Evaluation of a novel nano-size collagenous matrix film cross-linked with gallotannins catalyzed by laccase
Evaluation of a novel nano-size collagenous matrix film cross-linked with gallotannins catalyzed by laccase
复制标题
漆酶催化没食子单宁交联的新型纳米胶原基质膜的评价
DOI：
10.1016/j.foodchem.2021.129335
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发表时间：
2021
期刊：
影响因子：
8.8
通讯作者：
Wenhang Wang
中科院分区：
文献类型：
--
作者：
Xiaojing Tian;Yang Wang;Songmei Duan;Yanjie Hao;Kaixuan Zhao;Yu Li;Ruitong Dai;Wenhang Wang
研究了棓单宁水解度（GT，1 mg/g）对漆酶（12 U/g）催化的纳米级胶原蛋白交联的影响，并研究了 GT 水解产物（HGT）-漆酶（Lac）胶原蛋白膜对鳕鱼末的抗菌性能。结果表明，在相同的 GT 水解度下，HGT-Lac 薄膜的拉伸强度（87.23–100.77 MPa）高于单独添加 HGT 的薄膜（85.59–95.58 MPa）。与未添加HGT和漆酶的纯纳米胶原膜的变性温度（78.05°C）相比，HGT（80.75-86.30°C）和HGT-Lac（91.97-101.64°C）薄膜的变性温度大大提高，尤其是HGT-Lac薄膜。此外，HGT 和 HGT-Lac 薄膜在 4°C 下储存 8 天期间对鳕鱼末表现出一些温和的抗菌特性。因此，HGT与漆酶的结合可以提高纳米级胶原蛋白薄膜的性能，并扩展胶原蛋白在可生物降解/可食用包装中的应用。
The effect of hydrolysis degree of gallotannins (GT, 1 mg/g) on cross-linking of nano-size collagen catalyzed by laccase (12 U/g) was studied, and the antibacterial properties of GT hydrolysates (HGT)-laccase (Lac) collagen films on minced cod were also investigated. The results showed that the tensile strength of HGT-Lac films (87.23–100.77 MPa) was higher than those added HGT alone (85.59–95.58 MPa) under the same hydrolysis degree of GT. Compared to the denaturation temperature (78.05 °C) of pure nano-size collagen film without addition of HGT and laccase, the denaturation temperature of HGT (80.75–86.30 °C) and HGT-Lac (91.97–101.64 °C) films increased greatly, especially for HGT-Lac films. Moreover, both HGT and HGT-Lac films showed some mild antibacterial properties for minced cod during storage at 4 °C for 8 days. Therefore, the combination of HGT and laccase could improve the performance of nano-size collagen film and extend the application of collagen in biodegradable/edible packaging.