该研究首先利用木糖驹形氏杆菌(Taonella mepensis)发酵制备细菌纤维素(bacterial cellulose, BC),然后将其与柠檬皮(lemon peel, LP)、聚乙烯醇(polyvinyl alcohol, PVA)以不同比例混合后制备了一种新型的LP/PVA/BC生物复合膜。分别考察了该复合膜的结构特点、物化特性(热稳定性、厚度、密度、溶胀性、溶解度和孔隙率)、机械性能(抗拉强度和断裂伸长率)以及抑菌活性。结果表明,不同含量的BC对复合膜的微观结构有显著影响,红外光谱和X-射线衍射结果表明,成功地制备了LP/PVA/BC复合膜。复合膜中添加BC可显著降低膜的溶胀性(70.94%~76.68%),提高热稳定性,并对其孔隙率产生影响。同时,还可提升膜的抗拉强度(93.41%~341.57%)和断裂伸长率(4.11%~44.03%)。采用物化特性和机械性能较优的4.8% BC复合膜进行抑菌实验,结果显示该复合膜对沙门氏菌、枯草芽孢杆菌、大肠杆菌及金黄葡萄球菌的抑制率分别为35.93%、48.98%、62.12%和94.93%。以上结果表明,该复合膜显示了较优的物化特性、机械性能和抑菌特性,具有在食品包装材料领域的应用潜力。
In this study, bacterial cellulose (BC) was prepared by fermentation with Taonella mepensis firstly and then mixed with lemon peel (LP) and polyvinyl alcohol (PVA) in different proportions to obtain a new kind of LP/PVA/BC biocomposite membrane.The structural characteristics, physicochemical properties (thermal stability, thickness, density, swelling, solubility, and porosity), mechanical properties (tensile strength and elongation at break), and antibacterial activity of the composite membrane were investigated.Results showed that the different content of BC had a significant effect on the microstructure of the composite membrane by the scanning electron microscopy analysis.The results of Fourier transform infrared spectrometer and X-ray diffraction showed that the LP/PVA/BC composite film had been successfully prepared.The addition of BC could significantly reduce the swelling property (from 70.94% to 76.68%), improve the thermal stability, affect the porosity of the composite membrane, and also increase the tensile strength (from 93.41% to 341.57%) and the elongation at break (from 4.11% to 44.03%) of the membrane.The inhibition rates of 4.8%BC composite membrane against Salmonella, Bacillus subtilis, Escherichia coli, and Staphylococcus aureus were 35.93%, 48.98%, 62.12%, and 94.93%, respectively.The above results indicated that the composite membrane exhibited excellent physicochemical, mechanical, and antibacterial properties, and had high potential for application in food packaging.
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