添加白腐菌纤维制备食品包装纸初探
|
摘要
通过培养白腐菌得到成片的白腐菌菌丝,对菌丝进行碱处理后用高速分散均质机打散得到白腐菌纤维,将白腐菌纤维添加到植物纤维中混合抄造食品包装纸,研究白腐菌纤维对纸张性能的影响。结果表明,白腐菌纤维与植物纤维混合抄造的纸张物理强度明显提高,当白腐菌纤维添加量为0.48 g/2 g绝干浆时,纸张的物理强度提高最大,其中抗张指数提高了79.6%,耐破指数提高了148.9%;白度稍有下降;纸张具有一定的疏水性。白腐菌纤维含有疏水蛋白,且在植物纤维间起到搭桥和填充的作用,可以作为食品包装纸的增强纤维。
Through cultivation of white rot fungi the flaky fungal hyphae was obtained,the fungal hyphae was separated with a high speed homogenizer after alkali treatment then mixed with the pulp to prepared a sheet.The effect of fungal fiber on the properties ofthe sheet was studied.The physical strength of the paper obtained by mixing the fungal fiber with the vegetable fiber increased significantly,and the physical strength of the paper increased the most when the fungal fiber was added 0.48 g(oven dried) based on 2 g oven dried pulp.Tensile index of the paper increased by 79.6% percent,bursting index increased by 148.9%,whiteness decreased slightly,and the paper showed a certain hydrophobicity mainly due to the fungal fiber which contains hydrophobic protein and played a bridging and filling role between plant fibers.
Through cultivation of white rot fungi the flaky fungal hyphae was obtained,the fungal hyphae was separated with a high speed homogenizer after alkali treatment then mixed with the pulp to prepared a sheet.The effect of fungal fiber on the properties ofthe sheet was studied.The physical strength of the paper obtained by mixing the fungal fiber with the vegetable fiber increased significantly,and the physical strength of the paper increased the most when the fungal fiber was added 0.48 g(oven dried) based on 2 g oven dried pulp.Tensile index of the paper increased by 79.6% percent,bursting index increased by 148.9%,whiteness decreased slightly,and the paper showed a certain hydrophobicity mainly due to the fungal fiber which contains hydrophobic protein and played a bridging and filling role between plant fibers.
引文
[1]HUANG Xiu-ling,YANG Ru-nan,WANG Xiao-min.New Development of Paper Food Packaging.[J].China Pulp&Paper,2003,22(7):47.黄秀玲,杨汝男,王晓敏.纸制食品包装的新进展[J].中国造纸,2003,22(7):47.
[2]YU Guang-hua,ZHANG Dan,LONG Zhu.Research and Development of Food Packaging Paper[J].Jiangsu Zaozhi,2015(3):34.余光华,张丹,龙柱.食品包装纸的研究及发展现状[J].江苏造纸,2015(3):34.
[3]ZHANG Qian.Research Status of Phthalate Plasticizer in Plant Fiber Food Contact Materials[J].China Pulp&Paper,2017,36(5):53.张倩.植物纤维食品接触材料中邻苯二甲酸酯类增塑剂的研究现状[J].中国造纸,2017,36(5):53.
[4]Triantafyllou V I,Akrida-Demertzik K,Demertzis P G.A Study on the Migration of Organic Pollutants from Recycled Paperboard Packaging Materials to Solid Food Matrices[J].Food Chemistry,2006,101(4):1759.
[5]GUI Yu-mei.Determination of Phthalic Acid Ester Plasticizer in Food Wrapping Paper[J].Modern Food,2016,2(5):127.桂玉梅.食品包装纸中食品中邻苯二甲酸酯类增塑剂测定[J].现代食品,2016,2(5):127
[6]LIU Yan-li,LI Ji-lie,LI Zhong-hai,et al.Research status of Paper Food Packaging Materials[J].Packaging Engineering,2010,31(7):108.刘延莉,黎继烈,李忠海,等.纸质食品包装材料的研究现状[J].包装工程,2010,31(7):108.
[7]HUANG Zhan-hua,ZHANG Bin,ZOU Li,et al.Characterization of Crystal Morphology of a Potential New Material,White Rot Fungi Fibers[J].Journal of Functional Materials,2012,43(7):940.黄占华,张斌,邹莉,等.一种潜在新型材料-白腐菌纤维的晶体形态表征[J].功能材料,2012,43(7):940.
[8]FAN Huan,LIAO Wei,LIU Wen-si,et al.Study on Optimization of Liquid Fermentation Medium for White Rot Fungi[J].Feed Prebiotics,2010,33(10):331.范寰,廖伟,刘文思,等.白腐白腐菌液体发酵培养基的优化研究[J].饲料研究,2010,33(10):331.
[9]CHEN Bin,JIN Yong-xiang,HUANG Xiao-jun.The Significance of Reducing Pulp&Paper's Brightness[J].China Pulp&Paper,2011,30(1):71.陈彬,金永祥,黄小军.浆纸本色化和低白度化的意义与充要条件[J].中国造纸,2011,30(1):71.
[10]WEI Zhi-bin,ZHANG Rui-jie.To Lower Paper Whitenes,To Realize the Harmonious Development Between Human Being and Nature[J].China Pulp&Paper,2011,30(10):67.危志斌,张瑞杰.适当降低纸张白度实现人与自然和谐发展[J].中国造纸,2011,30(10):67.
[11]LI Yuan-hua,LIU Huan-bin,TAO Jin-song,et al.Research Progress on Tensile Strength Model of Paper[J].China Pulp&Paper,2014,33(1):65.李远华,刘焕彬,陶劲松,等.纸张抗张强度模型的研究进展[J].中国造纸,2014,33(1):65.
[12]YUAN Shi-ju.Structure,Properties and Influencing Factors of Paper[J].Hubei Paper,2004(1):8.袁世炬.纸张结构、性能与影响因素[J].湖北造纸,2004(1):8.
[13]LV Xiao-hui,YANG Lu,LIU Wen-bo.Porosity and Structural Properties of Paper[J].China Pulp&Paper,2016,35(3):64.吕晓慧,阳路,刘文波.纸张的孔隙及其结构性能[J].中国造纸,2016,35(3):64.
[14]SUN Yan-fang,LI Zi-ang,LIANG Zong-suo,et al.Polysaccharide from Edible Fungi and Its Infrared Spectrum Analysis[J].Helongjiang Agricultural Sciences,2011,34(10):99.孙延芳,李子昂,梁宗锁,等.食用菌多糖及其红外光谱分析[J].黑龙江农业科学,2011,34(10):99.
[15]WANG Hong,CAO Hui,CUI Xing-ming,et al.Identification of Several Edible Fungi by Fourier Transform Infrared Spectroscopy[J].Acta Edulis Fungi,2005,12(3):52.汪虹,曹晖,崔星明,等.几种食用菌的傅里叶变换红外光谱鉴别研究[J].食用菌学报,2005,12(3):52.
[16]ZHU Zhe-yan,LIU Fei,ZHANG Chu,et al.Determination of Protein Content of Lentinus Edodes Based on Midinfrared Spectroscopy[J].Spectroscopy and Spectral Analysis,2014,34(7):1844.朱哲燕,刘飞,张初,等.基于中红外光谱技术的香菇蛋白质含量的测定[J].光谱学与光谱分析,2014,34(7):1844.
[17]DING Jing-zhi,YU Lei,WANG Hong-hui,et al.Structure and Function of White Rot Fungi Hydrophobic Proteins[J].Journal of Biology,2004,21(5):8.丁靖志,于雷,王洪辉,等.白腐菌疏水蛋白的结构和功能[J].生物学杂志,2004,21(5):8.
[18]Tucker I M,Petkov J T,Penfold J,et al.Adsorption of Hydrophobin/β-casein Mixtures at the Solid-liquid Interface[J].Journal of Colloid and Interface Science,2016,51(10):81.
[19]CHANG Yong-jie,LIU Na.Research Progress on Improving Hydrophobicity of Paper[J].China Pulp&Paper,2014,33(5):62.常永杰,刘娜.改善纸张疏水性的研究进展[J].中国造纸,2014,33(5):62.
[2]YU Guang-hua,ZHANG Dan,LONG Zhu.Research and Development of Food Packaging Paper[J].Jiangsu Zaozhi,2015(3):34.余光华,张丹,龙柱.食品包装纸的研究及发展现状[J].江苏造纸,2015(3):34.
[3]ZHANG Qian.Research Status of Phthalate Plasticizer in Plant Fiber Food Contact Materials[J].China Pulp&Paper,2017,36(5):53.张倩.植物纤维食品接触材料中邻苯二甲酸酯类增塑剂的研究现状[J].中国造纸,2017,36(5):53.
[4]Triantafyllou V I,Akrida-Demertzik K,Demertzis P G.A Study on the Migration of Organic Pollutants from Recycled Paperboard Packaging Materials to Solid Food Matrices[J].Food Chemistry,2006,101(4):1759.
[5]GUI Yu-mei.Determination of Phthalic Acid Ester Plasticizer in Food Wrapping Paper[J].Modern Food,2016,2(5):127.桂玉梅.食品包装纸中食品中邻苯二甲酸酯类增塑剂测定[J].现代食品,2016,2(5):127
[6]LIU Yan-li,LI Ji-lie,LI Zhong-hai,et al.Research status of Paper Food Packaging Materials[J].Packaging Engineering,2010,31(7):108.刘延莉,黎继烈,李忠海,等.纸质食品包装材料的研究现状[J].包装工程,2010,31(7):108.
[7]HUANG Zhan-hua,ZHANG Bin,ZOU Li,et al.Characterization of Crystal Morphology of a Potential New Material,White Rot Fungi Fibers[J].Journal of Functional Materials,2012,43(7):940.黄占华,张斌,邹莉,等.一种潜在新型材料-白腐菌纤维的晶体形态表征[J].功能材料,2012,43(7):940.
[8]FAN Huan,LIAO Wei,LIU Wen-si,et al.Study on Optimization of Liquid Fermentation Medium for White Rot Fungi[J].Feed Prebiotics,2010,33(10):331.范寰,廖伟,刘文思,等.白腐白腐菌液体发酵培养基的优化研究[J].饲料研究,2010,33(10):331.
[9]CHEN Bin,JIN Yong-xiang,HUANG Xiao-jun.The Significance of Reducing Pulp&Paper's Brightness[J].China Pulp&Paper,2011,30(1):71.陈彬,金永祥,黄小军.浆纸本色化和低白度化的意义与充要条件[J].中国造纸,2011,30(1):71.
[10]WEI Zhi-bin,ZHANG Rui-jie.To Lower Paper Whitenes,To Realize the Harmonious Development Between Human Being and Nature[J].China Pulp&Paper,2011,30(10):67.危志斌,张瑞杰.适当降低纸张白度实现人与自然和谐发展[J].中国造纸,2011,30(10):67.
[11]LI Yuan-hua,LIU Huan-bin,TAO Jin-song,et al.Research Progress on Tensile Strength Model of Paper[J].China Pulp&Paper,2014,33(1):65.李远华,刘焕彬,陶劲松,等.纸张抗张强度模型的研究进展[J].中国造纸,2014,33(1):65.
[12]YUAN Shi-ju.Structure,Properties and Influencing Factors of Paper[J].Hubei Paper,2004(1):8.袁世炬.纸张结构、性能与影响因素[J].湖北造纸,2004(1):8.
[13]LV Xiao-hui,YANG Lu,LIU Wen-bo.Porosity and Structural Properties of Paper[J].China Pulp&Paper,2016,35(3):64.吕晓慧,阳路,刘文波.纸张的孔隙及其结构性能[J].中国造纸,2016,35(3):64.
[14]SUN Yan-fang,LI Zi-ang,LIANG Zong-suo,et al.Polysaccharide from Edible Fungi and Its Infrared Spectrum Analysis[J].Helongjiang Agricultural Sciences,2011,34(10):99.孙延芳,李子昂,梁宗锁,等.食用菌多糖及其红外光谱分析[J].黑龙江农业科学,2011,34(10):99.
[15]WANG Hong,CAO Hui,CUI Xing-ming,et al.Identification of Several Edible Fungi by Fourier Transform Infrared Spectroscopy[J].Acta Edulis Fungi,2005,12(3):52.汪虹,曹晖,崔星明,等.几种食用菌的傅里叶变换红外光谱鉴别研究[J].食用菌学报,2005,12(3):52.
[16]ZHU Zhe-yan,LIU Fei,ZHANG Chu,et al.Determination of Protein Content of Lentinus Edodes Based on Midinfrared Spectroscopy[J].Spectroscopy and Spectral Analysis,2014,34(7):1844.朱哲燕,刘飞,张初,等.基于中红外光谱技术的香菇蛋白质含量的测定[J].光谱学与光谱分析,2014,34(7):1844.
[17]DING Jing-zhi,YU Lei,WANG Hong-hui,et al.Structure and Function of White Rot Fungi Hydrophobic Proteins[J].Journal of Biology,2004,21(5):8.丁靖志,于雷,王洪辉,等.白腐菌疏水蛋白的结构和功能[J].生物学杂志,2004,21(5):8.
[18]Tucker I M,Petkov J T,Penfold J,et al.Adsorption of Hydrophobin/β-casein Mixtures at the Solid-liquid Interface[J].Journal of Colloid and Interface Science,2016,51(10):81.
[19]CHANG Yong-jie,LIU Na.Research Progress on Improving Hydrophobicity of Paper[J].China Pulp&Paper,2014,33(5):62.常永杰,刘娜.改善纸张疏水性的研究进展[J].中国造纸,2014,33(5):62.