Soy glycinin (SG) and sugar beet
pectin (SBP) were cross-linked
using laccase to form a complex SG/SBP (SP) and then combined with
lysozyme under the heating condition to form SP/lysozyme composite
gels. The properties of SP/lysozyme composite gel and its inhibition
on Staphylococcus aureus were investigated.
Results revealed that the zeta potential changed from −32 to
8.2 mV upon adding lysozyme, its morphology was larger, and the particle
size and turbidity increased. The Fourier transform infrared spectroscopy
and X-ray diffraction results indicated that the interactions between
SP and lysozyme were electrostatic interaction and hydrogen bonding.
The mechanical properties showed that the SP/lysozyme composite gel
could recover its original shape after 90% strain compression when
SP/lysozyme was 10:4 and 10:5, and the storage modulus (G′) was higher at 10:5 about 105 Pa. Scanning electron
microscopy results showed that the granular size increased, and the
antibacterial property on S. aureus was enhanced.
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