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Solid enzyme type time-temperature indicator and preparation method thereof

An indicator and time technology, applied in thermometers, material analysis by observing the influence of chemical indicators, thermometers with physical/chemical changes, etc., can solve the problems of wasting food safety, difficult temperature monitoring, hidden dangers, etc., to achieve Eliminate easy leakage, good visual effect, and easy production

Inactive Publication Date: 2019-12-27
HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For products transported in the cold chain, their quality is not only affected by the product's own composition factors, but also affected by external environmental conditions, among which the influence of temperature is often the most important, because the temperature is not easy in the process of storage, transportation and sales. monitoring, resulting in a difference between the shelf life at the actual temperature and the shelf life at the standard temperature, which in turn causes unnecessary waste and food safety hazards

Method used

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  • Solid enzyme type time-temperature indicator and preparation method thereof
  • Solid enzyme type time-temperature indicator and preparation method thereof
  • Solid enzyme type time-temperature indicator and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A preparation method of a solid enzyme type time-temperature indicator, the specific steps are as follows:

[0057] A. Preparation of PVA gel sheets embedded with laccase

[0058] 1. Preparation of PVA aqueous solution

[0059] Prepare a PVA aqueous solution with a concentration of 0.1 g / mL, and heat it in a water bath at 95°C for 1.5 hours while stirring magnetically to completely dissolve the PVA.

[0060] 2. Preparation of laccase PVA solution

[0061] 2-1. Preparation of buffer solution

[0062] 0.004g / mL sodium acetate aqueous solution was added to diluted acetic acid aqueous solution, and the pH was adjusted to 5.0 to obtain a buffer solution.

[0063] 2-2. Preparation of laccase solution

[0064] Add 0.010g laccase to 1mL buffer solution to obtain laccase buffer solution;

[0065] Add 0.001g stabilizer bovine serum albumin to 1mL laccase buffer solution and mix evenly. The stabilizer can increase the stability of the solution, colloid, solid and mixture, slo...

Embodiment 2

[0079] A preparation method of a solid enzyme type time-temperature indicator, the specific steps are as follows:

[0080] A. Preparation of PVA gel sheets embedded with laccase

[0081] 1. Preparation of PVA aqueous solution

[0082] Prepare a PVA aqueous solution with a concentration of 0.1 g / mL, and heat it in a water bath at 95°C for 1.5 hours while stirring magnetically to completely dissolve the PVA.

[0083] 2. Preparation of laccase PVA solution

[0084] 2-1. Preparation of buffer solution

[0085] 0.0041g / mL sodium acetate aqueous solution was added to diluted acetic acid aqueous solution, and the pH was adjusted to 5.0 to obtain a buffer solution.

[0086] 2-2. Preparation of laccase solution

[0087] Add 0.021g laccase to 1mL buffer solution to obtain laccase buffer solution;

[0088] Add 0.001g stabilizer bovine serum albumin to 1mL laccase buffer solution and mix evenly. The stabilizer can increase the stability of the solution, colloid, solid and mixture, sl...

Embodiment 3

[0102] A preparation method of a solid enzyme type time-temperature indicator, the specific steps are as follows:

[0103] A. The preparation method of the PVA gel sheet embedded with laccase is the same as that in Example 2.

[0104] B. Preparation of guaiacol-embedded PVA gel sheets

[0105] 1. Preparation of PVA aqueous solution

[0106] The preparation of PVA aqueous solution is consistent with step A,

[0107] 2. Preparation of guaiacol-PVA mixed solution

[0108] Add 0.2976g guaiacol to 40mL PVA aqueous solution to prepare a guaiacol-PVA mixed solution with a concentration of 60mM;

[0109] 3. Preparation of PVA gel sheets embedded with guaiacol

[0110] Fully stir the guaiacol-PVA mixed solution with a magnetic stirrer. The stirring speed should not be too fast. If the stirring speed is too fast, air will enter the solution and generate air bubbles, which will affect the preparation quality of subsequent gel sheets. Pour it into a grid-shaped plastic mold The lengt...

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Abstract

A solid enzyme type time-temperature indicator is composed of two parts, namely a laccase PVA gel slice and a guaiacol PVA gel slice, when in use, the two parts fit to form the solid enzyme type time-temperature indicator, wherein the laccase PVA gel slice is a PVA gel slice embedded with laccase, and the guaiacol PVA gel slice is a PVA gel slice embedded with guaiacol. The solid enzyme type time-temperature indicator provided by the invention has the beneficial effects that the solid enzyme type time-temperature indicator can be used for indication of freshness of food with the activation energy of 9.5-68.8kJ / mol, a hidden danger that leakage of a liquid-state TTI package can be easily caused can be completely eradicated, and an indicator does not need to be additionally added like lipase, amylase and urease; the method provided by the invention avoids the situation that using effect of TTI is influenced as diffusion of an enzyme and substrate is hindered by embedding and biological activity of the enzyme is reduced, and the PVA gel slices are used as a carrier, so that a system is uniformly mixed, color distributioh is also relatively uniform, lump and flocculent color blocks cannot be formed, and the solid enzyme type time-temperature indicator is easy to make, stable in effect, low in cost and easy to popularize.

Description

technical field [0001] The invention belongs to the field of intelligent packaging, and in particular relates to an indicator that records the cumulative effect of time and temperature through color changes, which can be used to indicate the freshness of food during storage, transportation and sales. Background technique [0002] People often think: "As long as the packaged food is within the shelf life, it should be safe." In fact, sometimes this is not the case. For products transported in the cold chain, their quality is not only affected by the product's own composition factors, but also affected by external environmental conditions, among which the influence of temperature is often the most important, because the temperature is not easy in the process of storage, transportation and sales. As a result, the shelf life at the actual temperature is different from that at the standard temperature, resulting in unnecessary waste and food safety hazards. [0003] Therefore, i...

Claims

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Application Information

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IPC IPC(8): G01K11/12G01N21/78G01K11/16
CPCG01K11/12G01N21/78G01N2021/775
Inventor 张岩王麟王保营周龙杰李瑞瑞李周王倩
Owner HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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