该研究旨在探讨有机溶剂对脂肪酶催化没食子酸-果胶共聚物接枝反应的影响,并评估接枝反应对果胶抗氧化和抑菌活性的影响。以二甲基亚砜/水、N,N-二甲基甲酰胺/水、四氢呋喃/水和甲基叔丁基醚(methyl tert-butyl ether, MTBE)/水为反应介质,利用脂肪酶催化没食子酸接枝到果胶分子上,制备了一系列没食子酸-果胶共聚物。采用紫外-可见光谱、X射线光电子能谱和傅里叶变换红外光谱等方法表征了共聚物的化学结构,并评价了共聚物的抗氧化和抑菌活性。结果表明,没食子酸在4种溶剂体系中均成功接枝到果胶分子上,但接枝率因溶剂极性不同而存在显著差异,其中MTBE/水体系制得的没食子酸-果胶共聚物接枝率最高(20.36%)。没食子酸的引入显著提高了果胶的抗氧化活性和对大肠杆菌及金黄色葡萄球菌的抑菌活性,且改性果胶的抗氧化和抑菌活性均与接枝率呈正相关。该研究为高抗氧化和抑菌活性的果胶衍生物制备提供了新思路,其有望作为天然防腐剂应用于食品和化妆品领域。
Lipase-catalyzed grafting of gallic acid onto pectin molecules was investigated in various organic solvent/water systems, including DMSO/water, DMF/water, THF/water, and MTBE/water.The study aimed to evaluate the effect of these solvents on the grafting reaction and the resulting impact on the antioxidant and antibacterial properties of the modified pectin.The chemical structures of the synthesized gallic acid-pectin copolymers were characterized using ultraviolet-visible spectroscopy, X-ray photoelectron spectroscopy, and Fourier transform infrared spectroscopy techniques.The grafting ratio of gallic acid onto pectin varied significantly depending on the polarity of the solvent system employed.The highest grafting ratio of 20.36% was achieved using the MTBE/water system, resulting in the formation of MTBE-Pe copolymer.The incorporation of gallic acid onto the pectin backbone significantly enhanced its antioxidant activity and antibacterial efficacy against both Gram-negative (Escherichia coli) and Gram-positive (Staphylococcus aureus) bacteria.A positive correlation was observed between the grafting ratio and the antioxidant and antibacterial activities of the modified pectin.The lipase-catalyzed grafting approach presented in this study offered a novel method for the preparation of pectin derivatives with enhanced antioxidant and antibacterial properties.These modified pectin copolymers showed promise as natural preservatives for potential applications in the food and cosmetic industries, where the demand for safe and effective natural additives was increasing.
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