可食性抗菌肽-明胶复合膜的制备及性能表征
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摘要
为了研究新型的可食性抗菌包装材料,以明胶、甘油、不同浓度的抗菌肽为抗菌剂制备了抗菌肽-明胶复合膜。以光学性能等指标以及傅里叶变换红外光谱(FT-IR)、扫描电子显微镜(SEM)和差示扫描量热仪(DSC)对复合膜的性能进行表征。结果表明:添加了抗菌肽的明胶复合膜在250～300 nm波长范围内吸收显著提高,抗菌肽的添加使膜的颜色偏黄,机械性能得到一定的改善,如50 mg/mL的抗菌肽添加量使水蒸气透过率具有一定程度降低(与纯明胶相比降低了17.30%),膜的抗拉强度(TS)和断裂伸长率(EAB)与纯明胶膜相比,分别增加了11.40%和42.90%)。当抗菌肽的添加量为50 mg/mL时,薄膜抗菌能力最为显著(对大肠杆菌和金黄色葡萄球菌的抑菌圈直径分别为14.60 mm和12.30 mm)。FT-IR和SEM显示复合膜有良好的相容性。DSC数据显示抗菌肽对复合膜的热稳定性有一定程度的降低作用。
In order to study novel edible antibacterial packaging materials, antibacterial peptide-gelatin composite films were prepared using gelatin, glycerol, and different concentrations of antibacterial peptides as antibacterial agents. The properties of the composite films were characterized based on optical properties and by Fourier transform infrared spectroscopy(FT-IR), scanning electron microscopy(SEM), and differential scanning calorimeter(DSC). The results showed that the addition of the antibacterial peptide to the gelatin-based composite films increased the absorption in the wavelength range of 250～300 nm, made the film color slightly turn yellow, and improved film's mechanical properties. Adding 50 mg/mL of antibacterial peptide reduced the water vapor permeability to a certain extent(17.30% reduction compared to the film made with gelatin alone), increased film tensile strength(TS) and elongation at break(EAB) by 11.40% and 42.90%, respectively(compared to the film made with gelatin alone), and enabled the highest film antibacterial activity(the diameters of the inhibition zones against Escherichia coli and Staphylococcus aureus were 14.60 mm and 12.30 mm, respectively). The FT-IR and SEM examinations revealed the good compatibility of the composite films. DSC results showed that antimicrobial peptides might reduce the thermal stability of the composite films to some extent.
In order to study novel edible antibacterial packaging materials, antibacterial peptide-gelatin composite films were prepared using gelatin, glycerol, and different concentrations of antibacterial peptides as antibacterial agents. The properties of the composite films were characterized based on optical properties and by Fourier transform infrared spectroscopy(FT-IR), scanning electron microscopy(SEM), and differential scanning calorimeter(DSC). The results showed that the addition of the antibacterial peptide to the gelatin-based composite films increased the absorption in the wavelength range of 250～300 nm, made the film color slightly turn yellow, and improved film's mechanical properties. Adding 50 mg/mL of antibacterial peptide reduced the water vapor permeability to a certain extent(17.30% reduction compared to the film made with gelatin alone), increased film tensile strength(TS) and elongation at break(EAB) by 11.40% and 42.90%, respectively(compared to the film made with gelatin alone), and enabled the highest film antibacterial activity(the diameters of the inhibition zones against Escherichia coli and Staphylococcus aureus were 14.60 mm and 12.30 mm, respectively). The FT-IR and SEM examinations revealed the good compatibility of the composite films. DSC results showed that antimicrobial peptides might reduce the thermal stability of the composite films to some extent.
引文
[1]Kanmani P,Rhim J.Physical,mechanical and antimicrobial properties of gelatin based active nanocomposite films containing Ag NPs and nanoclay[J].Food Hydrocolloids,2014,35:644-652
[2]Rhim J W,Ng P K.Natural biopolymer-based nanocomposite films for packaging applications[J].Crit Rev Food Sci Nutr,2007,47(4):411-433
[3]吕飞,丁祎程,叶兴乾.肉桂油/海藻酸钠薄膜物理特性和抗菌性能分析[J].农业工程学报,2012,28(2):268-272LYU Fei,DING Yi-cheng,YE Xing-qian.Physical and antimicrobial properties of cinnamon oil/alginate film[J].Transactions of the CSAE,2012,28(2):268-272
[4]Pulieri E,Chiono V,Ciardelli G,et al.Chitosan/gelatin blends for biomedical applications[J].Journal of Biomedical Materials Research Part A,2010,86A(2):311-322
[5]Ma W,Tang C,Yin S,et al.Characterization of gelatin-based edible films incorporated with olive oil[J].Food Research International,2012,49(1):572-579
[6]陈丽清,张宇昊,周梦柔,等.猪皮明胶提取过程中的超高压预处理工艺优化[J].农业工程学报,2012,28(19):262-269CHEN Li-qing,ZHANG Yu-hao,ZHOU Meng-rou,et al.Optimization of pretreatment by ultra-high pressure during production of gelatin from pig-skin[J].Transactions of the CSAE,2012,28(19):262-269
[7]郑雅爻,马月,罗永康,等.鲢鱼皮明胶提取方法和谷氨酰胺转氨酶改性对明胶结构和膜性能的影响[J].食品科学,2017,38(19):92-99ZHENG Ya-yao,MA Yue,LUO Yong-kang,et al.Effect of extraction methods and transglutaminase modification on film properties and structure of gelatin[J].Food Science,2017,38(19):92-99
[8]Rawdkuen S,Suthiluk P,Kamhangwong D,et al.Mechanical,physico-chemical,and antimicrobial properties of gelatin-based film incorporated with catechin-lysozyme[J].Chemistry Central Journal,2012,6(1):131
[9]韩文瑜,孙长江.抗菌肽的研究现状与展望[J].中国兽药杂志,2009,43(10):11-19HAN Wen-yu,SUN Chang-jiang.Research progress on antibacterial peptides and its development prospect[J].Chinese Journal of Veterinary Medicine,2009,43(10):11-19
[10]Jianyin Miao,Guo Liu,Yong Caoa,et al.Inhibitory effects of a novel antimicrobial peptide from kefir against Escherichia coli[J].Food Control,2016,65:63-72
[11]Miao J,Guo H,Ou Y,et al.Purification and characterization of bacteriocin F1,a novel bacteriocin produced by Lactobacillus paracasei subsp.tolerans FX-6 from Tibetan kefir,a traditional fermented milk from Tibet,China[J].Food Control,2014,42:48-53
[12]Miao J,Peng W,Liu G,et al.Biopreservative effect of the natural antimicrobial substance from Lactobacillus paracasei subsp.tolerans FX-6 on fresh pork during chilled storage[J].Food Control,2015,56:53-56
[13]Kanmani P,Rhim J.Physicochemical properties of gelatin/silver nanoparticle antimicrobial composite films[J].Food Chemistry,2014,148:162-169
[14]Tongnuanchan P,Benjakul S,Prodpran T,et al.Emulsion film based on fish skin gelatin and palm oil:Physical,structural and thermal properties[J].Food Hydrocolloids,2015,48:248-259
[15]Ahmad M,Benjakul S,Prodpran T,et al.Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils[J].Food Hydrocolloids,2012,28(1):189-199
[16]Sahraee S,Milani J M,Ghanbarzadeh B,et al.Physicochemical and antifungal properties of bio-nanocomposite film based on gelatin-chitin nanoparticles[J].International Journal of Biological Macromolecules,2017,97:373-381
[17]Arfat YA,Benjakul S,Prodpran T,et al.Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles[J].Food Hydrocolloids,2014,41:265-273
[18]Hosseini S F,Rezaei M,Zandi M,et al.Preparation and functional properties of fish gelatin-chitosan blend edible films[J].Food Chemistry,2013,136(3-4):1490-1495
[19]Li Y,Jia H,Cheng Q,et al.Sodium alginate-gelatin polyelectrolyte complex membranes with both high water vapor permeance and high permselectivity[J].Journal of Membrane Science,2011,375(1-2):304-312
[20]郭开红,张蕾蕾,吴晓翠,等.鲢鱼皮明胶-海藻酸钠复合膜的制备与性能[J].食品科学,2018,39(7):243-248GUO Kai-hong,ZHANG Lei-lei,WU Xiao-cui,et al.Preparation and properties of silver carp skin gelatin-sodium alginate composite films[J].Food Science,2018,39(7):243-248
[21]吕妍霄,薛伟.姜黄素对鸡皮明胶膜的性能及结构的影响[J].现代食品科技,2018,34(1):83-90LYU Yan-xiao,XUE Wei.Effects of curcumin on properties and structure of chicken skin gelatin film[J].Modern Food Science and Technology,2018,34(1):83-90
[22]Nilsuwan K,Benjakul S,Prodpran T.Properties and antioxidative activity of fish gelatin-based film incorporated with epigallocatechin gallate[J].Food Hydrocolloids,2018,80:212-221
[23]Wang W,Xiao J,Chen X,et al.Fabrication and characterization of multilayered kafirin/gelatin film with one-way water barrier property[J].Food Hydrocolloids,2018,81:159-168
[24]胡二坤,石伟健,尹寿伟.明胶-溶菌酶/Zn O纳米复合抗菌膜材料构建与性能[J].现代食品科技,2017,33(9):159-165HU Er-kun,SHI Wei-jian,YIN Shou-wei.Fabrication and characterization of gelatin-lysozyme/Nano-Zno Nanocomposite films[J].Modern Food Science and Technology,2017,33(9):159-165
[25]汤秋冶,潘道东,孙杨赢,等.ε-聚赖氨酸/海藻酸钠抗菌复合膜的制备及性能研究[J].中国食品学报,2016,16(12):101-107TANG Qiu-ye,PAN Dao-dong,SUN Yang-ying,et al.Preparation and performance of antimicrobial films based on sodium alginate andε-poly-l-lysine[J].Journal of Chinese Institute of Food Science and Technology,2016,16(12):101-107
[26]Galus S,Mathieu H,Lenart A,et al.Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties,moisture sensitivity and appearance of soy protein isolate-based edible films[J].Innovative Food Science&Emerging Technologies,2012,16(10):148-154
[27]邹小波,王圣,石吉勇,等.天然花青素提取物与壳聚糖明胶复合膜的制备和表征[J].农业工程学报,2016,32(17):294-300ZOU Xiao-bo,WANG Sheng,SHI Ji-yong,et al.Preparation and characterization of chitosan/gelatin composite films incorporated with four natural pigments[J].Transactions of the CSAE,2016,32(17):294-300
[28]Vásconez M B,Flores S K,Campos C A,et al.Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings[J].Food Research International,2009,42(7):762-769
[29]王坤,王稳航,张义,等.添加单宁对明胶可食膜性质的影响[J].现代食品科技,2017,33(3):251-256WANG Kun,WANG Wen-hang,ZHANG Yi,et al.Impact of tannin on the properties of gelatin edible film[J].Modern Food Science and Technology,2017,33(3):251-256
[30]吴菲菲,翁武银,苏文金,等.罗非鱼鱼鳞明胶蛋白膜的制备及特性[J].食品工业科技,2013,34(11):277-282WU Fei-fei,WENG Wu-yin,SU Wen-jin,et al.Preparation and characterization of edible gelatin films from tilapia(Tilapia Zillii)scales[J].Food Industry Technology,2013,34(11):277-282
[31]Miao J,Zhou J,Liu G,et al.Membrane disruption and DNAbinding of Staphylococcus aureus cell induced by a novel antimicrobial peptide produced by Lactobacillus paracasei subsp.tolerans FX-6[J].Food Control,2016,59(1):609-613
[32]Wu J,Chen S,Ge S,et al.Preparation,properties and antioxidant activity of an active film from silver carp(Hypophthalmichthys molitrix)skin gelatin incorporated with green tea extract[J].Food Hydrocolloids,2013,32(1):42-51
[33]Tongnuanchan P,Benjakul S,Prodpran T,et al.Mechanical,thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants[J].Food Hydrocolloids,2016,56(5):93-107
[34]Muyonga JH,Cole CGB,Duodu KG.Fourier transform infrared(FT-IR)spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch(Lates niloticus)[J].Food Chemistry,2004,86(3):325-332
[35]Mohajer S,Rezaei M,Hosseini S F.Physico-chemical and microstructural properties of fish gelatin/agar bio-based blend films[J].Carbohydr Polym,2017,157(2):784-793
[36]Qiao C,Ma X,Zhang J,et al.Molecular interactions in gelatin/chitosan composite films[J].Food Chemistry,2017,235(11):45-50
[37]Liu F,Chiou B,Avena-bustillos R J,et al.Study of combined effects of glycerol and transglutaminase on properties of gelatin films[J].Food Hydrocolloids,2017,65(4):1-9
[2]Rhim J W,Ng P K.Natural biopolymer-based nanocomposite films for packaging applications[J].Crit Rev Food Sci Nutr,2007,47(4):411-433
[3]吕飞,丁祎程,叶兴乾.肉桂油/海藻酸钠薄膜物理特性和抗菌性能分析[J].农业工程学报,2012,28(2):268-272LYU Fei,DING Yi-cheng,YE Xing-qian.Physical and antimicrobial properties of cinnamon oil/alginate film[J].Transactions of the CSAE,2012,28(2):268-272
[4]Pulieri E,Chiono V,Ciardelli G,et al.Chitosan/gelatin blends for biomedical applications[J].Journal of Biomedical Materials Research Part A,2010,86A(2):311-322
[5]Ma W,Tang C,Yin S,et al.Characterization of gelatin-based edible films incorporated with olive oil[J].Food Research International,2012,49(1):572-579
[6]陈丽清,张宇昊,周梦柔,等.猪皮明胶提取过程中的超高压预处理工艺优化[J].农业工程学报,2012,28(19):262-269CHEN Li-qing,ZHANG Yu-hao,ZHOU Meng-rou,et al.Optimization of pretreatment by ultra-high pressure during production of gelatin from pig-skin[J].Transactions of the CSAE,2012,28(19):262-269
[7]郑雅爻,马月,罗永康,等.鲢鱼皮明胶提取方法和谷氨酰胺转氨酶改性对明胶结构和膜性能的影响[J].食品科学,2017,38(19):92-99ZHENG Ya-yao,MA Yue,LUO Yong-kang,et al.Effect of extraction methods and transglutaminase modification on film properties and structure of gelatin[J].Food Science,2017,38(19):92-99
[8]Rawdkuen S,Suthiluk P,Kamhangwong D,et al.Mechanical,physico-chemical,and antimicrobial properties of gelatin-based film incorporated with catechin-lysozyme[J].Chemistry Central Journal,2012,6(1):131
[9]韩文瑜,孙长江.抗菌肽的研究现状与展望[J].中国兽药杂志,2009,43(10):11-19HAN Wen-yu,SUN Chang-jiang.Research progress on antibacterial peptides and its development prospect[J].Chinese Journal of Veterinary Medicine,2009,43(10):11-19
[10]Jianyin Miao,Guo Liu,Yong Caoa,et al.Inhibitory effects of a novel antimicrobial peptide from kefir against Escherichia coli[J].Food Control,2016,65:63-72
[11]Miao J,Guo H,Ou Y,et al.Purification and characterization of bacteriocin F1,a novel bacteriocin produced by Lactobacillus paracasei subsp.tolerans FX-6 from Tibetan kefir,a traditional fermented milk from Tibet,China[J].Food Control,2014,42:48-53
[12]Miao J,Peng W,Liu G,et al.Biopreservative effect of the natural antimicrobial substance from Lactobacillus paracasei subsp.tolerans FX-6 on fresh pork during chilled storage[J].Food Control,2015,56:53-56
[13]Kanmani P,Rhim J.Physicochemical properties of gelatin/silver nanoparticle antimicrobial composite films[J].Food Chemistry,2014,148:162-169
[14]Tongnuanchan P,Benjakul S,Prodpran T,et al.Emulsion film based on fish skin gelatin and palm oil:Physical,structural and thermal properties[J].Food Hydrocolloids,2015,48:248-259
[15]Ahmad M,Benjakul S,Prodpran T,et al.Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils[J].Food Hydrocolloids,2012,28(1):189-199
[16]Sahraee S,Milani J M,Ghanbarzadeh B,et al.Physicochemical and antifungal properties of bio-nanocomposite film based on gelatin-chitin nanoparticles[J].International Journal of Biological Macromolecules,2017,97:373-381
[17]Arfat YA,Benjakul S,Prodpran T,et al.Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles[J].Food Hydrocolloids,2014,41:265-273
[18]Hosseini S F,Rezaei M,Zandi M,et al.Preparation and functional properties of fish gelatin-chitosan blend edible films[J].Food Chemistry,2013,136(3-4):1490-1495
[19]Li Y,Jia H,Cheng Q,et al.Sodium alginate-gelatin polyelectrolyte complex membranes with both high water vapor permeance and high permselectivity[J].Journal of Membrane Science,2011,375(1-2):304-312
[20]郭开红,张蕾蕾,吴晓翠,等.鲢鱼皮明胶-海藻酸钠复合膜的制备与性能[J].食品科学,2018,39(7):243-248GUO Kai-hong,ZHANG Lei-lei,WU Xiao-cui,et al.Preparation and properties of silver carp skin gelatin-sodium alginate composite films[J].Food Science,2018,39(7):243-248
[21]吕妍霄,薛伟.姜黄素对鸡皮明胶膜的性能及结构的影响[J].现代食品科技,2018,34(1):83-90LYU Yan-xiao,XUE Wei.Effects of curcumin on properties and structure of chicken skin gelatin film[J].Modern Food Science and Technology,2018,34(1):83-90
[22]Nilsuwan K,Benjakul S,Prodpran T.Properties and antioxidative activity of fish gelatin-based film incorporated with epigallocatechin gallate[J].Food Hydrocolloids,2018,80:212-221
[23]Wang W,Xiao J,Chen X,et al.Fabrication and characterization of multilayered kafirin/gelatin film with one-way water barrier property[J].Food Hydrocolloids,2018,81:159-168
[24]胡二坤,石伟健,尹寿伟.明胶-溶菌酶/Zn O纳米复合抗菌膜材料构建与性能[J].现代食品科技,2017,33(9):159-165HU Er-kun,SHI Wei-jian,YIN Shou-wei.Fabrication and characterization of gelatin-lysozyme/Nano-Zno Nanocomposite films[J].Modern Food Science and Technology,2017,33(9):159-165
[25]汤秋冶,潘道东,孙杨赢,等.ε-聚赖氨酸/海藻酸钠抗菌复合膜的制备及性能研究[J].中国食品学报,2016,16(12):101-107TANG Qiu-ye,PAN Dao-dong,SUN Yang-ying,et al.Preparation and performance of antimicrobial films based on sodium alginate andε-poly-l-lysine[J].Journal of Chinese Institute of Food Science and Technology,2016,16(12):101-107
[26]Galus S,Mathieu H,Lenart A,et al.Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties,moisture sensitivity and appearance of soy protein isolate-based edible films[J].Innovative Food Science&Emerging Technologies,2012,16(10):148-154
[27]邹小波,王圣,石吉勇,等.天然花青素提取物与壳聚糖明胶复合膜的制备和表征[J].农业工程学报,2016,32(17):294-300ZOU Xiao-bo,WANG Sheng,SHI Ji-yong,et al.Preparation and characterization of chitosan/gelatin composite films incorporated with four natural pigments[J].Transactions of the CSAE,2016,32(17):294-300
[28]Vásconez M B,Flores S K,Campos C A,et al.Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings[J].Food Research International,2009,42(7):762-769
[29]王坤,王稳航,张义,等.添加单宁对明胶可食膜性质的影响[J].现代食品科技,2017,33(3):251-256WANG Kun,WANG Wen-hang,ZHANG Yi,et al.Impact of tannin on the properties of gelatin edible film[J].Modern Food Science and Technology,2017,33(3):251-256
[30]吴菲菲,翁武银,苏文金,等.罗非鱼鱼鳞明胶蛋白膜的制备及特性[J].食品工业科技,2013,34(11):277-282WU Fei-fei,WENG Wu-yin,SU Wen-jin,et al.Preparation and characterization of edible gelatin films from tilapia(Tilapia Zillii)scales[J].Food Industry Technology,2013,34(11):277-282
[31]Miao J,Zhou J,Liu G,et al.Membrane disruption and DNAbinding of Staphylococcus aureus cell induced by a novel antimicrobial peptide produced by Lactobacillus paracasei subsp.tolerans FX-6[J].Food Control,2016,59(1):609-613
[32]Wu J,Chen S,Ge S,et al.Preparation,properties and antioxidant activity of an active film from silver carp(Hypophthalmichthys molitrix)skin gelatin incorporated with green tea extract[J].Food Hydrocolloids,2013,32(1):42-51
[33]Tongnuanchan P,Benjakul S,Prodpran T,et al.Mechanical,thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants[J].Food Hydrocolloids,2016,56(5):93-107
[34]Muyonga JH,Cole CGB,Duodu KG.Fourier transform infrared(FT-IR)spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch(Lates niloticus)[J].Food Chemistry,2004,86(3):325-332
[35]Mohajer S,Rezaei M,Hosseini S F.Physico-chemical and microstructural properties of fish gelatin/agar bio-based blend films[J].Carbohydr Polym,2017,157(2):784-793
[36]Qiao C,Ma X,Zhang J,et al.Molecular interactions in gelatin/chitosan composite films[J].Food Chemistry,2017,235(11):45-50
[37]Liu F,Chiou B,Avena-bustillos R J,et al.Study of combined effects of glycerol and transglutaminase on properties of gelatin films[J].Food Hydrocolloids,2017,65(4):1-9