Lu Yushuang, Zhao Xiaojian, Fang Sheng
School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China.
Foods. 2019 Jan 17;8(1):31. doi: 10.3390/foods8010031.
The effect of hydrogen peroxide (H₂O₂) oxidation on the physicochemical, gelation and antimicrobial properties of gellan gum was studied. The oxidized gellan gum (OGG) was characterized by measuring the carboxyl/carbonyl group contents, Fourier transform infrared spectroscopy (FTIR) and proton nuclear magnetic resonance (¹H-NMR) spectroscopy. The H₂O₂ oxidation resulted in a large increase in the carboxyl groups in gellan gum. The OGG lost gelation ability by oxidation even in the presence of metal ions. The antimicrobial activities of the OGG against Gram-positive bacteria (), Gram-negative bacteria (), and fungal () were tested. The OGG could inhibit the growth of both bacteria and fungal, and the activity was improved with an increase in the oxidation level. Finally, the application of the OGG as an active coatings material to extend the storage of apples was tested.
研究了过氧化氢（H₂O₂）氧化对结冷胶的物理化学、凝胶化和抗菌性能的影响。通过测量羧基/羰基含量、傅里叶变换红外光谱（FTIR）和质子核磁共振（¹H-NMR）光谱对氧化结冷胶（OGG）进行了表征。H₂O₂氧化导致结冷胶中羧基大幅增加。即使在存在金属离子的情况下，OGG也因氧化而失去凝胶化能力。测试了OGG对革兰氏阳性菌（）、革兰氏阴性菌（）和真菌（）的抗菌活性。OGG可以抑制细菌和真菌的生长，并且随着氧化水平的提高活性增强。最后，测试了OGG作为活性包衣材料在延长苹果贮藏期方面的应用。
