Functional Characteristics of ε-Polylysine-Dextran Complex

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (19): 97-101.

Functional Characteristics of ε-Polylysine-Dextran Complex

Received:2011-08-03 Revised:2012-08-16 Online:2012-10-15 Published:2012-09-17
Contact: Fang Yuan E-mail:yuanfang0220@163.com

Abstract

Abstract: A ε-polylysine-dextran (ε-PL-DE) complex with enhanced emulsifying capacity was prepared by modifying amino groups with carbonyl groups through Maillard reaction. Its antibacterial activity was evaluated by minimum inhibitory concentration and Oxford cup methods. The results showed that the ε-PL-DE complex at 60 ℃ could keep the antibacterial activity of ε-PL well. However, the higher the temperature, the faster its antibacterial activity declined. The complex was stable to neutral or slightly alkaline conditions rather than pH 4 or 9. SDS-PAGE analysis and determination of furfural content and color difference demonstrated that the Maillard reaction between ε-PL and DE gradually produced macromolecules and entered the final reaction stage, aggravating browning. Meanwhile, the Maillard reaction proceeded faster at high temperatures

Key words: ε-polylysine-dextran complex, emulsification, antibacterial activity, Maillard reaction.

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Functional Characteristics of ε-Polylysine-Dextran Complex

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