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Preparation method for bacteriostatic starch packaging paper

A technology for wrapping paper and starch, applied in the directions of wrapping paper, wrapping paper, packaging, etc., can solve the problems of unsatisfactory slow release effect, poor heat resistance of ethyl paraben, poor film-forming property, etc., and achieve complete degradation and bacteriostatic effect. , the effect of delaying the release rate and broadening the application range

Inactive Publication Date: 2010-11-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the starch packaging material itself does not have antibacterial properties. With the large-scale development of food processing, transportation and storage integration technology, the circulation of food has expanded to all parts of the world. It is not only necessary for food to maintain a long shelf life, but also to maintain nutrition. Fresh quality, which is a problem that pure starch packaging materials cannot solve
[0004] Ethylparaben has a broad-spectrum bactericidal effect, and has a strong killing effect on Gram-positive and negative bacteria, yeasts and molds. It is widely used in foods such as beverages, soy sauce and candied fruit, but ethylparaben Ester has poor heat resistance, and when directly added to the packaging material, there will be a large loss during thermoforming, and the slow-release effect in the packaging material is not ideal
At present, studies have shown that cyclodextrin embedding can significantly improve its thermal stability, making it possible to prepare corresponding antibacterial packaging materials, but cyclodextrin has high cost and poor film-forming properties.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Configuration of starch slurry: weigh 5g of high-amylose cornstarch, add 100mL of distilled water, and stir with a glass rod to form a 5g / 100mL high-amylose cornstarch slurry;

[0017] (2) Gelatinization: gelatinize the high-amylose corn starch slurry in a boiling water bath for 25 minutes, and use a glass rod to stir continuously during the gelatinization process;

[0018] (3) Ultrasonic treatment: place the gelatinized starch paste in an ultrasonic cell breaker, immerse the ultrasonic probe in the starch paste, the ultrasonic power is 600W, and the ultrasonic time is 18 minutes;

[0019] (4) Preparation of clathrate: Slowly add ethylparaben dissolved in ethanol to the starch paste after ultrasonic treatment, the consumption of ethylparaben is 1.0% of the dry weight of starch, at 52°C, magnetic stirring conditions Embedded for 3 hours, and then naturally cooled to room temperature to prepare clathrates;

[0020] (5) Pour plate: add 1.5g glycerol to the prepared cl...

Embodiment 2

[0023] (1) Configuration of starch slurry: weigh 2g of high-amylose cornstarch, add 100mL of distilled water, and stir with a glass rod to form a 2g / 100mL high-amylose cornstarch slurry;

[0024] (2) Gelatinization: gelatinize the high-amylose corn starch slurry in a boiling water bath for 20 minutes, and use a glass rod to stir continuously during the gelatinization process;

[0025] (3) Ultrasonic treatment: place the gelatinized starch paste in an ultrasonic cell breaker, immerse the ultrasonic probe in the starch paste, the ultrasonic power is 500W, and the ultrasonic time is 15 minutes;

[0026] (4) Preparation of clathrate: Slowly add ethylparaben dissolved in ethanol to the starch paste after ultrasonic treatment, the consumption of ethylparaben is 0.5% of the dry weight of starch, at 50°C, magnetic stirring conditions Embedded for 2 hours, then naturally cooled to room temperature to prepare the clathrate;

[0027] (5) Pour plate: Add 1 g of glycerin to the prepared c...

Embodiment 3

[0030] Application of antibacterial starch wrapping paper containing ethylparaben in packaging cooked beef slices: Cut the prepared cooked beef into slices of 5×3×0.5cm, and accurately absorb 0.15mL of E. coli suspension Spread on the upper and lower surfaces of beef slices, so that the bacteria content is 6.0×10 5 cfu / g, air dry. The antibacterial starch wrapping paper prepared in Example 2 with an addition of 1 g of glycerin and an addition of ethyl paraben of 0.5% by dry weight of starch was first irradiated under an ultraviolet lamp for 30 minutes, and then cut into a suitable size and sandwiched between two slices of cooked beef. Between the slices, and then wrap the outside with antibacterial starch wrapping paper again, requiring the antibacterial starch wrapping paper to be close to the surface of the cooked beef slices, and take the cooked beef slices packaged in ordinary food-grade polyethylene film as a control. The samples were refrigerated at 9°C for three weeks,...

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Abstract

The invention discloses a preparation method for bacteriostatic starch packaging paper, and belongs to the technical field of starch packaging paper preparation. The bacteriostatic starch packaging paper is prepared from high-amylose corn starch serving as a raw material; and the preparation method comprises the following steps of: gelatinizing (gelatinizing in boiling water for 20 to 25 minutes), performing ultrasonic treatment (ultrasonic power is 500 to 600W and ultrasonic treatment time is 15 to 18 minutes), coating ethylparaben (the dosage of the ethylparaben is 0.5 to 1.0 percent based on the dry weight of starch, and the ethylparaben is embedded for 2 to 3 hours at the temperature of between 50 and 52 DEG C under the condition of magnetic stirring), dumping a mixture on a flat plate, drying and the like. The prepared bacteriostatic starch packaging paper has the characteristics of smoothness, transparency, high tensile strength, remarkable bacteriostatic effect, degradability, and suitability for anti-corrosion package of food.

Description

technical field [0001] The invention discloses a preparation method of antibacterial starch wrapping paper, relates to the preparation of antibacterial starch wrapping paper containing ethylparaben, and belongs to the technical field of starch wrapping paper preparation. Background technique [0002] In view of the increasing environmental pressure of traditional plastic packaging materials, the development of degradable plastics has become the focus of current scientific and technological research. However, due to material and technical problems, the current degradable plastics still cannot be completely degraded, and the cost is high, so they have not yet been put into large-scale production and use. [0003] Starch packaging materials are completely made of natural edible starch, which can be completely degraded and fundamentally solve the problem of environmental pollution. However, the starch packaging material itself does not have antibacterial properties. With the la...

Claims

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Application Information

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IPC IPC(8): D21H27/10
Inventor 金征宇田耀旗朱艳巧柏玉香徐学明谢正军赵建伟杨哪
Owner JIANGNAN UNIV
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