CN112280315A - Soybean protein nano antibacterial film and preparation method thereof - Google Patents
Soybean protein nano antibacterial film and preparation method thereof Download PDFInfo
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- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 68
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 230000000844 anti-bacterial effect Effects 0.000 title claims description 32
- 229940001941 soy protein Drugs 0.000 claims abstract description 19
- 239000002131 composite material Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract 7
- 230000003647 oxidation Effects 0.000 claims abstract 4
- 238000007254 oxidation reaction Methods 0.000 claims abstract 4
- 229920002678 cellulose Polymers 0.000 claims description 22
- 239000001913 cellulose Substances 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 22
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 18
- 229920002379 silicone rubber Polymers 0.000 claims description 18
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 claims description 14
- 239000012528 membrane Substances 0.000 claims description 14
- 229940071440 soy protein isolate Drugs 0.000 claims description 13
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 claims description 12
- 229940117916 cinnamic aldehyde Drugs 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 229920001046 Nanocellulose Polymers 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000004945 silicone rubber Substances 0.000 claims description 6
- 239000002114 nanocomposite Substances 0.000 claims description 5
- 230000002708 enhancing effect Effects 0.000 claims description 2
- 239000003242 anti bacterial agent Substances 0.000 claims 1
- 239000003431 cross linking reagent Substances 0.000 claims 1
- 239000002121 nanofiber Substances 0.000 claims 1
- 230000005540 biological transmission Effects 0.000 abstract description 7
- 230000004888 barrier function Effects 0.000 abstract description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 4
- 238000004132 cross linking Methods 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 2
- 239000001569 carbon dioxide Substances 0.000 abstract description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 239000005003 food packaging material Substances 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 229910052760 oxygen Inorganic materials 0.000 abstract description 2
- 239000001301 oxygen Substances 0.000 abstract description 2
- 239000004014 plasticizer Substances 0.000 abstract description 2
- 239000002861 polymer material Substances 0.000 abstract description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 2
- 235000013824 polyphenols Nutrition 0.000 abstract description 2
- 239000012779 reinforcing material Substances 0.000 abstract description 2
- -1 DPPH free radical Chemical class 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 239000012785 packaging film Substances 0.000 description 4
- 229920006280 packaging film Polymers 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000005022 packaging material Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- NDVLTYZPCACLMA-UHFFFAOYSA-N silver oxide Chemical compound [O-2].[Ag+].[Ag+] NDVLTYZPCACLMA-UHFFFAOYSA-N 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229910003082 TiO2-SiO2 Inorganic materials 0.000 description 1
- 229920002522 Wood fibre Polymers 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 244000053095 fungal pathogen Species 0.000 description 1
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002086 nanomaterial Substances 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000011208 reinforced composite material Substances 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 229910001923 silver oxide Inorganic materials 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000002025 wood fiber Substances 0.000 description 1
Classifications
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/466—Bio- or photodegradable packaging materials
-
- 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
-
- 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
- C08J2401/00—Characterised by the use of cellulose, modified cellulose or cellulose derivatives
- C08J2401/02—Cellulose; Modified cellulose
-
- 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
-
- 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
- C08K5/07—Aldehydes; Ketones
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Manufacturing & Machinery (AREA)
- Medicinal Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Materials Engineering (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biodiversity & Conservation Biology (AREA)
- Mechanical Engineering (AREA)
- Manufacture Of Macromolecular Shaped Articles (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention provides an oxidation-resistant soybean protein composite film and a preparation method thereof, belonging to a food packaging material in the field of natural high polymer materials. The invention takes the soy protein as the main raw material, and the soy protein and the plasticizer, the antioxidant, the reinforcing material and the like generate covalent crosslinking reaction under certain conditions to prepare the soy protein composite film with outstanding oxidation resistance and better mechanical property and barrier property. Compared with a pure soybean protein isolate film, the total polyphenol content of the composite film prepared by the invention is increased by 205.1-945.8%, the DPPH free radical clearance rate is increased by 947.5-2593.4%, the tensile strength is increased by 209.5-591.4%, the elongation at break is reduced by 48.0-59.8%, the water vapor transmission rate is reduced by 81.7-90.9%, the moisture absorption rate is reduced by 41.5-61.05%, the oxygen transmission rate is reduced by 27.2-77.5%, and the carbon dioxide transmission rate is reduced by 25.0-47.4%. The method has simple and easy operation process and is suitable for being put into industrial production.
Description
Technical Field
The invention provides a soybean protein nano antibacterial film and a preparation method thereof, and more particularly relates to a soybean protein/nano cellulose/cinnamyl aldehyde antibacterial composite film, belonging to food and medicine packaging materials in the field of natural high polymer materials.
Background
Due to the globalization trend and the consumer demand, people increasingly demand natural, biodegradable and environment-friendly food packaging materials, and isolated soy protein is concerned based on good film forming property, biocompatibility and biodegradability, is an ideal material of modern healthy and nontoxic packaging concepts, has potential application value in the fields of plastics, films, packaging materials, biomedical materials, reinforced composite materials and the like, but has poor antibacterial property, packaging property and barrier property. The invention takes the soy protein as the main raw material, and the soy protein and the plasticizer, the reinforcing material, the bacteriostatic agent and the like generate covalent crosslinking reaction under certain conditions to prepare the soy protein composite film with outstanding bacteriostatic property and better mechanical property and barrier property, which partially replaces petroleum-based polymers to be used in the field of easily oxidized food packaging, reduces environmental pollution and is a green packaging material with development prospect.
The nano-cellulose has good application in enhancing natural polymers due to the advantage of nano-size, and the nano-cellulose is well dispersed in a soybean protein matrix, can form hydrogen bonds with soybean protein, and is subjected to biological crosslinking, so that the mechanical property of the composite film is improved.
The cinnamaldehyde is a main component in cinnamon essential oil which is a secondary metabolite of a natural plant cinnamon tree, has a strong inhibiting effect on various bacteria and pathogenic fungi (particularly common meat spoilage microorganisms), is listed as a medicine and food additive, is a natural-source, broad-spectrum, efficient, safe and non-toxic food preservative, has good antibacterial property and can prevent microbial spoilage, and is applied to a soybean protein/nano cellulose composite film to research a packaging film with good antibacterial effect, so that the preservative and fresh-keeping effects of the packaging film are improved, and a certain guiding effect is provided for industrial production and actual commercial application of the packaging film.
At present, in domestic researches on soybean protein composite films, most of researches are focused on the improvement of mechanical properties and barrier properties of the films, and the research on the antibacterial property of the films in practical application on the prolonging of the shelf life of food is less. The patent CN 106928728A takes soybean protein as a raw material, adopts modified TiO2-SiO2 composite nano material, glutamine transaminase and chitin, and improves the tensile strength of the composite film; the patent CN 101199314A mixes the soybean protein isolate with tea polyphenol, VC and VE, then homogenizes and freezes, in order to improve the inoxidizability of the composite film and reduce the allergenicity; in patent CN 107936580a, stearic acid, wood fiber and silver oxide are used to improve the water resistance and antibacterial property of the soy protein isolate composite film. The film is a composite film prepared by taking soy protein as a raw material, but the antibacterial performance of the film is not mentioned, and the mechanical performance and the barrier performance are not improved at the same time.
Disclosure of Invention
The invention aims to solve the problems and the defects, provides a soybean protein nano antibacterial film and a preparation method thereof, and can be applied to the field of packaging of perishable foods. In order to achieve the purpose, the technical scheme of the invention is as follows:
a soybean protein nano antibacterial film and a preparation method thereof comprise the following steps:
(1) preparing a soybean protein film solution: mixing 3.0% soy protein isolate, 2.0% glycerol and appropriate amount of distilled water, stirring at 60 deg.C for 1h to prepare soy protein isolate membrane solution;
(2) adjusting the pH value: adjusting the pH value of the soybean protein membrane solution prepared in the step (1) to 9.0 by using 0.1mol/L NaOH;
(3) stirring the nano-cellulose: stirring the nano-cellulose for 30min by using a constant-temperature magnetic stirrer to ensure that the nano-cellulose is uniform and stable in state;
(4) preparing a soy protein nano composite film solution: adding 1.00-5.00% of cinnamaldehyde and 0.20% of stirred nano-cellulose into the soybean protein film solution prepared in the step (2), and stirring for 1h at 40 ℃;
(5) defoaming and drying: performing ultrasonic defoaming treatment on the film forming solution prepared in the step (4) for 15min, pouring the film forming solution into a silicon rubber plate tank, and drying the silicon rubber plate tank in a constant-temperature blast dryer at 40 ℃ for 12 h;
(6) softening and uncovering the film: cooling to room temperature, peeling the film from the silicone rubber plate, and storing at 50% relative humidity and 24 + -1 deg.C for 24 h;
(7) and (5) finishing.
The invention has the beneficial effects that:
(1) the invention takes biodegradable soybean protein isolate, nano-cellulose with the characteristics of biocompatibility, high rigidity, low density and the like and cinnamyl aldehyde with antibacterial property as raw materials, and the prepared film has antibacterial property, improved mechanical property, water resistance and air resistance, is biodegradable, and is green and environment-friendly;
(2) the invention provides a soybean protein nano antibacterial film and a preparation method thereof, the operation flow of the prepared film is simple, and the prepared film has uniform thickness, uniform color, good biodegradability and antibacterial activity. The nano-cellulose is well dispersed in the soybean protein matrix, and can form hydrogen bonds with the soybean protein and carry out biological crosslinking, thereby improving the mechanical property of the composite film. The antibacterial property of the cinnamaldehyde is utilized, the cinnamaldehyde is added into the film instead of being directly added into food to prepare an antibacterial activity packaging film, and meanwhile, the cinnamaldehyde can be slowly released and acts on the surface of the food to inhibit the growth of microorganisms and even achieve the effect of killing the microorganisms, so that the shelf life of the food is prolonged, the antibacterial effect on putrefying bacteria can be effectively enhanced, the defect of a soybean protein composite film in the aspect of antibacterial property can be overcome, and the application range of the edible film is expanded.
Detailed Description
Example 1: a soybean protein nano antibacterial film and a preparation method thereof comprise the following steps:
(1) preparing a soybean protein film solution: mixing 3.0% soy protein isolate, 2.0% glycerol and appropriate amount of distilled water, stirring at 60 deg.C for 1h to prepare soy protein isolate membrane solution;
(2) adjusting the pH value: adjusting the pH value of the soybean protein membrane solution prepared in the step (1) to 9.0 by using 0.1mol/L NaOH;
(3) stirring the nano-cellulose: stirring the nano-cellulose for 30min by using a constant-temperature magnetic stirrer to ensure that the nano-cellulose is uniform and stable in state;
(4) preparing a soy protein nano composite film solution: adding 1.00% of cinnamaldehyde and 0.20% of stirred nanocellulose into the soybean protein membrane solution prepared in the step (2), and stirring for 1h at 40 ℃;
(5) defoaming and drying: performing ultrasonic defoaming treatment on the film forming solution prepared in the step (4) for 15min, pouring the film forming solution into a silicon rubber plate tank, and drying the silicon rubber plate tank in a constant-temperature blast dryer at 40 ℃ for 12 h;
(6) softening and uncovering the film: cooling to room temperature, peeling the film from the silicone rubber plate, and storing at 50% relative humidity and 24 + -1 deg.C for 24 h;
(7) and (5) finishing.
Example 2: a soybean protein nano antibacterial film and a preparation method thereof comprise the following steps:
(1) preparing a soybean protein film solution: mixing 3.0% soy protein isolate, 2.0% glycerol and appropriate amount of distilled water, stirring at 60 deg.C for 1h to prepare soy protein isolate membrane solution;
(2) adjusting the pH value: adjusting the pH value of the soybean protein membrane solution prepared in the step (1) to 9.0 by using 0.1mol/L NaOH;
(3) stirring the nano-cellulose: stirring the nano-cellulose for 30min by using a constant-temperature magnetic stirrer to ensure that the nano-cellulose is uniform and stable in state;
(4) preparing a soy protein nano composite film solution: adding 2.00% of cinnamaldehyde and 0.20% of stirred nano-cellulose into the soybean protein film solution prepared in the step (2), and stirring for 1h at 40 ℃;
(5) defoaming and drying: performing ultrasonic defoaming treatment on the film forming solution prepared in the step (4) for 15min, pouring the film forming solution into a silicon rubber plate tank, and drying the silicon rubber plate tank in a constant-temperature blast dryer at 40 ℃ for 12 h;
(6) softening and uncovering the film: cooling to room temperature, peeling the film from the silicone rubber plate, and storing at 50% relative humidity and 24 + -1 deg.C for 24 h;
(7) and (5) finishing.
Example 3: a soybean protein nano antibacterial film and a preparation method thereof comprise the following steps:
(1) preparing a soybean protein film solution: mixing 3.0% soy protein isolate, 2.0% glycerol and appropriate amount of distilled water, stirring at 60 deg.C for 1h to prepare soy protein isolate membrane solution;
(2) adjusting the pH value: adjusting the pH value of the soybean protein membrane solution prepared in the step (1) to 9.0 by using 0.1mol/L NaOH;
(3) stirring the nano-cellulose: stirring the nano-cellulose for 30min by using a constant-temperature magnetic stirrer to ensure that the nano-cellulose is uniform and stable in state;
(4) preparing a soy protein nano composite film solution: adding 3.00% of cinnamaldehyde and 0.20% of stirred nanocellulose into the soybean protein membrane solution prepared in the step (2), and stirring for 1h at 40 ℃;
(5) defoaming and drying: performing ultrasonic defoaming treatment on the film forming solution prepared in the step (4) for 15min, pouring the film forming solution into a silicon rubber plate tank, and drying the silicon rubber plate tank in a constant-temperature blast dryer at 40 ℃ for 12 h;
(6) softening and uncovering the film: cooling to room temperature, peeling the film from the silicone rubber plate, and storing at 50% relative humidity and 24 + -1 deg.C for 24 h;
(7) and (5) finishing.
Comparative example 1: a pure soy protein film and a preparation method thereof comprise the following steps:
(1) preparing a soybean protein film solution: mixing 3.0% soy protein isolate, 2.0% glycerol and appropriate amount of distilled water, stirring at 60 deg.C for 1h to prepare soy protein isolate membrane solution;
(2) adjusting the pH value: adjusting the pH value of the soybean protein membrane solution prepared in the step (1) to 9.0 by using 0.1mol/L NaOH;
(3) defoaming and drying: performing ultrasonic defoaming treatment on the film forming solution prepared in the step (2) for 15min, pouring the film forming solution into a silicon rubber plate tank, and drying the silicon rubber plate tank in a constant-temperature blast dryer at the temperature of 60 ℃ for 7 h;
(4) softening and uncovering the film: cooling to room temperature, peeling the film from the silicone rubber plate, and storing at 50% relative humidity and 24 + -1 deg.C for 24 h;
(5) and (5) finishing.
Tensile strength, elongation at break, water vapor transmission rate, moisture absorption rate, oxygen transmission rate and carbon dioxide transmission rate of the soybean protein nano antibacterial films prepared in examples 1-3 and the pure soybean protein film prepared in the control group 1 were measured;
the results of comparing the soy protein nano-antibacterial films prepared in examples 1-3 with the pure soy protein film prepared in control 1 are shown in the following table:
as can be seen from the table, the soybean protein nano antibacterial film prepared by the invention has good mechanical property, water vapor transmission rate and antibacterial property.
Claims (6)
1. A soybean protein nano antibacterial film and a preparation method thereof comprise the following steps:
(1) preparing a soybean protein film solution: mixing 3.0% soy protein isolate, 2.0% glycerol and appropriate amount of distilled water, stirring at 60 deg.C for 1h to prepare soy protein isolate membrane solution;
(2) adjusting the pH value: adjusting the pH value of the soybean protein membrane solution prepared in the step (1) to 9.0 by using 0.1mol/L NaOH;
(3) stirring the nano-cellulose: stirring the nano-cellulose for 30min by using a constant-temperature magnetic stirrer to ensure that the nano-cellulose is uniform and stable in state;
(4) preparing a soy protein nano composite film solution: adding 1.00-5.00% of cinnamaldehyde and 0.20% of stirred nano-cellulose into the soybean protein film solution prepared in the step (2), and stirring for 1h at 40 ℃;
(5) defoaming and drying: performing ultrasonic defoaming treatment on the film forming solution prepared in the step (4) for 15min, pouring the film forming solution into a silicon rubber plate tank, and drying the silicon rubber plate tank in a constant-temperature blast dryer at 40 ℃ for 12 h;
(6) softening and uncovering the film: cooling to room temperature, peeling the film from the silicone rubber plate, and storing at 50% relative humidity and 24 + -1 deg.C for 24 h;
(7) and (5) finishing.
2. The method for preparing an oxidation resistant soy protein composite film as claimed in claim 1, wherein in the step (2), the pH of the soy protein film solution is adjusted to 9.0 with 0.1mol/L NaOH before adding the nanocellulose and cinnamaldehyde.
3. The method for preparing an oxidation resistant soy protein composite film as claimed in claim 1, wherein in step (3), the nanofiber is stirred and then added into the film forming solution, and the optimal stirring time is 30 min.
4. The method for preparing soybean protein nano antibacterial film according to claim 1, wherein in the step (4), cinnamaldehyde is added to the film forming solution as the antibacterial agent and the cross-linking agent, and the optimal addition amount is 0.40% (w/v).
5. The method for preparing soybean protein nano antibacterial film according to claim 1, wherein in the step (4), the nano cellulose is added into the film forming solution for enhancing, and the optimal addition amount is 0.20% (w/v).
6. The method for preparing a soybean protein nano antibacterial film according to claim 1, wherein the soybean protein nano antibacterial film prepared by using the soybean protein isolate, the nanocellulose and the cinnamaldehyde as raw materials maintains the degradability of the soybean protein film, and the antibacterial property, the mechanical property and the water resistance are greatly improved.
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| CN202011153949.7A CN112280315A (en) | 2020-10-26 | 2020-10-26 | Soybean protein nano antibacterial film and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113234322A (en) * | 2021-04-08 | 2021-08-10 | 湖南万脉医疗科技有限公司 | Antibiotic hydrophilic breathing machine pipeline and breathing machine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113234322A (en) * | 2021-04-08 | 2021-08-10 | 湖南万脉医疗科技有限公司 | Antibiotic hydrophilic breathing machine pipeline and breathing machine |
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Application publication date: 20210129 |