天然防腐剂美拉德反应改性研究进展

doi:10.7506/spkx1002-6630-201307063

摘要/Abstract

摘要： 天然防腐剂无毒、无害，是食品防腐剂开发的主要方向之一。与化学和酶法等改性方法相比，美拉德(Maillard)反应改性具有很好的安全性。天然防腐剂(蛋白质或多糖)经过美拉德反应制得的复合物具有优良的乳化性、热稳定性和抑菌性。壳聚糖-单糖美拉德反应产物不仅具有良好的抗氧化性和抑菌性，而且水溶性好，在替代酸溶性壳聚糖方面有巨大潜力。利用美拉德反应对天然防腐剂进行改性，制备多功能食品添加剂，对加深和推广天然防腐剂研究与应用具有一定意义。

关键词: 天然防腐剂, 蛋白质, 多糖, 美拉德反应, 改性

Abstract: Natural preservative was biodegradable, edible and nontoxic, which was one of the major research directions of preservatives. Compared with chemical and enzymatic modification methods, Maillard reaction modification method had better safety. Natural preservative derivatives produced by Maillard reaction had excellent emulsifying properties, heat stability and antibacterial activity. Chitosan as a monosaccharide derivative produced by Maillard reaction not only exhibited antimicrobial and antioxidant properties, but also had good water-solubility. It was a promising commercial substitute for acid-soluble chitosan. Therefore, research and development should be focused on the novel derivatives of natural preservative through Maillard reaction to develop multiple functional food additives.

Key words: natural preservatives, protein, polysaccharide, Maillard reaction, modification

中图分类号:

TS201.2

王莹莹，许朵霞，焦琼，袁芳，高彦祥*. 天然防腐剂美拉德反应改性研究进展[J]. 食品科学, 2013, 34(7): 296-301.

WANG Ying-ying，XU Duo-xia，JIAO Qiong，YUAN Fang，GAO Yan-xiang*. Research Progress of Natural Preservatives Modified by Maillard Reaction[J]. FOOD SCIENCE, 2013, 34(7): 296-301.

参考文献

[1]肖素荣, 李京东.天然食品防腐剂及其发展前景[J].中国食物与营养,2007,(6):30-33
[2]Vaara M.Agents that increase the permeability of the outer membrane[J].Microbiological Review,1992,56:395-411
[3]Santini M, Cesare C, Pietro L.Polylysine induces changes in membrane electrical properties of K562 cells[J].Journal of Biomedical Materials Research,1997,35(2):165-174
[4]Ho Y T, Shoichiro I, Munehiko T.Effect of the maillard reaction on the bactericidal activity of ε -polylysine[J].Journal of Tokyo University of Fisheries,1997,84(2):25-30
[5]Hiraki J.Basic and applied studies on ε -polylysine[J].J. Antibact. Antifungal Agents,1995,23:349-354
[6] Otsuka N, Kuwahara Y, Manabe M. Effect of ε -poly-lysine on preservation of boiled noodles[J].Nippon Shokuhin Kogyo Gakkaishi,1992 ,39:344-347
[7]Ho Y T, Shoichiro I, Munehiko T.Improving emulsifying activity of ε -polylysine by conjugation with dextran through the maillard reation[J].Food Chemistry,2000,68:499-455
[8]Ho J H, Chow C F, Su H P, et al.Antibacterial mechanism and application of epsilon-polylysine conjugation with dextran[J].Taiwanese Journal of Agricultural Chemistry and Food Science,2010,48(6):257-269
[9]Kato A, Kameyama K, Takagi T.Molecular-weight determination and compositional analysis of dextran-protein conjugates using low-angle laser-light scattering technique combined with high-performance gel chromatograpHy[J].Biochimicaet BiopHysica Acta,1992,1159(1):22-28
[10]Scaman C, Nakai S, Aminlari M.Effect of pH, temperature and sodium bisul?te or cysteine on the level of Maillard-based conjugation of lysozyme with dextran,galactomannan and mannan[J].Food Chemistry,2006,99:368-380
[11]Shu Y W, Sahara S, Nakamura S, et al.Effects of the Length of Polysaccharide Chains on the Functional Properties of the Maillard-Type Lysozyme?Polysaccharide Conjugate[J].Journal of Agricultural and Food Chemistry,1996,44:2544-2548
[12]Nakamura S, Gohya Y, Kato A.Protective e?ect of lysozyme–galactomannan or lysozyme–palmitic acid against Edwardsiella tarda infection in carp[J].FEBS Letters,1996,383:251-254
[13]Yeboah F K, Alli I., Yaylayn VA, et al. E?ect of limited solid-state glycation on the conformation of lysozyme by ESI-MSMS peptide mapping and molecular modeling[J].. Bioconjugate Chemistry,2004,15:27-34
[14]Nakamura S, Kobayashi K, Kato A.Role of Positive Charge of Lysozyme in the Excellent Emulsifying Properties of Maillard-Type Lysozyme-Polysaccharide Conjugate[J].Journal of Agricultural and Food Chemistry,1994,42:2688-2691
[15]Nakamura S, Kato A, Kobayashi K.Bifunctional lysozyme-galactomannan conjugate having excellent emulsifying properties and bacterial effect[J].Journal of Agricultral and Food Chemistry,1992,40:735-739
[16]Nakamura S, Kato A, Kobayashi K.New antimicrobial characteristics of lysozyme-dextran conjugate[J].Journal of Agricultral and Food Chemistry,1991,39:647-650
[17]Song Y, Babiker E E, Usui M, et al.Emulsifying properties and bactericidal action of chitosan-lysozyme conjutates[J].Food Research International,2002,35:459-466
[18]李文茹, 谢小保, 欧阳友生等.鱼精蛋白抑菌机理及在食品防腐中的应用[J].微生物学通报,2007,34(4):795-798
[19]Matsudomi N, Tsujimoto T, Kato A, et al.Emulsifying and Bactericidal Properties of a Protamine-Galactomannan Conjugate Prepared by Dry Heating[J].Journal of Food Science,1994,59(2):428-431
[20]Chung H J, Montivie T J, Chikindas M L.Nisin depletes ATP and proton motive force in mycobacteria [J][J].Letters in Appied Microbiology,2000,31:416-420
[21]Jack P W, Tagg J, Ray R B.Bacteriocins of Gram-positive bacteria[J].Microbiology Review,1995,59:171-200
[22]Abdullah S U, Badaruddin M, Ali R, et al.Effect of elementary and advanced glycation products of nisin on its preservative ef?cacy and digestibility[J].Food Chemistry,2010,122:1043-1046
[23]Suzuki Y, Kassai M, Hirose T, et al.Modulation of Immunoresponse in BALB/c Mice by Oral Administration of Fag e 1-Glucomannan Conjugate[J].J. Agric. Food Chem,2009,57:9787-9792
[24]Tanaka M, Huang J R, Chiu W K, et al.Effect of the Maillard Reaction on Functional Properties of Chitosan[J].Nippon Suisan Gakkaishi,1993,59(11):1915-1921
[25]Chung Y C, Kuo C L, Chen C C.Preparation and important functional properties of water-soluble chitosan produced through Maillard reaction[J].Bioresource Technology,2005,96:1473-1482
[26]Chung Y C, Tsai C F, LI C F.Preparation and characterization of water-soluble chitosan produced by Maillard reaction[J].Fisheries Science,2006,72:1096-1103
[27]Kosaraju S L, Weerakkody R, Augustin M A.Chitosan-Glucose Conjugates: Influence of Extent of Maillard Reaction on Antioxidant Properties[J].Journal of Agricultral and Food Chemistry,2010,58:12449-12455
[28]Babiker E E.E?ect of chitosan conjugation on the functional properties and bactericidal activity of gluten peptides[J].Food Chemistry,2002,79:367-372
[29]Li X X, Shi X W, Wang M, et al.Xylan chitosan conjugate- A potential food preservative[J].Food Chemistry,2011,126:520-525
[30]Silvan J M, van de Lagemaat J, Olano A, et al.Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods[J].Journal of PHarmaceutical and Biomedical Analysis,2006,41(5):1543-1551
[31]Shon M Y, Kim T H, Sung N J.Antioxidants and free radical scavenging activity of PHellinus baumii (PHellinus of Hymenochaetaceae) extracts[J].Food Chemistry,2003,82(4):593-597
[32]Xie W M, Xu P X, Liu Q.Antioxidant activity of water-soluble chitosan derivatives[J].Bioorganic & Medicinal Chemistry Letters,2001,11(13):1699-1701
[33]Rao M S, Chawla S P, Chander R, et al.Antioxidant potential of Maillard reaction products formed by irradiation of chitosan-glucose solution[J].Carbohydrate Polymers,2011,83:714-719
[34]Sweetie R K, Ramesh C, Arun S.Chitosan glucose complex-A novel food preservative[J].Food Chemistry,2008,106:521-528
[35]Weerakkody R, Labbett L, Cheng L J, et al.Effect of PHysicochemical Modifications on Antioxidant Activity of Water-soluble Chitosan[J].Food BiopHysics,2011,6:127-132
[36]Ying G Q, Xiong W Y, Wang H, et al.Preparation, water solubility and antioxidant activity of branched-chain chitosan derivatives[J].Carbohydrate Polymers,2001,83:1787-1796
[37]Liu H, Du Y M,Wang X H, et al.Chitosan kills bacteria through cell membrane damage[J].International Journal of Food Microbiology,2004,95(2):147-155
[38]Helander I M,Nurmiaho-Lassila E L,Ahvenainen R,et al.Chitosan disrupts the barrier properties of the outer membrane of gram-negative bacteria[J].International Journal of Food Microbiology,2001,71:235-244
[39]Usui M, Tamura H, Nakamura K, et al.Enhanced bactericidal action and masking of allergen structure of soy protein by attachment of chitosan through Maillard-type protein-polysaccharide conjugation[J].Nahrung-Food,2004,48(1):69-72
[40]Miralles B, Martinez-Rodriguez A, Santiago A, et al.The occurrence of a Maillard-type protein-polysaccharide reaction between beta-lactoglobulin and chitosan[J].Food Chemistry,2007,100(3):1071-1075
[41]Jia Z, Shen D, Xu W.Synthesis and antibacterial activities of quaternary ammonium salt of chitosan[J].Carbohydr. Res,2001,333 (1):1-6
[42]Il'ina A V, Kulikov S N, Chalenko G I, et al.Obtaining and Study of Monosaccharide Derivatives of Low-Molecular-Weight Chitosan[J].Applied Biochemistry and Microbiology,2008,44(5):551-558
[43]Umemura K, Kawai S.Modi?cation of chitosan by the Maillard reaction using cellulose model compounds[J].Carbohydrate Polymers,2007,68:242-248
[44]Umemura K, Kawai S.Preparation and Characterization of Maillard Reacted Chitosan Films with Hemicellulose Model Compounds[J].Journal of Applied Polymer Science,2008,108:2481-2487