食品工业科技2012，Vol.33Issue(4)：100-103,4.
不同分子量分布的美拉德产物的呈味特性及抗氧化抗菌活性研究
Taste characteristic,antioxidant and antimicrobial activity of Maillard reaction products of different molecular weight distribution
摘要
Abstract
Maillard reaction products（MRPs）were separated into three fractions,including below 1000u,1000 ～ 5000u and above 5000u,by the combination of ultrafiltration and sephadex gel filtration.These fractions were investigated on their flavor characteristic in consomme＇ soup,DPPH free radical scavenging and antimicrobial activities toward Staphylococcus aureus,Listeria,Escherichia coli and Salmonella aureus.The 1000 ～ 5000u MRPs exhibited the strongest flavor-enhanced properties,followed by those below 1000u.Free radical scavenging rates of MRPs below 1000u,1000 ～ 5000u and above 5000u reached 72%,80%,90%,respectively.The first two MRPs presented a same range of 25 ～ 75mg/mL again four bacterials in minimum inhibitory concentration（MIC）,and the value achieved 6.25 ～ 25mg/mL in MRPs above 5000u.In addition,MRPs above 5000u showed MIC of 6.25mg/mL against Staphylococcus aureus and exhibited the strongest antibacterial effects.关键词
分子量分布/美拉德产物/呈味/抗氧化/抗菌Key words
molecular weight distribution/Maillard reaction products/taste characteristic/antioxidant activity/antimicrobial activity分类
轻工纺织引用本文复制引用
刘平,黄梅桂,张晓鸣,贾承胜,夏书芹..不同分子量分布的美拉德产物的呈味特性及抗氧化抗菌活性研究[J].食品工业科技,2012,33(4):100-103,4.基金项目
国家自然科学基金 （）
