论文题目 | A Functional Analysis of the Effects of the Molecular Weight of Dextran on ε-Polylysine-Dextran Conjugate Created through the Maillard Reaction |
作者 | Chengying Yan（颜成英），Chuandi Ding（丁传迪，共同一作），Chen Cheng（程辰），Yujie Gong（宫钰洁），Shuangxia Han（韩双霞），Zhiyuan Xia（夏志远），Dacheng Kang（康大成）* |
发表年度 | 2022 |
刊物名称 | Food Chemistry |
卷、期、页码 | online |
论文摘要 | The present study mainly examines the effects of molecular weight of dextran on the reaction rate and functional characteristics between ε-polylysine (PL) and dextran. The reaction kinetics,grafting degree and gel permeation chromatography are employed to evaluate the reaction rate and extent of these Maillard reaction. We find lowactivation energy (Ea) values that indicate that dextran with high molecular weight (HMD) exhibits a higher reaction rate with PL than that that of dextran with middle molecular weight (MMD) and low molecular weight (LMD). As for the functional characteristics of the formed conjugate, the conjugate of PL-HMD possesses a higher emulsifying activity, and PL-LMD exhibits higher antimicrobial activity than other molecular weight of dextran. We observe that long heating time at high temperatures can induce the partial degradation of the formed conjugates, which is reflected in the decreasing of the emulsifying and antimicrobial activity of PL-dextran conjugates. |
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