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Preparation method for antimicrobial edible film material

An edible film and material technology, applied in the field of edible film, can solve the problems of no antibacterial property and the limitation of antibacterial breadth and strength of a single antibacterial agent, and achieve strong broad-spectrum antibacterial property, excellent comprehensive performance and high thermal stability. Effect

Inactive Publication Date: 2013-12-04
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to aim at the shortcomings of protein film materials that do not have antibacterial properties and the limitation of the antibacterial breadth and strength of a single antibacterial agent, to provide a kind that has obvious synergistic antibacterial effect on Escherichia coli, and has synergistic antibacterial performance on various bacteria, and Preparation method of mixed nano organic and inorganic antimicrobial agent protein film material with good mechanical properties

Method used

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  • Preparation method for antimicrobial edible film material
  • Preparation method for antimicrobial edible film material
  • Preparation method for antimicrobial edible film material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In the first step, the gelatin is prepared into an aqueous solution with a mass concentration of 5%, and after being fully hydrated, 1% lysozyme and 1% zinc oxide are respectively added relative to the gelatin mass, and are fully homogenized.

[0024] In the second step, the material made in the first step is added to glycerin equivalent to 40% of the gelatin quality, and sodium hydroxide is added to adjust the pH value of the solution to 7.0;

[0025] The third step is to measure 45ml of the material obtained in the second step and pour it into a plexiglass box, and place it in a constant temperature and humidity box at 30°C and 35%RH for 48 hours to obtain a mixed nano-antibacterial film material.

[0026] In this embodiment, the light transmittance test, three pathogenic bacteria inhibition zone experiments of Escherichia coli, Bacillus subtilis and Staphylococcus aureus were carried out on the film material, and the mechanical performance test was carried out.

[00...

Embodiment 2

[0036] In the first step, the gelatin is prepared into an aqueous solution with a mass concentration of 5%, and after hydration, 1% lysozyme and 0.5% zinc oxide relative to the mass of the gelatin are added respectively to fully homogenize.

[0037] In the second step, the material prepared in the first step is added with glycerin equivalent to 40% of the gelatin mass, and sodium hydroxide is added to adjust the pH value of the solution to 7.0.

[0038] The third step is to measure 45ml of the material obtained in the second part and pour it into a plexiglass box, and place it in a constant temperature and humidity box at 30°C and 35%RH for 48 hours to obtain a mixed nano-antibacterial film material.

[0039] In this example and Example 1, the light transmittance test of the membrane material, the inhibition zone test of three pathogenic bacteria, Escherichia coli, Bacillus subtilis, and Staphylococcus aureus, and the mechanical property test were carried out by the same method...

Embodiment 3

[0043] In the first step, the gelatin is prepared into an aqueous solution with a mass concentration of 5%, and after hydration, 0.5% lysozyme and 1.0% zinc oxide relative to the gelatin mass are added respectively to fully homogenize.

[0044] In the second step, the material prepared in the first step is added with glycerin equivalent to 40% of the gelatin mass, and sodium hydroxide is added to adjust the pH value of the solution to 7.0 (hydrochloric acid can also be added to adjust if necessary).

[0045] The third step is to measure 45ml of the material obtained in the second part and pour it into a plexiglass box, and place it in a constant temperature and humidity box at 30°C and 35%RH for 48 hours to obtain a mixed nano-antibacterial film material.

[0046] In this embodiment, similarly to the embodiment 1, the light transmittance test of the membrane material, the inhibition zone experiment of Escherichia coli, Bacillus subtilis and Staphylococcus aureus, and the mechan...

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Abstract

The invention discloses a preparation method for antimicrobial edible film material. The method includes preparing aqueous solution of gelatin, hydrating fully, adding 0.2% to 2% of the gelatin mass of lysozyme and 0.2% to 2% of the gelatin mass of nanometer zinc oxide, and uniformizing evenly; adding 10% to 40% of the gelatin mass of glycerol into the uniformized material, and adjusting the solution to pH 6.0 to 8.0; drying the obtained material to obtain the antimicrobial edible film material. By the aid of the preparation method, the disadvantages that a protein film is free of antimicrobial performance and low in mechanical strength; compared with a film material containing single antimicrobial agent, the antimicrobial edible film material has better antimicrobial effect and plays a synergistic antibacterial role.

Description

technical field [0001] The invention relates to an edible film, in particular to a preparation method of an antibacterial edible film material. Background technique [0002] Food packaging is an integral part of food commodities. One of the main projects in the food industry process. It protects the food and prevents the damage of biological, chemical and physical external factors during the circulation of the food from the factory to the consumer. It can also have the function of maintaining the stable quality of the food itself. It is convenient for the consumption of food. It is also the image that first expresses the appearance of food and attracts consumption, and has value other than material cost. In modern times, the space and time requirements of food consumption have increased, making the food fresh-keeping time and shelf life as long as possible. Therefore, the research on antibacterial materials for food packaging has become a hot spot today. [0003] Membrane...

Claims

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Application Information

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IPC IPC(8): C08L89/00C08K3/22B65D65/46
Inventor 尹寿伟石伟健杨晓泉
Owner SOUTH CHINA UNIV OF TECH