Abstract
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.
Publication Date
1-28-2021
First Page
40
Last Page
43
DOI
10.13652/j.issn.1003-5788.2021.01.005
Recommended Citation
Wei-wei, SUN; Cao, CAI; Li-ping, DUAN; Sheng, CHEN; Hao, CHEN; Hao, JIN; and Jie, ZHU
(2021)
"Optimized preparation of Maillard reaction products from Lysine and Xylose and its antibacterial properties,"
Food and Machinery: Vol. 37:
Iss.
1, Article 5.
DOI: 10.13652/j.issn.1003-5788.2021.01.005
Available at:
https://www.ifoodmm.cn/journal/vol37/iss1/5
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