酶响应抑菌垫的制备及对羊肉的保鲜评价

郝宇; 蒋超萍; 杨贺均; 白璐; 孙文秀

doi:10.19554/j.cnki.1001-3563.2025.11.009

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包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (11) : 80-88. DOI: 10.19554/j.cnki.1001-3563.2025.11.009

农产品保鲜与食品包装

酶响应抑菌垫的制备及对羊肉的保鲜评价

郝宇, 蒋超萍, 杨贺均, 白璐, 孙文秀

作者信息 +

Preparation of Enzyme Responsive Antibacterial Pad and Evaluation on Its Mutton Preservation

HAO Yu, JIANG Chaoping, YANG Hejun, BAI Lu, SUN Wenxiu

Author information +

文章历史 +

摘要

目的针对肉类腐败的典型特征,开发一种基于细菌胞外酶响应的抑菌垫,通过胞外酶刺激活性物质的按需释放,延长羊肉的货架期。方法以含肽键的玉米醇溶蛋白（Zein）和含酯键的聚己内酯（PCL）为双酶响应基材,通过静电纺丝技术包封肉桂醛（CA）,构建高比表面积纤维材料,测试纤维的水稳定性,抗菌性能、抗氧化性及酶响应释放行为,并对羊肉进行贮藏实验。结果静电纺丝纤维具有优良的耐水性,PZ@7%CA对大肠杆菌和金黄色葡萄球菌的抑菌率达到99.99%,抗氧化活性达到68.07%。PZ@7%CA纤维对胞外酶敏感,在胞外酶的存在下,CA的完全释放时间缩短了50%。在羊肉贮藏期间,有效延缓了微生物污染和脂肪氧化问题,延长了热鲜羊肉的货架期24 h。结论酶响应抑菌垫能通过微生物胞外酶的刺激实现CA的按需释放,延缓了羊肉腐败进程。该研究为酶响应型包装在肉类保鲜中的应用提供了理论依据与技术支撑。

Abstract

The work aims to develop an antibacterial pad based on bacterial extracellular enzyme response according to the typical characteristics of meat spoilage, to stimulate the on-demand release of active substances by extracellular enzymes, thereby extending the shelf life of mutton. With Zein (with peptide bonds) and polycaprolactone (PCL, with ester bonds) as matrices and cinnamaldehyde (CA) as the active agent, the electrospun fibers were systematically characterized for water stability, antibacterial activity, antioxidant capacity, and enzyme-triggered release behavior, while their preservation efficacy was evaluated in fresh mutton storage trials. Results demonstrated that the fibers exhibited good water resistance. The PZ@7%CA electrospun fibers achieved complete inhibition (99.99%) against E. coli and S. aureus, along with 68.07% antioxidant activity. Notably, the electrospun fibers displayed enzyme responsiveness, with enzymatic stimulation reducing the complete release time of CA by 50%. During mutton preservation tests, the antibacterial pad effectively suppressed microbial proliferation and lipid oxidation, extending the shelf life of fresh mutton by 24 h. The enzyme responsive antibacterial pad can achieve the on-demand release of CA through the stimulation of extracellular enzymes of microorganisms, delaying the spoilage process of mutton. These findings establish a theoretical foundation and practical support for implementing enzyme-responsive packaging systems in meat preservation applications.

导出引用

郝宇, 蒋超萍, 杨贺均, 白璐, 孙文秀. 酶响应抑菌垫的制备及对羊肉的保鲜评价[J]. 包装工程（技术栏目）. 2025, 46(11): 80-88 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.009

HAO Yu, JIANG Chaoping, YANG Hejun, BAI Lu, SUN Wenxiu. Preparation of Enzyme Responsive Antibacterial Pad and Evaluation on Its Mutton Preservation[J]. Packaging Engineering. 2025, 46(11): 80-88 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.009

中图分类号： TB33

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