摘要 本研究使用静电纺丝法制备了Piscidin 1 PG/聚乳酸(Pis-1 PG/PLA)纳米纤维膜,并对纤维膜形态、拉伸强度、结构、热性能、力学性能以及对腐败希瓦氏菌生长的影响进行了研究。最后用Pis-1 PG/PLA纤维膜包裹海鲈鱼鱼肉,通过测定4℃冷藏15d内菌落总数、p H、挥发性盐基氮(TVB-N)等指标研究膜的保鲜效果。结果表明:Pis-1 PG/PLA纳米纤维呈线状,结构光滑无序;Pis-1 PG的加入使得Pis-1 PG/PLA纤维膜纤维平均直径下降至225 nm,纤维膜拉伸强度提升至2.70 MPa,结晶度降低;红外光谱显示Pis-1 PG的加入对PLA的结构没有影响;体外抑菌实验显示Pis-1 PG/PLA纤维膜在6 h内会抑制腐败希瓦氏菌的生长并有持续抑菌的效果,抑菌效果显著(p<0.05);在4℃贮藏6 d后,Pis-1 PG/PLA纤维膜处理鱼肉的菌落总数低于空白组2.02~3.23 lg(cfu/m L),进而有效抑制鱼体p H值和TVB-N含量的升高,能延长海鲈鱼鱼肉冷藏期3 d以上。综上所述Pis-1 PG成功负载到了PLA纤维膜中;Pis-1 PG/PLA纤维膜对海鲈鱼鱼肉有保鲜效果,在水产品保鲜和食品包装等方面具有应用潜力。 In this study,Piscidin 1 PG/polylactic acid(Pis-1 PG/PLA)nanofiber membrane was prepared by an electrospinning method.The morphology,tensile strength,structure,thermal properties and mechanical properties of the nanofiber membrane as well as the growth of Shewanella putrefaciens were investigated.Finally,the sea bass meat was wrapped with Pis-1 PG/PLA fiber membrane,and the preservation effect of the membrane was studied through measuring the total number of colonies,p H and total volatile basic nitrogen(TVB-N)during 15 days of cold storage at 4℃.The results showed that Pis-1 PG/PLA nanofibers were linear with a smooth and disordered structure;the addition of Pis-1 PG decreased the average diameter of Pis-1 PG/PLA fiber membrane to 225 nm,increased the tensile strength of the fiber membrane to 2.70 MPa,and decreased the crystallinity.IR spectra showed that the addition of Pis-1 PG had no effect on the structure of PLA.In vitro antibacterial experiments revealed that Pis-1 PG/PLA fiber membrane could inhibit the growth of Shewanella putrefaciens within 6 hours,and exhibited a sustained antibacterial effect,with the antibacterial effect being significant(p<0.05).After 6 days of storage at 4℃,the total bacterial count of the fish treated with Pis-1 PG/PLA fiber membrane was lower(2.02~3.23 lg(cfu/m L))than that of the blank group.As a result,Pis-1 PG/PLA fiber membrane inhibited effectively the increases of p H value and TVB-N content,and prolonged the cold storage period of sea bass by more than 3 days.In summary,Pis-1 PG was successfully loaded into PLA fiber membrane;Pis-1 PG/PLA fiber film exerted a preservation effect on sea bass thereby having the application potential in seafood preservation and food packaging.
出处 《现代食品科技》 CAS 北大核心 2021年第4期102-109,共8页 Modern Food Science and Technology
基金 国家重点研发计划蓝色粮仓科技创新重点专项(2018YFD0400601,2019YFD0901702) 国家自然科学基金项目(3130572)。
关键词 抗菌肽Piscidin 1 PG 聚乳酸 静电纺丝 保鲜 海鲈鱼 antimicrobial peptide Piscidin 1 PG polylactic acid electrospinning preservation sea bass
分类号 TQ3 [化学工程]
