Food and Fermentation Industries >

2022 , Vol. 48 >Issue 12: 215 - 219

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029553

Preparation and properties of antibacterial composite membrane of secreted protein from Pichia membranaefaciens

  • YANG Zhaohui ,
  • WANG Xiaoxiao ,
  • ZHAO Qi ,
  • YAN Chenhui ,
  • GUO Honglian
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  • (College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)

Received date: 2021-09-28

  Revised date: 2021-11-04

  Online published: 2022-07-15

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Abstract

Using cornstarch as the main film-forming substrate, the basic composite membrane was prepared by mixing carrageenan with cornstarch, and using glycerol as a single plasticizer. The protein antibacterial composite membrane was prepared by adding the secreted protein of Pichia membranaefaciens into this film-forming matrix. It was showed that the addition of protein extract had no significant effect on the composite membrane thickness and water vapor permeability (WVP) (P>0.05), whereas had significant effects on the transparency and mechanical properties (P<0.05). The transparency of the composite membrane decreased with the increase of protein extract concentration. When the final addition of protein extract was 0.1 mg/mL, the tensile strength (TS) of the composite membrane decreased to 51% of the original film and the elongation at break (EAB) increased to 43%. The experiments of confrontation method and drug containing plate inhibitive activities test showed that the protein composite membrane had an obvious inhibitory effect on the growth of the main pathogenic fungus Alternaria alternata, which provided a new idea for postharvest pathogen prevention of fruits and vegetables.

Key words： composite film; bacteriostatic protein; preparation and properties; pathogen prevention

Cite this article

YANG Zhaohui , WANG Xiaoxiao , ZHAO Qi , YAN Chenhui , GUO Honglian . Preparation and properties of antibacterial composite membrane of secreted protein from Pichia membranaefaciens[J]. Food and Fermentation Industries, 2022 , 48(12) : 215 -219 . DOI: 10.13995/j.cnki.11-1802/ts.029553

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