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温度和时间对美拉德反应产物抑菌活性及α-二羰基化合物生成的调控作用

he regulation of temperature and time on the antibacterial activity of Maillard reaction products and the formation of α-dicarbonyl compounds

中文摘要英文摘要

为了考察温度和时间对美拉德反应产物抑菌活性的影响,本研究以玉米肽-木糖-半胱氨酸为反应体系,以最低抑菌浓度、420 nm处的吸光值、乙二醛、丙酮醛和乙二酰的含量为指标,研究了不同反应温度(100、110、120、130、140℃)和反应时间(60、90、120、150、180 min)下所产生美拉德反应产物的抑菌活性、褐变程度和α-二羰基化合物的生成量。利用偏最小二乘回归法(PLSR)对褐变程度、α-二羰基化合物与抑菌活性之间的相关性进行分析。结果表明:随着反应温度的提高和反应时间的延长,美拉德反应产物对金黄色葡萄球菌和大肠杆菌的抑菌作用明显增强,褐变程度大幅度增加,并且α-二羰基化合物的生成量也随之增多。PLSR分析显示,褐变程度及α-二羰基化合物的形成对美拉德反应产物抑菌活性具有显著贡献。

he purpose of this stusy was to understand the influence of temperature and time on the antibacterial activity of Maillard reaction products (MRPs). The antibacterial activity, browning degree and α-dicarbonyl compounds of MRPs were researched under different temperatures (100, 110, 120, 130, 140℃) and time (60, 90, 120, 150, 180 min) on the corn peptides-xylose-cysteine system, by the investigations of minimum inhibitory concentration (MIC), absorbance at 420 nm, the content of glyoxal, pyruvic aldehyde and oxalyl. The correlation between browning degree,α-dicarbonyl compounds and antibacterial activity were analyzed by partial least squares regression (PLSR). The results showed that with the increase of temperature and time, the antibacterial activity of MRPs was significantly enhanced, the browning degree and the content of α-dicarbonyl compounds also increased. The results of PLSR analysis indicated that the browning degree and the formation of α-dicarbonyl compounds had a significant effect on the antibacterial activity of MRPs.

于静洋、夏书芹、张晓鸣、周烨

生物化学生物科学研究方法、生物科学研究技术

美拉德反应产物(MRPs)反应温度反应时间褐变程度抑菌活性α-二羰基化合物

Maillard reaction productsReaction temperatureReaction timeBrowning degreeAntibacterial activityα-dicarbonyl compounds

于静洋,夏书芹,张晓鸣,周烨.温度和时间对美拉德反应产物抑菌活性及α-二羰基化合物生成的调控作用[EB/OL].(2019-01-09)[2025-08-02].http://www.paper.edu.cn/releasepaper/content/201901-49.点此复制

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