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Preparation method of egg white protein-Nisin nanoparticle antibacterial agent

An egg white protein and nanoparticle technology, which is applied in the fields of food science, food preservation, application, etc., can solve the problems of complex delivery system method, uncontrollable dispersibility, use of organic solvents, etc., and achieves a simple, fast, and prolonged preparation method and preparation process. Bacteriostatic effect and value-added effect

Active Publication Date: 2020-12-08
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The technologies used are different, with advantages and disadvantages, such as the use of organic solvents, high cost and uncontrollable dispersion characteristics of liposome delivery systems; chitosan-carrageenan and chitosan-polyglutin Amino acid delivery system method is more complex

Method used

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  • Preparation method of egg white protein-Nisin nanoparticle antibacterial agent
  • Preparation method of egg white protein-Nisin nanoparticle antibacterial agent
  • Preparation method of egg white protein-Nisin nanoparticle antibacterial agent

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Embodiment 1 is the preparation method of egg white protein-Nisin nanoparticles, comprising the following steps:

[0030] 1. Weigh egg white protein powder, use deionized water as solvent, make egg white protein solution mass concentration 1%, and adjust solution pH=5, centrifuge (6000g, 10min) to remove insoluble protein, filter, and then adjust pH=2.0 to prepare egg white protein solution;

[0031] 2. Weigh nisin (Nisin) and add it to the egg white protein solution to make the final concentration of Nisin 10mg / mL, and stir at 25°C for 2h;

[0032] 3. Take the stirred mixture and heat it at 90°C for 30 minutes to make it gel, then ice-bath it for 20 minutes, and keep it at 4°C overnight to prepare egg white protein-Nisin gel;

[0033] 4. Take the egg white protein-Nisin gel and process it ultrasonically at 600W for 15 minutes;

[0034] 5. Take the sample after ultrasonication and carry out low-speed centrifugation (3000rpm, 5min) to get the supernatant, and pass thro...

Embodiment 2

[0035] Embodiment 2 is the preparation method of egg white protein-Nisin nanoparticles, comprising the following steps:

[0036] 1. Weigh egg white protein powder, use deionized water as solvent, make egg white protein solution mass concentration 1%, and adjust solution pH=5, centrifuge (6000g, 15min) to remove insoluble protein, filter, and then adjust pH=4.0 to prepare egg white protein solution;

[0037] 2. Weigh nisin (Nisin) and add it to the egg white protein solution to make the Nisin concentration 5mg / mL, and stir at 25°C for 2h;

[0038] 3. Take the stirred mixture and heat it at 90°C for 5 minutes to make it gel, then ice-bath it for 20 minutes, and keep it at 4°C overnight to prepare egg white protein-Nisin gel;

[0039] 4. Take the egg white protein-Nisin gel and process it ultrasonically at 600W for 15 minutes;

[0040] 5. Take the sample after ultrasonication and carry out low-speed centrifugation (3000rpm, 15min) to get the supernatant, pass through the membra...

Embodiment 3

[0041] Embodiment 3 is the preparation method of egg white protein-Nisin nanoparticles, comprising the following steps:

[0042] 1. Weigh egg white protein powder, use deionized water as a solvent, make the mass concentration of egg white protein solution 1%, and adjust the solution pH=5, centrifuge (10000g, 10min) to remove insoluble protein, filter, and then adjust pH=5.0 to prepare egg white protein solution;

[0043] 2. Weigh nisin (Nisin) and add it to the egg white protein solution to make the Nisin concentration 20mg / mL, and stir at 25°C for 2h;

[0044] 3. Take the stirred mixture and heat it at 80°C for 30 minutes to make it gel, then ice-bath it for 20 minutes, and keep it at 4°C overnight to prepare egg white protein-Nisin gel;

[0045] 4. Take egg white protein-Nisin gel and sonicate at 600W for 1min;

[0046] 5. Take the sample after ultrasonication and carry out low-speed centrifugation (5000rpm, 5min) to get the supernatant, and pass through the membrane to pr...

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Abstract

The invention discloses a preparation method of an egg white protein-Nisin nanoparticle antibacterial agent. Egg white protein and Nisin are used as main raw materials, and the egg white protein and the Nisin are self-assembled to form nanoparticles through a process of heating protein for denaturing gel, so that the activity loss caused by environmental factors is reduced, the solubility of the Nisin is improved, and the stability and the long-acting antibacterial effect of the Nisin are enhanced. The prepared nanoparticles have the characteristics of high emulsibility, good dispersibility, high water solubility, good stability, short preparation period, high yield, greenness, safety and the like.

Description

technical field [0001] The invention relates to an antibacterial agent and a preparation method thereof, in particular to a preparation method of an egg white protein-Nisin nano particle antibacterial agent. Background technique [0002] Nisin is a small cationic peptide composed of 34 amino acids. It is a natural food preservative, approved by the World Health Organization and the US FDA, and approved for use in food. Nisin has strong antibacterial activity, a broad antibacterial spectrum against Gram-positive bacteria, and the mechanism of action is relatively mature. It is commonly used in meat products, dairy products, canned foods, and brewing industries. However, Nisin is subject to certain limitations in the application process, such as: narrow antibacterial spectrum against Gram-negative bacteria, poor solubility, easy to be degraded by enzymes, and part of its activity will be lost under high temperature conditions. So look for one that can improve Nisin's solubili...

Claims

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Application Information

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IPC IPC(8): A23L3/3526
CPCA23L3/3526A23V2002/00A23V2200/10A23V2250/55A23V2300/24A23V2300/26A23V2300/48
Inventor 饶胜其陆湘宁杨振泉焦新安杨明张如意金剑伍能建
Owner YANGZHOU UNIV
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