Structural Characterization and Antibacterial Activity of Carboxymethyl Thiourea Chitosan

doi:10.7506/spkx1002-6630-201201012

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (1): 64-67.doi: 10.7506/spkx1002-6630-201201012

• Basic Research • Previous Articles Next Articles

Structural Characterization and Antibacterial Activity of Carboxymethyl Thiourea Chitosan

LI Xiao-fang1，MA Jin-man2，FENG Xiao-qiang1，WANG Ting-pu1，YANG Sheng1，ZHANG Hong-juan1，KONG Xu-e1

1. College of Life Science and Chemistry, Tianshui Normal University, Tianshui 741001, China；
2. No. 1 Middle School of Gangu, Gangu 741200, China0

Received:2011-01-06 Revised:2012-01-06 Online:2012-01-15 Published:2012-01-12
Contact: LI Xiao-fang E-mail:lix_f06@lzu.cn

Abstract

Abstract:

Carboxymethyl thiourea chitosan (CMTCS) was prepared and characterized by infrared spectrometry (FT-IR), ultraviolet spectrometry (UV) and differential thermal and thermogravimetry analysis (TG-DTA) methods. The antibacterial activity of CMTCS against E.coli and St.aureus were investigated in vitro. The results showed that the antibacterial activity of CMTCS was obviously higher than that of chitosan with an MIC of 0.20 mg/mL against both E.coli and St.aureus.

Key words: chitosan, carboxymethyl thiourea chitosan, characterization, antibacterial activity

CLC Number:

TQ929.2

LI Xiao-fang，MA Jin-man，FENG Xiao-qiang，WANG Ting-pu，YANG Sheng，ZHANG Hong-juan，KONG Xu-e. Structural Characterization and Antibacterial Activity of Carboxymethyl Thiourea Chitosan[J]. FOOD SCIENCE, 2012, 33(1): 64-67 https://doi.org/10.7506/spkx1002-6630-201201012

[1]	SUN Tingting, XU Haonan, ZHANG Fang, WU Wei, CUI Can, YUAN Xiaoyong, CUI Yu, CHE Yan, SHAO Junxian, CHEN Hao, YU Hao. Preparation and Characterization of Anemarrhena asphodeloides Bge. Polysaccharides and Their Effects on Brain Tissue and Gut Microbiota in Aging Mice [J]. FOOD SCIENCE, 2026, 47(9): 190-202.
[2]	HUANG Duanying, ZHENG Jianxian. Preparation of a Double-Layered Composite Film Loaded with Cinnamic Acid@Mesoporous Silica and Its Application in Blueberry Preservation [J]. FOOD SCIENCE, 2026, 47(9): 302-311.
[3]	XU Fangqing, CAO Yujin, WU Yiyuan, DONG Xiaotong, HU Jiamiao. Application of Steam Explosion Technology in Plant Polysaccharides: from Efficient Extraction to Functional Enhancement [J]. FOOD SCIENCE, 2026, 47(7): 406-414.
[4]	ZHANG Yanqing, LI Qian, QIAO Mingwu, SHEN Yue, LI Ning, HUANG Xianqing, LEI Fengmei, SONG Lianjun. Preparation, Structural Characterization and in Vitro Biological Activities of Steam Explosion Modified Pea Protein-Derived Peptide-Chromium(III) Chelate [J]. FOOD SCIENCE, 2026, 47(6): 58-68.
[5]	JI Hongfei, HAN Xiao, YANG Qiuning, LU Yihan, JIANG Yanjun, DONG Xiaodan, DING Wenjie, JI Haiyu. Immunomodulatory Activity of Xylan Palmitate from Suillus luteus through Lactobacillus Enrichment in the Gut [J]. FOOD SCIENCE, 2026, 47(4): 139-150.
[6]	Zhou Yiyi, Sun Haiyan, Wang Yangguang, Chen Xiao’e, Yuan Gaofeng. Preparation and Preservation Performance of Polyvinyl Alcohol/Carboxymethyl Cellulose Composite Films Enhanced by Cuttlefish Ink Carbon Dots [J]. FOOD SCIENCE, 2026, 47(4): 265-275.
[7]	YOU Zhiyi, TENG Hui, ZHANG Chang, LU Minxin, CHEN Lei. Effect of Chitosan-Zein-Perilla Essential Oil Composite Coating on Quality and Protein Changes in Perch Meat during Refrigerated Storage [J]. FOOD SCIENCE, 2026, 47(4): 276-284.
[8]	GUAN Haotian, HUANG Yongchun, TANG Xiangyi, HU Xinyue, LI Zikang, WANG Chenglong. Effect of Chitosan Concentration on Nonanoic Acid-Encapsulated Chitosan-Indica Rice Starch Complex [J]. FOOD SCIENCE, 2026, 47(3): 67-78.
[9]	WANG Yanru, WANG Xinyue, HE Long, YU Qunli, ZHANG Yueyue, LI Ying, XU Jin, ZHANG Li, HAN Guangxing. Preparation and Structure-Activity Analysis of Antioxidant Peptides from Collagen by Ultra-high Pressure-Assisted Enzymatic Hydrolysis [J]. FOOD SCIENCE, 2026, 47(3): 109-119.
[10]	LIU Jiaxian, KAN Qixin, HU Wei, ZHOU Liang, GENG Pengfei, CAO Yong. Advances in Research on Egg Yolk Lecithin: Extraction, Identification, Bioactivities and Applications [J]. FOOD SCIENCE, 2026, 47(2): 386-397.
[11]	GUO Xingli, WANG Yuanhe, ZHANG Yanye, XU Pengcheng, ZHOU Ying, HU Jiangmiao, YANG Liu. Structural Characterization and in Vitro Hypoglycemic Activity of Polysaccharides from Dendrobium nobile Lindl. [J]. FOOD SCIENCE, 2026, 47(10): 85-96.
[12]	WANG Xiaowen, TANG Zhonghua, MA Ronghua, ZHAO Ziwei, PU Lumei, XU Weibing, LI Yongcai, LONG Haitao. Fabrication of Dialdehyde Sodium Carboxymethyl Cellulose/Arginine-Grafted Chitosan-Based Hydrogel for Grape Preservation [J]. FOOD SCIENCE, 2026, 47(10): 320-329.
[13]	HUANG Haiyan, XUE Yong, MAO Xiangzhao, JIANG Hong, HU Yang. Effects of Different Concentrations of Chitosan Oligosaccharides on Improving the Fruit Quality and Anthocyanin Content of Blueberry: A Mechanistic Study [J]. FOOD SCIENCE, 2025, 46(9): 20-29.
[14]	HE Shanshan, LIU Liping, LIU Yanfang, FENG Jie, WANG Guangqiang, WANG Wenhan, ZHANG Jinsong. Bioactivity and Structural Characterization of Soluble Dietary Fiber from Lyophyllum decastes [J]. FOOD SCIENCE, 2025, 46(9): 39-47.
[15]	DU Wenjing, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua. Selection and Bacteriostatic Properties of Cryotolerant Lactic Acid Bacteria with Bioprotective Potential [J]. FOOD SCIENCE, 2025, 46(9): 121-129.

Structural Characterization and Antibacterial Activity of Carboxymethyl Thiourea Chitosan

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments