反应条件对赖氨酸-壳寡糖美拉德反应产物抗氧化性的影响及其抑菌性研究

Effect of Maillard Reaction Conditions on Antioxidant Activity of Lysine-Chito-oligosaccharide and Antibacterial

以赖氨酸和壳寡糖为原料制备美拉德反应产物,研究反应温度、反应时间、反应p H值和赖氨酸与壳寡糖摩尔质量比对美拉德反应产物抗氧化性(以FRAP值表征)的影响,优化反应条件,并对其抑菌性进行研究。通过单因素试验及正交试验得到赖氨酸与壳寡糖的最佳反应条件为反应时间150 min,反应温度120℃,反应pH值8.0,n_(聚赖氨酸)∶n_(壳寡糖)=1∶1,此条件下美拉德反应产物的抗氧化性最强,FRAP值为4.31;该产物对大肠杆菌无抑菌效果,对枯草芽孢杆菌和金黄色葡萄球菌均具有抑菌作用,且最小抑菌浓度为10^(-4)。

In this study,Maillard reaction products were prepared from lysine and chitosan oligosaccharides.The antioxidant activity of reaction products were taken as evaluation indexes,the effect of Maillard reaction conditions(time,temperature,pH,mole ratio of Lysine and Chito-oligosaccharide)on antioxidant activity of Lysine-Chito-oligosaccharide were reserached.In addition,the antibacterial properties of products have also been studied.The results showed that the optimal preparation conditions were:reaction time 150 min,reaction temperature 120℃,p H 8.0,Lysine to Chito-oligosaccharide molar ratio of1∶1,maillard reaction products had the strongest oxidation resistance,and FRAP value was 4.31.The products had antibacterial effects on Bacillus subtilis and Staphylococcus aureus,and Bacillus subtilis,and the minimum inhibitory concentration of products solution is 10^(-4).