CN109762207A - A kind of preparation method of the antibacterial food package film of edibility - Google Patents
A kind of preparation method of the antibacterial food package film of edibility Download PDFInfo
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- CN109762207A CN109762207A CN201910043546.8A CN201910043546A CN109762207A CN 109762207 A CN109762207 A CN 109762207A CN 201910043546 A CN201910043546 A CN 201910043546A CN 109762207 A CN109762207 A CN 109762207A
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Abstract
The present invention relates to a kind of preparation methods of the antibacterial food package film of edibility, belong to technical field of membrane, and the preparation method includes the following steps: that 1. soybean protein isolate is dissolved in acetic acid aqueous solution；2. cellulose sulfuric acid ester or cellulose sulfuric acid ester salt are dissolved in deionized water；4. glycerol is dissolved in deionized water 3. natural bacteriostatic agent is dissolved in ethyl alcohol；5. in order and ratio mixing by above-mentioned solution, stirring ultrasound, film, is dried to obtain the antibacterial food package film of edibility.The present invention has the beneficial effect that the antibacterial food package film of the edibility of preparation is edible, and has bacteriostasis, can extend Food Shelf-life.
Description
Technical field
The present invention relates to a kind of preparation methods of the antibacterial food package film of edibility, belong to technical field of membrane.
Background technique
The antibacterial food packaging of edibility refers to that, using edible natural material as raw material and bacteriostatic agent, raw material mainly have more
Sugar, protein etc., bacteriostatic agent mainly have natural plant extracts etc..Compared with traditional packaging material, the antibacterial food of edibility
Packaging has the advantage that (1) material is natural macromolecular material, from a wealth of sources cheap and nontoxic edible；(2) material
With good physical property, choke block-water performance is good, can extend food shelf life；(3) there is bacteria resistance function, food can be prevented
Moldy metamorphism improves food quality.Cellulose is the most abundant natural polymers of reserves in nature, modified product
Cellulose sulfuric acid ester has good film forming and machinability, and satisfactory mechanical property, and has antibacterium and antiviral work
Property；Soybean protein isolate is from a wealth of sources full of nutrition, and has good oxygen barrier and oil resistance.Both materials have good
Biocompatibility and biodegradability, food packaging applications have huge application potential.But current edible packaging
Preparation generally use homogenous material, be not able to satisfy food packaging to mechanical performance, the moist, oxygen barrier of resistance, oil resistance and antibacterial
The requirement of property；Minority generallys use simple physical admixture, different materials using the composite package film of multiple material preparation
Intermolecular interaction is weaker, and material various aspects of performance is poor.
Summary of the invention
The present invention is blocked water by the choke of the antibacterial food package film of edibility prepared and bacteriostasis, and reaching prevents food
It is putrid and deteriorated, extend the effect of Food Shelf-life.
The present invention provides a kind of preparation method of the antibacterial food package film of edibility, the preparation method includes following step
It is rapid:
1. soybean protein isolate is dissolved in 1~8% (V/V) acetic acid aqueous solution, it is heated to 40~60 DEG C, form 2~
The soybean protein isolate solution of 4% (W/V), obtains solution 1；
2. cellulose sulfuric acid ester or its salt are dissolved in deionized water, the cellulose sulfuric acid ester for forming 2~4% (W/V) is molten
Liquid obtains solution 2；
The cellulose sulfuric acid ester salt is cellulose sodium sulfate；
3. natural bacteriostatic agent is dissolved in ethyl alcohol, the natural bacteriostatic agent solution of 0.1~2% (W/V) is formed, solution 3 is obtained；
The natural bacteriostatic agent is eugenol, Thymol or cinnamic acid；
4. glycerol is dissolved in deionized water, the glycerite of 0.1~1% (W/V) is formed, solution 4 is obtained；
5. being first sufficiently mixed solution 1 and solution 2, solution 3 and solution 4 are added, until soybean protein isolate, cellulose sulphur
Acid esters or its salt, natural bacteriostatic agent and glycerin weight ratio are 1~70:10~70:1~10:1~5, are subsequently agitated for, ultrasound, apply
Film is dried to obtain the antibacterial food package film of edibility.
Cellulose sulfuric acid ester molecular weight of the present invention is 0.5 × 105~2 × 106Dalton, degree of substitution be 0.3~
0.9。
Cellulose sodium sulfate molecular weight of the present invention is 1 × 105~1 × 107Dalton, degree of substitution are 0.3~0.9.
The protein content of soybean protein isolate of the present invention is greater than 80%.
Pass through cellulose sulfuric acid ester as matrix using a variety of edibility natural macromolecular materials in preparation method of the present invention
And its electrostatic interaction forms compound polyelectrolyte film between salt and soybean protein isolate, and natural bacteriostatic agent is added and obtains
The antibacterial food package film of edibility it is edible, and mechanical performance, the moist, oxygen barrier of resistance, oil resistance are good, and have antibacterial work
With can effectively extend Food Shelf-life.
Detailed description of the invention
Fig. 1 is the scanning electron microscope diagram piece of the antibacterial food package film of edibility prepared in embodiment 1；
Fig. 2 is that the antibacterial food package film of edibility prepared in embodiment 1 is used for the picture of banana fresh-keeping；
Wherein, A is that the antibacterial food package film of edibility wraps up banana first day, B was without package banana first day；C is edible
Property antibacterial food package film package banana third day, D be without package banana third day；E is the antibacterial food package film packet of edibility
Wrap up in banana the 5th day, F is without package banana the 5th day.
Specific embodiment
Following non-limiting embodiments can with a person of ordinary skill in the art will more fully understand the present invention, but not with
Any mode limits the present invention.
Embodiment 1
A kind of preparation method of soybean protein isolate/cellulose sulfuric acid ester/antibacterial food package film of eugenol edibility, institute
Preparation method is stated to include the following steps:
(1) 2g soybean protein isolate is dissolved in 1% (V/V) acetic acid aqueous solution of 100mL, is heated to 50 DEG C, formed
The soybean protein isolate solution of 2% (W/V), obtains solution 1；
(2) 2g cellulose sulfuric acid ester is dissolved in 100mL deionized water, the cellulose sulfuric acid ester for forming 2% (W/V) is molten
Liquid obtains solution 2；
(3) 0.1g eugenol is dissolved in 100mL ethyl alcohol, forms the cloves phenol solution of 0.1% (W/V), obtains solution 3；
(4) 0.1g glycerol is dissolved in 100mL deionized water, forms the glycerite of 0.1% (W/V), obtains solution 4；
It (5) is prepared by 20:20:5:2 according to soybean protein isolate, cellulose sulfuric acid ester, eugenol and glycerol ratio,
10mL solution 1 and 10mL solution 2 is sufficiently mixed first, 50mL solution 3 and 20mL solution 4 is then added, stirring 30min, surpasses
Sound 10min, it will pour into the polytetrafluoroethylene (PTFE) side 10cm × 10cm ware, film, drying, obtain smooth, transparent, hard at film liquid 50mL
Tough soybean protein isolate/cellulose sulfuric acid ester/antibacterial the food package film of eugenol edibility.
Embodiment 2
A kind of preparation method of soybean protein isolate/cellulose sodium sulfate/antibacterial food package film of eugenol edibility, institute
Preparation method is stated to include the following steps:
(1) 4g soybean protein isolate is dissolved in 8% (V/V) acetic acid aqueous solution of 100mL, is heated to 50 DEG C, formed
The soybean protein isolate solution of 4% (W/V), obtains solution 1；
(2) 4g cellulose sodium sulfate is dissolved in 100mL deionized water, the cellulose sodium sulfate for forming 4% (W/V) is molten
Liquid obtains solution 2；
(3) 2g eugenol is dissolved in 100mL ethyl alcohol, forms the cloves phenol solution of 2% (W/V), obtains solution 3；
(4) 1g glycerol is dissolved in 100mL deionized water, forms the glycerite of 1% (W/V), obtains solution 4；
It (5) is prepared by 40:40:5:2 according to soybean protein isolate, cellulose sodium sulfate, eugenol and glycerol ratio,
10mL solution 1 and 10mL solution 2 is sufficiently mixed first, 2.5mL solution 3 and 2mL solution 4 is then added, stirring 30min, surpasses
Sound 10min, film are dried to obtain smooth, transparent, tough and tensile soybean protein isolate/cellulose sodium sulfate/eugenol edibility suppression
Bacterium food package film.
Embodiment 3
A kind of preparation method of soybean protein isolate/cellulose sulfuric acid ester/antibacterial food package film of cinnamic acid edibility, institute
Preparation method is stated to include the following steps:
(1) 2g soybean protein isolate is dissolved in 1% (V/V) acetic acid aqueous solution of 100mL, is heated to 50 DEG C, formed
The soybean protein isolate solution of 2% (W/V), obtains solution 1；
(2) 2g cellulose sulfuric acid ester is dissolved in 100mL deionized water, the cellulose sulfuric acid ester for forming 2% (W/V) is molten
Liquid obtains solution 2；
(3) 0.1g cinnamic acid is dissolved in 100mL ethyl alcohol, forms the cinnamic acid solution of 0.1% (W/V), obtains solution 3；
(4) 0.1g glycerol is dissolved in 100mL deionized water, forms the glycerite of 0.1% (W/V), obtains solution 4；
It (5) is that 10:20:8:4 is configured according to soybean protein isolate, cellulose sulfuric acid ester, cinnamic acid and glycerol ratio,
5mL solution 1 and 10mL solution 2 is sufficiently mixed first, 80mL solution 3 and 40mL solution 4 is then added, stirs 30min, ultrasound
10min, film, to be dried to obtain smooth, transparent, tough and tensile soybean protein isolate/cellulose sulfuric acid ester/cinnamic acid edibility antibacterial
Food package film.
Embodiment 4
A kind of preparation method of soybean protein isolate/cellulose sodium sulfate/antibacterial food package film of Thymol edibility,
The preparation method includes the following steps:
(1) 2g soybean protein isolate is dissolved in 1% (V/V) acetic acid aqueous solution of 100mL, is heated to 50 DEG C, formed
The soybean protein isolate solution of 2% (W/V), obtains solution 1；
(2) 2g cellulose sodium sulfate is dissolved in 100mL deionized water, the cellulose sodium sulfate for forming 2% (W/V) is molten
Liquid obtains solution 2；
(3) 0.1g Thymol is dissolved in 100mL ethyl alcohol, forms the Thymol solution of 0.1% (W/V), obtains molten
Liquid 3；
(4) 0.1g glycerol is dissolved in 100mL deionized water, forms the glycerite of 0.1% (W/V), obtains solution 4；
It (5) is that 20:10:1:5 is matched according to soybean protein isolate, cellulose sodium sulfate, Thymol and glycerol ratio
It sets, is first sufficiently mixed 10mL solution 1 and 5mL solution 2, then addition 10mL solution 3 and 50mL solution 4, stirring 30min,
Ultrasonic 10min, film, to be dried to obtain smooth, transparent, tough and tensile soybean protein isolate/cellulose sodium sulfate/Thymol edible
The antibacterial food package film of property.
W/V in the application refers to mass volume ratio, i.e. g/100mL.
Embodiment 5
The bacteriostasis property of the antibacterial food package film of edibility in order to analyze preparation, the even spread in culture dish respectively
The 10 of 0.25ml5-106The antibacterial food package film of edibility is cut into directly by the staphylococcus aureus and Escherichia coli of cfu/ml
The disk of diameter 8mm is put into culture dish, while taking 8mm filter paper dick as control, and 24 hours observation bacteriums are cultivated at 37 DEG C
Surrounding inhibition zone size.Under the conditions of 25 DEG C of temperature, humidity 75%, the antibacterial food packaging film water of edibility is steamed using moisture vapor transmission cup
Vapor permeability (WVP) is measured.It measures 3g sewage chlorination calcium to be placed in moisture vapor transmission cup, sample is trimmed to suitable size, is placed in
Above moisture vapor transmission cup, then ring cowling is used to clamp sample.At regular intervals, the quality for recording a moisture vapor transmission cup observes the change of its quality
Change, moisture-vapor transmission is calculated.Table 1 is the inhibition zone number of the antibacterial food package film of edibility obtained in embodiment 1
According to and moisture-vapor transmission.
The antibacterial food package film inhibition zone of 1 edibility of table and moisture-vapor transmission
Claims (5)
1. a kind of preparation method of the antibacterial food package film of edibility, which is characterized in that the preparation method includes the following steps:
1. soybean protein isolate is dissolved in 1 ~ 8%(V/V) in acetic acid aqueous solution, 40 ~ 60 DEG C are heated to, form 2 ~ 4%(W/V)
Soybean protein isolate solution obtains solution 1；
2. cellulose sulfuric acid ester or its salt are dissolved in deionized water, formed 2 ~ 4%(W/V) cellulose sulfate ester solution, obtain
Solution 2；
The cellulose sulfuric acid ester salt is cellulose sodium sulfate；
3. natural bacteriostatic agent is dissolved in ethyl alcohol, formed 0.1 ~ 2%(W/V) natural bacteriostatic agent solution, obtain solution 3；
4. glycerol is dissolved in deionized water, formed 0.1 ~ 1%(W/V) glycerite, obtain solution 4；
5. solution 3 and solution 4 are added, until soybean protein isolate, cellulose sulfate after being first sufficiently mixed solution 1 and solution 2
Ester or its salt, natural bacteriostatic agent and glycerin weight ratio are 1 ~ 70:10 ~ 70:1 ~ 10:1 ~ 5, are subsequently agitated for, ultrasound, film, do
It is dry to obtain the antibacterial food package film of edibility.
2. requiring the preparation method according to right 1, which is characterized in that the cellulose sulfuric acid ester molecular weight be 0.5 ×
105~2 × 106Dalton, degree of substitution are 0.3~0.9.
3. requiring the preparation method according to right 1, which is characterized in that the cellulose sodium sulfate molecular weight is 1 × 105
~1 × 107Dalton, degree of substitution are 0.3~0.9.
4. requiring the preparation method according to right 1, which is characterized in that the protein content of the soybean protein isolate is big
In 80%.
5. requiring the preparation method according to right 1, which is characterized in that the natural bacteriostatic agent is eugenol, Thymol
Or cinnamic acid.
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| CN110269092A (en) * | 2019-05-31 | 2019-09-24 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method and applications of water-soluble soybean protein-Thymol composite particles |
| CN112029297A (en) * | 2020-09-02 | 2020-12-04 | 东北农业大学 | Method for preparing antibacterial and antioxidant packaging film by using eggshell membrane enzymolysis peptide composite soybean protein |
| CN115353655A (en) * | 2022-08-18 | 2022-11-18 | 广东省科学院生物与医学工程研究所 | Preparation method and application of edible antibacterial film composite material |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110269092A (en) * | 2019-05-31 | 2019-09-24 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method and applications of water-soluble soybean protein-Thymol composite particles |
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| CN112029297A (en) * | 2020-09-02 | 2020-12-04 | 东北农业大学 | Method for preparing antibacterial and antioxidant packaging film by using eggshell membrane enzymolysis peptide composite soybean protein |
| CN115353655A (en) * | 2022-08-18 | 2022-11-18 | 广东省科学院生物与医学工程研究所 | Preparation method and application of edible antibacterial film composite material |
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Application publication date: 20190517 |