该研究开发了一种以漆酶为生物催化剂将没食子酸接枝到果胶分子上的绿色方法,旨在赋予果胶增强的抗氧化和抑菌活性。通过调控没食子酸的添加量,成功制备了2种不同接枝度(6.21%和12.3%)的改性果胶,并采用紫外-可见光谱(ultraviolet-visible spectroscopy, UV-Vis)、核磁共振光谱(nuclear magnetic resonance spectroscopy, 1HNMR)和傅里叶变换红外光谱(Fourier transform infrared spectroscopy, FTIR)等技术对其结构进行了表征。结果表明,漆酶催化下没食子酸通过酯化反应成功接枝到果胶分子骨架上。另外,改性后的果胶在ABTS阳离子自由基和DPPH自由基清除、β-胡萝卜素漂白抑制及还原力等多种抗氧化测试中均表现出显著增强的活性,对大肠杆菌和金黄色葡萄球菌也具有良好的抑制效果,且这些生物活性与接枝度呈正相关。该研究为果胶等多糖类生物高分子的功能化改性提供了新思路,所得产物在天然食品防腐剂、功能性食品包装材料和生物医用材料等领域具有广阔的应用前景。
关键词：
果胶; 漆酶; 没食子酸; 抗氧化; 抑菌
This study developed a green method using laccase as a biocatalyst to graft gallic acid onto pectin molecules, aiming to enhance the antioxidant and antibacterial activities of pectin.By controlling the amount of gallic acid added, two modified pectin samples with different grafting degrees (6.21% and 12.3%) were successfully prepared and characterized using ultraviolet-visible spectroscopy, nuclear magnetic resonance spectroscopy, and Fourier transform infrared spectroscopy.Results confirmed that gallic acid was successfully grafted onto the pectin backbone through esterification reactions under laccase catalysis.Functional evaluations showed that the modified pectin exhibited significantly enhanced activities in various antioxidant tests, including ABTS cationic radical and DPPH free radical scavenging, β-carotene bleaching inhibition, and reducing power, as well as good inhibitory effects against Escherichia coli and Staphylococcus aureus.These biological activities correlated positively with the grafting degree.This research provides a new approach for the functionalization of pectin and other polysaccharide biopolymers, with the resulting products having broad application prospects in natural food preservatives, functional food packaging materials, and biomedical materials.
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