Preparation method of broad bean protein and starch foaming hydrogel and application of the same in preparing vibration-damping packaging

Abstract

The invention discloses a preparation method of a broad bean protein and starch foaming hydrogel and an application thereof in preparing vibration-damping packaging. The method is characterized by comprising the following steps: stirring a broad bean protein solution with a concentration of 40 to 60 g / L until foaming, adding a sodium alginate starch mixture with a volume twice that of the broad bean protein solution while stirring until uniform, adding calcium carbonate to make a final concentration of 10 to 12 g / L, and stirring again to uniformly obtain the broad bean protein and starch foaming hydrogel, wherein the concentration of sodium alginate in the sodium alginate starch mixture is 22.5 to 27.5 g / L, and the concentration of corn starch is 120 to 160 g / L; pouring the foaming hydrogel into a mold, leaving it to stand for 5 hours, and then demoulding to obtain the broad bean protein and starch foaming hydrogel vibration-damping packaging. The method has the advantages of vibration-damping, moisturizing, cold storage, and easy biodegradability, and can achieve an effective vibration-damping effect in logistics and transportation, thereby significantly reducing the loss of fruits and vegetables during transportation.

Description

Technical Field

[0001] The invention belongs to the technical field of food packaging materials, and in particular relates to a preparation method of broad bean protein and starch foaming hydrogel and application of the hydrogel in preparing vibration-damping packaging. Background Art

[0002] Fruit is an indispensable source of nutrition in our daily diet, and its freshness and appearance directly influence consumer purchasing decisions. During transportation after harvest, fruit is highly susceptible to mechanical damage, which can severely impact its quality. For example, peaches are favored by consumers for their soft, juicy, delicate texture, and rich nutritional value. Peaches have a thin, juicy skin that offers virtually no protection, making them particularly susceptible to mechanical damage during transportation. These damaged areas can become breeding grounds for pathogens, leading to fruit rot and economic losses. Therefore, developing effective vibration-damping transport packaging is crucial to extending the shelf life of fruit and reducing losses during transportation. Traditional vibration-damping transport packaging materials, such as foam boxes, plastic baskets, corrugated cardboard boxes, and wooden boxes, while providing some protection for fruit, have limited vibration-damping effectiveness. Furthermore, these traditional packaging materials have rough surfaces and high friction, which can easily damage the fruit. Furthermore, these materials are difficult to degrade, causing environmental pollution. Therefore, there is an urgent need to develop more optimized vibration-damping transport packaging materials to improve fruit protection and reduce environmental impact. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to provide a method for preparing a foamed hydrogel of broad bean protein and starch that has vibration reduction, moisturizing, cold storage and biodegradable effects, and its application in preparing vibration-damping packaging, which provides an effective vibration reduction effect in logistics transportation and significantly reduces the loss of fruits and vegetables during transportation.

[0004] The technical solution adopted by the present invention to solve the above technical problems is: a method for preparing a foaming hydrogel of broad bean protein and starch, comprising the following steps: stirring a broad bean protein solution with a concentration of 40 to 60 g / L until foaming, adding a sodium alginate starch mixture with a volume twice that of the broad bean protein solution while stirring until uniformly stirred, adding calcium carbonate to a final concentration of 10 to 12 g / L, and stirring again to uniformly obtain the foaming hydrogel of broad bean protein and starch, wherein the concentration of sodium alginate in the sodium alginate starch mixture is 22.5 to 27.5 g / L, and the concentration of corn starch is 120 to 160 g / L.

[0005] Furthermore, the preparation method of the broad bean protein solution is as follows: dissolving broad bean protein in pure water, ultrasonically treating for 5 to 15 minutes, adding 2.5 to 3% of gluconolactone by weight of pure water to obtain a broad bean protein solution with a concentration of 40 to 60 g / L.

[0006] Furthermore, the preparation method of the sodium alginate starch mixture is as follows: dissolving sodium alginate in pure water to obtain a sodium alginate aqueous solution, adding corn starch to the sodium alginate aqueous solution and mixing evenly, heating in a water bath at 55-60° C. and stirring for 25-35 minutes to obtain a sodium alginate starch mixture, wherein the concentration of sodium alginate in the sodium alginate starch mixture is 22.5-27.5 g / L, and the concentration of corn starch is 120-160 g / L.

[0007] Preferably, a broad bean protein solution with a concentration of 60 g / L is stirred until foamed, and a sodium alginate starch mixture with a volume twice that of the broad bean protein solution is added while stirring until uniformly stirred, and calcium carbonate is added to make its final concentration 10 g / L, and stirred again to obtain a broad bean protein and starch foaming hydrogel, wherein the concentration of sodium alginate in the sodium alginate starch mixture is 25 g / L, and the concentration of corn starch is 140 g / L.

[0008] The present invention also provides an application of the broad bean protein and starch foaming hydrogel in preparing vibration-damping packaging. The broad bean protein and starch foaming hydrogel is poured into a mold, left to stand for 5 hours, and then demoulded to obtain the broad bean protein and starch foaming hydrogel vibration-damping packaging.

[0009] Compared with the prior art, the advantages of the present invention are:

[0010] 1. The broad bean protein and starch foamed hydrogel of the present invention has excellent energy absorption and dispersion capabilities and good elasticity and recovery. When subjected to external impact and vibration during transportation, the energy is effectively dispersed throughout the material, thereby significantly reducing the impact energy transmitted to the protected object and achieving a vibration reduction effect.

[0011] 2. The broad bean protein and starch foaming hydrogel of the present invention has moisturizing ability. There is a large amount of water in the foaming hydrogel, which can maintain a good range of humidity in the package and prevent the quality of the fruit from deteriorating due to water loss.

[0012] 3. The broad bean protein and starch foamed hydrogel of the present invention has a cold storage effect to achieve a preservation effect. During the refrigerated transportation of fruits, the foamed hydrogel packaging has the ability to store cold and can maintain a low temperature for a certain period of time even when out of the refrigerated environment, thereby extending the shelf life of the fruits.

[0013] 4. The faba bean protein and starch foamed hydrogel of the present invention has a smooth surface with low friction. The hydrophilicity of the foamed hydrogel material and the lubricating layer formed on its surface give it excellent lubricity. This lubricity helps reduce friction and wear between the fruit and the packaging.

[0014] 5. The faba bean protein and starch foaming hydrogel of the present invention has excellent biocompatibility and environmental friendliness. This foaming hydrogel material is not only safe and harmless to the human body, but also uses environmentally friendly and easily degradable raw materials during the preparation process, ensuring the green and pollution-free nature of the product.

[0015] In summary, the present invention's method for preparing a faba bean protein and starch foamed hydrogel and its application in preparing vibration-damping packaging demonstrates that the gel material's three-dimensional, cross-linked hydrophilic polymer network structure allows for rapid deformation and absorption of substantial amounts of energy. When external shocks and vibrations act on the foamed hydrogel, these energies are effectively dispersed throughout the material, significantly reducing the impact energy transmitted to the protected object and achieving a vibration-damping effect. Furthermore, the material exhibits excellent biocompatibility, and the raw materials used are environmentally friendly and readily degradable, making them safe and harmless to the human body. This ensures the packaging's environmentally friendly, pollution-free nature and minimizes environmental impact. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 FTIR images of foaming hydrogel and its components sodium alginate, corn starch, and broad bean protein;

[0017] Figure 2 The foaming conditions of four foaming agents; the upper layer a shows the foaming condition after high-speed stirring for 30 seconds, and the lower layer b shows the foaming condition after standing for 30 minutes. From left to right, they are collagen, whey protein, soy protein and broad bean protein.

[0018] Figure 3 The graph of foaming rate and foaming stability of four foaming agents is shown in Figure 2.

[0019] Figure 4 This is the power spectrum density diagram of random vibration of peach simulation logistics;

[0020] Figure 5 Figure 1 is a sample of foamed hydrogel made of broad bean protein and starch; a is a sample of foamed hydrogel, and b is a sample of peaches packed with foamed hydrogel;

[0021] Figure 6 This is a graph showing the ethylene release of peaches in different packages after simulated logistic vibration;

[0022] Figure 7 The surface damage of peaches in different packaging after simulated logistics vibration; a is peaches packaged with foaming hydrogel, b is peaches packaged with pearl cotton group;

[0023] Figure 8 This is a graph showing the ethylene release of peaches in different packaging after logistics transportation;

[0024] Figure 9The surface damage of peaches in different packaging after logistics vibration; a is peaches packaged with foaming hydrogel, b is peaches packaged with pearl cotton group;

[0025] Figure 10 This is a graph showing the ethylene release of peaches in different packages after the drop test;

[0026] Figure 11 The surface damage of peaches with different packaging after falling; a is peaches packaged with foaming hydrogel, b is peaches packaged with pearl cotton group;

[0027] Figure 12 This is a thermal image of the temperature change of peaches in different packaging at 35°C;

[0028] Figure 13 This is a graph showing the temperature changes of peaches in different packaging;

[0029] Figure 14 The degradation rate of foaming hydrogel packaging after 8 days of degradation under different conditions. DETAILED DESCRIPTION

[0030] The present invention will be described in further detail below with reference to the accompanying drawings and embodiments. 1. Specific embodiment:

[0032] Example 1: A method for preparing a broad bean protein and starch foaming hydrogel, comprising the following steps:

[0033] Step 1: Dissolve 18 g of broad bean protein in 300 mL of pure water, ultrasonicate for 10 min, and add 8 g of gluconolactone to obtain a broad bean protein solution;

[0034] Step 2: Dissolve 15 g of sodium alginate in 600 mL of pure water to obtain a sodium alginate aqueous solution, add 84 g of corn starch to the sodium alginate aqueous solution and mix evenly, heat in a water bath at 55-60° C. for 30 min, stirring continuously during heating, to obtain a sodium alginate starch mixture;

[0035] Step 3: Stir the broad bean protein solution until foamed, add the sodium alginate starch mixture while stirring, add 9g of calcium carbonate, and stir again until evenly mixed to obtain a broad bean protein and starch foaming hydrogel.

[0036] Example 2: A method for preparing a foaming hydrogel of broad bean protein and starch, comprising the following steps:

[0037] Step 1: Dissolve 12 g of broad bean protein in 300 mL of pure water, ultrasonicate for 10 min, and add 7.5 g of gluconolactone to obtain a broad bean protein solution;

[0038] Step 2: Dissolve 13.5 g of sodium alginate in 600 mL of pure water to obtain a sodium alginate aqueous solution, add 72 g of corn starch to the sodium alginate aqueous solution and mix evenly, heat in a water bath at 55-60° C. for 30 min, stirring continuously during heating, to obtain a sodium alginate starch mixture;

[0039] Step 3: Stir the broad bean protein solution until foaming, add the sodium alginate starch mixture while stirring, add 9.9g calcium carbonate, and stir again to obtain the broad bean protein and starch foaming hydrogel.

[0040] Example 3: A method for preparing a broad bean protein and starch foaming hydrogel, comprising the following steps:

[0041] Step 1: Dissolve 15 g of broad bean protein in 300 mL of pure water, ultrasonicate for 10 min, and add 9 g of gluconolactone to obtain a broad bean protein solution;

[0042] Step 2: Dissolve 16.5 g of sodium alginate in 600 mL of pure water to obtain a sodium alginate aqueous solution, add 96 g of corn starch to the sodium alginate aqueous solution and mix evenly, heat in a water bath at 55-60° C. for 30 min, stirring continuously during heating, to obtain a sodium alginate starch mixture;

[0043] Step 3: Stir the broad bean protein solution until foamed, add the sodium alginate starch mixture while stirring, add 10.8 g of calcium carbonate, and stir again to obtain a broad bean protein and starch foaming hydrogel.

[0044] 2. Analysis of experimental results:

[0045] 1. Formation mechanism of foaming hydrogel: Sodium alginate, corn starch, broad bean protein and foaming hydrogel were subjected to FTIR experiments respectively. Figure 1 The FTIR results show that the FTIR spectrum of sodium alginate shows that the -1 They are the symmetric and asymmetric stretching vibrations of the -COO- group at 1027.96 cm -1 It is the stretching vibration of CO bond. In the FTIR spectrum of corn starch, at 2929.24 cm -1 is the stretching vibration of the C-H bond at 1643.53 cm -1 It is the asymmetric stretching vibration of -COO- group, at 1152.29 and 1082.54 cm -1 is the stretching vibration of the CO bond, at 855.12 and 706.53 cm -1 It is the bending vibration of the CH bond; in the FTIR spectrum of broad bean protein, at 2929.24cm -1The peak at 1655.66 is the stretching vibration of the C-H bond, while the peak at 1655.66 is the asymmetric stretching vibration of the -COO- group. Comparing the FTIR spectra of sodium alginate, corn starch, and faba bean protein with the foaming hydrogel reveals that the foaming hydrogel's spectrum contains characteristic absorption peaks from all three raw materials, with no new peaks emerging. This result indicates that the foaming hydrogel is formed from these three raw materials through physical crosslinking, without any chemical reactions forming new bonds.

[0046] 2. Selection of foaming agent: In the comparative experiment, four green and pollution-free food foaming agents were selected: collagen, whey protein, soy protein and broad bean protein. The experiment used a 2wt% concentration of foaming agent, added each foaming agent to 100ml of pure water, stirred and foamed for 30s, and studied its foaming rate. The results were as follows: Figure 2 As shown in a; in order to study its foaming stability, the four foaming agents that have completed foaming are left to stand for 30 minutes. The results of the foaming stability study are shown in Figure 2 As shown in b. Through comparative analysis Figure 2 and Figure 3 Data from a study of collagen and faba bean protein revealed that collagen had the highest foaming rate, followed by faba bean protein. However, the foam produced by collagen has certain drawbacks, such as large bubbles, large pores, low density, and poor stability. In contrast, faba bean protein produces small, fine bubbles with significantly enhanced stability. Taking into account the two key factors of foaming rate and foaming stability, faba bean protein was determined to be the optimal green and pollution-free food foaming agent for the preparation of foaming hydrogels. This choice not only ensures the environmental friendliness of the product but also ensures the stability of the foaming effect.

[0047] 3. Determination of the Optimal Foaming Hydrogel Formula: Experimental Design: Corn starch, sodium alginate, fava bean protein, and calcium carbonate were selected as four influencing factors. The concentrations of corn starch in the sodium alginate-starch mixture were set at three levels: 120 g / L, 140 g / L, and 160 g / L; the concentrations of sodium alginate were set at three levels: 22.5 g / L, 25 g / L, and 27.5 g / L; the concentrations of fava bean protein solution were set at three levels: 40 g / L, 60 g / L, and 80 g / L; and the concentrations of calcium carbonate in the hydrogel were set at three levels: 10 g / L, 11 g / L, and 12 g / L. An orthogonal experimental table was designed, as shown in Table 1. The gel strength of the prepared foaming hydrogel was used as the evaluation indicator for the orthogonal experiment, and the results are analyzed in Table 2.

[0048] Table 1 Orthogonal experiment table

[0049]

[0050] Table 2 Orthogonal experiment results and analysis

[0051]

[0052] From the range analysis in Table 2, we can see that R A > R B > R C >R D The four influencing factors, in order of significance, are corn starch, sodium alginate, faba bean protein, and calcium carbonate. Specifically, corn starch content has the greatest impact on the gel strength of the foamed hydrogel, followed by sodium alginate content, faba bean protein concentration has a smaller impact, and calcium carbonate concentration has the least impact. Therefore, the optimal solution is A2B2C3D1: 140 g / L corn starch, 25 g / L sodium alginate, 60 g / L faba bean protein, and 10 g / L calcium carbonate. The gel strengths of the foamed hydrogels produced with these formulations ranged from 92.68 to 122.15 g / g, all exhibiting sufficient strength (a gel strength of 85 g / g is the minimum strength requirement for peach packaging) and meeting the requirements for peach packaging protection in the following application examples.

[0053] 3. Application Example: The broad bean protein and starch foaming hydrogel prepared according to the optimal solution in Example 1 was poured into a mold and allowed to stand for 5 hours before demolding to make a vibration-damping package, which was applied to peach logistics to verify its vibration-damping effect.

[0054] 1. Simulated logistics random vibration test: Commercially mature peaches were selected and divided into three groups: non-vibration group, pearl cotton packaging vibration group, and broad bean protein and starch foaming hydrogel vibration group. The vibration groups were all packaged in the same way and transported to the laboratory in a pre-cooled state. The peaches were then taken out and placed at room temperature for 30 minutes, and then placed on a vibration platform. Figure 4 Simulate the results of random vibration during transportation. The frequency is 15.5 Hz and the amplitude is 0.4 mm. Simulate fixed frequency vibration during transportation. There are 8 peaches in each group and 4 peaches in one package. Figure 5 shown.

[0055] Observe and record the vibration damage of the fruit and measure its ethylene release. Since peaches are respiratory climacteric fruits, after the fruit is damaged by vibration, the respiratory metabolism of the tissues in the injured area will be enhanced, resulting in an increase in ethylene release. Therefore, the damage of peaches can be reflected by the ethylene release of peaches.

[0056] Depend on Figure 6 It can be seen that the ethylene release of commercially mature peaches after simulated logistics vibration was 116.86 mg·kg at 0h and 48h respectively in the non-vibration group. -1 ·h -1 、164.16mg·kg -1 ·h -1The ethylene release of the foaming hydrogel group at 0h and 48h was 128.79 mg·kg -1 ·h -1 、186.68 mg·kg -1 ·h -1 The ethylene release of the pearl cotton group at 0h and 48h was 252.06 mg·kg -1 ·h -1 、352.18mg·kg -1 ·h -1 , indicating that at 0h and 48h after vibration, the ethylene release of pearl cotton was higher than that of the foamed hydrogel group and the non-vibration group, and the ethylene release of the foamed hydrogel group was only slightly higher than that of the non-vibration group. The use of broad bean protein and starch foamed hydrogel to prepare vibration-damping packaging has a good protective effect on peaches in simulated vibration.

[0057] observe Figure 7 As shown in b, after the pearl cotton packaging was transported in the logistics, the top, bottom and protruding parts of the peaches were damaged by friction, which caused the skin and flesh to brown. Figure 7 As can be seen from a in the figure, the fruit surface of the fava bean protein and starch foaming hydrogel packaging did not show obvious browning caused by friction damage after logistics transportation. This can intuitively illustrate that the vibration-damping packaging prepared by fava bean protein and starch foaming hydrogel has a better protection effect on peaches than traditional pearl cotton packaging during the logistics process.

[0058] 2. Logistics test: Commercially mature peaches were selected and placed in fava bean protein and starch foam hydrogel packaging and pearl cotton packaging respectively. The peaches were divided into two groups and sent out simultaneously by the same express delivery company. All express deliveries were transported according to fresh food standards by road. After two days of express delivery, the peaches were stored for two days. The two experimental groups were studied and measured in the same simulated vibration test as above.

[0059] Depend on Figure 8 It can be seen that after 2 days of logistics transportation, the ethylene release of the pearl cotton group was 440.48 mg kg -1 ·h -1 , while the ethylene release of the foaming hydrogel group was only 267.42 mg·kg -1 ·h -1 After 2 days of storage, the ethylene release of the EPE group was 717.22 mg·kg -1 ·h -1 , while the ethylene release of the foaming hydrogel group was only 453.36 mg·kg -1 ·h -1 , which shows that foaming hydrogel packaging has a better protective effect on peaches during the logistics process.

[0060] observe Figure 9 As shown in b, after the pearl cotton packaging was transported in the logistics, the top, bottom and protruding parts of the peaches were mechanically damaged to a certain extent, resulting in browning of the skin and flesh. Figure 9 As can be seen from a in the figure, the fruit surface of the fava bean protein and starch foaming hydrogel packaging did not show obvious browning caused by mechanical damage after logistics transportation. This can intuitively illustrate that the vibration-damping packaging prepared by fava bean protein and starch foaming hydrogel has a better protection effect on peaches than traditional pearl cotton packaging during the logistics process.

[0061] 3. Drop test: Commercially mature peaches were selected and placed in fava bean protein and starch foamed hydrogel and pearl cotton packaging respectively. At the same time, a control group was set up and divided into three groups. The foamed hydrogel group and the pearl cotton group were simultaneously dropped from a height of 1m. After five repetitions, the fruits were removed for observation and stored for 2 days. The same simulated vibration test as above was then conducted on each group for research and measurement.

[0062] Depend on Figure 10 It can be seen that the ethylene release of the non-falling group at 0h and 48h was 180.26 mg·kg -1 ·h -1 、308.56mg·kg -1 ·h -1 The ethylene release of the foaming hydrogel group at 0h and 48h was 180.11 mg·kg -1 ·h -1 、369.48 mg·kg -1 ·h -1 The ethylene release of the pearl cotton group at 0h and 48h was 238.51mg·kg -1 ·h -1 , 592.44 mg·kg -1 ·h -1 , indicating that at 0h and 48h after vibration, the ethylene release of the pearl cotton was higher than that of the foamed hydrogel group and the non-dropped group, and the ethylene release of the foamed hydrogel group was only slightly higher than that of the non-dropped group. In the drop experiment, the vibration-damping packaging prepared with broad bean protein and starch foamed hydrogel had a good protective effect on peaches.

[0063] observe Figure 11 As shown in b, after the drop test, the top, bottom and protruding parts of the peaches packaged with pearl cotton had certain mechanical damage, which led to browning of the skin and flesh. Figure 11 As can be seen from a in the figure, the fruit surface of the fava bean protein and starch foaming hydrogel packaging did not show obvious browning caused by mechanical damage after the drop test. This can intuitively illustrate that the vibration-damping packaging prepared by fava bean protein and starch foaming hydrogel has a better protection effect on peaches than traditional pearl cotton packaging during the logistics process.

[0064] 4. Cold Storage Experiment: Commercially mature peaches were selected and placed in an unpackaged group, a fava bean protein and starch foamed hydrogel group, and an EPE group. Each group was pre-cooled in a 0°C cold storage for 12 hours to make the temperatures of the three groups consistent. The fruits were then placed at 35°C (simulating a high summer temperature environment) for 8 hours, and the temperature was recorded every 2 hours.

[0065] Depend on Figure 12 and Figure 13 It can be seen that under the same initial temperature and consistent environmental conditions, the fruit temperature was raised to 20°C. The unpackaged group completed the temperature increase within 4 hours, while the pearl cotton group also required the same time. In contrast, the foamed hydrogel group required 8 hours to reach the same temperature. This result intuitively shows that the foamed hydrogel has excellent cold storage properties and can still exert its long-lasting low-temperature retention effect after leaving the cold chain transportation. During the transportation and distribution stage, it can maintain a lower temperature inside the packaged fruits and vegetables, which effectively solves the "last mile" problem in cold chain transportation and ensures the transportation quality of fruits and vegetables and consumer satisfaction.

[0066] 5. Biodegradation Experiments: Three sets of experiments were conducted on the foamed hydrogel materials. The first set of foamed hydrogel samples was added to a trypsin digestion solution, the second set was added to a phosphate buffered saline solution as a control, and the third set was buried in soil as a biodegradation control. The first two sets of samples were shaken at 180 rpm and 37°C for 8 days. During this period, samples from each group were removed every two days, and the remaining foamed hydrogel mass was weighed after treatment.

[0067] Depend on Figure 11 As can be seen, the foaming hydrogel, as a biodegradable material, rapidly decomposed by more than 60-80% within 8 days in both enzymatic hydrolysis and biodegradation experiments. This intuitively demonstrates that the foaming hydrogel not only has good biocompatibility but is also an environmentally friendly packaging material.

[0068] The above description is not intended to limit the present invention, and the present invention is not limited to the above examples. Any changes, modifications, additions or substitutions made by persons of ordinary skill in the art within the spirit and scope of the present invention shall also fall within the scope of protection of the present invention.

Claims

1. Application of broad bean protein and starch foaming hydrogel in the preparation of vibration damping packaging, characterized in that The preparation method of broad bean protein and starch foaming hydrogel comprises the following steps: stirring a broad bean protein solution with a concentration of 40 to 60 g / L until foaming, adding a sodium alginate starch mixture with a volume twice that of the broad bean protein solution while stirring until uniform, adding calcium carbonate to make its final concentration 10 to 12 g / L, and stirring again to obtain a broad bean protein and starch foaming hydrogel, wherein the concentration of sodium alginate in the sodium alginate starch mixture is 22.5 to 27.5 g / L, and the concentration of corn starch is 120 to 160 g / L, wherein the preparation method of the broad bean protein solution is as follows: dissolving broad bean protein in pure water, ultrasonically treating for 5 to 15 minutes, adding gluconolactone with a concentration of 2.5 to 3% by mass of pure water, and obtaining a broad bean protein solution with a concentration of 40 to 60 g / L. g / L broad bean protein solution, and the preparation method of the sodium alginate starch mixed solution is as follows: dissolving sodium alginate in pure water to obtain a sodium alginate aqueous solution, adding corn starch to the sodium alginate aqueous solution and mixing evenly, heating in a water bath at 55-60° C. and stirring for 25-35 minutes to obtain a sodium alginate starch mixed solution, wherein the concentration of sodium alginate in the sodium alginate starch mixed solution is 22.5-27.5 g / L, and the concentration of corn starch is 120-160 g / L.

2. The use of a broad bean protein and starch foaming hydrogel according to claim 1 in preparing a vibration-damping package, characterized in that: A 60 g / L broad bean protein solution was stirred until foamed, and a sodium alginate starch mixture with a volume twice that of the broad bean protein solution was added while stirring until uniformly stirred. Calcium carbonate was added to make the final concentration 10 g / L, and the mixture was stirred again to obtain a broad bean protein and starch foaming hydrogel, wherein the concentration of sodium alginate in the sodium alginate starch mixture was 25 g / L, and the concentration of corn starch was 140 g / L.

3. Use of a broad bean protein and starch foaming hydrogel according to claim 1 or 2 in preparing vibration-damping packaging, characterized in that: The broad bean protein and starch foaming hydrogel according to claim 1 or 2 is poured into a mold and allowed to stand for 5 hours before demoulding to obtain a broad bean protein and starch foaming hydrogel vibration damping package.

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