Preparation and characterization of chitosan-based corn protein composites constructed with TG enzyme and their preservation performance on strawberries

Junbo Li; Yue Wang; Yaomei Ma; Nan Zheng; Jiaxin Liu; Tong Liu

doi:10.1016/j.ijbiomac.2024.132190

Preparation and characterization of chitosan-based corn protein composites constructed with TG enzyme and their preservation performance on strawberries

Int J Biol Macromol. 2024 May 8;270(Pt 1):132190. doi: 10.1016/j.ijbiomac.2024.132190. Online ahead of print.

Authors

Junbo Li¹, Yue Wang¹, Yaomei Ma¹, Nan Zheng¹, Jiaxin Liu², Tong Liu³

Affiliations

¹ College of Food Science and Engineering, Changchun University, No.6543 Satellite Road, 130022 Changchun, China.
² Jilin Province Product Quality Supervision and Inspection Institute, 130012 Changchun, China.
³ College of Food Science and Engineering, Changchun University, No.6543 Satellite Road, 130022 Changchun, China. Electronic address: liut@ccu.edu.cn.

PMID: 38723820
DOI: 10.1016/j.ijbiomac.2024.132190

Abstract

This study describes the synthesis of Chitosan - corn protein (CSZ-TG) composites using TG enzyme (TG) as a cross-linking agent and the preparation of chitosan-based composite membrane material (CSZEO-TG) by blending citrus essential oil (EO) with the synthesized CSZ-TG. The prepared composite membrane material was used for fresh strawberry preservation and characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, X-spectral diffraction, tensile properties, and water vapor and CO₂ permeability. Scanning electron microscopy results showed a smooth surface of the composite membrane material after the addition of TG enzyme, while Fourier transforms infrared spectroscopy results showed a structural change of the composite membrane material after the addition of corn protein (Z). The tensile results showed an increase in the tensile strength of the composite membrane material after the addition of TG enzyme, while the flexibility of the composite membrane material was enhanced after the addition of EO. Compared with the pure chitosan membrane (CS), the water vapor and CO₂ barrier properties of the composite membrane material after the addition of Z, TG, and EO did not change much, and they all showed better water vapor barrier properties. The results of the antioxidant analysis of the solution of the CSZEO-TG composite membrane material showed that the composite membrane material had efficient antioxidant properties. The effects of the composite film material on the storage period and quality of strawberries were evaluated by the indicators of weight loss, hardness, decay rate, soluble solids, titratable acid content, MDA content, and the content of four enzymes, SOD, POD, PPO and CAT. Comprehensive freshness data analysis showed that CSZEO-TG had the best freshness preservation performance and effectively extended the shelf life of strawberries.

Keywords: Biological; Chitosan; Composite material; Preservation; Protein; Strawberry.