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摘要
There is a paradox when incorporating enzyme into an edible chitosan film that chitosan is dissolved in acid solution and enzyme activity is maintained under mild conditions. A method for maintaining the pH of the chitosan solution at 4-6 to prepare a chitosan film containing-beta-cyclodextrin, resveratrol-beta-cydodextrin inclusion (RCI), was developed, using, glucamylase and acetic acid. A considerable amount of resveratrol was released by the glucamylase-incorporated film within 15 days, and the maximum amount released was 46% of the total resveratrol content. The highest resveratrol release ratio (released resveratrol/total resveratrol) was obtained in the film with 6 mL of RCI. Scratches and spores were generated on the surface of the glucamylase-added film immersed in water (GAFW) for 7 days because of beta-cyclodextrin hydrolysis during film drying and water immersion. RCI and beta-cyclodextrin were extruded from the film surface and formed teardrops, which were erased by water on the GAFW surface but appeared on the glucamylase-added film without water immersion (GAF). The bubbles generated by the reaction of acetic acid and residual sodium bicarbonate were observed in both glucamylase-free films immersed in water (GFFW) for 7 days and without water immersion (GFF). The FT-IR spectra illustrated that the covalent bond was not generated during water immersion and beta-cydodextrin hydrolysis. The crystal structure of chitosan was destroyed by water immersion and beta-cyclodextrin hydrolysis, resulting in the lowest chitosan crystallization peak at 22. The increasing of water holding capacity determined by EDX presented the following order: GAF, GFFW, GFF, and GAFW.
- 出版日期2017-3-29
- 单位山东理工大学
