Related Experiment Video
Updated: Jul 14, 2026
A Protocol for the Production of Gliadin-cyanoacrylate Nanoparticles for Hydrophilic Coating
Published on: July 8, 2016
Complex coacervation of ε-polylysine and Glutenin: Phase behavior, interaction and as antimicrobial edible coatings
Yulun Chen1, Chenfei Zhu1, Yuhang Du1
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
Abstract:
ε-Polylysine (PL), as a promising antibacterial agent, is witnessing increasing interest concerning its improved pragmatic performance. This work aims to investigate the interactions between PL and glutenin to produce complex coacervates, thus creating functional edible coatings for strawberry preservation. When the mass ratio (glutenin: PL) reached 5, stable complex coacervation was established with a network-like and porous microstructure. Electrostatic interactions and hydrogen bonding were predominant in the interactions between PL and glutenin by molecular docking and molecular dynamics. Furthermore, the efficient antibacterial effects of complex coacervation were demonstrated through the results of the inhibition zone and bactericidal kinetics. Edible coating derived from complex coacervation reduced the water vapor permeability by 17.24 % and the oxygen permeability coefficient by 7.92 %. Strawberry preservation experiments confirmed that the complex coacervation coating could effectively lengthen the shelf-life. This study offers a novel path for the development of edible coating in fruit preservation.
