期刊
FOOD CHEMISTRY
卷 271, 期 -, 页码 204-210出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.07.168
关键词
Gelatin; (-)-Epigallocatechin gallate; Biofilm; Physical properties; Release
资金
- National Natural Science Foundation of China [31601531]
- Innovative Research Projects of Graduate Students of Hainan Province [Hys2017-33]
- Key Project of Science and Technology of Haikou [2017051]
- Scientific Research Foundation of Hainan University [KYQD1609]
The effects of (-)-epigallocatechin gallate (EGCG) on the mechanical, antioxidative, antimicrobial, cross-linking and release properties of gelatin film were evaluated. The biofilm exhibited excellent antioxidant and antibacterial activities against Staphylococcus aureus and Escherichia coli. in the presence of EGCG at more than 3%. With the increasing content of EGCG (1%-5%), higher denaturation temperature (66.5-84.6 degrees C) and bloom strength (609.3-1114.7 g) and denser microstructure suggested the existence of cross-linking bonds in the biofilm. The infrared spectroscopy, protein pattern and release property of EGCG showed that hydrogen bonds were the main driving force for cross-linking of the biofilm. The release of EGCG from the biofilm system was described and two compounds were cross-linked via hydrogen bonds. Thus, this study confirmed the improvement on mechanical, bioactivities and release properties of the biofilm was most likely due to the interactions between gelatin and EGCG.
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