Preparation and Antibacterial Properties of Modified Cellulose Magnetic Beads Loaded with Lysozyme
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Abstract:
Aiming at the great threat of Alicyclobacillus acidoterrestris to the juice industry, a kind of antibacterial material, i. e. polydopamine-coated cellulose magnetic beads with grafted lysozyme, was prepared in this study. The structure of the magnetic beads was characterized and the antibacterial test was carried out. The results of FT-IR, XPS and EDS showed that polydopamine and lysozyme were successfully modified on the surface of magnetic beads. XRD results showed that the crystalline structure of cellulose was transformed from cellulose I to cellulose II, and γ-Fe2O3 significantly reduced the intensity of type II crystal characteristic peaks of lysozyme-grafted cellulose magnetic beads LCs compared with the pure cellulose beads CB. The results of thermogravimetric analysis showed that the temperatures corresponding to the maximum degradation rates of regenerated cellulose magnetic beads RC, LC-2 and LC-3 were 346, 349 and 343 ℃, respectively, and the absolute values of the corresponding maximum degradation rates were 1.84, 1.44 and 1.16, respectively, indicating that the polydopamine coating improved the thermal stability of cellulose magnetic beads. VSM results showed that the saturation magnetization of RC, LC-1 and LC-3 were 5.68, 5.54 and 5.38 emu/g, respectively, and the beads had superparamagnetic properties. The antibacterial tests revealed that magnetic beads could inhibit the growth of A. acidoterrestris, with LC-3 being the most effective. In summary, the magnetic beads have characteristics such as excellent antibacterial properties, high thermal stability, sensitive magnetic response and easy recovery. The results of this study provide a theoretical basis for the practical application of cellulose magnetic beads in the field of fruit juice.
