Antibacterial film and application thereof

A technology of antibacterial film and antibacterial peptide, which is applied in the field of food antibacterial and fresh preservation, can solve the problems of affecting antibacterial property, complicated production process, and hidden health risks, and achieve the effects of improving quality and safety, simple production method, and wide application prospects

Inactive Publication Date: 2019-04-26
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the disadvantages of complex production process and high cost, some metal ion antibacterial agents have obvious limitations in food packaging due to easy discoloration, easy oxidation and toxicity.
Organic antibacterial agents have a wide range of sources, and have the advantages of high efficiency, simple process, good color stability, and low cost. However, organic antibacterial agents are not as stable as inorganic antibacterial agents, and their properties are prone to change under heating or acid-base environments, affecting antibacterial properties. sexuality, and may also pose health risks

Method used

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  • Antibacterial film and application thereof
  • Antibacterial film and application thereof
  • Antibacterial film and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Preparation of antimicrobial peptides:

[0045] The FX-6 strain was activated overnight with MRS broth. Dilute the bacterial solution to OD600=0.2 with sterile MRS broth culture solution for later use. Place 4L of milk in a fermenter bottle, inoculate the activated FX-6 bacterial solution at a ratio of 9% (v / v), add glucose at a ratio of 3.9% (m / v), and add glucose at a ratio of 2% (m / v) The ratio of yeast powder. Thoroughly shake and dissolve various substances in the fermenter, and place it at 32°C for 72 hours of fermentation. After the fermentation is completed, take it out, put the fermentation broth at 4000r / min and centrifuge for 20min, and take the supernatant. The obtained supernatant is ultrafiltered with a hollow fiber membrane ultrafiltration device with a molecular weight of 6000 to remove macromolecular impurities, and the obtained filtrate is vacuum freeze-dried at 40°C to obtain powdered milk-derived antimicrobial peptides, which are placed in Store ...

Embodiment 2

[0049] Preparation of antimicrobial peptides:

[0050] The FX-6 strain was activated overnight with MRS broth. Dilute the bacterial solution to OD600=0.3 with sterile MRS broth culture solution for later use. 4L of milk was placed in the fermentation bottle, inoculated with activated FX-6 bacterium liquid at a ratio of 5% (v / v), added glucose at a ratio of 3% (m / v), and added glucose at a ratio of 5% (m / v). Ratio of yeast powder. Thoroughly shake and dissolve various substances in the fermenter, and place it at 30°C for 75 hours of fermentation. After the fermentation is complete, take it out, put the fermentation broth at 6000r / min and centrifuge for 10min, and take the supernatant. The obtained supernatant is ultrafiltered with a hollow fiber membrane ultrafiltration device with a molecular weight of 6000 to remove macromolecular impurities, and the obtained filtrate is vacuum freeze-dried at 40°C to obtain powdered milk-derived antimicrobial peptides, which are placed in...

Embodiment 3

[0054] Preparation of antimicrobial peptides:

[0055] The FX-6 strain was activated overnight with MRS broth. Dilute the bacterial solution to OD600=0.15 with sterile MRS broth culture solution for later use. 4L of milk was placed in a fermenter bottle, inoculated with the activated FX-6 bacterium at a ratio of 10% (v / v), glucose was added at a ratio of 5% (m / v), and glucose was added at a ratio of 5% (m / v). Ratio of yeast powder. Thoroughly shake and dissolve various substances in the fermenter, and place it at 35°C for 70 hours of fermentation. After the fermentation is completed, take it out, place the fermentation broth at 4000r / min and centrifuge for 10min, and take the supernatant. The obtained supernatant is ultrafiltered with a hollow fiber membrane ultrafiltration device with a molecular weight of 6000 to remove macromolecular impurities, and the obtained filtrate is vacuum freeze-dried at 40°C to obtain powdered milk-derived antimicrobial peptides, which are plac...

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Abstract

The invention provides an antibacterial film. The antibacterial film is prepared from the following components in parts by mass: 1-8 parts of antibacterial peptide, 2-15 parts of gelatin, 0.5-5 partsof glycerol and water, wherein the concentration of antibacterial peptide is 0.10-0.35 g/ml; antibacterial peptide is produced from a lactobacillus paracasei subsp. Tolerans FX-6-1 strain by fermentation, lactobacillus paracasei subsp. Tolerans FX-6-1 is collected in China Center for Type Culture Collection on February 23, 2014 with collection number of CCTCCM 2014043. The antibacterial film has the beneficial effects that the antibacterial film belongs to active antibacterial package, and can better prevent water vapor from permeating, improve quality and safety of food and prolong the shelflife; besides, the antibacterial film has high tensile strength and elongation at break and wide application range, adopts a simple preparation method, and is suitable for large-scale production. Moreover, the antibacterial film material belongs to a food-grade raw material, and is easy to degrade and pollution-free to the environment.

Description

technical field [0001] The invention belongs to the technical field of antibacterial and fresh-keeping food, and more specifically relates to an antibacterial film and its application. Background technique [0002] In recent years, with the aggravation of white pollution, the use of natural polymer materials to prepare degradable packaging materials has attracted attention. Among them, edible film, as a new type of packaging material, has a wide source of raw materials, is edible, and has no pollution. It has become a hot spot in the field of food packaging. [0003] Food-borne spoilage and pathogenic microorganisms are the most important factors affecting food safety and quality, and food packaging is a key technical link to suppress spoilage and pathogenic microorganisms such as Escherichia coli and Staphylococcus aureus in the field of food circulation. Traditional food packaging mainly relies on physical isolation, that is, to avoid corruption and exceeding the standard...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08K5/053C08J5/18C12P21/06C07K1/34A23B7/00C12R1/225
CPCA23B7/00C07K1/34C08J5/18C08J2389/00C08J2489/00C08K5/053C12P21/06
Inventor 苗建银段星星段杉曹庸
Owner SOUTH CHINA AGRI UNIV
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