Development of Disulfide Bond Crosslinked Gelatin/ε-Polylysine Active Edible Film with Antibacterial and Antioxidant Activities

It is of great significance to use safe raw materials, and spontaneously form covalent crosslinking during the fabrication process to obtain active edible films with excellent performance. Herein, l -cysteine as the source of thiol group was firstly conjugated onto gelatin backbone via 1-ethyl-3-(30...

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Veröffentlicht in:	Food and bioprocess technology 2020-04, Vol.13 (4), p.577-588
Hauptverfasser:	Deng, Lei, Li, Xinying, Miao, Keyan, Mao, Xinyan, Han, Miao, Li, Defu, Mu, Changdao, Ge, Liming
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Antibacterial activity Antibacterial agents Antioxidants Biotechnology Carbodiimide Chemical bonds Chemistry Chemistry and Materials Science Chemistry/Food Science Conjugates Crosslinking Cysteine Disulfide bonds Fabrication Food packaging Food Science Gelatin Mechanical properties Moisture content Original Paper Oxidation Permeability Polylysine Polypeptides Raw materials Ultraviolet radiation Water content Water resistance Water vapor
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