赖氨酸—木糖体系美拉德反应产物的优化制备及抑菌性

以木糖(Xylose)和赖氨酸(Lys)为原料,以美拉德反应褐变水平和美拉德反应产物(MRPs)的抗氧化力活性(通过FRAP值表征)为评价指标,结合响应面法优化并得到木糖—赖氨酸体系美拉德反应产物(XL-MRPs)的最佳制备条件,并对其抑菌性进行研究。结果表明,XL-MRPs的最佳制备条件为:反应时间120min,pH 9.0,反应温度109℃,木糖与赖氨摩尔比2.1∶1.0,该条件下XL-MRPs的抗氧化性最强,FRAP值为1.33±0.16。XL-MRPs对金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌均具有抑菌作用,且XL-MRPs溶液的最小抑菌浓度为10-6。

Optimized preparation of Maillard reaction products from Lysine and Xylose and its antibacterial properties

In this study,Xylose and Lysine were used as raw materials.The browning level of Maillard reaction and the antioxidant activity of reaction products(MRPs)were taken as evaluation indexes,combined with response surface method to optimize and obtain optimal preparation conditions for Maillard reaction products(XL-MRPs)of the xylose-lysine system.In addition,the antibacterial properties of XL-MRPs have also been studied.The results showed that the optimal preparation conditions were:reaction time 120 min,pH 9.0,reaction temperature 109 ℃,Xylose to Lys molar ratio of 2.1∶1.0,XL-MRPs had the strongest oxidation resistance,and FRAP value was 1.33±0.16.XL-MRPs have antibacterial effects on Staphylococcus aureus,Escherichia coli and Bacillus subtilis,and the minimum inhibitory concentration of XL-MRPs solution was 10-6.