| 抗菌肽Piscidin 1 PG/聚乳酸电纺纳米纤维膜的制备及其对海鲈鱼的保鲜作用 |
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| 引用本文： | 徐宇辰,励建荣,李婷婷,谢晶,劳敏军,王轰,郭晓华. 抗菌肽Piscidin 1 PG/聚乳酸电纺纳米纤维膜的制备及其对海鲈鱼的保鲜作用[J]. 现代食品科技, 2021, 37(4): 102-109 |
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| 作者姓名： | 徐宇辰 励建荣 李婷婷 谢晶 劳敏军 王轰 郭晓华 |
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| 作者单位： | 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州 121013;大连民族大学生命科学学院,辽宁大连 116600;上海海洋大学食品学院,上海 201306;浙江兴业集团有限公司,浙江舟山 316120;蓬莱京鲁渔业有限公司,山东烟台 265600;山东美佳集团有限公司,山东日照 276800 |
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| 基金项目： | 国家重点研发计划蓝色粮仓科技创新重点专项（2018YFD0400601；2019YFD0901702）；国家自然科学基金项目（3130572） |
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| 摘 要： | 本研究使用静电纺丝法制备了Piscidin 1 PG/聚乳酸(Pis-1 PG/PLA)纳米纤维膜,并对纤维膜形态、拉伸强度、结构、热性能、力学性能以及对腐败希瓦氏菌生长的影响进行了研究.最后用Pis-1 PG/PLA纤维膜包裹海鲈鱼鱼肉,通过测定4℃冷藏15 d内菌落总数、pH、挥发性盐基氮(TVB-N)等指标研究膜...
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| 关 键 词： | 抗菌肽Piscidin 1 PG 聚乳酸 静电纺丝 保鲜 海鲈鱼 |
| 收稿时间： | 2020-07-15 |
Preparation of Antimicrobial Peptide Piscidin 1 PG/ Polylactic Acid Electrospun Nanofiber Membrane and Its Preservation Effect on Sea Bass |
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| XU Yu-chen,LI Jian-rong,LI Ting-ting,XIE Jing,LAO Min-jun,WANG Hong,GUO Xiao-hua. Preparation of Antimicrobial Peptide Piscidin 1 PG/ Polylactic Acid Electrospun Nanofiber Membrane and Its Preservation Effect on Sea Bass[J]. Modern Food Science & Technology, 2021, 37(4): 102-109 |
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| Authors: | XU Yu-chen LI Jian-rong LI Ting-ting XIE Jing LAO Min-jun WANG Hong GUO Xiao-hua |
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| Affiliation: | (1.College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China);(2.College of Life Sciences, Dalian Minzu University, Dalian 116600, China);(3.College of Food Science, Shanghai Ocean University, Shanghai 201306, China);(4.Zhejiang Xingye Industrial Group Co. Ltd., Zhoushan 316120, China);(5.Penglai Jinglu Fishery Co. Ltd., Yantai 265600, China); (6.Shandong Meijia Group Co. Ltd., Rizhao 276800, China) |
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| Abstract: | In this study,Piscidin 1 PG/polylactic acid(Pis-1 PG/PLA)nanofiber membrane was prepared by an electrospinning method.The morphology,tensile strength,structure,thermal properties and mechanical properties of the nanofiber membrane as well as the growth of Shewanella putrefaciens were investigated.Finally,the sea bass meat was wrapped with Pis-1 PG/PLA fiber membrane,and the preservation effect of the membrane was studied through measuring the total number of colonies,p H and total volatile basic nitrogen(TVB-N)during 15 days of cold storage at 4℃.The results showed that Pis-1 PG/PLA nanofibers were linear with a smooth and disordered structure;the addition of Pis-1 PG decreased the average diameter of Pis-1 PG/PLA fiber membrane to 225 nm,increased the tensile strength of the fiber membrane to 2.70 MPa,and decreased the crystallinity.IR spectra showed that the addition of Pis-1 PG had no effect on the structure of PLA.In vitro antibacterial experiments revealed that Pis-1 PG/PLA fiber membrane could inhibit the growth of Shewanella putrefaciens within 6 hours,and exhibited a sustained antibacterial effect,with the antibacterial effect being significant(p<0.05).After 6 days of storage at 4℃,the total bacterial count of the fish treated with Pis-1 PG/PLA fiber membrane was lower(2.02~3.23 lg(cfu/m L))than that of the blank group.As a result,Pis-1 PG/PLA fiber membrane inhibited effectively the increases of p H value and TVB-N content,and prolonged the cold storage period of sea bass by more than 3 days.In summary,Pis-1 PG was successfully loaded into PLA fiber membrane;Pis-1 PG/PLA fiber film exerted a preservation effect on sea bass thereby having the application potential in seafood preservation and food packaging. |
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| Keywords: | antimicrobial peptide Piscidin 1 PG polylactic acid electrospinning preservation sea bass |
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