The Preparation and Preservation of Soybean Protein Isolate Were Studied Based on the Internet of Things

Abstract

With the gradual deepening of people’s understanding of the concept of environmental protection, this situation has brought new challenges to the preservation and packaging of food. Pure green, natural, and harmless edible film has become a hot topic. Edible protein membranes include animal protein membrane, plant protein membrane, and composite protein membrane. They are mainly used in the field of food production and food safety. The traditional food film has a poor water barrier in a humid environment, which cannot effectively avoid the anaerobic respiration of fruits. At the same time, it will also cause environmental pollution. In order to solve these problems, this paper studies the preparation and preservation of soybean protein isolate based on the Internet of things. Firstly, polyphenols were fused with soybean protein isolate by ultrasonic technology to form an edible fresh-keeping film. The edible membrane of the soybean protein isolate was tested, and the optimum conditions for the formation of the edible membrane were determined by the orthogonal test. The effects of soybean protein isolate, glycerol, reducing agent, and other additives on the film-forming properties were analyzed. Finally, the changes in properties and preservation indexes after film formation were analyzed. The results showed that the film-forming temperature of polyphenol soybean protein isolate edible film was positively correlated with the film properties. The prepared food preservative film can be used for the preservation of vegetables and other foods and has a good retention effect on food nutrients.

Recent Advances in Bio-Based Smart Active Packaging Materials

“…In order to expand the range of applications for the soy protein isolate, physical methods such as heating, ultrasound and ultra-high pressure can be used to alter the molecular structure of the protein and change its properties. Researchers at home and abroad have found that the addition of nanoparticles to soy protein isolate membranes can improve the strength, toughness and water barrier properties of the membranes [ 32 ].…”