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| 添加白腐菌纤维制备食品包装纸初探 |
| Application of Fungal Fiber in Paper Production |
| 收稿日期： |
| DOI：10.11980/j.issn.0254-508X.2018.07.006 |
| 关键词: 白腐菌纤维 混合抄片 疏水蛋白 食品包装纸 |
| Key Words:fungal fiber mixed sheet hydrophobin food wrapping paper |
| 基金项目:东北林业大学大学生国家级创新训练计划项目资助（201710225061）。 |
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| 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。 |
| Abstract: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. |
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