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杜予民等的论文Antioxidant and antimicrobial activity...在FOOD CHEMISTRY刊出
发布时间:2013-04-22 15:49:08     发布者:yz     浏览次数:

标题:Antioxidant and antimicrobial activity of xylan-chitooligomer-zinc complex作者:Wu, Shuping;Du, Yumin; Hu, Yunzi; Shi, Xiaowen; Zhang, Lina

来源出版物:FOOD CHEMISTRY 卷:138 期:2-3 页:1312-1319 出版年:MAY 15 2013

摘要:In this study, a ternary complex based on natural polysaccharides was explored as a novel food preservative. Chitooligomer was obtained by enzyme hydrolysis of chitosan with immobilised neutral protease, and the degree of polymerisation (DP) was mainly from 2 to 5. Chitooligomer-zinc complex (CGZC) was first produced and then co-heated with xylan to prepare xylan-chitooligomer-zinc complex (XCGZC). XCGZC showed higher antioxidant and antibacterial activity than chitooligomer, chitooligomer-zinc and xylan-chitooligomer. The IC50 of XCGZC was 537 mg/mL, which was equal to the antioxidant ability of 3.28 mg/mL BHT. The diameter of the inhibition zone for XCGZC against Escherichia coli and Staphylococcus aureus was 17.2 +/- 0.4 and 30.3 +/- 0.6 mm vs. control of 6.0 mm. Besides, XCGZC had excellent antibacterial activity against Bacillus subtilis, Salmonella typhimurium, Bacillus megaterium. Therefore, XCGZC can be used as a novel promising preservative with antibacterial and antioxidant properties in the food industry.

入藏号:WOS:000316039500081

文献类型:Article

语种:English

作者关键词:Hemicellulose, Xylan, Chitooligomer, Maillard reaction, Antioxidant, Antimicrobial, Complex

扩展关键词:DIFFERENT MOLECULAR-WEIGHTS; MAILLARD REACTION; ANTIBACTERIAL ACTIVITY; CHITOSAN OLIGOMERS; IN-VITRO; HEMICELLULOSE; FLUORESCENCE; DERIVATIVES; EXTRACTION; HYDROGELS

通讯作者地址:Wuhan Univ, Coll Resource & Environm Sci, Wuhan 430079, Peoples R China.

电子邮件地址:Du, Yumin;duyumin@whu.edu.cn; shixwwhu@163.com

地址:

[Wu, Shuping; Du, Yumin; Hu, Yunzi; Shi, Xiaowen] WuhanUniv, Coll Resource & Environm Sci,Wuhan430079, Peoples RChina.

[Wu, Shuping; Zhang, Lina]WuhanUniv, Coll Chem & Mol Sci,Wuhan430072, Peoples RChina.

研究方向:Chemistry; Food Science & Technology; Nutrition & Dietetics

ISSN:0308-8146

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