CN113089322B - 一种可食用高强度抗菌食品保鲜膜及其制备方法 - Google Patents
一种可食用高强度抗菌食品保鲜膜及其制备方法 Download PDFInfo
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Abstract
本发明属于食品保鲜材料加工技术领域，具体涉及一种可食用高强度抗菌食品保鲜膜及其制备方法。本发明制备方法包括：将玉米醇溶蛋白、羧甲基纤维素钠、聚乙烯基吡咯烷酮、聚ε‑赖氨酸和纳米二氧化硅溶于体积浓度为90％的醋酸溶液中，充分搅拌，静电纺丝成纳米纤维膜，再利用过氧化氢和紫外辐照氧化交联，乳链菌肽、茶多酚和多酚氧化酶酶法交联，制得可食用高强度抗菌食品保鲜膜。本发明制备的纳米纤维膜机械性能佳，拉伸强度高，对各种食源致病菌抗菌效果好。
Description
技术领域
本发明属于食品保鲜材料加工技术领域，具体涉及一种可食用高强度抗菌食品保鲜膜及其制备方法。
背景技术
市场上出售的绝大部分保鲜膜和常用的塑料袋都是以乙烯母料为原材料，根据乙烯母料的不同种类，保鲜膜可分为三大类。第一种是聚乙烯，简称PE，这种材料主要用于食品的包装，我们平常买回来的水果、蔬菜用的这个膜，包括在超市采购回来的半成品都用的是这种材料；第二种是聚氯乙烯，简称PVC，这种材料也可以用于食品包装，但它对人体的安全性有一定的影响；第三种是聚偏二氯乙烯，简称PVDC，主要用于一些熟食、火腿等产品的包装。这三种保鲜膜中，PE和PVDC这两种材料的保鲜膜对人体是安全的，可以放心使用，而PVC保鲜膜含有致癌物质，对人体危害较大。另外，为了增强保鲜膜的可塑性和强度，常常会在保鲜膜中添加增塑剂，严重危害食品安全。而且这三类保鲜膜无主动杀菌性和营养价值，功能过于单一。
发明内容
有鉴于此，本发明的目的在于提供一种可食用高强度抗菌食品保鲜膜及其制备方法，该食品保鲜膜机械性能佳，拉伸强度高，对各种食源致病菌抗菌效果好，而且食用后可作为营养补充剂。
为了解决上述技术问题，本发明提供了一种可食用高强度抗菌食品保鲜膜的制备方法，包括如下步骤：
S1.将玉米醇溶蛋白、羧甲基纤维素钠、聚乙烯基吡咯烷酮、聚ε-赖氨酸和纳米二氧化硅溶于体积浓度为90％的醋酸溶液中，充分搅拌使其完全溶解，制得纺丝液；
S2.将所述纺丝液通过静电纺丝制成纳米纤维膜；
S3.将所述纳米纤维膜在质量分数为30％的过氧化氢溶液中浸渍12h，经过轧辊轧过后紫外辐照交联，水洗，干燥，得到预交联纳米纤维膜；
S4.将所述预交联纳米纤维膜在乳链菌肽、茶多酚、硫酸铜和多酚氧化酶的混合溶液中浸渍，25-40℃反应4-8h后，水洗，干燥，制得可食用高强度抗菌食品保鲜膜。
优选的，上述制备方法的步骤S1中，所述玉米醇溶蛋白、羧甲基纤维素钠、聚乙烯基吡咯烷酮、聚ε-赖氨酸、纳米二氧化硅和醋酸溶液的比例为：(1-2)g:(10-20)g:(2-5)g:(3-5)g:(2-4)g:100ml。
优选的，上述制备方法的步骤S1中，所述羧甲基纤维素钠的分子量为230000-270000，取代度为1.0-1.5；聚乙烯基吡咯烷酮的分子量为53000-57000；聚ε-赖氨酸的分子量为3600-4300。
优选的，上述制备方法的步骤S1中，所述纳米二氧化硅的平均粒径为25-30nm。
优选的，上述制备方法的步骤S2中，所述静电纺丝条件为：纺丝电压20-30kV，流速0.5-1ml/h，接收距离10-18cm。
优选的，上述制备方法的步骤S3中，所述紫外辐照功率为1000-1500W，辐照距离为15-20cm，辐照时间为30min，干燥温度为130-160℃，干燥时间为1-3h。
优选的，上述制备方法的步骤S3中，所述轧辊操作的轧余率为8-10％。
优选的，上述制备方法的步骤S4中，所述预交联纳米纤维膜、乳链菌肽、茶多酚、硫酸铜、多酚氧化酶和水的组成比例为(50-200)g:(10-50)g:(10-50)g:(1-3)g:(30-80)g:1000ml。
优选的，上述制备方法的步骤S4中，所述多酚氧化酶的比活为800-10000U/g。
本发明还提供了一种上述制备方法制备得到的可食用高强度抗菌食品保鲜膜。
与现有技术相比，本发明具有以下有益效果：
1)玉米醇溶蛋白、聚乙烯基吡咯烷酮、聚ε-赖氨酸分子内均含有酰胺键，本发明利用三步交联。第一步采用过氧化氢氧化交联；第二步利用紫外线交联；第三步利用茶多酚的酚羟基自由基活性，通过多酚氧化酶催化，与蛋白氨基作用成盐，能够将羧甲基纤维素钠、玉米醇溶蛋白、聚乙烯基吡咯烷酮和聚ε-赖氨酸交联成整体。三步交联得到的可食用高强度抗菌食品保鲜膜机械强度大大增加。纳米二氧化硅作为分散剂在纳米纤维受到应力时，纳米粒子与紧密相连的基体产生了局部变形，释放应力势能，有较强的增韧效果。
2)本发明提供的可食用高强度抗菌食品保鲜膜采用的玉米醇溶蛋白、聚ε-赖氨酸和乳链菌肽均为蛋白质。玉米醇溶蛋白来源于玉米胚乳，对整个玉米蛋白的营养特性有决定性作用。但是，玉米醇溶蛋白缺乏赖氨酸和色氨酸，导致蛋白质营养价值的贫乏。本发明添加了聚ε-赖氨酸，能够有效补充玉米醇溶蛋白的赖氨酸缺乏。
附图说明
图1是实施例1所制得的可食用高强度抗菌食品保鲜膜的扫描电镜图。
具体实施方式
为了进一步理解本发明，下面结合实施例对本发明优选实施方案进行描述，但是应当理解，这些描述只是为了进一步说明本发明的特征和优点，而不是对本发明权利要求的限制。
实施例1
一种可食用高强度抗菌食品保鲜膜及其制备方法，包括如下步骤：
1.将1.5g分子量为250000、取代度为1.2的羧甲基纤维素钠、15g玉米醇溶蛋白、3.5g分子量为55000的聚乙烯基吡咯烷酮、4g分子量为4000的聚ε-赖氨酸和3g平均粒径为28nm纳米二氧化硅溶于100ml体积浓度为90％的醋酸溶液中，充分搅拌使其完全溶解，制得纺丝液；
2.将步骤1制得的纺丝液在纺丝电压25kV、流速0.8ml/h、接收距离15cm的条件下，静电纺丝制成纳米纤维膜；
3.将步骤2制得的纳米纤维膜浸渍在质量分数为30％的过氧化氢溶液中12h，经过轧辊轧过，轧余率为9％，再在辐照功率为1200W、辐照距离为18cm的紫外下辐照交联30min，水洗后，150℃干燥2h制得预交联纳米纤维膜；
4.将3g乳链菌肽、3g茶多酚、0.2g硫酸铜和6g比活为5000U/g的多酚氧化酶溶于100ml的水中，充分搅拌完全溶解后，制得混合溶液；再取10g步骤3制得的预交联纳米纤维膜在混合溶液中浸渍，30℃反应6h后，水洗，干燥，制得可食用高强度抗菌食品保鲜膜A(图1)。
实施例2
一种可食用高强度抗菌食品保鲜膜及其制备方法，包括如下步骤：
1.将1g分子量为270000、取代度为1.5的羧甲基纤维素钠、10g玉米醇溶蛋白、2g分子量为57000的聚乙烯基吡咯烷酮、3g分子量为4300的聚ε-赖氨酸和2g平均粒径为25nm纳米二氧化硅溶于100ml体积浓度为90％的醋酸溶液中，充分搅拌使其完全溶解，制得纺丝液；
2.将步骤1制得的纺丝液在纺丝电压30kV、流速1ml/h、接收距离18cm的条件下，静电纺丝制成纳米纤维膜；
3.将步骤2制得的纳米纤维膜浸渍在质量分数为30％的过氧化氢溶液中12h，经过轧辊轧过，轧余率为8％，再在辐照功率为1000W、辐照距离为15cm的紫外下辐照交联30min，水洗后，130℃干燥3h制得预交联纳米纤维膜；
4.将1g乳链菌肽、1g茶多酚、0.1g硫酸铜和3g比活为800U/g的多酚氧化酶溶于100ml的水中，充分搅拌完全溶解后，制得混合溶液；再取5g步骤3制得的预交联纳米纤维膜在混合溶液中浸渍，25℃反应4h后，水洗，干燥，制得可食用高强度抗菌食品保鲜膜B。
实施例3
一种可食用高强度抗菌食品保鲜膜及其制备方法，包括如下步骤：
1.将2g分子量为230000、取代度为1.0的羧甲基纤维素钠、20g玉米醇溶蛋白、5g分子量为53000的聚乙烯基吡咯烷酮、5g分子量为3600的聚ε-赖氨酸和4g平均粒径为30nm纳米二氧化硅溶于100ml体积浓度为90％的醋酸溶液中，充分搅拌使其完全溶解，制得纺丝液；
2.将步骤1制得的纺丝液在纺丝电压20kV、流速0.5ml/h、接收距离10cm的条件下，静电纺丝制成纳米纤维膜；
3.将步骤2制得的纳米纤维膜浸渍在质量分数为30％的过氧化氢溶液中12h，经过轧辊轧过，轧余率为10％，再在辐照功率为1500W、辐照距离为20cm的紫外下辐照交联30min，水洗后，160℃干燥1h制得预交联纳米纤维膜；
4.将5g乳链菌肽、5g茶多酚、0.3g硫酸铜和8g比活为10000U/g的多酚氧化酶溶于100ml的水中，充分搅拌完全溶解后，制得混合溶液；再取20g步骤3制得的预交联纳米纤维膜在混合溶液中浸渍，40℃反应8h后，水洗，干燥，制得可食用高强度抗菌食品保鲜膜C。
对比例1
一种食品保鲜膜及其制备方法，包括如下步骤：
1.将1.5g分子量为250000、取代度为1.2的羧甲基纤维素钠、3.5g分子量为55000的聚乙烯基吡咯烷酮、4g分子量为4000的聚ε-赖氨酸和3g平均粒径为28nm纳米二氧化硅溶于100ml体积浓度为90％的醋酸溶液中，充分搅拌使其完全溶解，制得纺丝液；
2.将步骤1制得的纺丝液在纺丝电压25kV、流速0.8ml/h、接收距离15cm的条件下，静电纺丝制成纳米纤维膜；
3.将步骤2制得的纳米纤维膜浸渍在质量分数为30％的过氧化氢溶液中12h，经过轧辊轧过，轧余率为9％，再在辐照功率为1200W、辐照距离为18cm的紫外下辐照交联30min，水洗后，150℃干燥2h制得预交联纳米纤维膜；
4.将3g乳链菌肽、3g茶多酚、0.2g硫酸铜和6g比活为5000U/g的多酚氧化酶溶于100ml的水中，充分搅拌完全溶解后，制得混合溶液；再取10g步骤3制得的预交联纳米纤维膜在混合溶液中浸渍，30℃反应6h后，水洗，干燥，制得食品保鲜膜D。
对比例2
一种食品保鲜膜及其制备方法，包括如下步骤：
1.将1.5g分子量为250000、取代度为1.2的羧甲基纤维素钠、15g玉米醇溶蛋白、4g分子量为4000的聚ε-赖氨酸和3g平均粒径为28nm纳米二氧化硅溶于100ml体积浓度为90％的醋酸溶液中，充分搅拌使其完全溶解，制得纺丝液；
2.将步骤1制得的纺丝液在纺丝电压25kV、流速0.8ml/h、接收距离15cm的条件下，静电纺丝制成纳米纤维膜；
3.将步骤2制得的纳米纤维膜浸渍在质量分数为30％的过氧化氢溶液中12h，经过轧辊轧过，轧余率为9％，再在辐照功率为1200W、辐照距离为18cm的紫外下辐照交联30min，水洗后，150℃干燥2h制得预交联纳米纤维膜；
4.将3g乳链菌肽、3g茶多酚、0.2g硫酸铜和6g比活为5000U/g的多酚氧化酶溶于100ml的水中，充分搅拌完全溶解后，制得混合溶液；再取10g步骤3制得的预交联纳米纤维膜在混合溶液中浸渍，30℃反应6h后水洗，干燥，制得食品保鲜膜E。
对比例3
一种食品保鲜膜及其制备方法，包括如下步骤：
1.将1.5g分子量为250000、取代度为1.2的羧甲基纤维素钠、15g玉米醇溶蛋白、3.5g分子量为55000的聚乙烯基吡咯烷酮和3g平均粒径为28nm纳米二氧化硅溶于100ml体积浓度为90％的醋酸溶液中，充分搅拌使其完全溶解，制得纺丝液；
2.将步骤1制得的纺丝液在纺丝电压25kV、流速0.8ml/h、接收距离15cm的条件下，静电纺丝制成纳米纤维膜；
3.将步骤2制得的纳米纤维膜浸渍在质量分数为30％的过氧化氢溶液中12h，经过轧辊轧过，轧余率为9％，再在辐照功率为1200W、辐照距离为18cm的紫外下辐照交联30min，水洗后，150℃干燥2h制得预交联纳米纤维膜；
4.将3g乳链菌肽、3g茶多酚、0.2g硫酸铜和6g比活为5000U/g的多酚氧化酶溶于100ml的水中，充分搅拌完全溶解后，制得混合溶液；再取10g步骤3制得的预交联纳米纤维膜在混合溶液中浸渍，30℃反应6h后，水洗，干燥，制得食品保鲜膜F。
对比例4
一种食品保鲜膜及其制备方法，包括如下步骤：
1.将1.5g分子量为250000、取代度为1.2的羧甲基纤维素钠、15g玉米醇溶蛋白、3.5g分子量为55000的聚乙烯基吡咯烷酮、4g分子量为4000的聚ε-赖氨酸和3g平均粒径为28nm纳米二氧化硅溶于100ml体积浓度为90％的醋酸溶液中，充分搅拌使其完全溶解，制得纺丝液；
2.将步骤1制得的纺丝液在纺丝电压25kV、流速0.8ml/h、接收距离15cm的条件下，静电纺丝制成纳米纤维膜；
3.将步骤2制得的纳米纤维膜在辐照功率为1200W、辐照距离为18cm的紫外下辐照交联30min，水洗后，150℃干燥2h制得预交联纳米纤维膜；
4.将3g乳链菌肽、3g茶多酚、0.2g硫酸铜和6g比活为5000U/g的多酚氧化酶溶于100ml的水中，充分搅拌完全溶解后，制得混合溶液；再取10g步骤3制得的预交联纳米纤维膜在混合溶液中浸渍，30℃反应6h后，水洗，干燥，制得食品保鲜膜G。
对比例5
一种食品保鲜膜及其制备方法，包括如下步骤：
1.将1.5g分子量为250000、取代度为1.2的羧甲基纤维素钠、15g玉米醇溶蛋白、3.5g分子量为55000的聚乙烯基吡咯烷酮、4g分子量为4000的聚ε-赖氨酸和3g平均粒径为28nm纳米二氧化硅溶于100ml体积浓度为90％的醋酸溶液中，充分搅拌使其完全溶解，制得纺丝液；
2.将步骤1制得的纺丝液在纺丝电压25kV、流速0.8ml/h、接收距离15cm的条件下，静电纺丝制成纳米纤维膜；
3.将步骤2制得的纳米纤维膜浸渍在质量分数为30％的过氧化氢溶液中12h，经过轧辊轧过，轧余率为9％，水洗后，150℃干燥2h制得预交联纳米纤维膜；
4.将3g乳链菌肽、3g茶多酚、0.2g硫酸铜和6g比活为5000U/g的多酚氧化酶溶于100ml的水中，充分搅拌完全溶解后，制得混合溶液；再取10g步骤3制得的预交联纳米纤维膜在混合溶液中浸渍，30℃反应6h后，水洗，干燥，制得食品保鲜膜H。
对比例6
一种食品保鲜膜及其制备方法，包括如下步骤：
1.将1.5g分子量为250000、取代度为1.2的羧甲基纤维素钠、15g玉米醇溶蛋白、3.5g分子量为55000的聚乙烯基吡咯烷酮、4g分子量为4000的聚ε-赖氨酸和3g平均粒径为28nm纳米二氧化硅溶于100ml体积浓度为90％的醋酸溶液中，充分搅拌使其完全溶解，制得纺丝液；
2.将步骤1制得的纺丝液在纺丝电压25kV、流速0.8ml/h、接收距离15cm的条件下，静电纺丝制成纳米纤维膜；
3.将步骤2制得的纳米纤维膜浸渍在质量分数为30％的过氧化氢溶液中12h，经过轧辊轧过，轧余率为9％，再在辐照功率为1200W、辐照距离为18cm的紫外下辐照交联30min，水洗后，150℃干燥2h制得预交联纳米纤维膜；
4.将3g乳链菌肽溶于100ml的水中，充分搅拌完全溶解后，制得溶液；再取10g步骤3制得的预交联纳米纤维膜在溶液中浸渍，30℃反应6h后，水洗，干燥，制得食品保鲜膜I。
对比例7
一种食品保鲜膜及其制备方法，包括如下步骤：
1.将1.5g分子量为250000、取代度为1.2的羧甲基纤维素钠、15g玉米醇溶蛋白、3.5g分子量为55000的聚乙烯基吡咯烷酮、4g分子量为4000的聚ε-赖氨酸和3g平均粒径为28nm纳米二氧化硅溶于100ml体积浓度为90％的醋酸溶液中，充分搅拌使其完全溶解，制得纺丝液；
2.将步骤1制得的纺丝液在纺丝电压25kV、流速0.8ml/h、接收距离15cm的条件下，静电纺丝制成纳米纤维膜；
3.将步骤2制得的纳米纤维膜浸渍在质量分数为30％的过氧化氢溶液中12h，经过轧辊轧过，轧余率为9％，再在辐照功率为1200W、辐照距离为18cm的紫外下辐照交联30min，水洗后，150℃干燥2h制得预交联纳米纤维膜；
4.将3g茶多酚、0.2g硫酸铜和6g比活为5000U/g的多酚氧化酶溶于100ml的水中，充分搅拌完全溶解后，制得混合溶液；再取10g步骤3制得的预交联纳米纤维膜在混合溶液中浸渍，30℃反应6h后，水洗，干燥，制得食品保鲜膜J。
对比例8
一种食品保鲜膜及其制备方法，包括如下步骤：
1.将1.5g分子量为250000、取代度为1.2的羧甲基纤维素钠、15g玉米醇溶蛋白、3.5g分子量为55000的聚乙烯基吡咯烷酮和4g分子量为4000的聚ε-赖氨酸溶于100ml体积浓度为90％的醋酸溶液中，充分搅拌使其完全溶解，制得纺丝液；
2.将步骤1制得的纺丝液在纺丝电压25kV、流速0.8ml/h、接收距离15cm的条件下，静电纺丝制成纳米纤维膜；
3.将步骤2制得的纳米纤维膜浸渍在质量分数为30％的过氧化氢溶液中12h，经过轧辊轧过，轧余率为9％，再在辐照功率为1200W、辐照距离为18cm的紫外下辐照交联30min，水洗后，150℃干燥2h制得预交联纳米纤维膜；
4.将3g乳链菌肽、3g茶多酚、0.2g硫酸铜和6g比活为5000U/g的多酚氧化酶溶于100ml的水中，充分搅拌完全溶解后，制得混合溶液；再取10g步骤3制得的预交联纳米纤维膜在混合溶液中浸渍，30℃反应6h后，水洗，干燥，制得食品保鲜膜K。
力学性能测试
用日本Kato-Tech公司KES-G1型多功能拉伸试验仪对实施例1-3和对比例1-8的食品保鲜膜进行单轴拉伸测试，试样尺寸6cm×0.5cm，夹持距离4cm，拉伸速率0.05cm/s，每组3个平行样，结果取平均值。食品保鲜膜的力学性能测试结果如表1所示。
表1食品保鲜膜的力学性能测试结果
| 样品 | 最大拉伸强度(MPa) | 断裂伸长率(％) |
| 实施例1 | 52.6 | 250.8 |
| 实施例2 | 48.5 | 247.7 |
| 实施例3 | 43.3 | 237.4 |
| 对比例1 | 13.0 | 140.1 |
| 对比例2 | 12.4 | 145.8 |
| 对比例3 | 11.6 | 147.9 |
| 对比例4 | 10.9 | 143.2 |
| 对比例5 | 12.1 | 141.8 |
| 对比例6 | 12.9 | 140.5 |
| 对比例7 | 10.2 | 142.6 |
| 对比例8 | 11.7 | 144.7 |
根据表1可知，本发明实施例制备的纳米纤维膜的最大拉伸强度比对比例的提高了约30～40MPa，最大拉伸应变也提高了约70～80％。实施例1-3与对比例1、2、3、6、7相比说明玉米醇溶蛋白、聚乙烯基吡咯烷酮和三种抗菌物质聚ε-赖氨酸、茶多酚和乳链菌肽均参与了分子的交联，以获得较佳的力学性能。同时实施例1-3与对比例4、5、6相比，也体现了过氧化氢、紫外辐照和生物酶法在交联中均发挥了各自的作用。为了获得力学性能优良的可食用高强度抗菌食品保鲜膜，它们缺一不可。实施例1-3与对比例8相比，说明纳米二氧化硅的分散作用及储存应力势能的效果较好。
抗菌性能测试
将四种供试菌种金黄色葡萄球菌(ATCC 6538)，大肠杆菌(ATCC 8739)，肠沙门氏菌(ATCC 14028)，弗氏志贺氏菌(CMCC(B)51574)在营养琼脂面上连续培养3代37±0.5℃恒温箱中培养18～20h，放置在4℃保存备用，作为实验菌种。用无菌棉蘸取浓度为5×105cfu/ml试验菌悬液，在营养琼脂培养基平板表面均匀涂抹。盖好平皿，置室温干燥5min。用打孔器取直径10mm的实施例1-3和对比例1-8样品分别放在培养基中，置于37±0.5℃恒温箱中培养24h，测量抑菌环的大小，每组3个平行样，以抑菌环直径的平均值作为评价材料抗菌性能的依据。抑菌环越大，抑菌效果越好。
表2抗菌性能测试
| 样品 | 金黄色葡萄球菌 | 大肠杆菌 | 肠沙门氏菌 | 弗氏志贺氏菌 |
| 实施例1 | 36.5 | 35.5 | 32.7 | 31.1 |
| 实施例2 | 35.2 | 35.1 | 31.4 | 30.6 |
| 实施例3 | 35.4 | 34.7 | 30.5 | 30.8 |
| 对比例1 | 15.2 | 13.1 | 12.4 | 11.5 |
| 对比例2 | 16.3 | 13.5 | 13.2 | 12.4 |
| 对比例3 | 14.8 | 14.2 | 13.5 | 12.7 |
| 对比例4 | 15.5 | 13.8 | 12.9 | 13.1 |
| 对比例5 | 16.2 | 14.6 | 14.1 | 14.0 |
| 对比例6 | 17.1 | 15.1 | 14.8 | 14.6 |
| 对比例7 | 16.9 | 16.2 | 15.2 | 15.3 |
| 对比例8 | 17.7 | 16.8 | 16.3 | 16.4 |
根据表2可知实施例1-3制备的纳米纤维膜对金黄色葡萄球菌、大肠杆菌、肠沙门氏菌和弗氏志贺氏菌有较佳的抑菌效果，而对比例1-8制备的纳米纤维膜对这四种菌的抑菌环直径均较小，约为实施例抑菌环直径的50％。结果说明本发明制备的纳米纤维膜具有更加优良的抗菌性能。实施例1-3的抑菌效果显著高于对比例3、6、7，说明聚ε-赖氨酸、茶多酚和乳链菌肽之间具有协同互补的抑菌作用。另外，实施例1-3的抑菌效果也显著高于对比例1、2、4、5、8，说明聚乙烯基吡咯烷酮的交联和蛋白之间的交联防止了在水洗过程中聚ε-赖氨酸、茶多酚和乳链菌肽的流失，保证了保鲜膜中三种抗菌物质的负载量，而且纳米二氧化硅对于吸附ε-赖氨酸、茶多酚和乳链菌肽，提高负载量也有显著作用。
具体实现该技术方案的方法和途径很多，以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。本实施例中未明确的各组成部分均可用现有技术加以实现。
Claims (10)
1.一种可食用高强度抗菌食品保鲜膜的制备方法，其特征在于，包括如下步骤：
S1.将玉米醇溶蛋白、羧甲基纤维素钠、聚乙烯基吡咯烷酮、聚ε-赖氨酸和纳米二氧化硅溶于体积浓度为90％的醋酸溶液中，充分搅拌使其完全溶解，制得纺丝液；
S2.将所述纺丝液通过静电纺丝制成纳米纤维膜；
S3.将所述纳米纤维膜在质量分数为30％的过氧化氢溶液中浸渍12h，经过轧辊轧过后紫外辐照交联，水洗，干燥，得到预交联纳米纤维膜；
S4.将所述预交联纳米纤维膜在乳链菌肽、茶多酚、硫酸铜和多酚氧化酶的混合溶液中浸渍，25-40℃反应4-8h后，水洗，干燥，制得可食用高强度抗菌食品保鲜膜。
2.根据权利要求1所述的制备方法，其特征在于，步骤S1中，所述玉米醇溶蛋白、羧甲基纤维素钠、聚乙烯基吡咯烷酮、聚ε-赖氨酸、纳米二氧化硅和醋酸溶液的比例为：(1-2)g:(10-20)g:(2-5)g:(3-5)g:(2-4)g:100ml。
3.根据权利要求1所述的制备方法，其特征在于，步骤S1中，所述羧甲基纤维素钠的分子量为230000-270000，取代度为1.0-1.5；聚乙烯基吡咯烷酮的分子量为53000-57000；聚ε-赖氨酸的分子量为3600-4300。
4.根据权利要求1所述的制备方法，其特征在于，步骤S1中，所述纳米二氧化硅的平均粒径为25-30nm。
5.根据权利要求1所述的制备方法，其特征在于，步骤S2中，所述静电纺丝条件为：纺丝电压20-30kV，流速0.5-1ml/h，接收距离10-18cm。
6.根据权利要求1所述的制备方法，其特征在于，步骤S3中，所述紫外辐照功率为1000-1500W，辐照距离为15-20cm，辐照时间为30min，干燥温度为130-160℃，干燥时间为1-3h。
7.根据权利要求1所述的制备方法，其特征在于，步骤S3中，所述轧辊操作的轧余率为8-10％。
8.根据权利要求1所述的制备方法，其特征在于，步骤S4中，所述预交联纳米纤维膜、乳链菌肽、茶多酚、硫酸铜、多酚氧化酶和水的组成比例为(50-200)g:(10-50)g:(10-50)g:(1-3)g:(30-80)g:1000ml。
9.根据权利要求1所述的制备方法，其特征在于，步骤S4中，所述多酚氧化酶的比活为800-10000U/g。
10.根据权利要求1～9任一项所述制备方法制备得到的可食用高强度抗菌食品保鲜膜。
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