中文摘要：

以壳聚糖和淀粉为主要成膜材料，通过向其中添加乳酸链球菌素（Nisin）制备可食性抗菌薄膜，并对膜的结构和抗菌性能进行了评价。载Nisin的壳聚糖淀粉复合膜表面及截面的扫描电镜结果显示，Nisin与膜液有一定的相容性，但是Nisin的添加不同程度地降低了壳聚糖淀粉膜的抗拉强度。载Nisin壳聚糖淀粉膜对细菌中的大肠杆菌和金黄色葡萄球菌均有不同程度的抑制作用。该研究为开发安全、可降解的食品保鲜材料提供一定的理论基础。

英文摘要：

The Nisin-loaded edible fihns with antibacterial features were prepared using chitosan and starch as film- formers. The structural features and bacterial-static capabilities of the films were characterized and evaluated. The scanning electrical microsopy （SEM） results showed that there were some compatibilities in the Nisin-loaded chi- tosan/starch compound films. However, the tensile strength of the Nisin-loaded films was lower than that of the blank fihns. The Nisin-loaded chitosan/starch fihns showed bacterial-static effects against both Escherichia coli and Staphylococcus areus. This study provides a theoretical basis for developing safe, biodegradable materials used for food refreshing.