| 基于溶菌酶相转变对聚乙烯包装材料的抗菌生物改性 |
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| 引用本文： | 王战,付星,董世建,李述刚.基于溶菌酶相转变对聚乙烯包装材料的抗菌生物改性[J].食品科学,2022,43(5):210-217. |
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| 作者姓名： | 王战 付星 董世建 李述刚 |
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| 作者单位： | （1.湖北工业大学生物工程与食品学院，湖北 武汉 430068；2.华中农业大学食品科学技术学院，湖北 武汉 430070；3.安徽荣达食品有限公司，安徽 广德 242000；4.合肥工业大学食品与生物工程学院，安徽 合肥 230009） |
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| 基金项目： | “十三五”国家重点研发计划重点专项（2018YFD0400302）；
校企合作项目“荣达功能性禽蛋制品品质提升与产品开发关键技术”（W2020JSKF0489） |
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| 摘 要： | 目的:通过相转变改性聚乙烯(polyethylene,PE)薄膜,以改善其抗菌性.方法:通过将10 mmol/L三(2-羧乙基)膦(tris(2-carrboxyethyl)phosphine,TCEP)溶液和2 mg/mL溶菌酶溶液等体积混合,研究在不同反应时间下,溶菌酶相转变产物类淀粉聚集体对PE膜的生物改性作用....
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| 关 键 词： | 溶菌酶 聚乙烯膜 溶菌酶相转变 抗菌性 食品包装 |
Development of Polyethylene Film with Improved Antibacterial Activity Based on Phase-Transited Lysozyme |
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| WANG Zhan,FU Xing,DONG Shijian,LI Shugang.Development of Polyethylene Film with Improved Antibacterial Activity Based on Phase-Transited Lysozyme[J].Food Science,2022,43(5):210-217. |
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| Authors: | WANG Zhan FU Xing DONG Shijian LI Shugang |
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| Affiliation: | (1. School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China;2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;3. Anhui Rongda Food Co., Ltd., Guangde 242000, China; 4. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China) |
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| Abstract: | The objective of this study was to modify polyethylene (PE) film for better antibacterial capacity via phase transition. Lysozyme solution at 2 mg/mL was mixed with an equal volume of tris(2-carboxyethyl)phosphine (TCEP) solution at 10 mmol/L. The modification efficiency of PE film by amyloid-like aggregates produced from phase transition in the lysozyme solution was evaluated at different reaction times. The results indicated that the average size of phase-transited lysozyme particles increased from 531.2 to 2 305 nm with increasing reaction time up to 60 min. According to the results of Fourier transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS), the surface of modified PE film was grafted with hydrophilic groups such as carboxyl, hydroxyl and amino groups. In addition, the oxygen content increased, and the elements S and P were found in the surface coating but not in the native film. The coating formed at 120 min was homogenous and compact without excessive fusion, and it stably adhered to the PE film under different temperature conditions. The modified PE film showed better antibacterial effect against Staphylococcus aureus than the uncoated one, thus providing a better packaging environment for foods. |
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| Keywords: | lysozyme polyethylene film phase-transited lysozyme antibacterial food packaging |
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