绿色可持续生物材料：来自蘑菇菌丝体的可食用生物塑料薄膜,Food Hydrocolloids

具有优异生物可降解性和机械性能的可扩展菌丝体生物材料正在引起广泛关注。然而，生物质材料固有的脆性极大地限制了其在现实中的应用，例如包装和灵活性。在这项工作中，利用菌丝体自发形成三维生物聚合物网络的能力，产生了三种菌丝膜，其韧性分别为127.32 kJ/m 3 （灵芝）、71.95 kJ/m 3 （毛木耳）和87.52 kJ / m 3。 m 3（平菇）， 分别。经过甘油处理后，薄膜的韧性提高了440%以上，且薄膜表面变得光滑、亲水。研究表明，甘油和菌丝体中的多糖以及蛋白质之间的氢键相互作用增强了菌丝体膜的机械和水合特性。利用甘油改善菌丝体膜性能的新策略将推动菌丝体材料的研究。

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Scalable mycelium biomaterials with excellent biodegradable and mechanical properties are attracting widespread attention. However, the inherent brittleness of biomass materials greatly limits their applications in reality, such as packaging and flexibility. In this work, three mycelium films were produced by the capacity of mycelium to spontaneously form three-dimensional biopolymer networks with a toughness of 127.32 kJ/m3 (Ganoderma lucidum), 71.95 kJ/m3 (Auricularia polytricha), and 87.52 kJ/m3 (Pleurotus ostreatus), respectively. After glycerol treatment, the toughness of the films increased by more than 440%, and these films’ surfaces were made smooth and hydrophilic. It has been shown that the hydrogen bonding interactions between glycerol and polysaccharides as well as proteins in mycelium enhance the mechanical and hydration properties of mycelial films. The new strategy of using glycerol to improve the properties of mycelium films will advance on mycelium materials research.