食品科学 ›› 2020, Vol. 41 ›› Issue (5): 223-229.doi: 10.7506/spkx1002-6630-20190225-186

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载锌与ε-聚赖氨酸抗菌膜的制备及其抗菌、物理性能研究

汪慧,吴旻,赵瑜婕,顾小炼,张鑫利,常超,伍金娥   

  1. (1.武汉轻工大学食品科学与工程学院,湖北 武汉 430023;2.武汉轻工大学 大宗粮油精深加工教育部重点实验室,农产品加工与转化湖北省重点实验室,湖北 武汉 430023)
  • 出版日期:2020-03-15 发布日期:2020-03-23
  • 基金资助:
    湖北省自然科学基金项目(2018CFC821)

Preparation and Antibacterial and Physical Properties of Antibacterial Membrane Containing Zinc and ε-Polylysine

WANG Hui, WU Min, ZHAO Yujie, GU Xiaolian, ZHANG Xinli, CHANG Chao, WU Jin’e   

  1. (1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Key Laboratory of Intensive Processing of Staple Grain and Oil, Ministry of Education, Key Laboratory for Processing and Transformation of Agricultural Products, Hubei Province, Wuhan Polytechnic University, Wuhan 430023, China)
  • Online:2020-03-15 Published:2020-03-23

摘要: 本实验以海藻酸钠(2.5 g/100 mL)、阿拉伯胶(1 g/100 mL)、甘油(2 g/100 mL)和水制备可食性基础膜液,以ε-聚赖氨酸(ε-polylysine,ε-PL)和葡萄糖酸锌(zinc gluconate,ZG)为抗菌剂制备可食性抗菌膜。研究了ε-PL、ZG对膜的颜色、微观结构、水蒸气透湿量、力学性能和抗菌活性等的影响,初步评价了其对生鲜肉保鲜效果。结果表明:加入ε-PL和ZG后,抗菌膜的颜色偏黄;水蒸气透湿量减小;而抗拉伸强度、断裂伸长率和抗菌活性增加。含2.60 mg/mL ε-PL、0.39 mmol/L ZG的抗菌膜对大肠杆菌O157:H7和金黄色葡萄球菌抗菌效果明显,且具有相对较好的物理性能,此时膜厚度为(0.097 6±0.000 6)mm、抗拉强度为(10.75±0.36)MPa、断裂伸长率为(29.34±1.03)%、水蒸气透湿量为(3 633.75±62.03)g/(m2·d)。应用实验结果显示,分别用ε-PL/ZG复合抗菌膜和基础膜包裹生鲜肉在37 ℃恒温箱中放置24 h后,实验组细菌数远低于对照组,表明载锌与ε-PL的抗菌膜具有很好的杀菌效果。本研究结果可为载锌与ε-PL抗菌膜的实际应用提供理论依据。

关键词: 葡萄糖酸锌, ε-聚赖氨酸, 可食性抗菌膜, 抗菌性能, 物理性能

Abstract: In this paper, an edible antibacterial film incorporated with zinc gluconate (ZG) and ε-polylysine (ε-PL) as antibacterial agents was prepared with sodium alginate aqueous solution (2.5 g/100 mL) containing gum arabic (1 g/100 mL) and glycerol (2 g/100 mL). The effects of the addition of the two antibacterial agents on the color, microstructure, water vapor permeability, mechanical properties and antibacterial activity of the film were investigated, and the efficacy of the film in preserving the quality of raw meat was evaluated. The results showed that after adding ε-PL and ZG, the color of the antibacterial film was yellowish; the water vapor permeability decreased, and the tensile strength, elongation at break and antibacterial activity increased. The antibacterial effect of the film with ε-PL at 2.60 mg/mL and ZG at 0.39 mmol/L on Escherichia coli O157:H7 and Staphylococcus aureus was significant, and it had relatively good physical properties. The thickness, tensile strength, elongation at break and water vapor permeability were (0.097 6 ± 0.000 6) mm, (10.75 ± 0.36) MPa, (29.34 ± 1.03)% and (3 633.75 ± 62.03) g/(m2·d), respectively. After 24 h of storage at 37 ℃, the number of bacteria in meat wrapped with the ε-PL/ZG antibacterial film was much lower than that of the control group, indicating that the ε-PL/ZG antibacterial film had a good bacteriostatic effect. This study provides a theoretical basis for the application of zinc and ε-PL-loaded antibacterial film.

Key words: zinc gluconate, ε-polylysine, edible antimicrobial film, antibacterial properties, physical properties

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