双醛黄原胶的制备及其抑菌性能研究  

Preparation and bacteriostatic properties of dialdehyde xanthan gum

作　　者：徐永斌 贺友铎 王蕾 王超 崔佳 李雅丽 XU Yongbin;HE Youduo;WANG Lei;WANG Chao;CUI Jia;LI Yali(Inner Mongolia University of Science&Technology,Baotou 014010,China;Ordos Zhongxuan Biochemical Co.Ltd.,Ordo 014300,China)

机构地区：[1]内蒙古科技大学生命科学与技术学院,内蒙古包头014010 [2]鄂尔多斯市中轩生化股份有限公司,内蒙古鄂尔多斯014300

出　　处：《食品与发酵工业》2025年第8期179-185,共7页Food and Fermentation Industries

基　　金：鄂尔多斯市科技重大专项(2022EEDSKJZDZX007);内蒙古自然科学基金项目(2022MS02009);内蒙古科技大学基本科研业务费专项资金资助(2023QNJS147)。

摘　　要：黄原胶是性能最优越的生物胶之一,被大量应用于食品行业,具有巨大的市场增长潜力和发展前景。通过改性提升黄原胶产品的附加值,扩展其在食品领域的应用、增强食品的稳定性具有重要意义。该研究以高碘酸钠为氧化剂通过特异性氧化的方法制备具有抑菌性的双醛黄原胶,探索了氧化剂与黄原胶的摩尔比、氧化时间和温度等对醛基生成的影响,确定了黄原胶双醛化反应的最优条件;采用傅里叶红外光谱、X-射线衍射图谱、场发射电镜扫描等分析双醛黄原胶的分子结构和微观形貌;通过最小抑菌浓度、最小杀菌浓度的测定和抑菌圈实验测定了双醛黄原胶的抑菌效果。结果表明,黄原胶双醛化的最优反应条件为黄原胶与高碘酸钠摩尔比1∶1.75、反应时间3 h,反应温度45℃。双醛黄原胶的醛基含量最高为25.68%,分子质量为1.5×10^(5) Da,双醛黄原胶的微观形貌呈现为团聚的颗粒,对大肠杆菌和金黄色葡萄球菌的抑菌圈直径分别为(11±0.5)mm和(9±0.5)mm。对大肠杆菌的最小抑菌浓度和最小杀菌浓度分别为1.25 mg/mL、5 mg/mL,对金黄色葡萄球菌的最小抑菌浓度和最小杀菌浓度分别为5 mg/mL、10 mg/mL。建立了高碘酸钠氧化法特异化改性制备双醛黄原胶的工艺,表征分析发现双醛黄原胶分子质量较黄原胶有所降低,对革兰氏阴性菌和革兰氏阳性菌均具有明显的抑菌性。Xanthan gum is a biogum with excellent properties.It is widely used in the food industry and it has great potential for market growth and development.Modified xanthan gum can enhance the stability of food,expand the application of Xanthan gum in the food field,and have a higher market value than xanthan gum products.In this study,dialdehyde xanthan gum with bacteriostatic properties was prepared by specific oxidation using sodium periodate as an oxidizing agent.To determine the optimal conditions for the double aldolization reaction of xanthan gum,the effects of the molar ratio of oxidant to xanthan gum,oxidation time,and oxidation temperature on the generation of aldehyde groups were explored.The molecular structure of the dialdehyde xanthan gum was analyzed using Fourier infrared spectroscopy and X-ray diffraction patterns.The microscopic morphology of xanthan gum before and after modification was observed using field emission electron microscopy scanning.To test the bacteriostatic effect of dialdehyde xanthan gum,the minimum bacteriostatic concentration,the minimum bactericidal concentration,and the circle of inhibition experiments were tested.Results showed that the optimal reaction conditions for the dialdehyde xanthan gum were a 1∶1.75 molar ratio of xanthan gum to sodium periodate in 3 h at 45℃.The maximum aldehyde group content of dialdehyde xanthan gum is 25.68%,and the molecular weight was 1.5×10^(5) Da..The microscopic morphology of dialdehyde xanthan gum showed agglomerated particles.The diameters of the inhibition circle of dialdehyde xanthan gum were(11±0.5)mm and(9±0.5)mm for E.coli and S.aureus,respectively.The minimum inhibitory concentration(MIC)and the minimum bactericidal concentration(MBC)values of dialdehyde xanthan gum for E.coli were 1.25 mg/mL and 5 mg/mL,respectively.The MIC and MBC of dialdehyde xanthan gum for S.aureus were 5 mg/mL and 10 mg/mL,respectively.In this paper,the method of the preparation of dialdehyde xanthan gum by sodium periodate oxidized modification was establi

关 键 词：黄原胶 特异化改性 分子结构 微观形貌 抑菌性 

分 类 号：TS201.2[轻工技术与工程—食品科学]