ε-聚赖氨酸与羧甲基纤维素钠的相互作用

doi:10.7506/spkx1002-6630-201607001

食品科学

• 基础研究 • 下一篇

ε-聚赖氨酸与羧甲基纤维素钠的相互作用

冯李院1，关郁芳2，颜才植1，叶发银1,3，赵国华1,3,*

1.西南大学食品科学学院，重庆 400715；2.贵州省农业科学院贵州生物技术研究所，贵州贵阳 550006；
3.重庆市特色食品工程技术研究中心，重庆 400715

出版日期:2016-04-15 发布日期:2016-04-13

Interaction between Sodium Carboxymethyl Cellulose and ε-Polylysine

FENG Liyuan1, GUAN Yufang2, YAN Caizhi1, YE Fayin1,3, ZHAO Guohua1,3,*

1. College of Food Science, Southwest University, Chongqing 400715, China;
2. Guizhou Institute of Biotechnology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China;
3. Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China

Online:2016-04-15 Published:2016-04-13

摘要/Abstract

摘要：

以ε-聚赖氨酸（ε-polylysine，ε-PL）与羧甲基纤维素钠（sodium carboxymethylcellulose，CMC-Na）相互作用体系的混浊度、Zeta电位和粒度为指标，研究了CMC-Na的取代度（degree of substitution，DS）和相对分子质量对ε-PL/CMC-Na相互作用体系的影响。结果表明，在pH 4.0时，ε-PL与CMC-Na之间的静电相互作用主要依赖于ε-PL氨基与CMC-Na羧基的物质的量比；同时，CMC-Na的取代度和相对分子质量均对ε-PL/CMC-Na相互作用具有显著影响，且CMC-Na取代度对体系稳定性的影响更大。

关键词: &epsilon, -聚赖氨酸, 羧甲基纤维素钠, Zeta电位, 取代度

Abstract:

The interaction between food ingredients is one of the research focuses in food science. ε-Polylysine (ε-PL),
as a food additive, is a cationic polyelectrolyte with excellent antimicrobial properties, and it can interact with anionic
polymers such as sodium carboxymethylcellulose (CMC-Na) to affect its antimicrobial properties and the stability of related
food systems. In this study, the effects of degree of substitution (DS) and molecular weight of CMC-Na on the interaction
between ε-PL and CMC-Na as indicated by turbidity, Zeta potential and particle size were investigated. Results revealed that
the electrostatic interaction between ε-PL and CMC-Na mainly depended on the molar ratio of cationic amino groups in ε-PL
to carboxyl anion groups in CMC-Na. In addition, both DS and molecular weight of CMC-Na exerted a serious impact on
the interaction between ε-PL and CMC-Na and the effect of DS was more significant.

Key words: ε-polylysine, sodium carboxymethylcellulose, Zeta potential, degree of substitution

中图分类号:

TS202.3

冯李院，关郁芳，颜才植，叶发银，赵国华. ε-聚赖氨酸与羧甲基纤维素钠的相互作用[J]. 食品科学, doi: 10.7506/spkx1002-6630-201607001.

FENG Liyuan, GUAN Yufang, YAN Caizhi, YE Fayin, ZHAO Guohua. Interaction between Sodium Carboxymethyl Cellulose and ε-Polylysine[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201607001.

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ε-聚赖氨酸与羧甲基纤维素钠的相互作用

Interaction between Sodium Carboxymethyl Cellulose and ε-Polylysine

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