Effect of pectin on epsilon-polylysine purification: Study on preparation, physicochemical property, and bioactivity of pectin-epsilon-polylysine complex
文献类型：期刊论文
| 作者 | Chang, Sen-Lin1,2; Zhao, Qing-Sheng1,2 ; Li, Hang1,2; Wang, Xiao-Dong2; Wang, Li-Wei2; Zhao, Bing2
|
| 刊名 | FOOD HYDROCOLLOIDS
 |
| 出版日期 | 2022-03-01 |
| 卷号 | 124页码:10 |
| 关键词 | Epsilon-polylysine Pectin Purification Antibacterial performance |
| ISSN号 | 0268-005X |
| DOI | 10.1016/j.foodhyd.2021.107314 |
| 英文摘要 | Epsilon-polylysine (epsilon-PL) is a typical antibacterial peptide with a wide spectrum and high safety. Pectin could form electrostatic complex with epsilon-PL and affects the antibacterial performance. However, the potential application of pectin on epsilon-PL purification has not been discussed. In this study, a novel process for preparation antibacterial complex pectin-epsilon-PL was carried out by adding pectin to the epsilon-PL fermentation broth and further processing. The results showed that epsilon-PL could be completely collected when the mass ratio of pectin to epsilon-PL was 8. After further removing pectin by ethanol precipitation, pectin-epsilon-PL complex was obtained. The content of epsilon-PL in pectin-epsilon-PL complex was 30.59% +/- 1.21%, and the recovery rate of epsilon-PL was 62.63% +/- 0.63%. In addition, the physicochemical properties of pectin-epsilon-PL complex were discussed. The Zeta-potential analysis suggested that the intrinsic pK of pectin-epsilon-PL complex was 7.74. Furthermore, the cytotoxicity test showed that for Raw264.7 cells pectin-epsilon-PL was a more compatible and safer product than epsilon-PL alone. At last, the minimal inhibitory concentration (MIC) of pectin-epsilon-PL for B. subtilis, and E. coli were 0.25 mg/mL and 0.1 mg/mL respectively, which presented the same activity as high purity epsilon-PL. Therefore, the separation of epsilon-PL from fermentation broth by pectin is a novel promising technological process, and the obtained pectin-epsilon-PL complex is an outstanding product with high stability and antibacterial performance. |
| WOS关键词 | POLY-L-LYSINE ; SEPARATION |
| WOS研究方向 | Chemistry ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000719765200002 |
| 出版者 | ELSEVIER SCI LTD |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/51004]  |
| 专题 | 中国科学院过程工程研究所 |
| 通讯作者 | Zhao, Qing-Sheng; Zhao, Bing |
| 作者单位 | 1.Univ Chinese Acad Sci, Beijing 100190, Peoples R China 2.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 100190, Peoples R China |
| 推荐引用方式 GB/T 7714 | Chang, Sen-Lin,Zhao, Qing-Sheng,Li, Hang,et al. Effect of pectin on epsilon-polylysine purification: Study on preparation, physicochemical property, and bioactivity of pectin-epsilon-polylysine complex[J]. FOOD HYDROCOLLOIDS,2022,124:10. |
| APA | Chang, Sen-Lin,Zhao, Qing-Sheng,Li, Hang,Wang, Xiao-Dong,Wang, Li-Wei,&Zhao, Bing.(2022).Effect of pectin on epsilon-polylysine purification: Study on preparation, physicochemical property, and bioactivity of pectin-epsilon-polylysine complex.FOOD HYDROCOLLOIDS,124,10. |
| MLA | Chang, Sen-Lin,et al."Effect of pectin on epsilon-polylysine purification: Study on preparation, physicochemical property, and bioactivity of pectin-epsilon-polylysine complex".FOOD HYDROCOLLOIDS 124(2022):10. |
入库方式： OAI收割
来源：过程工程研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。