Preparation and antibacterial properties of epsilon-polylysine-containing gelatin/chitosan nanofiber films
文献类型： 外文期刊
作者： Liu, Fang 1 ; Liu, Yini 1 ; Sun, Zhilan 1 ; Wang, Debao 1 ; Wu, Haihong 1 ; Du, Lihui 2 ; Wang, Daoying 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
2.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Peoples R China
关键词： Chitosan; Gelatin; epsilon-Polylysine; Nanofiber; Pathogen
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN： 0141-8130
年卷期： 2020 年 164 卷
页码：
收录情况： SCI
摘要： An effective antibacterial nanofiber film was prepared through the incorporation of epsilon-polylysine (epsilon-PL) into gelatin/chitosan-based polymers. All nanofiber films had uniformly disordered fibrous structure with good diameter distribution. The weight ratio of the gelatin/chitosan/epsilon-PL (G/C/P) influenced the solution property and nanofiber morphology. The addition of epsilon-PL can decrease the viscosity and increase the conductivity of solutions, which lead to a decrease in the diameter of nanofibers. The three polymers of gelatin, chitosan, and epsilon-PL were interacted by hydrogen bonding, and the crystallinity of nanofiber films was decreased by the electrospinning process. The addition of epsilon-PL can enhance the thermal stability, and decrease the water vapor permeability and oxygen permeability of the films, and epsilon-PL did not easily release from the nanofiber films. The G/C/P (6:1:0.125) nanofiber film was more effective to control six foodborne pathogens than the G/C nanofiber films by destroying the bacterial cell membranes. The result indicated that the gelatin/chitosan/epsilon-PL nanofiber films can be used as a food-packaging material to reduce the risk of foodborne pathogens. (C) 2020 Elsevier B.V. All rights reserved.
- 相关文献
作者其他论文 更多>>
-
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
作者：Xiao, Zuobing;Liu, Longxue;Niu, Yunwei;Zhang, Jing;Xiao, Zuobing;Wang, Daoying;Zhou, Cunshan
关键词：Odor-induced saltiness enhancement; Chinese dry-cured hams; Key volatile compounds; Different concentration NaCl solution
-
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
作者：Zhang, Jiayu;Cheng, Tianfu;Sun, Mengya;Li, Yang;Zhang, Guofang;Hu, Zhaodong;Guo, Zengwang;Wang, Zhongjiang;Wang, Daoying;Wang, Zhongjiang
关键词：Soy protein isolate; Naringenin; Low -fat cream
-
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl
作者：Li, Yang;Sun, Fuwei;Guo, Yanan;Cheng, Tianfu;Wang, Zhongjiang;Guo, Zengwang;Xu, Jing;Wang, Daoying;Xu, Minwei;Wang, Zhongjiang
关键词：Soybean protein isolate; Furan flavor compounds; Flavor simulation; Interaction mechanism; Molecular dynamics simulations
-
Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization
作者：Zhu, Yuechun;Cheng, Tianfu;Liu, Caihua;Guo, Zengwang;Wang, Zhongjiang;Xu, Minwei;Huang, Zhaoxian;Wang, Daoying
关键词：EPA; LDs-EPA composites; Emulsion stability
-
Constructing Protein-Scaffolded Multienzyme Assembly Enhances the Coupling Efficiency of the P450 System for Efficient Daidzein Biosynthesis from (2S)-Naringenin
作者：Wang, Zhe;Dai, Yiqiang;Dong, Mingsheng;Xia, Xiudong;Wang, Zhe;Dai, Yiqiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Azi, Fidelis;Wang, Zhongjiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Xia, Xiudong
关键词：scaffold multienzyme system; daidzein; coupling efficiency; ROS
-
Antifungal activity of Cinnamomum camphora essential oil against Fusarium oxysporum and its application on postharvest blueberry fruits preservation
作者：Chen, Kexin;Hu, Zhenyang;Tong, Wenjun;Zhang, Yushen;Du, Lihui;Chen, Kexin;Hu, Zhenyang;Hu, Jian;Liu, Fang
关键词：Blueberry attributes; Cinnamomum camphora essential oil; fungal control; Fusarium oxysporum
-
Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis
作者：Dai, Yiqiang;Ge, Zhiwen;Wang, Zhe;Xu, Weimin;Wang, Daoying;Dong, Mingsheng;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Wang, Zhongjiang
关键词：Fermented soymilk; Leuconostoc citreum SH12; Water-soluble alpha-glucan; Water -insoluble alpha-glucan; Physicochemical properties
