Abstract
In this study, native pectin (Na-Pe) was acylated with gallic acid through enzymatic method. UV–Vis, Fourier transform infrared spectroscopy and proton NMR analyses demonstrated that the phenolic hydroxyl group on gallic acid attacked the carbomethoxy of Na-Pe and replaced the methoxy group to form a new ester group under catalysis. The galloyl content of acylated pectin prepared via 24-h reaction (Ac1-Pe) was 16.8%, while that prepared via 48-h reaction (Ac2-Pe) reached 20.7%. The emulsifying properties, antioxidation activities and antibacterial activities of acylated pectin was significantly improved compared with those of Na-Pe. The emulsion activity and emulsion stability of the pectin emulsion improved from 1.08% and 56.13% (Na-Pe) to 1.57% and 88.27% (Ac1-Pe) and 1.71% and 93.3% (Ac2-Pe), respectively. The DPPH clearance of the pectin improved from 2.68% (Na-Pe) to 68.92% (Ac1-Pe) and 76.98% (Ac2-Pe) and the inhibition ratio in the β-carotene bleaching assay of the pectin increased from 3.15% (Na-Pe) to 73.02% (Ac1-Pe) and 78.96% (Ac2-Pe). The inhibition rate of the pectin against Escherichia coli and Staphylococcus aureus also improved from 2.93% and 8.92% (Na-Pe) to 26.95% and 42.18% (Ac1-Pe) and 31.56% and 47.87% (Ac2-Pe), respectively.
Published Version
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