溶菌酶
复合数
金黄色葡萄球菌
傅里叶变换红外光谱
Zeta电位
化学
粒径
动态力学分析
扫描电子显微镜
材料科学
色谱法
核化学
化学工程
生物化学
细菌
复合材料
生物
有机化学
纳米技术
物理化学
纳米颗粒
工程类
聚合物
遗传学
作者
Liang Wu,Qiushi Yin,Peng Nie,Fei Wang,Zhu Gao,Xiaohui Bai,Chuyan Wang,Shuizhong Luo,Xingjiang Li,Zhi Zheng
出处
期刊:ACS food science & technology
[American Chemical Society]
日期:2022-12-27
卷期号:3 (2): 310-317
被引量:1
标识
DOI:10.1021/acsfoodscitech.2c00343
摘要
Soy glycinin (SG) and sugar beet pectin (SBP) were cross-linked using laccase to form a complex SG/SBP (SP) and then combined with lysozyme under the heating condition to form SP/lysozyme composite gels. The properties of SP/lysozyme composite gel and its inhibition on Staphylococcus aureus were investigated. Results revealed that the zeta potential changed from −32 to 8.2 mV upon adding lysozyme, its morphology was larger, and the particle size and turbidity increased. The Fourier transform infrared spectroscopy and X-ray diffraction results indicated that the interactions between SP and lysozyme were electrostatic interaction and hydrogen bonding. The mechanical properties showed that the SP/lysozyme composite gel could recover its original shape after 90% strain compression when SP/lysozyme was 10:4 and 10:5, and the storage modulus (G′) was higher at 10:5 about 105 Pa. Scanning electron microscopy results showed that the granular size increased, and the antibacterial property on S. aureus was enhanced.
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