کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6403399 1330894 2014 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Investigation into the Maillard reaction between ɛ-polylysine and dextran in subcritical water and evaluation of the functional properties of the conjugates
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Investigation into the Maillard reaction between ɛ-polylysine and dextran in subcritical water and evaluation of the functional properties of the conjugates
چکیده انگلیسی


- The conjugates between ɛ-polylysine and dextran was generated in subcritical water.
- The emulsifying activity of the conjugates was improved with the rise of reaction temperature (below 120 °C).
- The antimicrobial activity of the conjugates formed below 110 °C remained the same as ɛ-polylysine.

The effects of temperature and pressure on the Maillard reaction between ɛ-polylysine and dextran in subcritical water were investigated. Browning index was determined at 420 nm, and degree of graft was estimated by O-phthaldialdehyde (OPA) method. The formation of conjugates by Maillard reaction was testified by UV-vis spectrum and SDS-polyacrylamide gel electrophoresis (SDS-PAGE). The emulsifying activity of the conjugates was greatly improved with the rise of temperature. The antimicrobial activity of the conjugates formed below 110 °C remained the same as ɛ-polylysine, and then decreased obviously when the reaction temperature was above 120 °C. The reaction pressure (0-10 MPa) had no effect on the emulsifying and antimicrobial activities, but higher pressure could effectively inhibit the formation of browning compounds.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 57, Issue 2, July 2014, Pages 612-617
نویسندگان
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