| dc.contributor.author | Gruškienė, Rūta | |
| dc.contributor.author | Kavleiskaja, Tatjana | |
| dc.contributor.author | Sereikaitė, Jolanta | |
| dc.date.accessioned | 2023-09-18T16:46:42Z | |
| dc.date.available | 2023-09-18T16:46:42Z | |
| dc.date.issued | 2017 | |
| dc.identifier.issn | 0023-6438 | |
| dc.identifier.uri | https://etalpykla.vilniustech.lt/handle/123456789/116522 | |
| dc.description.abstract | Proteolytic stability of nisin-loaded pectin and nisin-loaded pectin-inulin particles, previously developed for food preservation, was investigated and compared with free nisin. The acid protease from Aspergillus saitoi and trypsin were used. The hydrolysis of free nisin by the mentioned proteases resulted in four and three peaks of degradation products, respectively, in the analysis by capillary zone electrophoresis method. The complexation of nisin with biopolymers increased its proteolytic stability. The areas of detected peaks significantly decreased. The stability of particles was dependent on the degree of pectin esterification. The particles prepared using pectic acid or the pectin with low degree of esterification exhibited the highest proteolytic stability. Overall, nisin-loaded pectin-inulin particles were more stable than nisin-loaded pectin particles. | eng |
| dc.format | PDF | |
| dc.format.extent | p. 283-286 | |
| dc.format.medium | tekstas / txt | |
| dc.language.iso | eng | |
| dc.relation.isreferencedby | Academic Search Complete | |
| dc.relation.isreferencedby | Scopus | |
| dc.relation.isreferencedby | Science Citation Index Expanded (Web of Science) | |
| dc.source.uri | https://doi.org/10.1016/j.lwt.2017.04.061 | |
| dc.subject | FM01 - Biokatalitinių procesų modeliavimas / Modelling of biocatalytic processes | |
| dc.title | Nisin-loaded pectin and nisin-loaded pectin-inulin particles: comparison of their proteolytic stability with free nisin | |
| dc.type | Straipsnis Web of Science DB / Article in Web of Science DB | |
| dcterms.references | 27 | |
| dc.type.pubtype | S1 - Straipsnis Web of Science DB / Web of Science DB article | |
| dc.contributor.institution | Vilniaus Gedimino technikos universitetas | |
| dc.contributor.institution | Vilniaus universitetas | |
| dc.contributor.faculty | Fundamentinių mokslų fakultetas / Faculty of Fundamental Sciences | |
| dc.contributor.department | Chemijos ir bioinžinerijos katedra / Department of Chemistry and Bioengineering | |
| dc.subject.researchfield | T 005 - Chemijos inžinerija / Chemical engineering | |
| dc.subject.ltspecializations | L101 - Agroinovacijos ir maisto technologijos / Agro-innovation and food technologies | |
| dc.subject.en | Nisin-loaded pectin particles | |
| dc.subject.en | Nisin-loaded pectin-inulin particles | |
| dc.subject.en | Proteolytic stability | |
| dc.subject.en | The acid protease | |
| dc.subject.en | Trypsin | |
| dcterms.sourcetitle | LWT-Food science and technology | |
| dc.description.volume | Vol. 82 | |
| dc.publisher.name | Elsevier | |
| dc.publisher.city | Amsterdam | |
| dc.identifier.doi | 000402497000037 | |
| dc.identifier.doi | 10.1016/j.lwt.2017.04.061 | |
| dc.identifier.elaba | 23034132 | |
