A disulfide bond cross-linked gelatin/ε-polylysine active food packaging film and preparation method thereof

A food packaging film and polylysine technology, applied in the field of food packaging materials, can solve the problems of easy microbial contamination, low mechanical strength, poor water resistance, etc., to alleviate environmental pollution and soil degradation, high efficiency and antibacterial, The effect of broad-spectrum antimicrobial properties

Inactive Publication Date: 2021-09-28
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the disadvantages of gelatin-based materials such as low mechanical strength, poor water resistance, and susceptibility to microbial contamination need to be overcome by chemical cross-linking modification and adding antibacterial agents.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Dissolve 1 part by mass of gelatin in 50 parts by volume of deionized water, add 0.5 parts by mass of 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and 0.4 parts by mass of N-hydroxysuccinyl imine, after stirring for 30 min, add 0.3 parts by mass of L-cysteine, adjust the pH value of the mixed solution to 4, then react for 5 h under nitrogen protection and dark, then dialyze the mixed solution for 4 days, freeze-dry Obtain mercapto-modified gelatin; Dissolve 1 mass part of mercapto-modified gelatin in 25 volume parts of deionized water, add 0.2 mass parts ε - polylysine, after stirring the mixed solution for 4 h, add 0.2 parts by mass of glycerin, continue to stir for 20 min, and finally pour the mixed solution into a mold and dry it with air for 48 h at room temperature to prepare disulfide cross-linked gelatin / ε - Polylysine active food packaging film.

Embodiment 2

[0019] Dissolve 1 mass part of gelatin in 50 volume parts of deionized water, add 0.4 mass part of 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and 0.1 mass part of N-hydroxysuccinyl imine, after stirring for 30 min, add 0.8 parts by mass of L-cysteine ​​hydrochloride monohydrate, adjust the pH value of the mixed solution to 6, react for 5 h under nitrogen protection and avoid light, and then dialyze the mixed solution After 3 days, thiol-modified gelatin was obtained after freeze-drying; 1 mass part of mercapto-modified gelatin was dissolved in 25 volume parts of deionized water, and 0.1 mass part ε - Polylysine, after stirring the mixed solution for 4 h, add 0.2 parts by mass of sorbitol, continue to stir for 35 min, and finally pour the mixed solution into a mold and blow dry it at room temperature for 54 h to prepare the disulfide cross-linked gelatin / ε - Polylysine active food packaging film.

Embodiment 3

[0021] Dissolve 1 part by mass of gelatin in 50 parts by volume of deionized water, add 0.4 parts by mass of 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and 0.3 parts by mass of N-hydroxysuccinyl imine, after stirring for 30 min, add 0.75 parts by mass of D-cysteine ​​hydrochloride monohydrate, adjust the pH value of the mixed solution to 5, react for 18 h under the protection of nitrogen and avoid light, and then dialyze the mixed solution After 3 days, thiol-modified gelatin was obtained after freeze-drying; 1 mass part of mercapto-modified gelatin was dissolved in 25 volume parts of deionized water, and 0.04 mass parts ε -Polylysine, stir the mixed solution for 4 hours, add 0.3 parts by mass of xylitol, continue to stir for 25 minutes, and finally pour the mixed solution into a mold and blow dry it at room temperature for 40 hours to prepare a disulfide cross-linked solution gelatin / ε - Polylysine active food packaging film.

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PUM

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Abstract

The invention provides a disulfide bond cross-linked gelatin / ε - Polylysine active food packaging film and preparation method thereof. In the present invention, firstly, the mercapto compound is chemically covalently grafted onto the molecular chain skeleton of gelatin to prepare mercapto-modified gelatin, and then added to the mercapto-modified gelatin solution ε ‑Polylysine, mix the above solution evenly, pour it into a mold, and dry it at room temperature to prepare disulfide cross-linked gelatin / ε ‑Polylysine active food packaging film. The invention forms disulfide bonds and adds antibacterial polypeptides through the oxidation of grafted sulfhydryl groups in the air ε ‑Polylysine method, the gelatin-based active food packaging film prepared has high mechanical strength, good ultraviolet blocking ability, biodegradability, strong antibacterial performance and effective antioxidant performance. Therefore, the disulfide cross-linked gelatin / ε ‑Polylysine active food packaging film has broad application prospects in the field of food packaging materials.

Description

technical field [0001] The invention relates to the technical field of food packaging materials, in particular to an edible active food packaging film with broad-spectrum antibacterial properties, anti-oxidation properties, high mechanical strength, strong water resistance, good ultraviolet blocking ability and biodegradability and its preparation method. Background technique [0002] Synthetic polymer plastic packaging materials based on petroleum as raw materials have been widely used in people's daily life due to their high mechanical strength and convenient use. However, due to the characteristics of one-time use and non-environmental degradation of synthetic polymer plastics, their extensive use has caused increasingly serious environmental pollution. As of 2015, the world produced a total of 6.3 billion tons of plastic waste, and by 2050, it is expected to reach 1.2 trillion tons. Moreover, the global energy crisis has also sounded the alarm for the development of sy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J5/18C08J3/24C08L89/00C08L77/04B65D65/46
CPCB65D65/463B65D65/466C08J3/24C08J5/18C08J2389/00C08J2477/04Y02W90/10Y02A40/90
Inventor 李德富邓磊葛黎明杨蝶易丽赵喜穆畅道
Owner SICHUAN UNIV
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