Immobilization of glucose oxidase in electrospun nanofibrous membranes for food preservation

被引：103

作者：

Ge, Ling ^{[1
]}

Zhao, Yu-sheng ^{[1
]}

Mo, Ting ^{[1
]}

Li, Jian-rong ^{[2
]}

Li, Ping ^{[1
,3
]}

机构：

[1] Tongji Univ, Sch Life Sci & Technol, Shanghai 200092, Peoples R China

[2] Bohai Univ, Food Safety Key Lab Liaoning Prov, Jinzhou 121013, Peoples R China

[3] Fudan Univ, Dept Chem, Shanghai Key Lab Mol Catalysis & Innovat Mat, Shanghai 200433, Peoples R China

来源：

FOOD CONTROL | 2012年 / 26卷 / 01期

基金：

中国国家自然科学基金;

关键词：

Electrospinning-nanofiber; Antibacterial; Deoxidization; CHITOSAN; POLYMER;

D O I：

10.1016/j.foodcont.2012.01.022

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A novel food packaging material was obtained by immobilizing glucose oxidase in PVA/CS/tea extract electrospun nanofibrous membrane. In this paper, the antibacterial activity of the composite membrane was tested by colony counting method. The morphology and structure of the electrospun nanofibers were characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR), respectively. FT-IR confirmed the existence of glucose oxidase immobilized in the electrospun nanofibrous membrane, the optimal activity of the immobilize enzyme was over 68% to that of the free enzyme. The electrospun membrane immobilized with glucose oxidase exerted 73% of deoxidization to the tested samples, as the growth and reproduction of microorganisms were significantly inhibited when the oxygen concentration was <= 1%, thereby prolonging the shelf life of food. It is suggested that this kind of membrane could be used for food preservation. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：188 / 193

页数：6

共 38 条

[1] Anti-listerial activity of chitosan and Enterocin 416K1 in artificially contaminated RTE products [J].

Anacarso, Immacolata ;

de Niederhausern, Simona ;

Iseppi, Ramona ;

Sabia, Carla ;

Bondi, Moreno ;

Messi, Patrizia .

FOOD CONTROL, 2011, 22 (12) :2076-2080

[2]

Chida U. Y., 1988, J FOOD CHEM, V2, P22

[3]

Dai R. T., 2001, STORAGE PROCESS, V1, P4

[4] MODELING OF MICROBIAL ACTIVITY AND PREDICTION OF SHELF-LIFE FOR PACKED FRESH FISH [J].

DALGAARD, P .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1995, 26 (03) :305-317

[5]

Dilek O., 2009, BIOTECHNOLOGY ADV, V10, P2928

[6]

Ernst R., 1991, FOOD CONTROL, V2, P119

[7]

Feng X. Q., 2009, CHINA BREWING, V1, P19

[8]

[冯小强 FENG Xiaoqiang], 2008, [天然产物研究与开发, Natural Product R & D], V20, P335

[9] PREVENTION OF OXIDATIVE BROWNING DURING WINE STORAGE [J].

GOMEZ, E ;

MARTINEZ, A ;

LAENCINA, J .

FOOD RESEARCH INTERNATIONAL, 1995, 28 (03) :213-217

[10] Direct fabrication of enzyme-carrying polymer nanofibers by electrospinning [J].

Herricks, TE ;

Kim, SH ;

Kim, J ;

Li, D ;

Kwak, JH ;

Grate, JW ;

Kim, SH ;

Xia, YN .

JOURNAL OF MATERIALS CHEMISTRY, 2005, 15 (31) :3241-3245

← 1 2 3 4 →