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dc.contributor.authorKavleiskaja, Tatjana
dc.contributor.authorStanevičienė, Ramunė
dc.contributor.authorLukša, Juliana
dc.contributor.authorServienė, Elena
dc.contributor.authorSereikaitė, Jolanta
dc.date.accessioned2023-09-18T16:52:44Z
dc.date.available2023-09-18T16:52:44Z
dc.date.issued2017
dc.identifier.issn8756-7938
dc.identifier.urihttps://etalpykla.vilniustech.lt/handle/123456789/117494
dc.description.abstractThe relationship between pectin structure and the antimicrobial activity of nisin-loaded pectin particles was examined. The antimicrobial activity of five different nisin-loaded pectin particles, i.e., nisin-loaded high methoxyl pectin, low methoxyl pectin, pectic acid, dodecyl pectin with 5.4 and 25% degree of substitution were tested in the pH range of 4.0–7.0 by agar-diffusion assay and agar plate count methods. It was found that the degree of esterification of carboxyl group of galacturonic acid in pectin molecule is important for the antimicrobial activity of nisin-loaded pectin particles. Nisin-loaded particles prepared using pectic acid or the pectin with low degree of esterification exhibit higher antimicrobial activity than nisin-loaded high methoxyl pectin particles. Pectins with free carboxyl groups or of low degree of esterification are the most suitable for particles preparation. Moreover, nisin-loaded pectin particles were active at close to neutral or neutral pH values. Therefore, they could be effectively applied for food preservation.eng
dc.formatPDF
dc.format.extentp. 245-251
dc.format.mediumtekstas / txt
dc.language.isoeng
dc.relation.isreferencedbyScience Citation Index Expanded (Web of Science)
dc.source.urihttp://onlinelibrary.wiley.com/doi/10.1002/btpr.2391/full
dc.titleImpact of pectin esterification on the antimicrobial activity of nisin-loaded pectin particles
dc.typeStraipsnis Web of Science DB / Article in Web of Science DB
dcterms.references29
dc.type.pubtypeS1 - Straipsnis Web of Science DB / Web of Science DB article
dc.contributor.institutionVilniaus universitetas Vilniaus Gedimino technikos universitetas
dc.contributor.institutionGamtos tyrimų centras
dc.contributor.institutionVilniaus Gedimino technikos universitetas Gamtos tyrimų centras
dc.contributor.institutionVilniaus Gedimino technikos universitetas
dc.contributor.facultyFundamentinių mokslų fakultetas / Faculty of Fundamental Sciences
dc.contributor.departmentChemijos ir bioinžinerijos katedra / Department of Chemistry and Bioengineering
dc.subject.researchfieldT 005 - Chemijos inžinerija / Chemical engineering
dc.subject.researchfieldN 010 - Biologija / Biology
dc.subject.vgtuprioritizedfieldsFM - Fundamentiniai medžiagų ir procesų tyrimai / Fundamental research on materials and processes
dc.subject.ltspecializationsL101 - Agroinovacijos ir maisto technologijos / Agro-innovation and food technologies
dc.subject.enPectin
dc.subject.enDegree of esterification
dc.subject.enNisin
dc.subject.enAntimicrobial activity
dcterms.sourcetitleBiotechnology Progress
dc.description.issueiss. 1
dc.description.volumeVol. 33
dc.publisher.nameWiley
dc.publisher.cityHoboken
dc.identifier.doi000394889400028
dc.identifier.doi10.1002/btpr.2391
dc.identifier.elaba20287702


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