Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of Maillard reaction conditions on emulsifying properties and antibacterial activity ofε-polylysine-chitosan conjugates[J]. Science and Technology of Food Industry, 2012, (17): 134-138. DOI: 10.13386/j.issn1002-0306.2012.17.076
Citation: Effect of Maillard reaction conditions on emulsifying properties and antibacterial activity ofε-polylysine-chitosan conjugates[J]. Science and Technology of Food Industry, 2012, (17): 134-138. DOI: 10.13386/j.issn1002-0306.2012.17.076
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Effect of Maillard reaction conditions on emulsifying properties and antibacterial activity ofε-polylysine-chitosan conjugates

    Abstract
  • In this study, the conjugation ofε-polylysine and chitosan through Maillard reaction under different dry heating conditions had been investigated.Emulsifying properties and antibacterial activity ofε-polylysine-chitosan conjugates were compared at different reaction temperatures and reaction times.The browning at 420nm, gel permeation chromatography ofε-polylysine-chitosan conjugates and FTIR proved the conjugation ofε-polylysine and chitosan.It was found that the conjugates formed fromε-polylysine and chitosan (1:5 weight ratio) at 70℃for 6h had excellent emulsifying properties and retained the antibacterial activity ofε-polylysine and chitosan.
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