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Bacterial cellulose nanofiber reinforced konjac glucomannan edible film and preparation method thereof

A technology of bacterial cellulose and nanofibers, applied in the field of food packaging materials, can solve the problems of low mechanical strength, complex process conditions, and poor antibacterial ability of pure KGM films, and achieve the effects of difficult complete peeling, wide sources, and easy operation

Active Publication Date: 2019-10-18
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the pure KGM membrane has low mechanical strength, poor antibacterial ability, and poor water resistance.
Therefore, various modifications have been made to the structure of KGM to improve the performance of KGM membranes, but there are still some problems due to complex process conditions, high cost, chemical residues, etc.

Method used

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  • Bacterial cellulose nanofiber reinforced konjac glucomannan edible film and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0024] 1. Preparation of bacterial cellulose nanofibers (BCNs)

[0025] CICC 10529 strain (Komagataeibacter xylinus, Beijing, China, China Industrial Culture Collection Center) was used to culture and ferment under static conditions at 30°C, and the medium (pH 5.0) contained glucose 2% (w / v), yeast extract 0.5% ( w / v), K 2 HPO 4 0.1% (w / v), MgSO 4 1.5% (w / v) and ethanol 2% (v / v). After 14 days of static culture, the whole piece of cellulose film can be obtained in the culture medium. Rinse the cellulose membrane with tap water overnight, then soak it in 0.1M sodium hydroxide solution at 80°C for 2 hours, and then rinse it repeatedly with deionized water to completely remove the alkali to obtain bacterial cellulose.

[0026] 5.0 g of bacterial cellulose was mixed with 75 mL of HCl (2.5 M), and then magnetically stirred (200 rpm) at 70° C. for 4 h to hydrolyze it. After hydrolysis, cool to room temperature, centrifuge at 10,000×g for 10 minutes to collect the hydrolyzed p...

Embodiment 2

[0031] The difference between the present embodiment and Example 1 is: konjac gum powder in step 2: glycerin: bacterial cellulose nanofiber: the weight ratio of distilled water is 1:0.3:0.02:100. The obtained konjac gum base edible film of embodiment 2 is analyzed, and its tensile strength, elongation at break, water vapor permeability and water solubility are respectively 69.43Mpa, 9.44%, 5.03 × 10 -10 g·m / Pa·s·m 2 and 68.97%, thermal stability see figure 1 .

Embodiment 3

[0033] The difference between the present embodiment and Example 1 is: konjac gum powder in step 2: glycerin: bacterial cellulose nanofiber: the weight ratio of distilled water is 1:0.3:0.03:100. The obtained konjac gum base edible film of embodiment 3 is analyzed, and its tensile strength, elongation at break, water vapor permeability and water solubility are respectively 74.50Mpa, 8.911%, 4.56 × 10 -10 g·m / Pa·s·m 2 and 61.50%, thermal stability see figure 1 .

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Abstract

The invention discloses a bacterial cellulose nanofiber reinforced konjac glucomannan edible film and a preparation method thereof. The edible film adopts bacterial cellulose nanofiber and konjac glucomannan as the base material, and is prepared by dissolving, shearing, degassing, film making, drying and other processes. The edible film prepared by the invention is a konjac glucomannan based composite film, is close to plastic film in appearance, has excellent mechanical performance and barrier performance, improved water resistance, excellent thermal stability, is safe and environment-friendly, and the film making process is simple.

Description

technical field [0001] The invention belongs to the field of food packaging materials, and relates to a preparation method of bacterial cellulose nanofiber reinforced konjac gum edible film. Background technique [0002] In recent years, edible films have attracted widespread attention because they are superior to traditional food plastic packaging films and have good food preservation effects. Edible film is a film made of different materials used to wrap food to extend shelf life and to be eaten with food. Edible films add a protective layer over the natural layer on the food surface, preventing moisture loss, flavor loss, and solutes from escaping the food, while controlling the exchange of gases such as oxygen, carbon dioxide, and ethylene that are relevant to the shelf life of the food. Currently widely used edible film materials include polysaccharides, proteins, and lipids, among which konjac gum is considered to be a safe and non-toxic edible packaging material. ...

Claims

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Application Information

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IPC IPC(8): C08J5/18C08L5/00C08L1/04C08K5/053B65D65/46
CPCC08J5/18B65D65/466B65D65/463C08J2305/00C08J2401/04C08K5/053
Inventor 林德慧杨兴斌刘哲翟希川
Owner SHAANXI NORMAL UNIV
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