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- Title
Physicochemical and Antibacterial Properties of Sodium Tripolyphosphate/ε-Polylysine Complexes and their Application in Cooked Sausage.
- Authors
Meng, Yuecheng; He, Xingfen; Guo, Liang; Xu, Yuyan; Fang, Sheng; Li, Yanhua; Chen, Jie
- Abstract
The aim of this study are to investigate the physicochemical and antibacterial properties of sodium tripolyphosphate (TPP)/ε-Polylysine(ε-PL) complexes. Their physicochemical properties were studied as a function of molar ratios by following changes in turbidity, particle size, and zeta potential. These results showed that the formation of stable and quest-stable complexes in aqueous solution was determined by the molar ratios. Moreover, Fourier Transform Infrared (FTIR) spectroscopy measurement demonstrated that the electrostatic force mainly dominated their complexation. Scanning electron microscopy (SEM), X-ray diffraction (XRD) and molecular dynamics simulation demonstrated that ε-PL and TPP molecules interacted and bound together to form a stable complex. In vitro antibacterial activity against Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes, utilizing minimum inhibitory concentration (MIC), inhibition zone and time-kill assay, revealed that the antibacterial activity of R10 was the strongest. Furthermore, analogous bacterial membrane disruptions were observed in the treatments of complexes and ε-PL through scanning electron microscopy (SEM). In the application, cooked pork sausage was inoculated with the above-mentioned three-strain cocktails and stored at 12℃ for 6 days, cocktails' total and individual colony counts were periodically monitored. Compared to other treatments, R10 behaved significantly different in all of the colony counts. Overall, this study confirmed that the antibacterial vehicle based on the TPP/ε-PL complex has a potential utilization in food application and pharmaceutics expected.
- Subjects
SAUSAGES; ANTIBACTERIAL agents; BACTERIAL cell walls; SODIUM tripolyphosphate; PORK; MOLECULAR dynamics; ESCHERICHIA coli O157:H7
- Publication
Food Biophysics, 2021, Vol 16, Issue 3, p415
- ISSN
1557-1858
- Publication type
Article
- DOI
10.1007/s11483-021-09675-x