文献类型：期刊文献

英文题名：Preparation of acylated pectins with phenolic acids through lipase-catalyzed reaction and evaluation of their preservation performance

作者：Wang, Pengkai[1,2];Fei, Peng[3];Zhou, Chunxia[1,2];Hong, Pengzhi[1,2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol,Guangdong Prov Key Lab Aq, Guangdong Prov Engn Technol Res Ctr Marine Food, Guangdong Prov Modern Agr Sci & Technol Innovat C, Zhanjiang 524088, Peoples R China;[2]Southern Marine Sci & Engn Guangdong Lab Zhanjian, Zhanjiang 524025, Peoples R China;[3]Minnan Normal Univ, Sch Biol Sci & Biotechnol, Zhangzhou 363000, Peoples R China

年份：2021

卷号：147

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000685056000003)、、EI(收录号：20212510539345)、Scopus(收录号：2-s2.0-85108233986)、WOS

基金：The authors gratefully acknowledge Innovation and Development Project about Marine Economy Demonstration of Zhanjiang City (XM202008-01B1); the Innovation Team Construction Project of Modern Agricultural Industry Technology System in Guangdong Province (2019KJ150); the Fund of Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang) (ZJW-2019-07); the financial assistance supported by Natural Science Foundation of Fujian Province of China (No. 2019J05109) and Natural Science Foundation of Zhangzhou of China (ZZ2019J22).

语种：英文

外文关键词：Pectin; Phenolic acid; Two-phase system; Preservation properties

外文摘要：This study investigated the acylation of pectin with p-coumaric and caffeic acids through an enzymatic method to enhance its physical and chemical properties. Ultraviolet-visible, Fourier transform infrared and 1H nuclear magnetic resonance spectral analyses indicated the successful grafting of p-coumaric and caffeic acids onto the carboxyl group of pectin molecule. The 1,1-diphenyl-2-picryl hydrazine (DPPH) clearance and inhibition ratio in the beta-carotene bleaching assay of native pectin (Na-Pe) were 0.13% and 42.60%, respectively, while their corresponding values increased to 1.04% and 55.59 for the pectin acylated with p-coumaric acid (Co-Pe) and 87.52% and 94.05% for the pectin acylated with caffeic acid (Ca-Pe). Meanwhile, the inhibition of Escherichia coli and Staphylococcus aureus was increased from 2.56% to 6.59% (Na-Pe) to 17.28% and 25.79% (Co-Pe) and 23.59% and 36.94% (Ca-Pe), respectively. Furthermore, Co-Pe or Ca-Pe coating was shown to significantly enhance the shelf life of small yellow croaker (Larimichthys polyactis) fillets.