title: Enzymatic synthesis of chitosan-gelatin antimicrobial copolymer and its characterisation.
abstract: BACKGROUND
  Schiff bases can be formed by reaction between acylamino and the amino group with microbial transglutaminase (MTGase) as catalyst and used in protein crosslinking in the food industry. A novel chitosan-gelatin copolymer for coating meat products can be synthesised using MTGase as catalyst, with the characteristics of both chitosan and gelatin. The aim of the present study was to synthesise and characterise chitosan-gelatin antimicrobial copolymer.
  
  
  RESULTS
  The yield of copolymer increased with increasing gelatin/chitosan ratio, while bacteriostasis of Staphylococcus aureus by the copolymer decreased, showing that its bacteriostatic ability depended on the amino group in chitosan. Under optimal synthesis conditions of 50 degrees C, pH 6 and 40 min reaction time the copolymer yield was 64.5% at a gelatin/chitosan ratio of 0.6. Bacteriostasis of S. aureus by 10 g kg(-1) copolymer solution was 70% of that by chitosan.
  
  
  CONCLUSIONS
  A novel biological dressing frame material with excellent biocompatibility and antibacterial properties has been successfully prepared. The results of this study provide a background for further investigation of potential applications of chitosan-gelatin copolymer in the areas of agriculture and food.
authors.affiliation: College of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400044, China.
authors.forename: Lu-Yan
authors.initials: LY
authors.lastname: Sang
authors.forename: Xiao-Hua
authors.initials: XH
authors.lastname: Zhou
authors.forename: Fang
authors.initials: F
authors.lastname: Yun
authors.forename: Gui-Luo
authors.initials: GL
authors.lastname: Zhang
mesh_terms: D000596:Amino Acids; D000900:Anti-Bacterial Agents / Q000096:biosynthesis / Q000737:chemistry; D001704:Biopolymers / Q000096:biosynthesis / Q000737:chemistry; D048271:Chitosan / Q000737:chemistry*; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D005780:Gelatin / Q000737:chemistry*; D005972:Glutaminase; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000382:microbiology; D012545:Schiff Bases; D013211:Staphylococcus aureus / Q000254:growth & development; D013997:Time Factors
chemical_list: D000596:Amino Acids; D000900:Anti-Bacterial Agents; D001704:Biopolymers; D012545:Schiff Bases; D005780:Gelatin; D048271:Chitosan; D005972:Glutaminase