Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation

Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation

To improve the antibacterial and antioxidant properties of chitosan (CS), CS grafted with gallic acid (GA) using recombinant bacterial laccase from Bacillus vallismortis fmb-103 (fmb-rL103) as a catalyst. The structures of grafted chitosans were identified using Fourier transform infrared spectrosco...

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Bibliographic Details
Main Authors: Meixia Zheng, Chong Zhang, Ying Zhou, Zhaoxin Lu, Haizen Zhao, Xiaomei Bie, Fengxia Lu
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-08-01
Series:Frontiers in Microbiology
Subjects:
bacterial laccase
chitosan
gallic acid
grafting
chilled meat preservation
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.01729/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2018.01729/full

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