ε-聚赖氨酸豌豆蛋白抗菌膜制备及其性能

Preparation of Pea Isolate Protein Antibacterial Membrane Containingε-Polylysine(ε-PL)and Its Antibacterial and Physical Properties

以豌豆分离蛋白为基质,添加0.5%的ε-聚赖氨酸以制备可食性抑菌膜。研究结果显示,可食性抑菌膜对大肠杆菌和金黄色葡萄球菌产生的抑菌作用明显,并不同程度地改善豌豆蛋白膜的各项物理性能;膜的厚度增加不显著,蛋白膜的抗拉伸强度比对照提高了50.1%,断裂伸长率提高了17.3%,水蒸气透过性对照显著降低了35.0%,水溶性和溶胀指数降低了22.3%和34.0%。此次试验为豌豆蛋白抑菌膜在食品保鲜领域的进一步实际应用提供了理论依据。

The edible antibacterial membrane was prepared with pea protein isolate,andε-PL(0.5%)was used as antibacterial agent.The antibacterial activity of Escherichia coli and Staphylococcus was remarkable,and the physical properties of pea protein membrane were improved.The thickness was unremarkable,the tensile strength and the elongation at break of the membrane were higher than the contrast by 50.1%and 17.3%,and the water vapor transmission rate,the water solubility and the swelling index were less low by 35.0%,22.3%and 34.0%.The results showed that the study provided a theoretical basis for application of food preservation.