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作 者:张泽宏 厥质一[1,2] 费鹏 ZHANG Zehong;JUE Zhiyi;FEI Peng(School of Biological Science and Biotechnology,Minnan Normal University,Zhangzhou 363000,China;Institute of Food Science,Minnan Normal University,Zhangzhou 363000,China)
机构地区:[1]闽南师范大学生物科学与技术学院,福建漳州363000 [2]闽南师范大学食品科学研究院,福建漳州363000
出 处:《食品工业科技》2024年第16期146-151,共6页Science and Technology of Food Industry
基 金:福建省自然科学基金面上项目(2022J01130474);漳州市自然科学基金项目(ZZ2023J06);闽南师范大学教育教学改革研究项目(YJG202217)。
摘 要:本研究旨在探索酶促接枝改性对果胶结构和功能性质的影响,为开发具有生物活性的新型食品包装材料提供科学依据。以脂肪酶为催化剂,分别将对羟基苯甲酸和没食子酸接枝到果胶分子上。采用1H NMR、FTIR和XPS等分析技术对改性果胶的结构进行表征,并评估其抗氧化和抗菌活性。结果表明,对羟基苯甲酸修饰果胶(Hb-Pe)和没食子酸修饰果胶(Ga-Pe)的接枝率分别达到21.8%和22.9%。同时,与未改性果胶相比,Ga-Pe表现出显著(P<0.05)提高的DPPH自由基清除能力(69.6%)和β-胡萝卜素漂白抑制能力(65.5%),而对羟基苯甲酸改性果胶Hb-Pe的抗氧化活性提升有限,两项指标仅分别为5.54%和28.6%。此外,两种改性果胶对大肠杆菌和金黄色葡萄球菌的抑菌圈直径分别为15.7、13.3 mm(Hb-Pe)和16.6、12.6 mm(Ga-Pe),均显著(P<0.05)高于未改性果胶的抑菌效果。本研究证实了酶促接枝改性能够有效提升果胶的生物活性,为延长食品保质期提供了新的思路。This study explored the impact of enzymatic grafting modification on the structure and functional properties of pectin,aiming to provide a scientific foundation for the development of novel food packaging materials with bioactive properties.Using lipase as a catalyst,p-hydroxybenzoic acid and gallic acid were grafted onto pectin molecules.The structure of the modified pectin was characterized using 1H NMR,FTIR,and XPS analytical techniques,and its antioxidant and antibacterial activities were evaluated.The results showed that the grafting rates of p-hydroxybenzoic acid-modified pectin(Hb-Pe)and gallic acid-modified pectin(Ga-Pe)reached 21.8%and 22.9%,respectively.Notably,compared to unmodified pectin,Ga-Pe exhibited significantly(P<0.05)enhanced DPPH free radical scavenging capacity(69.6%)andβ-carotene bleaching inhibition capacity(65.5%),while the improvement in antioxidant activity of Hb-Pe was limited,with the two indicators being only 5.54%and 28.6%,respectively.Furthermore,the inhibition zone diameters of the two modified pectins against Escherichia coli and Staphylococcus aureus were 15.7,13.3 mm(Hb-Pe)and 16.6,12.6 mm(Ga-Pe),respectively,which were significantly(P<0.05)higher than those of unmodified pectin.This study confirms that enzymatic grafting modification can effectively enhance the bioactivity of pectin,providing a new approach for extending the shelf life of food products.
关 键 词:果胶 对羟基苯甲酸 没食子酸 脂肪酶 抗氧化 抗菌
分 类 号:TS206.1[轻工技术与工程—食品科学]
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