ε-聚赖氨酸/海藻酸钠抗菌复合膜的制备及性能研究  

Preparation and Performance of Antimicrobial Films Based on Sodium Alginate and ε-poly-L-lysine

作　　者：汤秋冶 潘道东[1,2] 孙杨赢[1] 曹锦轩[1] 曾小群[1] 吴振[1] 

机构地区：[1]宁波大学浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波315211 [2]南京师范大学食品科学与营养系,南京210097

出　　处：《中国食品学报》2016年第12期101-107,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家农业成果转化资金资助项目(2013GB2C200191;2014GB2C220153);浙江省重大科技专项资助项目(2014C02020);国家水禽产业技术体系岗位专家基金资助项目(CARS-43-17)

摘　　要：为了研制新型食用抗菌包装材料,以海藻酸钠为基材、1%(质量分数)甘油为增塑剂、2%CaCl_2溶液为交联剂,ε-聚赖氨酸作为抗菌剂,制备具有抑菌性能的海藻酸钠复合膜。比较分析ε-聚赖氨酸添加量对ε-聚赖氨酸/海藻酸钠薄膜的物理特性及抗菌性能的影响。红外光谱(FT-IR)分析表明:海藻酸钠膜的羰基吸收峰由原来的1 640 cm^(-1)迁移到1 670 cm^(-1)。DSC分析表明复合膜的熔化温度由195.83℃上升为198.71℃。复合膜分子之间形成了强烈的相互作用,其力学性能明显改善。当ε-聚赖氨酸在膜基质的添加量为8%时,其拉伸强度和断裂伸长率分别达到最大值30.61 MPa和30.45%。复合膜的抑菌性能随ε-聚赖氨酸浓度的增大而改善,当ε-聚赖氨酸在膜基质的添加量为8%时,薄膜抗菌能力最为显著。In order to develop new edible antimicrobial packaging materials, the antimicrobial films were synthesized by using sodium alginate as matrix, 1% glycerol as the plasticizer, 2% CaCl_2 as crosslinking agent, ε-poly-L-lysine as an antimicrobial agent. The effects of ε-poly-L-lysine concentrations on mechanical property and antimicrobial properties of the composite film were studied. Fourier-transform infrared spectra（FT-IR） showed that the carbonyl group stretching vibration band of ε-poly-L-lysine molecule shifted from 1 640 cm^（-1）to 1 670 cm^（-1）in the composite films. The results of Differential scanning calorimetry（DSC） indicated that the melting peak changed from 195.83 ℃ to 198.71 ℃ for the composite films. A strong interaction was formed between the composite membrane molecules and its mechanical properties were obviously improved. When ε-poly-L-lysine concentration was 8%, its tensile strength and elongation at break were reached maximum value： 30.61 MPa and 30.45%. The antibacterial properties of composite film improved with ε-poly-Llysine concentration increasing, and there was a most significant antibacterial ability of those film as ε-poly-L-lysine concentration increased to 8%.

关 键 词：海藻酸钠 Ε-聚赖氨酸 机械性能 抑菌性 

分 类 号：TS206[轻工技术与工程—食品科学]