FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (7): 296-301.doi: 10.7506/spkx1002-6630-201307063

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Research Progress of Natural Preservatives Modified by Maillard Reaction

WANG Ying-ying,XU Duo-xia,JIAO Qiong,YUAN Fang,GAO Yan-xiang*   

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Received:2012-02-20 Revised:2013-03-06 Online:2013-04-15 Published:2013-03-20
  • Contact: GAO Yan-xiang E-mail:gyxcau@126.com

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

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