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中国精品科技期刊2020
杨素华,金临轩,牛晨雨,等. 溶菌酶自组装纳米纤维膜的制备及性能[J]. 华体会体育,2023,44(21):251−257. doi: 10.13386/j.issn1002-0306.2022120218.
引用本文: 杨素华,金临轩,牛晨雨,等. 溶菌酶自组装纳米纤维膜的制备及性能[J]. 华体会体育,2023,44(21):251−257. doi: 10.13386/j.issn1002-0306.2022120218.
YANG Suhua, JIN Linxuan, NIU Chenyu, et al. Preparation and Properties of Lysozyme Self-assembled Nanofibrils Films[J]. Science and Technology of Food Industry, 2023, 44(21): 251−257. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120218.
Citation: YANG Suhua, JIN Linxuan, NIU Chenyu, et al. Preparation and Properties of Lysozyme Self-assembled Nanofibrils Films[J]. Science and Technology of Food Industry, 2023, 44(21): 251−257. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120218.

溶菌酶自组装纳米纤维膜的制备及性能

Preparation and Properties of Lysozyme Self-assembled Nanofibrils Films

  • 摘要: 本文以溶菌酶(Lysozyme,LYZ)为原料,在pH2.0和90 ℃的条件下,对溶菌酶进行酸热诱导处理使其内部结构产生淀粉样纤维化转变。应用纳米粒度仪、原子力显微镜(AFM)、圆二色谱仪(CD)、荧光分光光度计表征了溶菌酶淀粉样纤维的结构特征。通过流延法制备了天然溶菌酶薄膜和溶菌酶淀粉样纤维薄膜,考察抗拉强度(TS)、断裂伸长率(E)、水蒸气透过率(WVP)、水溶性(WS)四个性能指标。此外,通过将香兰素(Vanillin)添加至溶菌酶溶液中并制备成薄膜,测定其对大肠杆菌(E. coli)和枯草芽孢杆菌(B. subtilis)的抑制效果。结果表明,淀粉样纤维化后溶菌酶的平均粒径明显增大,原子力显微镜结果证实溶菌酶从球状结构转变为纤维结构,圆二色谱结果表明蛋白质二级结构由α-螺旋转变为β-折叠结构。淀粉样纤维化后制成的薄膜表面结构更加均匀光滑,抗拉强度增强,水蒸气透过率和水溶性有显著降低(P<0.05)。此外,溶菌酶淀粉样纤维与香兰素复合薄膜对大肠杆菌和枯草芽孢杆菌的抑制性能有极大提升,抑制区域分别扩大到453.75 mm2 和293.78 mm2。该研究制备了一种可降解、环境友好的生物包装材料,为食品包装领域的进一步研究提供了新思路。

     

    Abstract: This study exploited the use of lysozyme (LYZ) as a material to generate amyloid fibrosis process tuned by acid-heat induction under pH2.0 and 90 ℃. The structural characteristics of the lysozyme amyloid fibrils (A-LYZ) were characterized by nanoparticle size analyzer, atomic force microscopy (AFM), circular dichroism (CD), and fluorescence spectrophotometer. The four performance indicators on original lysozyme film and lysozyme amyloid fibrils film prepared by the flow-casting method, which were tensile strength (TS), elongation at break (E), water vapor permeability (WVP) and water solubility (WS), were inspected. Furthermore, the vanillin was added to lysozyme solution to obtain an antibacterial film, and its inhibitory effects on E. coli and B. subtilis were investigated. The results showed that the average particle size of lysozyme after amyloid fibrosis increased significantly, the structures of proteins changing from spherical to linear were confirmed by atomic force microscopy (AFM). Circular dichroism (CD) showed that the protein secondary structure was changed from α-helix to β-sheet. After acid and heat treatment, the surface structure of A-LYZ films was uniform and smooth. The mechanical properties of the films were increased and the WVP and WS of the films were decreased significantly (P<0.05). Additionally, the A-LYZ-vanillin seemed to further promote better antibacterial performance compared to original lysozyme (O-LYZ), the inhibition zone against E. coli and B. subtilis was expanded to 453.75 mm2 and 293.78 mm2, respectively. A biodegradable and environmentally friendly biological packaging material was prepared in this study, which provides a great idea to be applied in food packaging fields.

     

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