摘要
该研究针对果胶在抗氧化和抑菌性能方面的局限性,采用环境友好的漆酶催化接枝法制备姜黄素-果胶共聚物(curcumin-pectin copolymer,Cu-Pe),以提升其功能特性并拓展在食品包装和保鲜领域的应用。通过漆酶催化反应,姜黄素成功接枝至果胶分子骨架上,接枝率最高达9.62%。利用紫外-可见光谱、傅里叶变换红外光谱和X射线光电子能谱对共聚物结构进行表征,结果证实姜黄素已成功引入果胶分子中。抗氧化实验表明,Cu-Pe的DPPH自由基清除率从4.48%显著提高至56.01%,β-胡萝卜素漂白抑制率从5.67%提升至99.02%。抑菌实验显示,Cu-Pe对大肠杆菌和金黄色葡萄球菌的抑菌率分别从21.93%和17.68%提高至55.99%和53.85%。研究结果表明,姜黄素接枝显著增强了果胶的抗氧化、抑制大肠杆菌和金黄色葡萄球菌性能,为开发新型天然食品保鲜材料提供了科学依据。这种改性果胶基材料有望实现更高效、更绿色的食品保鲜解决方案,预期可在食品活性包装膜领域具有广阔的应用前景,减少并降低防腐剂的使用。
Pectin,a widely used polysaccharide in the food industry,faces limitations in antioxidant and antibacterial properties.This study aimed to address these limitations by preparing curcumin-pectin copolymers(Cu-Pe)using an environmentally friendly laccase-catalyzed grafting method.Curcumin was successfully grafted onto the pectin backbone,achieving a maximum grafting rate of 9.62%.The structure of the copolymer was characterized using UV-Vis,FTIR,and XPS,confirming the successful incorporation of curcumin into the pectin molecule.Antioxidant assays showed significant improvements,with DPPH radical scavenging rates increasing from 4.48%to 56.01%andβ-carotene bleaching inhibition rates rising from 5.67%to 99.02%.Antibacterial tests demonstrated enhanced inhibition rates against Escherichia coli and Staphylococcus aureus,increasing from 21.93%and 17.68%to 55.99%and 53.85%,respectively.The research results indicated that the grafting of curcumin significantly enhances the antioxidant,anti-E.coli,and anti-S.aureus properties of pectin,providing a scientific basis for the development of novel natural food preservation materials.This modified pectin-based material was expected to achieve more efficient and greener food preservation solutions,with broad application prospects in the field of active food packaging films,potentially reducing and minimizing the use of preservatives.
作者
卢晓雪
王兵丽
赖文强
费鹏
LU Xiaoxue;WANG Bingli;LAI Wenqiang;FEI Peng(School of Chemistry,Chemical Engineering and Environment,Minnan Normal University,Zhangzhou 363000,China;School of Biological Science and Biotechnology,Minnan Normal University,Zhangzhou 363000,China;Institute of Food Science,Minnan Normal University,Zhangzhou 363000,China)
出处
《食品与发酵工业》
北大核心
2025年第15期74-79,共6页
Food and Fermentation Industries
基金
国家自然科学基金青年项目(22408148)
福建省自然科学基金面上项目(2022J01905,2023J01154)。
关键词
果胶
姜黄素
漆酶
抗氧化
抗菌
pectin
curcumin
laccase
antioxidant
antibacterial
作者简介
第一作者:卢晓雪,硕士研究生;通信作者:费鹏,副教授,E-mail:feipenggood@126.com。
