Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes

Meng, Yuecheng; Xue, Qi; Chen, Jie; Li, Yanhua; Shao, Zhipeng

doi:10.3168/jds.2021-21219

Cited by 17 publications

(3 citation statements)

References 40 publications

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“…Intermolecular interactions and changes in protein structure within the film substrate can be studied at the molecular level. As reported, molecules of Lys have hydrophilic groups (amino acid residues) that can interact with the matrix components of EWP films [ 35 , 36 ]. To clarify the intermolecular interactions between Lys and EWP, FTIR spectra of EWP films prepared with glycerol and different percentages of Lys are depicted in Figure 3 .…”

Section: Resultsmentioning

confidence: 99%

Characterization and Antibacterial Properties of Egg White Protein Films Loaded with ε-Polylysine: Evaluation of Their Degradability and Application

Niu

et al. 2023

Foods

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There is an ongoing trend to design new kinds of food packaging materials with excellent properties which are environmentally friendly enough. The aim of this study was to prepare and characterize egg white protein (EWP)-based composite films with and without ε-polylysine (Lys), as well as to compare their physical–chemical properties, structural properties, degradation and antibacterial properties. The results showed that with the addition of Lys, the composite films showed a decreasing tendency of the water permeability due to the enhanced interaction between proteins and water molecules. As indicated by the structural properties, stronger cross-linking and intermolecular interactions happened with increasing concentration of Lys. In addition, the composite films presented excellent antibacterial activities against Escherichia coli and Staphylococcus aureus on chilled pork in the presence of Lys. Therefore, our prepared films might be used as a freshness-keeping material with an application in meat preservation. The biodegradation evaluation demonstrated that the composite films were environmental-friendly and have potential applications in the field of food packaging.

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Section: Resultsmentioning

confidence: 99%

Characterization and Antibacterial Properties of Egg White Protein Films Loaded with ε-Polylysine: Evaluation of Their Degradability and Application

Niu

et al. 2023

Foods

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“…The samples were prepared according to previous studies [ 24 , 25 ]. Briefly, the sample powders were dissolved in distilled water to prepare whey protein solution (10 mg/mL) and ε-PL solution (10 mg/mL), respectively.…”

Section: Methodsmentioning

confidence: 99%

Antibacterial Activity and Mechanism of Action of Whey Protein-ε-Polylysine Complexes against Staphylococcus aureus and Bacillus subtilis

Meng

Lou

Shao

et al. 2022

Foods

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ε-Polylysine (ε-PL) is a cationic antimicrobial peptide, which easily forms complexes with food polyanions to weaken its antibacterial activity. A whey protein-ε-PL complex delivery system was found to be able to solve this problem. This study investigated the antimicrobial activity of the complexes and their mechanism against Gram-positive bacteria. The minimal inhibitory concentration of the complexes with different ε-PL contents against Staphylococcus aureus and Bacillus subtilis were 19.53–31.26 and 3.90–7.81 μg/mL, respectively, which were similar to free ε-PL. Furthermore, the whey protein-ε-PL complexes had a strong bactericidal effect on Bacillus subtilis. The inhibition zone diameters of the complexes against Staphylococcus aureus and Bacillus subtilis containing 5000 μg/mL of ε-PL were 14.14 and 16.69 mm, respectively. The results of scanning electron microscopy showed that the complexes could destroy the cell membrane structure in Bacillussubtilis, resulting in holes on the surface, but not in Staphylococcus aureus. The results of molecular dynamics simulation showed that under electrostatic interaction, the complexes captured the phospholipid molecules of the bacterial membrane through the hydrogen bonds. Parts of the ε-PL molecules of the complexes were embedded in the bilayer membrane, and parts of the ε-PL molecules could penetrate the bilayer membrane and enter the bacterial internal environment, forming holes on the surface of the bacteria. The antibacterial results in fresh meat showed that the whey protein-ε-PL complexes could reduce the total mesophilic and Staphylococcus aureus counts. This study on the antibacterial activity mechanism of whey protein-ε-PL complexes could provide a reference for the application of ε-PL in protein food matrices.

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“…[50,51] Based on previously reported methodologies, [28,38] to determine the partition coefficients of ALG and EPL in the different studied ATPS compositions, spectrophotometric methods were used. For EPL, different known concentrations were prepared from a stock solution of EPL 1 wt% in PBS, and the absorbance at 230 nm (where EPL shows a distinctive absorbance signal [52] ) was measured using a microplate spectrophotometer (Synergy HTX microplate reader) to obtain a calibration curve. For the experimental systems, a known concentration of EPL in PBS was added to a mixture of PEG and DEX and, after dissolution of the system, the mixture was left sitting overnight, and then centrifugated at 5000 rpm during 15 min to obtain a fully separated system.…”

Section: Determination Of the Partition Coefficients Of Polyelectrolytesmentioning

confidence: 99%

All‐Aqueous Freeform Fabrication of Perfusable Self‐Standing Soft Compartments

et al. 2022

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Compartmentalized structures obtained in all‐aqueous settings have shown promising properties as cell encapsulation devices, as well as reactors for trans‐membrane chemical reactions. While most approaches focus on the preparation of spherical devices, advances on the production of complex architectures have been enabled by the interfacial stability conferred by emulsion systems, namely mild aqueous two‐phase systems (ATPS), or non‐equilibrated analogues. However, the application of non‐spherical structures has mostly been reported while keeping the fabricated materials at a stable interface, limiting the free‐standing character, mobility and transposition of the obtained structures to different setups. Here, the fabrication of self‐standing, malleable and perfusable tubular systems through all‐aqueous interfacial assembly is shown, culminating in the preparation of independent objects with stability and homogeneity after disruption of the polymer‐based aqueous separating system. Those hollow structures can be fabricated with a variety of widths, and rapidly printed as long structures at flow rates of 15 mm s−1. The materials are used as compartments for cell culture, showcasing high cytocompatibility, and can be tailored to promote cell adhesion. Such structures may find application in fields that benefit from freeform tubular structures, including the biomedical field with, for example, cell encapsulation, and benchtop preparation of microfluidic devices.

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Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes

Cited by 17 publications

References 40 publications

Characterization and Antibacterial Properties of Egg White Protein Films Loaded with ε-Polylysine: Evaluation of Their Degradability and Application

Characterization and Antibacterial Properties of Egg White Protein Films Loaded with ε-Polylysine: Evaluation of Their Degradability and Application

Antibacterial Activity and Mechanism of Action of Whey Protein-ε-Polylysine Complexes against Staphylococcus aureus and Bacillus subtilis

All‐Aqueous Freeform Fabrication of Perfusable Self‐Standing Soft Compartments

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