Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China.
National Engineering Research Center of Clean Technology in Leather Industry, Sichuan University, Chengdu 610065, PR China.
Food Chem. 2024 Dec 15;461:140889. doi: 10.1016/j.foodchem.2024.140889. Epub 2024 Aug 14.
In this study, a UV-cured collagen-based film (C-P-H film) with high mechanical strength and antimicrobial properties was developed by riboflavin-mediated ultraviolet irradiation of collagen solution containing histidine-modified ε-polylysine. Fourier transform infrared analysis indicated that covalent cross-linking was formed between the collagen molecule and the histidine-grafted ε-polylysine. Compared with the pure collagen film, the C-P-H film containing 5 wt% histidine-modified ε-polylysine showed higher tensile strength (145.98 MPa), higher thermal denaturation temperature (76.5 °C), lower water vapor permeability (5.54 × 10 g m s Pa) and excellent antimicrobial activities against Escherichia coli and Staphylococcus aureus. In addition, the wrapping of the C-P-H film effectively inhibited bacterial growth of pork during storage time, successfully prolonging the shelf-life of pork by approximately 4 days compared to that of plastic wrap. These results suggested that collagen-based film grafted with histidine-modified ε-polylysine via riboflavin-mediated ultraviolet irradiation process had a great potential for pork preservation.
本研究通过核黄素介导的紫外光照射含有组氨酸改性 ε-聚赖氨酸的胶原溶液，制备出一种具有高强度机械性能和抗菌性能的 UV 固化胶原基膜（C-P-H 膜）。傅里叶变换红外分析表明，胶原分子与组氨酸接枝的 ε-聚赖氨酸之间形成了共价交联。与纯胶原膜相比，含 5wt%组氨酸改性 ε-聚赖氨酸的 C-P-H 膜具有更高的拉伸强度（145.98MPa）、更高的热变性温度（76.5°C）、更低的水蒸气透过率（5.54×10gmsPa）和对大肠杆菌和金黄色葡萄球菌的优异抗菌活性。此外，C-P-H 膜的包裹有效地抑制了猪肉在储存过程中的细菌生长，与保鲜膜相比，成功地将猪肉的保质期延长了约 4 天。这些结果表明，通过核黄素介导的紫外光照射过程接枝组氨酸改性 ε-聚赖氨酸的胶原基膜在猪肉保鲜方面具有很大的潜力。
