of protein and κ-carrageenan was determined by response surface methodology. ● It provides a reference for application of edible packaging materials and improving food safety.