Zhu Jianfei, Huang Tingting, Chen Xiaomei, Tian Dongling, Wang Lei, Gao Ruiping
School of Environment and Resources, Chongqing Technology and Business University, Chongqing, 400067 China.
Chongqing Engineering Research Center for Processing, Storage & Transportation of Characterized Agro-Products, Chongqing, 400067 People's Republic of China.
Food Sci Biotechnol. 2023 Feb 27;32(11):1489-1499. doi: 10.1007/s10068-023-01277-2. eCollection 2023 Oct.
In the current work, vanillin-conjugated chitosan stabilized emulsions (CSVAEs) were successfully prepared and its characterization and antibacterial properties were investigated. Under stirring condition, CSVAEs were produced by a Schiff base reaction between the vanillin aldehyde group and the chitosan active amino group. The CSVAEs were described through Fourier transform infrared spectroscopy, X-ray diffraction, ultraviolet spectrophotometry and thermogravimetric analysis, which demonstrated the generation of Schiff bases between vanillin and chitosan. Furthermore, the CSVAEs displayed differences at different pH values, indicating their potential as pH-responsive materials. By studying their release behavior, pH 4 was a critical point at which the properties of the CSVAEs changed. The antibacterial tests showed that the CSVAEs had good pH-responsive antibacterial abilities against and .
在当前工作中，成功制备了香草醛共轭壳聚糖稳定乳液（CSVAEs），并对其进行了表征和抗菌性能研究。在搅拌条件下，CSVAEs通过香草醛醛基与壳聚糖活性氨基之间的席夫碱反应制备而成。通过傅里叶变换红外光谱、X射线衍射、紫外分光光度法和热重分析对CSVAEs进行了描述，结果表明香草醛与壳聚糖之间生成了席夫碱。此外，CSVAEs在不同pH值下表现出差异，表明它们具有作为pH响应材料的潜力。通过研究它们的释放行为，pH 4是CSVAEs性质发生变化的临界点。抗菌测试表明，CSVAEs对……具有良好的pH响应抗菌能力。 （原文中“against and.”表述不完整，翻译时保留原文形式）
