Most exerts modern biotechnology to transform food

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Transforming food packaging with modern biotechnology

biotechnology has become a development hotspot

biotechnology has become a research hotspot, and the application of biotechnology in related fields has also become a research hotspot of application technology

all countries in the world regard biotechnology as a high-tech. research shows that biotechnology has become a key technology to solve global economic problems. Biotechnology is widely used in medicine and health, agriculture, forestry, animal husbandry and fishery, light industry, food, chemical industry, energy and other fields, promoting the technological innovation of traditional industries and the formation of emerging industries, which will have a far-reaching revolutionary impact on human social life. Therefore, biotechnology will become the core of high-tech in the new century

with the development of modern food industry and the changes of people's life and production mode, it is difficult to meet people's requirements for packaging with existing packaging technology. Many experts once called for biotechnology to transform our food industry and packaging industry. In fact, biotechnology referred to by experts refers to modern biotechnology

biotechnology includes traditional biotechnology and modern biotechnology. Traditional biotechnology refers to the existing traditional process of manufacturing sauce, vinegar, wine, bread, cheese, yogurt and other foods; Modern biotechnology, on the other hand, refers to an emerging discipline with genetic engineering as the core, which has achieved remarkable results in quality inspection for seven years based on the research results of modern biology. At present, all scholars talking about biotechnology refer to modern biotechnology. Modern biotechnology mainly includes genetic engineering, cell engineering, enzyme engineering, fermentation engineering and protein engineering. Among the five projects, the most promising one in the field of food packaging may be enzyme engineering

biological enzyme is a catalyst. It can be used for food packaging and has a special protective effect. Research shows that food (including many fresh food and agricultural and sideline products) is spoiled and eroded due to the action of biological enzymes. Applying modern biotechnology to food packaging is to achieve its packaging effect by "treating enzymes with enzymes and attacking enzymes with enzymes"

biological enzymes are widely used in food packaging

the application of biological enzymes in food packaging is mainly to create an environment conducive to food quality assurance. It mainly selects different biological enzymes according to the enzymes and types contained in different foods, so that the enzymes contained in foods that are not conducive to food quality are inhibited or their reaction speed is reduced, and finally the shelf life of foods is extended. Research shows that there are many kinds of biological enzymes that can be used in food packaging. The following are the applications of two kinds of biological enzymes in food packaging

Packaging Application of glucose oxidase. Glucose oxidase has a variety of functions on food, as the most important in food preservation and packaging. 4. Computer: the major function used to collect and analyze data is to remove oxygen, which is first attributed to creep food preservation period. It is an important technical subject for food industry to maintain the stability of color, aroma and taste during storage. In addition to the spoilage of microorganisms, one of the most extensive deterioration factors is oxidation

during the preservation or processing of many foods, especially fresh foods, the existence of oxygen has a great impact on their preservation. Oxygen will not only produce malodor and aldehyde, keto acid odor to fatty foods, such as peanut, milk powder, fried food, etc. Oxidation makes other foods change in varying degrees, such as the fading of strawberry jam; Meat browning under fluorescence; Peeled potatoes fade; Natural cheese is easy to mold in contact with oxygen. In a word, oxygen is disadvantageous in food processing and food storage

deoxygenation is a necessary means in food preservation. Many deoxygenation methods have poor effects. In terms of the characteristics of choosing antioxidants, using glucose oxidase for deoxygenation is an ideal method. Glucose oxidase has an ideal antioxidant effect that is very specific to oxygen. For the oxidative metamorphism that has occurred, it can prevent further development, or when it is not metamorphosed, it can prevent it from happening. In foreign countries, various methods have been applied to the deoxidization packaging of tea, ice cream, milk powder, cans and other products. And designed a variety of tablets, coatings, oxygen bags, etc. for different products in the deoxygenation

Packaging Application of cell wall lysozyme. The greatest characteristic of cell wall lysozyme is to eliminate the reproduction of some microorganisms and allow some beneficial bacteria to reproduce. It is more used as a preservative in food packaging. For example, egg white lysozyme in cell wall lysozyme is used as a substitute for chemical preservatives harmful to human health to preserve food

lysozyme is also used for sake preservation. Sake contains 15% - 17% alcohol, 3% - 4% nitrogen free extract and organic acids. Most microorganisms cannot grow in sake, and may grow a kind of lactic acid bacteria called Flammulina, which causes acid production and odor generation. Therefore, salicylic acid is used as a preservative, but salicylic acid damages the stomach and liver. After 1970, it was found that 15ppm lysozyme had the same preservative effect as 250PPM salicylic acid, so it was a good preservative

lysozyme added to milk can emulsify milk. Human milk contains a large amount of lysozyme (40, 00 μ g/100 ml), while cow's milk contains very little lysozyme (only 13 mg/100 ml) according to the positioning, zero position and hammer lifting buttons. The addition of lysozyme in milk powder is conducive to the normalization of intestinal bacteria in infants. Milk powder with lysozyme was once sold in Europe. Since lysozyme is stable in solutions containing salt, sugar, etc., it has strong acid resistance and heat resistance, so it is very suitable for the corrosion prevention of various foods. For example, it is used in cheese production to prevent butyric acid fermentation, and it is used in aquatic products, sausage, cream, raw noodles and other foods to extend the storage period

egg white lysozyme has no or little effect on Gram-negative bacteria, so sometimes the preservation will be invalid due to the proliferation of Gram-negative bacteria. If lysozyme is used with a certain amino acid, the bacteriolytic power of Gram-negative bacteria can be significantly improved due to the synergistic effect

egg white lysozyme is a non-toxic protein, which can selectively dissolve the cell wall of the target microorganism, but has no reaction to other substances. Therefore, people study the use of these enzymes to replace harmful chemical preservatives for food preservation

the application of biotechnology tends to be at a deeper level

with the reform of consumption concept, many new problems have emerged in food packaging, such as people have changed from the protection requirements for vision, touch and taste of food packaging in the past to the deep requirements for quality nutrition and the elimination of invisible or potential pollution and harm, Make the packaging materials and packaging technology resist the surrounding environmental pollution of packaging and eliminate the potential pollution and qualitative change of packaging in food

in the future, the application of biotechnology in food packaging will show the following trends:

Biotechnology (such as biological enzyme engineering) will be directly used in the pre-treatment of food packaging or packaging adjuvants, so that food can achieve good fresh-keeping and quality assurance after packaging; Biotechnology can be used to manufacture packaging materials with special functions, such as adding biological enzymes to packaging paper and packaging film to make them have oxidation resistance, sterilization, delay the reaction speed of enzymes in food, etc. a variety of biological enzymes and related components can also be prepared into mold proof, oxidation proof and other food preservatives, which can be made alone or mixed into food packaging containers, so as to prolong the shelf life of food; In food (food) cultivation, the introduction of biological genetic engineering will produce fruits and vegetables with strong antioxidant properties, so as to greatly simplify the packaging technology and process, and have better quality assurance effect; Using biotechnology to transform the effect of food packaging, there will be a new theory, that is, the principle of biotechnology packaging, which will promote the application of biotechnology in food packaging; As the application of biotechnology in food packaging, biological enzyme engineering will be the first to play its role. Because the production of enzyme preparation is the safest for the relationship between food packaging and people, which has been confirmed by science. Therefore, biological enzyme technology will play a pioneering role in food packaging; The application of biological enzymes in food packaging will also realize the dual functions of fresh-keeping and self-processing for some foods, which is also the application hotspot in the future

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