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Physicochemical and Antibacterial Properties of Sodium Tripolyphosphate/ε-Polylysine Complexes and their Application in Cooked Sausage

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Abstract

The aim of this study are to investigate the physicochemical and antibacterial properties of sodium tripolyphosphate (TPP)/ε-Polylysine(ε-PL) complexes. Their physicochemical properties were studied as a function of molar ratios by following changes in turbidity, particle size, and zeta potential. These results showed that the formation of stable and quest-stable complexes in aqueous solution was determined by the molar ratios. Moreover, Fourier Transform Infrared (FTIR) spectroscopy measurement demonstrated that the electrostatic force mainly dominated their complexation. Scanning electron microscopy (SEM), X-ray diffraction (XRD) and molecular dynamics simulation demonstrated that ε-PL and TPP molecules interacted and bound together to form a stable complex. In vitro antibacterial activity against Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes, utilizing minimum inhibitory concentration (MIC), inhibition zone and time-kill assay, revealed that the antibacterial activity of R10 was the strongest. Furthermore, analogous bacterial membrane disruptions were observed in the treatments of complexes and ε-PL through scanning electron microscopy (SEM). In the application, cooked pork sausage was inoculated with the above-mentioned three-strain cocktails and stored at 12℃ for 6 days, cocktails’ total and individual colony counts were periodically monitored. Compared to other treatments, R10 behaved significantly different in all of the colony counts. Overall, this study confirmed that the antibacterial vehicle based on the TPP/ε-PL complex has a potential utilization in food application and pharmaceutics expected.

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Acknowledgements

The authors acknowledge financial support from the National Natural Science Foundation of China (31871830), the Key Research and Development Program of Zhejiang Province (2019C02088), the Natural Science Foundation of Zhejiang Province (LY18C200002), the Food Science and Engineering—the most important discipline of Zhejiang province (2017SIAR217), and the Zhejiang Xinmiao talent projects (2018R408059).

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Authors and Affiliations

  1. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China

    Yuecheng Meng, Xingfen He, Liang Guo, Yuyan Xu, Sheng Fang, Yanhua Li & Jie Chen

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  1. Yuecheng Meng
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Meng, Y., He, X., Guo, L. et al. Physicochemical and Antibacterial Properties of Sodium Tripolyphosphate/ε-Polylysine Complexes and their Application in Cooked Sausage. Food Biophysics 16, 415–425 (2021). https://doi.org/10.1007/s11483-021-09675-x

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