{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,18]],"date-time":"2025-10-18T10:57:49Z","timestamp":1760785069675,"version":"3.40.5"},"reference-count":15,"publisher":"Wiley","license":[{"start":{"date-parts":[[2022,5,6]],"date-time":"2022-05-06T00:00:00Z","timestamp":1651795200000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Jinong Institute","award":["X Y 005","2019.10-2022.12"],"award-info":[{"award-number":["X Y 005","2019.10-2022.12"]}]},{"name":"Key Discipline Project of Jilin Institute of Agricultural Science and Technology, Research on the Heavy Metal Adsorption Law of Pitaya Peel Extract","award":["X Y 005","2019.10-2022.12"],"award-info":[{"award-number":["X Y 005","2019.10-2022.12"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Sensors"],"published-print":{"date-parts":[[2022,5,6]]},"abstract":"<jats:p>With the gradual deepening of people\u2019s 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.<\/jats:p>","DOI":"10.1155\/2022\/4941243","type":"journal-article","created":{"date-parts":[[2022,5,6]],"date-time":"2022-05-06T16:05:29Z","timestamp":1651853129000},"page":"1-8","source":"Crossref","is-referenced-by-count":2,"title":["The Preparation and Preservation of Soybean Protein Isolate Were Studied Based on the Internet of Things"],"prefix":"10.1155","volume":"2022","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0112-3646","authenticated-orcid":true,"given":"Chunyan","family":"Niu","sequence":"first","affiliation":[{"name":"College of Food Engineering, Jilin Agricultural Science and Technology University, Jilin Jilin 132101, China"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5725-6179","authenticated-orcid":true,"given":"Xiaokun","family":"Jiang","sequence":"additional","affiliation":[{"name":"College of Food Engineering, Jilin Agricultural Science and Technology University, Jilin Jilin 132101, China"}]}],"member":"311","reference":[{"issue":"23","key":"1","first-page":"83","article-title":"Preparation and properties of edible soybean protein isolate membrane","volume":"41","author":"Y. Xing","year":"2020","journal-title":"Packaging Engineering"},{"issue":"11","key":"2","first-page":"12","article-title":"Preparation and properties of soybean protein isolate\/cellulose\/starch composite edible membrane","volume":"34","author":"C. Xiuyu","year":"2017","journal-title":"Journal of Jilin Institute of chemical technology"},{"key":"3","first-page":"86","article-title":"Development of edible membrane of apple polyphenol soybean protein isolate","volume":"31","author":"N. Chunyan","year":"2017","journal-title":"Scientific and technological innovation"},{"issue":"4","key":"4","first-page":"46","article-title":"Effect of soy protein isolate composite membrane on oil absorption rate of fried potato chips","volume":"42","author":"L. Yimin","year":"2017","journal-title":"Grain processing"},{"issue":"5","key":"5","first-page":"78","article-title":"Preparation of edible polyphenol soy protein isolate film and its application in fresh preservation","volume":"38","author":"N. Chunyan","year":"2017","journal-title":"Food industry"},{"issue":"6","key":"6","first-page":"61","article-title":"Preparation of edible film of corn resistant starch","volume":"16","author":"N. Chunyan","year":"2017","journal-title":"Industry and technology Forum"},{"issue":"9","key":"7","first-page":"187","article-title":"Preparation and properties of edible soybean protein isolate membrane","volume":"32","author":"Z. Dong","year":"2016","journal-title":"Food and machinery"},{"issue":"8","key":"8","first-page":"306","article-title":"Optimization of preparation process of edible film of sunflower seed shell nano cellulose\/chitosan\/soybean protein isolate","volume":"32","author":"C. Shanshan","year":"2016","journal-title":"Journal of agricultural engineering"},{"issue":"2","key":"9","first-page":"277","article-title":"Study on preparation technology of edible composite membrane","volume":"33","author":"M. Teng","year":"2014","journal-title":"Soybean science"},{"key":"10","first-page":"51","article-title":"Study on film-forming process of edible soybean protein isolate","volume":"2","author":"Y. Ruiyue","year":"2014","journal-title":"Heilongjiang grain"},{"issue":"20","key":"11","first-page":"189","article-title":"Preparation and performance analysis of edible film of cinnamon essential oil. Anhui agricultural","volume":"49","author":"L. Jirui","year":"2021","journal-title":"Science"},{"issue":"2","key":"12","first-page":"22","article-title":"Optimization of potato starch film preparation process based on response surface methodology","volume":"36","author":"W. Youming","year":"2021","journal-title":"Journal of Xuzhou Institute of Engineering (Natural Science Edition)"},{"issue":"2","key":"13","first-page":"102","article-title":"Research progress of sodium alginate edible film and its application in food preservation","volume":"42","author":"C. Jingxin","year":"2021","journal-title":"Journal of Bohai University (Natural Science Edition)"},{"issue":"5","key":"14","first-page":"311","article-title":"Research progress of polysaccharide based edible membrane","volume":"42","author":"Z. Luyao","year":"2021","journal-title":"Food industry"},{"issue":"2","key":"15","first-page":"41","article-title":"Preparation and properties of modified starch based edible film","volume":"36","author":"Y. Qianqian","year":"2021","journal-title":"Chinese Journal of grain and oil"}],"container-title":["Journal of Sensors"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/downloads.hindawi.com\/journals\/js\/2022\/4941243.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/downloads.hindawi.com\/journals\/js\/2022\/4941243.xml","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/downloads.hindawi.com\/journals\/js\/2022\/4941243.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,5,6]],"date-time":"2022-05-06T16:05:35Z","timestamp":1651853135000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.hindawi.com\/journals\/js\/2022\/4941243\/"}},"subtitle":[],"editor":[{"given":"Yuan","family":"Li","sequence":"additional","affiliation":[]}],"short-title":[],"issued":{"date-parts":[[2022,5,6]]},"references-count":15,"alternative-id":["4941243","4941243"],"URL":"https:\/\/doi.org\/10.1155\/2022\/4941243","relation":{},"ISSN":["1687-7268","1687-725X"],"issn-type":[{"type":"electronic","value":"1687-7268"},{"type":"print","value":"1687-725X"}],"subject":[],"published":{"date-parts":[[2022,5,6]]}}}