PREPARATION METHOD OF BROAD BEAN PROTEIN AND STARCH-BASED FOAMED HYDROGEL, AND USE THEREOF IN PREPARATION OF VIBRATION-DAMPING PACKAGING

Abstract

The present disclosure provides a preparation method of a broad bean protein and starch-based foamed hydrogel, and a use thereof in preparation of a vibration-damping packaging. The preparation method includes the following steps: stirring a broad bean protein solution with a concentration of 40 g/L to 60 g/L until foaming; under stirring, adding a sodium alginate-starch mixed solution in a volume twice a volume of the broad bean protein solution, followed by stirring until homogeneous; and adding calcium carbonate until a final concentration of the calcium carbonate reaches 10 g/L to 12 g/L, and further stirring thoroughly to produce the broad bean protein and starch-based foamed hydrogel, where in the sodium alginate-starch mixed solution, a concentration of sodium alginate is 22.5 g/L to 27.5 g/L, and a concentration of corn starch is 120 g/L to 160 g/L.

Claims

1. A use of a broad bean protein and starch-based foamed hydrogel in preparation of a vibration-damping packaging, wherein a preparation method of the broad bean protein and starch-based foamed hydrogel comprises the following steps: stirring a broad bean protein solution with a concentration of 40 g/L to 60 g/L until foaming; under stirring, adding a sodium alginate-starch mixed solution in a volume of twice a volume of the broad bean protein solution, followed by stirring until homogeneous; and adding calcium carbonate until a final concentration of the calcium carbonate reaches 10 g/L to 12 g/L, and further stirring thoroughly to obtain the broad bean protein and starch-based foamed hydrogel, wherein in the sodium alginate-starch mixed solution, a concentration of sodium alginate is 22.5 g/L to 27.5 g/L and a concentration of corn starch is 120 g/L to 160 g/L, wherein the broad bean protein solution is prepared by dissolving a broad bean protein in purified water, performing an ultrasonic treatment for 5 minutes to 15 minutes, and adding gluconolactone in a proportion of 2.5% to 3% based on a mass of the purified water, to obtain the broad bean protein solution with the concentration of 40 g/L to 60 g/L; and the sodium alginate-starch mixed solution is prepared by dissolving the sodium alginate in purified water to produce a sodium alginate aqueous solution; adding the corn starch to the sodium alginate aqueous solution and mixing thoroughly; and heating in a water bath at 55 C. to 60 C. under stirring for 25 minutes to 35 minutes to obtain the sodium alginate-starch mixed solution, wherein in the sodium alginate-starch mixed solution, the concentration of the sodium alginate is 22.5 g/L to 27.5 g/L, and the concentration of the corn starch is 120 g/L to 160 g/L.

2. The use of the broad bean protein and starch-based foamed hydrogel in the preparation of the vibration-damping packaging according to claim 1, wherein in the preparation method of the broad bean protein and starch-based foamed hydrogel, stirring the broad bean protein solution with a concentration of 60 g/L until foaming; under stirring, adding the sodium alginate-starch mixed solution in the volume of twice the volume of the broad bean protein solution, followed by stirring until homogeneous; and adding the calcium carbonate until the final concentration of the calcium carbonate reaches 10 g/L, and further stirring thoroughly to produce the broad bean protein and starch-based foamed hydrogel, wherein in the sodium alginate-starch mixed solution, the concentration of the sodium alginate is 25 g/L, and the concentration of the corn starch is 140 g/L.

3. The use of the broad bean protein and starch-based foamed hydrogel in the preparation of the vibration-damping packaging according to claim 1, further comprising: pouring the broad bean protein and starch-based foamed hydrogel into a mold, allowing the mold to stand for 5 hours, and demolding to obtain the vibration-damping packaging based on the broad bean protein and starch-based foamed hydrogel.

4. The use of the broad bean protein and starch-based foamed hydrogel in the preparation of the vibration-damping packaging according to claim 2, further comprising: pouring the broad bean protein and starch-based foamed hydrogel into a mold, allowing the mold to stand for 5 hours, and demolding to obtain the vibration-damping packaging based on the broad bean protein and starch-based foamed hydrogel.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The patent or application file contains at least one drawing executed in color. Copies of this patent or patent application publication with color drawing(s) will be provided by the Office upon request and payment of the necessary fee.

[0018] FIG. 1 shows Fourier transform infrared spectroscopy (FTIR) spectra of a foamed hydrogel and components thereof, including sodium alginate, corn starch, and a broad bean protein.

[0019] FIG. 2 shows foaming situations of four foaming agents, where the upper row of samples shows foaming situations after 30 seconds of high-speed stirring, and the lower row of samples shows foaming situations after 30 minutes of standing; and collagen, whey protein, soy protein, and broad bean protein are shown sequentially from left to right.

[0020] FIG. 3 shows foaming capacity and foaming stability of four foaming agents.

[0021] FIG. 4 is a power spectral density (PSD) diagram of a simulated logistics random vibration for honey peaches.

[0022] FIG. 5A to FIG. 5B show images of broad bean protein and starch-based foamed hydrogel samples, where FIG. 5A shows an image of a foamed hydrogel sample, and FIG. 5B shows an image of a foamed hydrogel packaging, with honey peaches packaged therein.

[0023] FIG. 6 shows ethylene release levels of honey peaches packaged with different materials after a simulated logistics vibration.

[0024] FIG. 7A to FIG. 7B show surface damages of honey peaches packaged with different materials after a simulated logistics vibration, where FIG. 7A shows honey peaches packaged with the foamed hydrogel, and FIG. 7B shows honey peaches packaged with an expanded polyethylene foam.

[0025] FIG. 8 shows ethylene release levels of honey peaches packaged with different materials after logistics transportation.

[0026] FIG. 9A to FIG. 9B show surface damages of honey peaches packaged with different materials after a logistics vibration, where FIG. 9A shows honey peaches packaged with the foamed hydrogel, and FIG. 9B shows honey peaches packaged with an expanded polyethylene foam.

[0027] FIG. 10 shows ethylene release levels of honey peaches packaged with different materials after a drop test.

[0028] FIG. 11A to FIG. 11B show surface damages of honey peaches packaged with different materials after a drop test, where FIG. 11A shows honey peaches packaged with the foamed hydrogel, and FIG. 11B shows honey peaches packaged with an expanded polyethylene foam.

[0029] FIG. 12 shows thermal imaging results of temperature changes of honey peaches packaged with different materials at 35 C.

[0030] FIG. 13 shows temperature changes of honey peaches packaged with different materials.

[0031] FIG. 14 shows degradation rates of a foamed hydrogel packaging under different conditions within 8 days.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0032] The present disclosure will be described in further detail below with reference to the accompanying drawings and examples.

1. Specific Examples

[0033] Example 1: A preparation method of a broad bean protein and starch-based foamed hydrogel was provided, including the following steps:

[0034] Step 1: 18 g of a broad bean protein was dissolved in 300 mL of purified water, an ultrasonic treatment was performed for 10 minutes, and 8 g of gluconolactone was added to produce a broad bean protein solution.

[0035] Step 2: 15 g of sodium alginate was dissolved in 600 mL of purified water to produce a sodium alginate aqueous solution. 84 g of corn starch was added to the sodium alginate aqueous solution. A resulting mixture was thoroughly mixed, and heated in a water bath at 55 C. to 60 C. for 30 minutes under continuous stirring to produce a sodium alginate-starch mixed solution.

[0036] Step 3: The broad bean protein solution was stirred until foaming. The sodium alginate-starch mixed solution was then added under stirring, followed by stirring until homogeneous. 9 g of calcium carbonate was added, and stirring was further performed fully to produce the broad bean protein and starch-based foamed hydrogel.

[0037] Example 2: A preparation method of a broad bean protein and starch-based foamed hydrogel was provided, including the following steps:

[0038] Step 1: 12 g of a broad bean protein was dissolved in 300 mL of purified water, an ultrasonic treatment was performed for 10 minutes, and 7.5 g of gluconolactone was added to produce a broad bean protein solution.

[0039] Step 2: 13.5 g of sodium alginate was dissolved in 600 mL of purified water to produce a sodium alginate aqueous solution. 72 g of corn starch was added to the sodium alginate aqueous solution. A resulting mixture was thoroughly mixed, and heated in a water bath at 55 C. to 60 C. for 30 minutes under continuous stirring to produce a sodium alginate-starch mixed solution.

[0040] Step 3: The broad bean protein solution was stirred until foaming. The sodium alginate-starch mixed solution was then added under stirring, followed by stirring until homogeneous. 9.9 g of calcium carbonate was added, and stirring was further performed fully to produce the broad bean protein and starch-based foamed hydrogel.

[0041] Example 3: A preparation method of a broad bean protein and starch-based foamed hydrogel was provided, including the following steps:

[0042] Step 1: 15 g of a broad bean protein was dissolved in 300 mL of purified water, an ultrasonic treatment was performed for 10 minutes, and 9 g of gluconolactone was added to produce a broad bean protein solution.

[0043] Step 2: 16.5 g of sodium alginate was dissolved in 600 mL of purified water to produce a sodium alginate aqueous solution. 96 g of corn starch was added to the sodium alginate aqueous solution. A resulting mixture was thoroughly mixed, and heated in a water bath at 55 C. to 60 C. for 30 minutes under continuous stirring to produce a sodium alginate-starch mixed solution.

[0044] Step 3: The broad bean protein solution was stirred until foaming. The sodium alginate-starch mixed solution was then added under stirring, followed by stirring until homogeneous. 10.8 g of calcium carbonate was added, and stirring was further performed fully to produce the broad bean protein and starch-based foamed hydrogel.

2. Analysis of Experimental Results

[0045] 1) Formation mechanism of a foamed hydrogel: Sodium alginate, corn starch, a broad bean protein, and the foamed hydrogel were each subjected to FTIR analysis. According to the FTIR results in FIG. 1, in an FTIR spectrum of the sodium alginate, peaks at 1,416.1 cm.sup.1 and 1,607.14 cm.sup.1 correspond to symmetric and asymmetric stretching vibrations of the COO-group, respectively, and a peak at 1,027.96 cm.sup.1 corresponds to a stretching vibration of the CO bond.

[0046] In an FTIR spectrum of the corn starch, a peak at 2,929.24 cm.sup.1 corresponds to a stretching vibration of the CH bond, a peak at 1,643.53 cm.sup.1 corresponds to an asymmetric stretching vibration of the COO-group, peaks at 1,152.29 cm.sup.1 and 1,082.54 cm.sup.1 correspond to stretching vibrations of the CO bond, and peaks at 855.12 cm.sup.1 and 706.53 cm.sup.1 correspond to bending vibrations of the CH bond. In an FTIR spectrum of the broad bean protein, a peak at 2,929.24 cm.sup.1 corresponds to a stretching vibration of the CH bond, and a peak at 1,655.66 cm.sup.1 corresponds to an asymmetric stretching vibration of the COO-group. It can be seen from the comparison of the FTIR spectra of the sodium alginate, corn starch, broad bean protein, and foamed hydrogel that the spectrum of the foamed hydrogel includes the characteristic absorption peaks of these three raw materials, and has no additional characteristic peak. This indicates that the foamed hydrogel is produced from physical crosslinking interactions among these three raw materials without chemical reactions to generate new bonds.

[0047] 2) Selection of foaming agents: In a comparative experiment, four eco-friendly food foaming agents were selected: a collagen, a whey protein, a soy protein, and a broad bean protein. In this experiment, a foaming agent was used at a concentration of 2 wt %. Each foaming agent was added to 100 mL of purified water and stirred for 30 s to allow foaming, and a foaming capacity was measured. Results are shown in the upper row of samples of FIG. 2. To study the foaming stability, the four foaming agents were each allowed to stand for 30 minutes after completing the foaming. Results of the foaming stability are shown in the lower row of samples of FIG. 2. Through the comparative analysis of the data in FIG. 2 and FIG. 3, it was found that the collagen exhibits the highest foaming capacity, followed by the broad bean protein. However, a foam produced by the collagen has some drawbacks, such as large bubble size, high porosity, low density, and poor stability. In contrast, a foam produced by the broad bean protein involves small and fine bubbles with significantly-enhanced stability. Considering both the foaming capacity and the foaming stability as two key factors, the broad bean protein was identified as the optimal eco-friendly food foaming agent for producing the foamed hydrogel. This selection not only ensured the environmental friendliness of the product, but also guaranteed the stability of a foaming effect.

[0048] 3) Determination of the optimal formula for the foamed hydrogel: Experimental design: The corn starch, sodium alginate, broad bean protein, and calcium carbonate were selected as four influencing factors. An orthogonal experimental design was conducted as follows. In the sodium alginate-starch mixed solution, a concentration of the corn starch was set to 120 g/L, 140 g/L, and 160 g/L, and a concentration of the sodium alginate was set to 22.5 g/L, 25 g/L, and 27.5 g/L. A concentration of the broad bean protein solution was set to 40 g/L, 60 g/L, and 80 g/L. A concentration of the calcium carbonate in the hydrogel was set to 10 g/L, 11 g/L, and 12 g/L. Details were shown in Table 1. An orthogonal experiment was conducted with a gel strength of a prepared foamed hydrogel as an evaluation index. Results were shown in Table 2.

TABLE-US-00001 TABLE 1 Orthogonal experimental design A B C D Corn starch Sodium Broad bean Calcium Level (g/L) alginate (g/L) protein (g/L) carbonate (g/L) 1 120 22.5 40 10 2 140 25 50 11 3 160 27.5 60 12

TABLE-US-00002 TABLE 2 Orthogonal experimental results and analysis thereof Experiment No. A B C D Gel strength/g 1 1 1 1 1 92.68 2 1 2 2 2 97.36 3 1 3 3 3 101.98 4 2 1 2 3 106.98 5 2 2 3 1 122.15 6 2 3 1 2 110.96 7 3 1 3 2 105.32 8 3 2 1 3 106.63 9 3 3 2 1 108.65 k.sub.1 97.34 101.59 103.42 107.82 k.sub.2 113.29 108.71 104.26 104.54 k.sub.3 106.86 107.19 109.81 105.13 Range (R) 15.95 7.12 6.39 3.28 Optimal solution A.sub.2 B.sub.2 C.sub.3 D.sub.1

[0049] According to the range analysis in Table 2, R.sub.A>R.sub.B>R.sub.C>R.sub.D, corresponding to corn starch>sodium alginate>broad bean protein>calcium carbonate in terms of a significance level. That is, the content of the corn starch has the highest influence on the gel strength of the foamed hydrogel, the content of the sodium alginate has a medium influence on the gel strength of the foamed hydrogel, the concentration of the broad bean protein has a minor influence on the gel strength of the foamed hydrogel, and the concentration of the calcium carbonate has the lowest influence on the gel strength of the foamed hydrogel. Therefore, the optimal solution is A.sub.2B.sub.2C.sub.3D.sub.1: the corn starch: 140 g/L, the sodium alginate: 25 g/L, the broad bean protein: 60 g/L, and the calcium carbonate: 10 g/L. The foamed hydrogels prepared based on the above formulas have a gel strength of 92.68/g to 122.15/g, and all exhibit a sufficient strength (a gel strength of 85 g for a foamed hydrogel is set as the minimum gel strength requirement for outer packaging materials of honey peaches) to meet the protection requirement of packaging materials for honey peaches in the following use examples.

[0050] 3. Use Examples: A broad bean protein and starch-based foamed hydrogel prepared according to the optimal solution in Example 1 was poured into a mold, allowed to stand for 5 hours, and then demolded to produce a vibration-damping packaging. The vibration-damping packaging was used in the logistics of honey peaches to verify a vibration-damping effect of the vibration-damping packaging.

[0051] 1) Simulated logistics random vibration test: Commercial mature honey peaches were selected and divided into the following three groups: a non-vibration group, an expanded polyethylene foam packaging+vibration group, and a broad bean protein and starch-based foamed hydrogel packaging+vibration group. In the vibration groups, a same packaging manner was adopted, and honey peaches were transported to a laboratory in a pre-cooled state, then taken out and placed at room temperature for 30 minutes, and then placed on a vibration platform. According to the simulated transportation random vibration results shown in FIG. 4, a simulated transportation constant-frequency vibration was conducted at a frequency of 15.5 Hz and an amplitude of 0.4 mm. There were 8 honey peaches in each group and 4 honey peaches in each packaging, as shown in FIG. 5A to FIG. 5B.

[0052] The vibration-induced damage to the fruits was observed and recorded, and an ethylene release level of the fruits was determined. As honey peaches are climacteric fruits, the vibration-induced damage will enhance the respiratory metabolism of a damaged tissue, leading to increased ethylene production. Therefore, an ethylene release level of a honey peach can be measured to reflect a damage degree of the honey peach.

[0053] As shown in FIG. 6, after the simulated logistics vibration, ethylene release levels of commercial mature honey peaches in the non-vibration group at 0 h and 48 h are 116.86 mg.Math.kg.sup.1.Math.h.sup.1 and 164.16 mg.Math.kg.sup.1.Math.h.sup.1, respectively, ethylene release levels of commercial mature honey peaches in the foamed hydrogel group at 0 h and 48 h are 128.79 mg.Math.kg.sup.1.Math.h.sup.1 and 186.68 mg.Math.kg.sup.1.Math.h.sup.1, respectively, and ethylene release levels of commercial mature honey peaches in the expanded polyethylene foam group at 0 h and 48 h are 252.06 mg.Math.kg.sup.1.Math.h.sup.1 and 352.18 mg.Math.kg.sup.1.Math.h.sup.1, respectively. It can be known that, at 0 h and 48 h after the vibration, ethylene release levels in the expanded polyethylene foam group are both higher than respective ethylene release levels in the foamed hydrogel group and the non-vibration group, and ethylene release levels in the foamed hydrogel group are merely slightly higher than respective ethylene release levels in the non-vibration group. During the simulated vibration, the vibration-damping packaging prepared from the broad bean protein and starch-based foamed hydrogel plays a significant protective role for honey peaches.

[0054] According to FIG. 7B, after the logistics transportation, honey peaches packaged with the expanded polyethylene foam undergo skin and flesh browning due to specified frictional damage of a top, a bottom, and protruding parts at two sides. According to FIG. 7A, after the logistics transportation, surfaces of honey peaches packaged with the broad bean protein and starch-based foamed hydrogel undergo no obvious frictional damage-induced browning. It can intuitively indicate that the vibration-damping packaging prepared from the broad bean protein and starch-based foamed hydrogel provides a better protective effect for honey peaches than the traditional expanded polyethylene foam packaging during a logistics process.

[0055] 2) Logistics test: Commercial mature honey peaches were selected and placed in a broad bean protein and starch-based foamed hydrogel packaging and an expanded polyethylene foam packaging to set two experimental groups. The two experimental groups were sent out simultaneously by a courier company. All packages were delivered under fresh produce transportation standards according to road-transportation. After 2 days of transportation, the packages were stored for 2 days. The two experimental groups were then subjected to the same simulated vibration test as above.

[0056] As shown in FIG. 8, after 2 days of logistics transportation, an ethylene release level in the expanded polyethylene foam group is 440.48 mg.Math.kg.sup.1.Math.h.sup.1, and an ethylene release level in the foamed hydrogel group is only 267.42 mg.Math.kg.sup.1.Math.h.sup.1. After 2 days of storage, an ethylene release level in the expanded polyethylene foam group is 717.22 mg.Math.kg.sup.1.Math.h.sup.1, and an ethylene release level in the foamed hydrogel group is only 453.36 mg.Math.kg.sup.1.Math.h.sup.1. It can be known that the foamed hydrogel packaging can provide a better protective effect for honey peaches than the expanded polyethylene foam packaging during a logistics process.

[0057] According to FIG. 9B, after the logistics transportation, honey peaches packaged with the expanded polyethylene foam undergo skin and flesh browning due to specified mechanical damage of a top, a bottom, and protruding parts at two sides. According to FIG. 9A, after the logistics transportation, surfaces of honey peaches packaged with the broad bean protein and starch-based foamed hydrogel undergo no obvious mechanical damage-induced browning. It can intuitively indicate that the vibration-damping packaging prepared from the broad bean protein and starch-based foamed hydrogel provides a better protective effect for honey peaches than the traditional expanded polyethylene foam packaging during a logistics process.

[0058] 3) Drop test: Commercial mature honey peaches were selected and placed in a broad bean protein and starch-based foamed hydrogel packaging and an expanded polyethylene foam packaging to set two experimental groups, and a control group was set. That is, there were three groups in total. The foamed hydrogel group and the expanded polyethylene foam group were allowed to freely fall from a height of 1 m simultaneously. The free falling was repeated five times. The honey peaches were then taken out, observed, and stored for 2 days. Each group was subjected to the same simulated vibration test as above.

[0059] As shown in FIG. 10, ethylene release levels in the non-drop group at 0 h and 48 h are 180.26 mg.Math.kg.sup.1.Math.h.sup.1 and 308.56 mg.Math.kg.sup.1.Math.h.sup.1, respectively, ethylene release levels in the foamed hydrogel group at 0 h and 48 h are 180.11 mg.Math.kg.sup.1.Math.h.sup.1 and 369.48 mg.Math.kg.sup.1.Math.h.sup.1, respectively, and ethylene release levels in the expanded polyethylene foam group at 0 h and 48 h are 238.51 mg.Math.kg.sup.1.Math.h.sup.1 and 592.44 mg.Math.kg.sup.1.Math.h.sup.1, respectively. It can be known that, at 0 h and 48 h after the vibration, ethylene release levels in the expanded polyethylene foam group are both higher than respective ethylene release levels in the foamed hydrogel group and the non-drop group, and ethylene release levels in the foamed hydrogel group are merely slightly higher than respective ethylene release levels in the non-drop group. During the drop test, the vibration-damping packaging prepared from the broad bean protein and starch-based foamed hydrogel plays a significant protective role for honey peaches.

[0060] According to FIG. 11B, after the drop test, honey peaches packaged with the expanded polyethylene foam undergo skin and flesh browning due to specified mechanical damage of a top, a bottom, and protruding parts at two sides. According to FIG. 11A, after the drop test, surfaces of honey peaches packaged with the broad bean protein and starch-based foamed hydrogel undergo no obvious mechanical damage-induced browning. It can intuitively indicate that the vibration-damping packaging prepared from the broad bean protein and starch-based foamed hydrogel provides a better protective effect for honey peaches than the traditional expanded polyethylene foam packaging.

[0061] 4) Cold-retaining test: Commercial mature honey peaches were selected and divided into a non-packaging group, a broad bean protein and starch-based foamed hydrogel packaging group, and an expanded polyethylene foam packaging group. Peaches in the three groups were each pre-cooled in a 0 C. cold storage for 12 h, and then statically placed at 35 C. (a simulated high-temperature of summer environment in many parts of China) for 8 h. A temperature was recorded every 2 h.

[0062] As shown in FIG. 12 and FIG. 13, under the same initial temperature and the consistent environmental conditions, the rise of a temperature of a fruit to 20 C. is achieved within 4 h in the non-packaging group, and is also achieved within 4 h in the expanded polyethylene foam packaging group. In contrast, the foamed hydrogel packaging group takes 8 h to achieve the same temperature rise. These results intuitively show that the foamed hydrogel packaging has excellent cold-retaining performance, and can still maintain a long-lasting low-temperature-holding function even after being removed from cold-chain transportation. During the transportation and delivery, the maintenance of a low internal temperature for fruits and vegetables in packaging materials can effectively address the last-mile challenge in cold-chain transportation, and ensures both the transport quality of fruits and vegetables and the satisfaction of consumers.

[0063] 5) Biodegradation experiment: Three tests were conducted for the foamed hydrogel material. In a first group, a foamed hydrogel sample was added to a trypsin digestion solution. In a second group, a foamed hydrogel sample was added to phosphate buffered saline as a control group. In a third group, a foamed hydrogel sample was buried in a soil as a biodegradation group. The samples in the first and second groups were each thoroughly shaken for 8 days at 180 rpm and 37 C. During this experiment, a sample was collected from each group every 2 days, and a mass of the residual foamed hydrogel was measured.

[0064] As shown in FIG. 14, the foamed hydrogel, as a biodegradable material, is rapidly degraded by 60% to 80% or more within 8 days in both the enzymatic hydrolysis and soil degradation tests. These results clearly demonstrate that the foamed hydrogel not only exhibits excellent biocompatibility, but also serves as an eco-friendly packaging material.

[0065] The above description does not limit the present disclosure, and the present disclosure is not limited to the above examples. Variations, modifications, additions, or replacements made by those of ordinary skill in the art within the substantial scope of the present disclosure should also fall within the protection scope of the present disclosure.