包载山苍子油的醇溶蛋白纳米粒子对明胶膜结构和性能的影响

夏玉婷; 娄尚荣; 王岩; 文梦婷; 倪学文

doi:10.13386/j.issn1002-0306.2022020062

包载山苍子油的醇溶蛋白纳米粒子对明胶膜结构和性能的影响

doi: 10.13386/j.issn1002-0306.2022020062

湖北工业大学生物工程与食品学院，湖北武汉 430068

基金项目: 湖北工业大学绿色工业科技引领计划（CPYF2018004）。

详细信息

作者简介:
夏玉婷（1997−），女，硕士研究生，研究方向：食品化学及天然高分子材料，E-mail：xiayuting601@163.com

通讯作者:
倪学文（1977−），女，博士，教授，研究方向：食品化学及天然高分子材料，E-mail：nixuewen@126.com

中图分类号: TS206.4
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- 文章访问数: 93
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- 被引次数: 0
出版历程
- 收稿日期: 2022-02-14
- 网络出版日期: 2022-10-21
- 刊出日期: 2022-11-23

Effects of Zein Nanoparticles Loaded with Litsea cubeba Oil on the Structure and Properties of Gelatin Films

School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China

摘要

摘要: 本文以明胶、玉米醇溶蛋白和山苍子油为基材，通过流延法制备包载山苍子油的醇溶蛋白纳米粒子/明胶复合膜，研究了纳米粒子与明胶的相互作用，以及不同纳米粒子添加量对复合膜的透光性、微观结构、热稳定性、机械性能、疏水性、抑菌和抗氧化性能的影响。结果表明，纳米粒子与明胶之间发生了氢键相互作用，具有良好的相容性。随着纳米粒子添加量的增大，复合膜的透明度显著降低，其疏水性和抗氧化性显著增强（P<0.05）。复合膜对大肠杆菌和金黄色葡萄球菌均具有明显的抑菌活性，其抑菌圈直径分别为（9.17~10.00） mm和（10.02~11.10） mm。当纳米粒子分散液添加量为30%（v/v）时，复合膜的截面最致密，其热稳定性最好，断裂伸长率最大。本研究为开发含有山苍子油的食品活性包装材料提供了一定的参考依据。
- 明胶 /
- 玉米醇溶蛋白 /
- 山苍子油 /
- 纳米粒子 /
- 复合膜 /
- 结构 /
- 性能
Abstract: In this paper, gelatin-based blend films integrated with zein nanoparticles loaded with Litsea cubeba oil were prepared by solution casting using gelatin, zein and Litsea cubeba oil as film-forming substrates. The effects of nanoparticles incorporation on the opacity, microstructure, thermal stability, mechanical properties, hydrophobicity, antibacterial and antioxidant properties of the blend films were investigated. The results showed that there was hydrogen bonds interaction and good compatibility between nanoparticles and gelatin. With increasing nanoparticles addition, the transparency of the blend films decreased significantly, and their hydrophobicity and antioxidant property were significantly improved (P<0.05). The blend films had obvious antibacterial activity against Escherichia coli and Staphylococcus aureus, and their inhibition zone diameters were (9.17~10.00) mm and (10.02~11.10) mm, respectively. When the content of nanoparticles dispersion was 30% (v/v), the cross section of the blend film was the densest, and the blend film exhibited the best thermal stability and the greatest elongation at break. This study provides valuable suggestions for the development of food active packaging materials containing Litsea cubeba oil.
- gelatin /
- zein /
- Litsea cubeba oil /
- nanoparticles /
- blend films /
- structure /
- properties

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图 1 复合膜的制备流程图

Figure 1. Preparation of blend films

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图 2 纯明胶膜和复合膜的紫外可见光谱图

Figure 2. UV-Vis spectra of gelatin film and blend films

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图 3 纯明胶膜和复合膜的横截面微观图

Figure 3. Scanning electron microscopy images of the cross section of gelatin film and blend films

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图 4 纯明胶膜和复合膜的红外图谱

Figure 4. Infrared spectra of gelatin film and blend films

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图 5 纯明胶膜和复合膜的差示扫描量热曲线

Figure 5. Differential scanning calorimetry curves of gelatin film and blend films

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图 6 纯明胶膜和复合膜的拉伸强度和断裂伸长率

Figure 6. Tensile strength and elongation at break of gelatin film and blend films

注：同一指标不同字母表示差异显著（P<0.05），图7、图8同。

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图 7 纯明胶膜和复合膜的水接触角（A）和水蒸气透过率（B）

Figure 7. Water contact angle (A) and water vapor permeability (B) of gelatin film and blend films

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图 8 纯明胶膜和复合膜对DPPH和ABTS自由基的清除率

Figure 8. Scavenging rate of DPPH and ABTS radicals by gelatin film and blend films

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图 9 纯明胶膜和复合膜对大肠杆菌（A）和金黄色葡萄球菌（B）的抑菌效果

Figure 9. Antibacterial effect of gelatin film and blend films on Escherichia coli (A) and Staphylococcus aureus (B)

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表 1 纯明胶膜和复合膜的原料配比

Table 1. The formulations of gelatin film and blend films

材料	样品
材料	Gel	Gel-NL20	Gel-NL30	Gel-NL40	Gel-NL50
明胶（g）	4.00	3.86	3.79	3.72	3.66
NL分散液（mL）	−	20	30	40	50
Span 80（g）	−	0.042	0.063	0.084	0.102
甘油（g）	0.8	0.8	0.8	0.8	0.8
水（mL）	100	100	100	100	100

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表 2 纯明胶膜和复合膜的颜色

Table 2. Color of gelatin film and blend films

样品	颜色				不透明度
样品	L^*	a^*	b^*	ΔE	不透明度
Gel	91.31±0.17^d	0.31±0.02^e	2.23±0.12^a	1.72±0.02^a	0.37±0.06^a
Gel-NL20	90.63±0.09^c	0.22±0.01^d	3.04±0.22^b	1.76±0.11^a	1.85±1.37^b
Gel-NL30	90.32±0.10^b	0.13±0.01^c	3.81±0.19^c	2.36±0.09^b	2.07±0.14^b
Gel-NL40	90.16±0.06^ab	0.11±0.01^b	4.14±0.14^c	2.46±0.06^b	4.38±0.31^c
Gel-NL50	90.05±0.08^a	0.08±0.01^a	4.60±0.26^d	2.97±0.07^c	5.61±0.21^d
注：同列不同小写字母表示差异显著（P<0.05），表3同。

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表 3 纯明胶膜和复合膜的抑菌活性

Table 3. Antibacterial activity of gelatin film and blend films

样品	抑菌圈（mm）
样品	大肠杆菌	金黄色葡萄球菌
Gel	0.00^a	0.00^a
Gel-NL20	9.17±0.18^b	10.02±0.16^b
Gel-NL30	9.25±0.22^b	10.10±0.21^b
Gel-NL40	9.45±0.25^b	10.35±0.18^b
Gel-NL50	10.00±0.20^b	11.10±0.12^c

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