CN106928728A - A kind of food fresh keeping soybean protein/polyvinyl alcohol film and preparation method thereof - Google Patents
A kind of food fresh keeping soybean protein/polyvinyl alcohol film and preparation method thereof Download PDFInfo
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- CN106928728A CN106928728A CN201710186816.1A CN201710186816A CN106928728A CN 106928728 A CN106928728 A CN 106928728A CN 201710186816 A CN201710186816 A CN 201710186816A CN 106928728 A CN106928728 A CN 106928728A
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L89/00—Compositions of proteins; Compositions of derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2389/00—Characterised by the use of proteins; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2429/00—Characterised by the use of homopolymers or copolymers of compounds having one or more unsaturated aliphatic radicals, each having only one carbon-to-carbon double bond, and at least one being terminated by an alcohol, ether, aldehydo, ketonic, acetal, or ketal radical; Hydrolysed polymers of esters of unsaturated alcohols with saturated carboxylic acids; Derivatives of such polymer
- C08J2429/02—Homopolymers or copolymers of unsaturated alcohols
- C08J2429/04—Polyvinyl alcohol; Partially hydrolysed homopolymers or copolymers of esters of unsaturated alcohols with saturated carboxylic acids
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K2201/00—Specific properties of additives
- C08K2201/011—Nanostructured additives
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- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2203/00—Applications
- C08L2203/16—Applications used for films
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group
- C08L2205/025—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group containing two or more polymers of the same hierarchy C08L, and differing only in parameters such as density, comonomer content, molecular weight, structure
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
- C08L2205/035—Polymer mixtures characterised by other features containing three or more polymers in a blend containing four or more polymers in a blend
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- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
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- General Preparation And Processing Of Foods (AREA)
- Medicines Containing Plant Substances (AREA)
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Abstract
The invention discloses a kind of food fresh keeping soybean protein/polyvinyl alcohol film and preparation method thereof, preparation method is comprised the following steps：Soyabean protein powder is dispersed in water, adds glutamine transaminage to stir, regulation temperature is 50 DEG C, 80 90 DEG C are warming up to after treatment 10min, and it is 10 to adjust pH, and PVA is added while stirring, continue to stir 30 45min of mixing, coalescents, chitin, modified TiO are added afterwards2‑SiO2Composite nano materials and plasticizer, mixing is stirred with the speed of 2,000 2500 turns/min, and it is cast to steel band through heated-air drying film forming, takes off film and obtain final product food fresh keeping soybean protein/polyvinyl alcohol film by cooling, prepared curtain coating liquid through die head.The film safety non-toxic, tearing toughness is excellent, with bactericidal action, can effectively extend the freshness date of food.
Description
Technical field
The present invention relates to film applications, more particularly to a kind of food fresh keeping soybean protein/polyvinyl alcohol film and its
Preparation method.
Background technology
Soybean protein is a kind of vegetable protein of super quality and competitive price, and abundance, application potential is big.With polysaccharide natural polymer
It is sub different, there is substantial amounts of hydrogen bond, ionic bond and hydrophobic bond in soybean protein molecule, it is only added under conditions of being not required to be modified
There is good filming performance and mechanical property by entering small molecule plasticizer.But pure soybean protein film exist intensity compared with
Low, water resistance is poor, and microbial stability it is not good the shortcomings of, it is impossible to meet use requirement, synthesis macromolecular material need to be added
It is modified and prepares laminated film for using.
Polyvinyl alcohol is a kind of water-soluble polymer, by vinyl acetate is aggregated, alcoholysis is made.Due to polyvinyl alcohol side base
The small volume of hydroxyl, can enter in crystalline temperature but not cause stress, therefore with highly crystalline so that polyvinyl alcohol has
Good barrier, but because the presence of side base hydroxyl causes that polyvinyl alcohol has water imbibition higher.Polyvinyl alcohol film has
There is good water-soluble energy, there is excellent barrier properties for gases to oxygen, nitrogen, good biological degradability and excellent
Antistatic property, anti-dust performance.The tensile strength of polyvinyl alcohol film is higher than general plastics, and with other water-soluble polymerics
Thing is compared, and the tensile strength of polyvinyl alcohol film, elongation, tearing strength and hardness can be carried out with plasticizer or water content
Regulation, therefore polyvinyl alcohol can form very tough, tear-resistant film.Polyvinyl alcohol can as auxiliary film forming matter,
Laminated film is prepared in addition natural macromolecular material.
The content of the invention
It is an object of the invention to provide a kind of food fresh keeping soybean protein/polyvinyl alcohol film, the film safety non-toxic,
Tearing toughness is excellent, with bactericidal action, can effectively extend the freshness date of food.
It is a further object of the present invention to provide the preparation method of food fresh keeping soybean protein/polyvinyl alcohol film.
To achieve the above object, the present invention uses following technical scheme：
A kind of preparation method of food fresh keeping soybean protein/polyvinyl alcohol film, comprises the following steps：
(1) after the whole strain of Chinese violet being soaked into 5-10min in salt solution, rinse well, after drying, by it in alcohol at normal temperature
In carry out ultrasonication 20-30min, soak 12-24h afterwards, improve after stabilized with mixture carries out refluxing extraction 2-3h, carry out
Filtering, Herba Violae extract is obtained after being concentrated under reduced pressure；
(2) by TiO2-SiO2Composite nano materials impregnated in Herba Violae extract, impregnate 16-24h, carry out afterwards from
The heart is separated, and is dried after washing, then is scattered in the water for being dissolved with Macrogol 4000, after ultrasonic wave decentralized processing, centrifugation
Separate, drying, modified TiO is obtained2-SiO2Composite nano materials；
(3) soyabean protein powder is dispersed in water, adds glutamine transaminage to stir, regulation temperature is 50 DEG C,
80-90 DEG C is warming up to after treatment 10min, and it is 10 to adjust pH, and PVA is added while stirring, continues to stir mixing 30-45min, it
Coalescents, chitin, modified TiO are added afterwards2-SiO2Composite nano materials and plasticizer, with the speed of 2000-2500 turns/min
It is cast to steel band through heated-air drying film forming, takes off film and obtain final product food by degree stirring mixing, cooling, prepared curtain coating liquid through die head
Fresh-keeping use soybean protein/polyvinyl alcohol film
Preferably, in the step (1), every 1 liter of Herba Violae extract is prepared from by 5kg Chinese violets.
Preferably, TiO in the step (2)2-SiO2The preparation method of composite nano materials is：Silester is dropped to
In the ethanol solution of butyl titanate, turned with 100-120/speed of min stirs, and the mixed of glacial acetic acid and absolute ethyl alcohol is added dropwise afterwards
Solution is closed, vitreosol is obtained, colloidal sol was stood 72 as a child, dried, grinding is calcined 4h under the conditions of 630 DEG C, is obtained
TiO2-SiO2Composite nano materials.
Preferably, TiO in the step (2)2-SiO2TiO in composite nano materials2And SiO2Mass ratio be 3:2.
Preferably, the usage amount of each raw material is in the step (3), in terms of parts by weight：100 parts of soybean protein, paddy ammonia
Amide transaminase 2-3 parts, PVA 42-57 parts, coalescents 8-12 parts, chitin 15-22 parts, be modified TiO2-SiO2Composite Nano
Material 22-35 parts, plasticizer 5-9 parts.
Preferably, the coalescents are edible gelatin.
Preferably, the plasticizer is glycerine.
The invention has the advantages that,
Chinese violet is perennial herb, is distributed in national most area, can be used as Chinese medicine, mildly bitter flavor of trembling with fear, and is had
Clearing heat and detoxicating effect.Added the extract of Chinese violet as additive in laminated film, laminated film can be improved
Antibiotic property.Due to Nano-meter SiO_22With load capacity higher, by Herba Violae extract load and TiO2-SiO2Composite Nano
In material, Herba Violae extract can be fixed and nano-TiO2It is in contact, makes Herba Violae extract and nano-TiO2Association
Same-action, improves the antibiotic and sterilizing performance of the two.While nano-TiO2And Nano-meter SiO_22Modified soy-bean protein/polyvinyl alcohol film,
Film stretch-proof intensity and lear energy can be improved.The auxiliary agent that the soybean protein/polyvinyl alcohol film is used is safety
Nontoxic natural products, is very suitable for being used as food fresh keeping membrane.
Specific embodiment
In order to be better understood from the present invention, below by embodiment, the present invention is further described, and embodiment is served only for solution
The present invention is released, any restriction will not be constituted to the present invention.
Embodiment 1
Silester is dropped in the ethanol solution of butyl titanate, stirred with the speed of 100-120 turns/min, afterwards
The mixed solution of glacial acetic acid and absolute ethyl alcohol is added dropwise, vitreosol is obtained, colloidal sol was stood 72 as a child, dry, grinding,
4h is calcined under the conditions of 630 DEG C, TiO2-SiO2 composite nano materials are obtained.Wherein TiO2-SiO2TiO in composite nano materials2With
SiO2Mass ratio be 3:2.
Embodiment 2
A kind of preparation method of food fresh keeping soybean protein/polyvinyl alcohol film, comprises the following steps：
(1) after the whole strain of Chinese violet being soaked into 5min in salt solution, rinse well, after drying, by it in alcohol at normal temperature
Ultrasonication 20min is carried out, 12h is soaked afterwards, after raising stabilized with mixture carries out refluxing extraction 2h, filtered, depressurized
Herba Violae extract is obtained after concentration, every 1 liter of Herba Violae extract is prepared from by 5kg Chinese violets；
(2) TiO that will be prepared in embodiment 12-SiO2Composite nano materials impregnated in Herba Violae extract, dipping
16h, is centrifuged afterwards, is dried after washing, then be scattered in the water for being dissolved with Macrogol 4000, ultrasonic wavelength-division
After dissipating treatment, centrifugation, drying is obtained modified TiO2-SiO2Composite nano materials；
(3) soyabean protein powder is dispersed in water, adds glutamine transaminage to stir, regulation temperature is 50 DEG C,
80 DEG C are warming up to after treatment 10min, and it is 10 to adjust pH, and PVA is added while stirring, continues to stir mixing 30min, is added afterwards
Edible gelatin, chitin, modified TiO2-SiO2Composite nano materials and glycerine, mixing is stirred with the speed of 2000 turns/min, cold
But, prepared curtain coating liquid, steel band is cast to through heated-air drying film forming by it through die head, is taken off film and is obtained final product food fresh keeping soybean egg
In vain/polyvinyl alcohol film.
The usage amount of each raw material is in step (3), in terms of parts by weight：100 parts of soybean protein, glutamine transaminage 3
Part, 57 parts of PVA, 12 parts of edible gelatin, 22 parts of chitin, be modified TiO2-SiO235 parts of composite nano materials, 9 parts of glycerine.
Embodiment 3
A kind of preparation method of food fresh keeping soybean protein/polyvinyl alcohol film, comprises the following steps：
(1) after the whole strain of Chinese violet being soaked into 10min in salt solution, rinse well, after drying, by it in alcohol at normal temperature
Ultrasonication 30min is carried out, 24h is soaked afterwards, after raising stabilized with mixture carries out refluxing extraction 3h, filtered, depressurized
Herba Violae extract is obtained after concentration, every 1 liter of Herba Violae extract is prepared from by 5kg Chinese violets；
(2) by TiO2-SiO2Composite nano materials impregnated in Herba Violae extract, impregnate 24h, is centrifuged afterwards
Separate, dried after washing, then be scattered in the water for being dissolved with Macrogol 4000, after ultrasonic wave decentralized processing, centrifugation point
From drying is obtained modified TiO2-SiO2Composite nano materials；
(3) soyabean protein powder is dispersed in water, adds glutamine transaminage to stir, regulation temperature is 50 DEG C,
90 DEG C are warming up to after treatment 10min, and it is 10 to adjust pH, and PVA is added while stirring, continues to stir mixing 45min, is added afterwards
Edible gelatin, chitin, modified TiO2-SiO2Composite nano materials and glycerine, mixing is stirred with the speed of 2500 turns/min, cold
But, prepared curtain coating liquid, steel band is cast to through heated-air drying film forming by it through die head, is taken off film and is obtained final product food fresh keeping soybean egg
In vain/polyvinyl alcohol film.
The usage amount of each raw material is in step (3), in terms of parts by weight：100 parts of soybean protein, glutamine transaminage 2
Part, 42 parts of PVA, 8 parts of edible gelatin, 15 parts of chitin, be modified TiO2-SiO222 parts of composite nano materials, 5 parts of glycerine.
Embodiment 4
A kind of preparation method of food fresh keeping soybean protein/polyvinyl alcohol film, comprises the following steps：
(1) after the whole strain of Chinese violet being soaked into 10min in salt solution, rinse well, after drying, by it in alcohol at normal temperature
Ultrasonication 20min is carried out, 24h is soaked afterwards, after raising stabilized with mixture carries out refluxing extraction 2h, filtered, depressurized
Herba Violae extract is obtained after concentration, every 1 liter of Herba Violae extract is prepared from by 5kg Chinese violets；
(2) by TiO2-SiO2Composite nano materials impregnated in Herba Violae extract, impregnate 24h, is centrifuged afterwards
Separate, dried after washing, then be scattered in the water for being dissolved with Macrogol 4000, after ultrasonic wave decentralized processing, centrifugation point
From drying is obtained modified TiO2-SiO2Composite nano materials；
(3) soyabean protein powder is dispersed in water, adds glutamine transaminage to stir, regulation temperature is 50 DEG C,
80 DEG C are warming up to after treatment 10min, and it is 10 to adjust pH, and PVA is added while stirring, continues to stir mixing 45min, is added afterwards
Edible gelatin, chitin, modified TiO2-SiO2Composite nano materials and glycerine, mixing is stirred with the speed of 2000 turns/min, cold
But, prepared curtain coating liquid, steel band is cast to through heated-air drying film forming by it through die head, is taken off film and is obtained final product food fresh keeping soybean egg
In vain/polyvinyl alcohol film.
The usage amount of each raw material is in step (3), in terms of parts by weight：100 parts of soybean protein, glutamine transaminage 3
Part, 427 parts of PVA, 12 parts of edible gelatin, 15 parts of chitin, be modified TiO2-SiO235 parts of composite nano materials, 5 parts of glycerine.
Embodiment 5
A kind of preparation method of food fresh keeping soybean protein/polyvinyl alcohol film, comprises the following steps：
(1) after the whole strain of Chinese violet being soaked into 8min in salt solution, rinse well, after drying, by it in alcohol at normal temperature
Ultrasonication 25min is carried out, 18h is soaked afterwards, after raising stabilized with mixture carries out refluxing extraction 2h, filtered, depressurized
Herba Violae extract is obtained after concentration, every 1 liter of Herba Violae extract is prepared from by 5kg Chinese violets；
(2) by TiO2-SiO2Composite nano materials impregnated in Herba Violae extract, impregnate 20h, is centrifuged afterwards
Separate, dried after washing, then be scattered in the water for being dissolved with Macrogol 4000, after ultrasonic wave decentralized processing, centrifugation point
From drying is obtained modified TiO2-SiO2Composite nano materials；
(3) soyabean protein powder is dispersed in water, adds glutamine transaminage to stir, regulation temperature is 50 DEG C,
85 DEG C are warming up to after treatment 10min, and it is 10 to adjust pH, and PVA is added while stirring, continues to stir mixing 30min, is added afterwards
Edible gelatin, chitin, modified TiO2-SiO2Composite nano materials and glycerine, mixing is stirred with the speed of 2200 turns/min, cold
But, prepared curtain coating liquid, steel band is cast to through heated-air drying film forming by it through die head, is taken off film and is obtained final product food fresh keeping soybean egg
In vain/polyvinyl alcohol film.
The usage amount of each raw material is in step (3), in terms of parts by weight：100 parts of soybean protein, glutamine transaminage 2
Part, 50 parts of PVA, 10 parts of edible gelatin, 18 parts of chitin, be modified TiO2-SiO229 parts of composite nano materials, 7 parts of glycerine.
Claims (8)
1. the preparation method of a kind of food fresh keeping soybean protein/polyvinyl alcohol film, it is characterised in that comprise the following steps：
(1) after the whole strain of Chinese violet being soaked into 5-10min in salt solution, rinse well, after drying, it is entered in alcohol at normal temperature
Row ultrasonication 20-30min, soaks 12-24h afterwards, after raising stabilized with mixture carries out refluxing extraction 2-3h, carries out
Filter, Herba Violae extract is obtained after being concentrated under reduced pressure；
(2) by TiO2-SiO2Composite nano materials be impregnated in Herba Violae extract, impregnate 16-24h, and centrifugation point is carried out afterwards
From, dried after washing, then be scattered in the water for being dissolved with Macrogol 4000, after ultrasonic wave decentralized processing, centrifugation,
Drying, is obtained modified TiO2-SiO2Composite nano materials；
(3) soyabean protein powder is dispersed in water, adds glutamine transaminage to stir, regulation temperature is 50 DEG C, treatment
80-90 DEG C is warming up to after 10min, and it is 10 to adjust pH, and PVA is added while stirring, continues to stir mixing 30-45min, Zhi Houjia
Enter coalescents, chitin, modified TiO2-SiO2Composite nano materials and plasticizer, are stirred with the speed of 2000-2500 turns/min
Mixing is mixed, is cooled down, it is cast to steel band through heated-air drying film forming, takes off film and obtain final product food fresh keeping by prepared curtain coating liquid through die head
With soybean protein/polyvinyl alcohol film.
2. the preparation method of food fresh keeping according to claim 1 soybean protein/polyvinyl alcohol film, its feature exists
In：In the step (1), every 1 liter of Herba Violae extract is prepared from by 5kg Chinese violets.
3. the preparation method of food fresh keeping according to claim 1 soybean protein/polyvinyl alcohol film, its feature exists
In：TiO in the step (2)2-SiO2The preparation method of composite nano materials is：Silester is dropped into butyl titanate
In ethanol solution, stirred with the speed of 100-120 turns/min, the mixed solution of glacial acetic acid and absolute ethyl alcohol is added dropwise afterwards, be obtained
Vitreosol, 72 were stood as a child by colloidal sol, were dried, and grinding is calcined 4h under the conditions of 630 DEG C, and TiO is obtained2-SiO2It is compound to receive
Rice material.
4. the preparation method of food fresh keeping according to claim 1 soybean protein/polyvinyl alcohol film, its feature exists
In：TiO in the step (2)2-SiO2TiO in composite nano materials2And SiO2Mass ratio be 3:2.
5. the preparation method of food fresh keeping according to claim 1 soybean protein/polyvinyl alcohol film, its feature exists
In：The usage amount of each raw material is in the step (3), in terms of parts by weight：100 parts of soybean protein, glutamine transaminage 2-3
Part, PVA 42-57 parts, coalescents 8-12 parts, chitin 15-22 parts, be modified TiO2-SiO2Composite nano materials 22-35 parts,
Plasticizer 5-9 parts.
6. the preparation method of food fresh keeping according to claim 1 soybean protein/polyvinyl alcohol film, its feature exists
In：The coalescents are edible gelatin.
7. the preparation method of food fresh keeping according to claim 1 soybean protein/polyvinyl alcohol film, its feature exists
In：The plasticizer is glycerine.
8. a kind of food fresh keeping soybean protein/polyvinyl alcohol film, it is characterised in that：As described in claim any one of 1-7
Method be prepared from.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113462107A (en) * | 2021-07-07 | 2021-10-01 | 天津天狮学院 | Biological antibacterial fresh-keeping packaging film for fresh agricultural products and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113462107A (en) * | 2021-07-07 | 2021-10-01 | 天津天狮学院 | Biological antibacterial fresh-keeping packaging film for fresh agricultural products and preparation method thereof |
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