CN112321877B - Preparation method of food packaging film with waterproof vapor permeability - Google Patents
Preparation method of food packaging film with waterproof vapor permeability Download PDFInfo
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- CN112321877B CN112321877B CN202011219522.2A CN202011219522A CN112321877B CN 112321877 B CN112321877 B CN 112321877B CN 202011219522 A CN202011219522 A CN 202011219522A CN 112321877 B CN112321877 B CN 112321877B
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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
- C08J7/00—Chemical treatment or coating of shaped articles made of macromolecular substances
- C08J7/04—Coating
- C08J7/043—Improving the adhesiveness of the coatings per se, e.g. forming primers
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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
- C08J2467/00—Characterised by the use of polyesters obtained by reactions forming a carboxylic ester link in the main chain; Derivatives of such polymers
- C08J2467/04—Polyesters derived from hydroxy carboxylic acids, e.g. lactones
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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
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/05—Alcohols; Metal alcoholates
- C08K5/053—Polyhydroxylic alcohols
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Materials Engineering (AREA)
- Peptides Or Proteins (AREA)
- Manufacture Of Macromolecular Shaped Articles (AREA)
Abstract
The invention relates to a preparation method of a food packaging film with waterproof vapor permeability, which comprises the steps of dispersing isolated soy protein and glycerol in distilled water, and adjusting the pH value to 10.5 by using sodium hydroxide; pouring the film-forming dispersion liquid on a glass culture dish, and drying in an oven; dissolving PHB in chloroform, stirring, and spreading on soybean protein isolate membrane; and fully crystallizing PHB, and stripping to obtain the product. The food packaging film prepared by the method has MVT not more than 5 multiplied by 10 according to the test of ASTM E96-00 method ‑11 g H 2 O s ‑1 m ‑2 。
Description
Technical Field
The invention relates to the field of food packaging preparation methods, in particular to a preparation method of a food packaging film with waterproof vapor permeability
Technical Field
In the field of food and packaging, the conventional plastic packaging materials cause serious environmental pollution due to non-recyclability and degradation, and the packaging of degradable films made of environment-friendly degradable materials has become a major trend of scientific and technological development of the food industry in the world and is also a major direction of development of the food packaging industry in the future. The degradable packaging material mainly comprises macromolecular substances such as protein, polysaccharide, lipid and the like. The protein film such as natural polymers such as soybean protein, peanut protein, whey protein, collagen and the like is a common degradable packaging material because the raw materials are convenient to obtain and low in cost, and the protein film can effectively block substances such as oxygen, carbon dioxide, oil, fat and the like, but has high sensitivity to humidity due to hydrophilicity, and has the defects of high water vapor permeability, poor mechanical property, low thermal stability and the like, so that the adaptability is narrow, and the protein film needs to be modified.
In the prior art, a preparation method of a peanut protein isolate-Arabic gum composite membrane is provided, wherein a peanut protein isolate-Arabic gum mixture is respectively heated and reacted for different time under certain temperature and humidity conditions to obtain a peanut protein isolate-Arabic gum cross-linked substance; the composite film is prepared. However, with the glycosylation reaction of the membrane, the water vapor permeability of the peanut protein isolate-Arabic gum composite membrane is reduced and gradually increased, and the water vapor permeability is still low, so that the requirement is difficult to meet.
The soybean protein isolate is a commercial protein with the protein content of more than 90 percent, and has the characteristics of good film forming property and softness. But the water vapor permeation resistance (MVT) is poor under a high humidity environment, and the use is influenced. How to improve the water vapor permeation resistance is the research and development focus of the invention.
Disclosure of Invention
In order to solve the existing problems, the invention adopts poly (3-hydroxybutyrate) as a modifier of a soybean extracted protein film. Poly (3-hydroxybutyrate) is a high polymer secreted by microorganisms, is harmless to human bodies, is hydrophobic and semi-crystalline thermoplastic polyester, and has water vapor permeability resistance close to that of low-density polyethylene.
The invention adopts the following technical scheme:
a method for preparing food packaging film with water vapor permeability resistance comprises two layers of soybean protein extract and poly (3-hydroxybutyrate) (PHB).
The method specifically comprises the following operation steps:
(1) Dispersing soybean protein isolate and glycerol in distilled water, and adjusting pH to 10.5 + -0.1 with sodium hydroxide;
(2) Pouring the film-forming dispersion liquid on a glass culture dish, and drying in an oven;
(3) Dissolving poly (3-hydroxybutyrate) (PHB) in chloroform, stirring, and coating on soybean protein isolate membrane;
(4) Volatilizing the chloroform at 10-20 ℃;
(5) After the surface is dried, the mixture is kept for 15 days at room temperature to fully crystallize PHB, and the double-layer film is peeled from the glass surface to obtain the product.
Wherein, the mass concentration of the soybean protein extract in the step (1) is 3-8%, and the concentration of the glycerol is 1-3%.
The mass of the PHB in the step (3) is 5-15% of the total mass of the soybean protein isolate and the glycerol.
The food packaging film prepared by the invention is tested for MVT value according to ASTM E96-00 method, and MVT is not more than 5 multiplied by 10 - 11 g H 2 O s -1 m -2 。
The invention also claims a food packaging film with water vapor permeability resistance prepared by the method, wherein the film is composed of two layers of soybean protein extract and poly (3-hydroxybutyrate) (PHB).
The invention also claims the application of the food packaging film with the water vapor permeability resistance prepared by the method to food packaging.
Detailed Description
The following examples are presented to enable one of ordinary skill in the art to more fully understand the present invention and are not intended to limit the invention in any way.
Example 1
Dispersing 5g of isolated soy protein and 1.25g of glycerol in 100mL of distilled water, and adjusting the pH to 10.5 with sodium hydroxide; pouring the film-forming dispersion liquid on a glass culture dish, and heating for 3 hours in a 60 ℃ oven; dissolving PHB (polyhydroxybutyrate) accounting for 8 percent of the total mass of the soybean protein isolate and the glycerol in chloroform, uniformly stirring, coating the mixture on a soybean protein isolate membrane, and keeping the volatilization temperature of the chloroform at 15 ℃; after surface drying, the product is kept standing for 15 days at room temperature to fully crystallize PHB, and then the product is obtained after the PHB is peeled from the glass surface. MVT value 3, MVT =5 × 10 was tested according to ASTM E96-00 method -11 g H 2 O s -1 m -2 。
Example 2
Dispersing 5g of isolated soy protein and 1.25g of glycerol in 100mL of distilled water, and adjusting the pH to 10.5 with sodium hydroxide; pouring the film-forming dispersion liquid on a glass culture dish, and heating for 3 hours in a 60 ℃ oven; dissolving PHB (polyhydroxybutyrate) which accounts for 10 percent of the total mass of the soybean protein isolate and the glycerol in chloroform, uniformly stirring, coating the mixture on a soybean protein isolate film, and keeping the volatilization temperature of the chloroform at 15 ℃; after surface drying, the mixture is kept for 15 days at room temperature to fully crystallize PHB, and the product is obtained after the PHB is stripped from the surface of glass. MVT values were measured according to ASTM E96-00 with MVT =1 × 10 -11 g H 2 O s -1 m -2 。
Example 3
Dispersing 5g of soy protein isolate and 1.25g of glycerol in 100mL of distilled water, and adjusting the pH to 10.5 with sodium hydroxide; pouring the film-forming dispersion liquid on a glass culture dish, and heating for 3 hours in a drying oven at the temperature of 60 ℃; dissolving PHB 12% of total weight of soybean protein isolate and glycerol in chloroform, stirring, coating on soybean protein isolate membrane, and maintaining the temperature of chloroform volatilizationThe temperature is 15 ℃; after surface drying, the product is kept standing for 15 days at room temperature to fully crystallize PHB, and then the product is obtained after the PHB is peeled from the glass surface. MVT values were measured according to ASTM E96-00 with MVT = 9X 10 -12 g H 2 O s -1 m -2 。
Example 4
Dispersing 5g of isolated soy protein and 1.25g of glycerol in 100mL of distilled water, and adjusting the pH to 10.5 with sodium hydroxide; pouring the film-forming dispersion liquid on a glass culture dish, and heating for 3 hours in a 60 ℃ oven; dissolving PHB (polyhydroxybutyrate) which accounts for 5 percent of the total mass of the soybean protein isolate and the glycerol in chloroform, uniformly stirring, coating the mixture on a soybean protein isolate film, and keeping the volatilization temperature of the chloroform at 15 ℃; after surface drying, the product is kept standing for 15 days at room temperature to fully crystallize PHB, and then the product is obtained after the PHB is peeled from the glass surface. MVT values were measured according to ASTM E96-00, MVT = 6X 10 -11 g H 2 O s -1 m -2 。
Example 5
Dispersing 5g of isolated soy protein and 1.25g of glycerol in 100mL of distilled water, and adjusting the pH to 10.5 with sodium hydroxide; pouring the film-forming dispersion liquid on a glass culture dish, and heating for 3 hours in a drying oven at the temperature of 60 ℃; dissolving PHB (polyhydroxybutyrate) accounting for 15 percent of the total mass of the soybean protein isolate and the glycerol in chloroform, uniformly stirring, coating the mixture on a soybean protein isolate membrane, and keeping the volatilization temperature of the chloroform at 15 ℃; after surface drying, the product is kept standing for 15 days at room temperature to fully crystallize PHB, and then the product is obtained after the PHB is peeled from the glass surface. MVT values were measured according to ASTM E96-00 with MVT = 8X 10 -12 g H 2 O s -1 m -2 。
Claims (1)
1. A method of reducing the MVT value of a food packaging film having resistance to transmission of water vapor comprising the steps of:
(1) Dispersing 5g of isolated soy protein and 1.25g of glycerol in 100mL of distilled water, and adjusting the pH to 10.5 with sodium hydroxide;
(2) Pouring the film-forming dispersion liquid on a glass culture dish, and heating for 3 hours in a 60 ℃ oven;
(3) Dissolving poly (3-hydroxybutyrate) (PHB) 15% of the total mass of the soybean protein isolate and the glycerol in chloroform, uniformly stirring and coating the solution on a soybean protein isolate film, and keeping the volatilization temperature of the chloroform at 15 ℃;
(4) After surface drying, keeping standing for 15 days at room temperature to fully crystallize poly (3-hydroxybutyrate) (PHB), and stripping from the glass surface to obtain the product;
(5) MVT values were measured according to ASTM E96-00, MVT = 8X 10 -12 g H 2 O s −1 m −2 。
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| CN202011219522.2A CN112321877B (en) | 2020-11-05 | 2020-11-05 | Preparation method of food packaging film with waterproof vapor permeability |
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| CN112321877B true CN112321877B (en) | 2023-04-07 |
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| AU3860989A (en) * | 1988-07-20 | 1990-02-19 | Stefan Schmidlin | A hydrophilic polymer with increased resistance to hydrophilic solvents |
| DE4040158A1 (en) * | 1990-12-15 | 1992-06-17 | Danubia Petrochem Deutschland | Coated flat articles useful in pharmaceutical and foodstuff industries - obtd. by coating carrier sheet with aq. dispersion of poly:hydroxy-alkanoate, drying, and opt. heating to sinter or melt coating |
| NL9401037A (en) * | 1994-06-23 | 1996-02-01 | Soonn Stichting Onderzoek En O | Process for preparing a biodegradable polyhydroxyalkanoate coating using an aqueous dispersion of polyhydroxyalkanoate. |
| WO2008097529A1 (en) * | 2007-02-06 | 2008-08-14 | Dermal-Z Ltd. | Tissue compatible material and methods using same |
| WO2013014493A1 (en) * | 2011-07-22 | 2013-01-31 | Pimec | Whey protein coated films |
| CN105126167A (en) * | 2015-07-30 | 2015-12-09 | 北京大学 | 3D (three-dimensional) printing type porous metal scaffold with superficial nanocomposite coatings and preparation of 3D printing type porous metal scaffold |
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