Chitin nanofiber/Nisin composite preservative based on transglutaminase induced crosslinking and preparation method

A technology of transglutaminase and nanofibers, which is applied in fiber processing, animal fiber, biochemical fiber processing, etc., can solve the problems of non-compliance with green safety and safety to be verified, and achieve stable structure, safe source of raw materials, and improved The effect of antibacterial activity

Pending Publication Date: 2021-03-26
FUJIAN AGRI & FORESTRY UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preservative mixes various active ingredients and adds sorbic acid, so the safety needs to be verified, which does not conform to the concept of green safety

Method used

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  • Chitin nanofiber/Nisin composite preservative based on transglutaminase induced crosslinking and preparation method
  • Chitin nanofiber/Nisin composite preservative based on transglutaminase induced crosslinking and preparation method
  • Chitin nanofiber/Nisin composite preservative based on transglutaminase induced crosslinking and preparation method

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preparation example Construction

[0028] The invention provides a chitin nanofiber / Nisin composite preservative based on transglutaminase-induced crosslinking and a preparation method thereof, comprising the following steps:

[0029] Preparation of S1 chitin nanofibers:

[0030] Disperse the chitin powder in 33% (w / v) sodium hydroxide and 0.3% sodium borohydride (w / v), in a water bath at 90°C, magnetically stir for 4 hours, and the obtained chitin solution is suction filtered , washing, the obtained residue was dried in an oven at 45° C. for 1 h, dissolved with 1% (v / v) acetic acid solution, ultrasonically treated for 1 h, left to stand for 30 min, and the supernatant was taken out and freeze-dried to obtain chitin nanofibers;

[0031] Preparation of S2 transglutaminase-induced cross-linked chitin nanofiber / Nisin composite preservative:

[0032] Put the chitin nanofibers described in S1 in 1% glacial acetic acid solution (v / v), and use ultrasonic treatment for 1 h to prepare a chitin nanofiber solution with a...

Embodiment 1

[0041] Preparation of S1 chitin nanofibers:

[0042] The chitin powder was dispersed in 33% (w / v) sodium hydroxide and 0.3% sodium borohydride (w / v), in a water bath at 90°C, and magnetically stirred for 4 hours. The solution was suctioned, filtered, and washed with deionized water until the filtrate was clear and colorless. The collected residue was dried in an oven at 45° C. for 1 h, dissolved with 1% (v / v) acetic acid solution, ultrasonically treated for 1 h, allowed to stand for 30 min, and the supernatant was taken out and freeze-dried for 24 h to obtain chitin nanofibers.

[0043] Preparation of S2 transglutaminase-induced cross-linked chitin nanofiber / Nisin composite preservative:

[0044] The prepared chitin nanofibers were placed in 1% glacial acetic acid solution (v / v), and ultrasonically treated for 1 h to prepare a chitin nanofiber solution with a concentration of 2.4 mg / mL. Add Nisin and 0.4% transglutaminase (m / m, based on the dry matter of Nisin) to the above ...

Embodiment 2

[0046] Preparation of S1 chitin nanofibers:

[0047] The chitin powder was dispersed in 33% (w / v) sodium hydroxide and 0.3% sodium borohydride (w / v), in a water bath at 90°C, and magnetically stirred for 4 hours. The solution was suctioned, filtered, and washed with deionized water until the filtrate was clear and colorless. The collected residue was dried in an oven at 45° C. for 1 h, dissolved with 1% (v / v) acetic acid solution, ultrasonically treated for 1 h, allowed to stand for 30 min, and the supernatant was taken out and freeze-dried for 24 h to obtain chitin nanofibers.

[0048] Preparation of S2 transglutaminase-induced cross-linked chitin nanofiber / Nisin composite preservative:

[0049] The prepared chitin nanofibers were placed in 1% glacial acetic acid solution (v / v), and ultrasonically treated for 1 h to prepare a chitin nanofiber solution with a concentration of 2.4 mg / mL. Add Nisin and 0.4% transglutaminase (m / m, based on the dry matter of Nisin) to the above ...

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Abstract

The invention provides a chitin nanofiber/Nisin composite preservative based on transglutaminase induced crosslinking and a preparation method of the chitin nanofiber/Nisin composite preservative. Thepreparation method comprises the following steps of S1, preparing chitin nanofibers; and S2, adding Nisin and transglutaminase into a chitin nanofiber solution dissolved in acetic acid, and carryingout stirring, water bath oscillation and pH value adjustment, so as to finally obtain the chitin nanofiber/Nisin composite preservative based on transglutaminase induced cross-linking. According to the preparation method, the transglutaminase is used for inducing the chitin nanofibers and the Nisin to be crosslinked to form a stable covalent bond, so that the stability of the Nisin is improved; and besides, due to the high surface volume ratio of the chitin nanofibers, more binding sites can be provided for carrying out nano adsorption on the Nisin, and synergistic antibiosis is carried out byutilizing the film-forming property and the antibacterial activity of nanoscale chitin and the antibacterial property of the Nisin, so that breeding and reproduction of most microorganisms are inhibited. Experimental results show that the preservative prepared by the invention has excellent antibacterial and bacteriostatic ability, and can greatly prolong the preservation time of seafood.

Description

technical field [0001] The invention relates to the field of antibacterial fresh-keeping of marine food, and relates to a chitin nanofiber / Nisin composite fresh-keeping agent based on transglutaminase-induced crosslinking and a preparation method. Background technique [0002] Because marine products are rich in nutrients such as protein and unsaturated fatty acids, they are prone to spoilage during storage and processing. The growth and reproduction of microorganisms is the most important factor that causes the spoilage of marine food. The traditional fresh-keeping method is to use low temperature to inhibit the life activities of microorganisms, so as to achieve the effect of fresh-keeping. Although cryopreservation can prolong the shelf life to a certain extent, in order to meet the export of marine products and the high demand of consumers for freshness, more effective fresh-keeping technologies are emerging. In recent years, the new fresh-keeping technology that combi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/18A23B4/22A23L3/3454A23L3/3571D06M15/15D06M16/00D01F9/00D06M101/10
CPCA23B4/10A23B4/18A23B4/22A23L3/3454A23L3/3571D06M15/15D06M16/003D01F9/00A23V2002/00D06M2101/10A23V2200/10Y02A40/90
Inventor 吴春华姜海鑫赵建波孙继帅段孟霞余珊陈钰严志明
Owner FUJIAN AGRI & FORESTRY UNIV
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