天然防腐剂美拉德反应改性研究进展

天然防腐剂无毒、无害，是食品防腐剂开发的主要方向之一。与化学和酶法等改性方法相比，美拉德(Maillard)反应改性具有很好的安全性。天然防腐剂(蛋白质或多糖)经过美拉德反应制得的复合物具有优良的乳化性、热稳定性和抑菌性。壳聚糖-单糖美拉德反应产物不仅具有良好的抗氧化性和抑菌性，而且水溶性好，在替代酸溶性壳聚糖方面有巨大潜力。利用美拉德反应对天然防腐剂进行改性，制备多功能食品添加剂，对加深和推广天然防腐剂研究与应用具有一定意义。

Research Progress of Natural Preservatives Modified by Maillard Reaction

Natural preservative was biodegradable, edible and nontoxic, which was one of the major research directions of preservatives. Compared with chemical and enzymatic modification methods, Maillard reaction modification method had better safety. Natural preservative derivatives produced by Maillard reaction had excellent emulsifying properties, heat stability and antibacterial activity. Chitosan as a monosaccharide derivative produced by Maillard reaction not only exhibited antimicrobial and antioxidant properties, but also had good water-solubility. It was a promising commercial substitute for acid-soluble chitosan. Therefore, research and development should be focused on the novel derivatives of natural preservative through Maillard reaction to develop multiple functional food additives.