Preparation method of epsilon-polylysine-Arabic gum nanoparticles

A technology of polylysine and gum arabic, which is applied in food forming, food ingredients as antimicrobial preservation, food science, etc. It can solve the problem of improving the antibacterial ability and moisture absorption ability of ε-polylysine. solutions and other problems to achieve the effect of improving anti-moisture absorption capacity, moderate particle size and good stability

Pending Publication Date: 2021-09-17
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although the above methods have improved the stability of ε-polylysine to a certain extent, there is still

Method used

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  • Preparation method of epsilon-polylysine-Arabic gum nanoparticles
  • Preparation method of epsilon-polylysine-Arabic gum nanoparticles
  • Preparation method of epsilon-polylysine-Arabic gum nanoparticles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation and characterization of ε-polylysine-gum arabic nanoparticles specifically include the following steps:

[0041] (1) Preparation of nanoparticles;

[0042] ① Raw material preparation: take ε-polylysine and gum arabic powder, dissolve and filter to obtain a dilution solution for later use;

[0043] ② Ionic cross-linking: ε-polylysine and gum arabic dilution, adjust the concentration ratio of the two to 1:4, pH to 5, place on a magnetic stirrer at room temperature and mix for 1 hour;

[0044] ③Heat induction: take the ε-polylysine-gum arabic solution after ion crosslinking, and heat it in a water bath at 90°C for 3 hours;

[0045] ④Ultrasonic: Take the heat-induced ε-polylysine-gum arabic solution, and ultrasonically crush it with a power of 500w for 10 minutes to prepare a nanoparticle solution;

[0046] ⑤Dried finished product: take the ε-polylysine-gum arabic nanoparticle solution after ultrasonication, freeze-dry it into powder under the conditions o...

Embodiment 2

[0070] The preparation and characterization of ε-polylysine-gum arabic nanoparticles specifically include the following steps:

[0071] (1) Preparation of nanoparticles;

[0072] The ε-polylysine-gum arabic nanoparticle solution was prepared according to the method in Example 1.

[0073] (2) Analysis of intermolecular forces;

[0074] By measuring the turbidity, the turbidity changes of the nanoparticle solutions after different denaturant treatments were compared.

[0075] The result is as image 3 As shown, in the absence of denaturant, the prepared nanoparticles PG 0 、PG H The solution turbidity is higher, 94.3%, 95.5%. After adding denaturant, the PG of DTT treatment group 0 、PG H There was basically no change, while the turbidity of the urea, NaCl and SDS treatment groups changed significantly, and the turbidity was 4.6%, 27.5%, 39.3%, 14.1%, 40.6%, 52.4%, respectively; indicating that the nanoparticles PG 0 、PG H The main forces are hydrogen bonds, electrostatic...

Embodiment 3

[0083] The antibacterial experiment of epsilon-polylysine-gum arabic nanoparticles specifically includes the following steps:

[0084] (1) prepare bacterial liquid;

[0085] Salmonella was inoculated in LB liquid medium, and cultured with shaking at 200 rpm at 37°C for 24 hours to obtain a bacterial suspension in the logarithmic growth phase.

[0086] (2) Preparation of nanoparticles;

[0087] The ε-polylysine-gum arabic nanoparticle solution was prepared according to the method in Example 1.

[0088] (3) Determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC);

[0089]

[0090] The minimum inhibitory concentration and minimum bactericidal concentration were calculated for the four bacterial strains by using the microbroth dilution method, and the MIC was evaluated as the lowest ε-polylysine concentration that inhibited bacterial growth, and the MBC was evaluated as the lowest ε-polylysine concentration that completely killed t...

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Abstract

The invention relates to a preparation method of epsilon-polylysine-Arabic gum nanoparticles, which comprises the following steps: (1) raw material preparation: taking epsilon-polylysine and Arabic gum powder, dissolving, filtering and diluting to obtain a diluent for later use; (2) ionic crosslinking: taking the diluent of epsilon-polylysine and Arabic gum in the step (1), and placing the diluent on a magnetic stirrer for mixing and stirring at room temperature; (3) thermal induction: taking the epsilon-polylysine-Arabic gum solution subjected to ionic crosslinking in the step (2), and heating in a water bath; (4) performing ultrasonic treatment: taking the epsilon-polylysine-Arabic gum solution subjected to thermal induction in the step (3), and performing ultrasonication to prepare a nanoparticle solution; and (5) drying for a finished product: taking the epsilon-polylysine-Arabic gum nanoparticle solution subjected to ultrasonic treatment in the step (4), and performing spray drying or freeze drying to obtain the finished product of epsilon-polylysine-Arabic gum nanoparticles. According to the invention, the encapsulation efficiency of the nanoparticles is improved, and the utilization rate of epsilon-polylysine is improved.

Description

technical field [0001] The invention relates to a method for preparing ε-polylysine-gum arabic nanoparticles, and belongs to the technical field of nanoparticle preparation. Background technique [0002] ε-polylysine is a rare natural cationic polyamide composed of 25-30 L-lysine residues. It is an extracellular substance produced by filamentous bacteria and other strains of bacteria or eukaryotes. ε-polylysine has broad-spectrum antibacterial activity against Gram-positive and Gram-negative bacteria, yeast and mold, and has high safety, water solubility, biodegradability and thermal stability, and is used in food and beverage products Has a great application potential to prevent spoilage caused by microbial growth. However, the cationic nature of ε-polylysine may cause problems when it is applied in some food and beverage systems, such as it forms insoluble precipitates with compounds with anionic components in the food matrix, resulting in increased product turbidity or ...

Claims

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Application Information

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IPC IPC(8): A23L2/44A23L3/3526A23L29/25A23L5/30A23L5/00A23P10/30
CPCA23L2/44A23L3/3526A23L29/25A23L5/32A23L5/00A23P10/30A23V2002/00A23V2200/10A23V2300/48A23V2300/24A23V2300/10A23V2250/5028Y02A50/30
Inventor 饶胜其王鹏飞张如意杨明关天竺刘文玉杨振泉
Owner YANGZHOU UNIV
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