摘要
壳聚糖具有较强的抑菌性,但其抗氧化性能较差。通过美拉德反应,对壳聚糖进行改性,以增强其抗氧化性和抑菌性。研究了壳聚糖/果糖配比、反应温度、pH和反应物浓度对美拉德产物(MRPs)的抗氧化性和抑菌性的影响。结果表明,壳聚糖/果糖配比1∶1,反应温度121℃,反应体系初始pH5.0,反应物浓度2%时,所得到的MRPs的抗氧化性和抑菌性较强;通过美拉德反应的改性处理,壳聚糖MRPs的抗氧化性和抑菌性明显优于壳聚糖本身。
Chitosan possesses strong antibacterial properties but poor antioxidant activities. Chitosan was modified by Maillard reaction to improve its antioxidant and antibacterial properties. Effects of the ratio of chitosan/fructose,reaction temperature,pH and reactant concentration on antioxidant and antimicrobial properties of Maillard reaction products（MRPs） were investigated. The results showed that MRPs possessed strong antioxidant and antimicrobial properties when the ratio of chitosan/fructose 1：1,reaction temperature 121℃, pH5.0, and reactant concentration of 2%. Through Maillard reaction, antioxidant and antimicrobial properties of MRPs of chitosan were sianificantlv superior to chitosan itself.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第6期212-215,220,共5页
Science and Technology of Food Industry
基金
“十二五”国家科技支撑计划(2012BAD29B06)
关键词
壳聚糖
美拉德反应
抗氧化性
抑菌性
chitosan
Maillard reaction
antioxidant activities
antimicrobial properties
