Functional properties of nisin-carbohydrate conjugates formed by radiation induced Maillard reaction

被引：20

作者：

Muppalla, Shobita R. ^{[1
]}

Sonavale, Rahul ^{[2
]}

Chawla, Surinder P. ^{[1
]}

Sharma, Arun ^{[1
]}

机构：

[1] Bhabha Atom Res Ctr, Food Technol Div, Bombay 400085, Maharashtra, India

[2] Rajiv Gandhi Inst IT & Biotechnol, Pune 411043, Maharashtra, India

来源：

RADIATION PHYSICS AND CHEMISTRY | 2012年 / 81卷 / 12期

关键词：

Nisin; Maillard reaction; Conjugates; Radiation; Antibacterial activity; RADICAL-SCAVENGING ACTIVITY; REACTION-PRODUCTS; GAMMA-IRRADIATION; ESCHERICHIA-COLI; LYSOZYME; CHITOSAN; DEXTRAN; PROTEIN; PH; TEMPERATURE;

D O I：

10.1016/j.radphyschem.2012.07.009

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Nisin-carbohydrate conjugates were prepared by irradiating nisin either with glucose or dextran. Increase in browning and formation of intermediate products was observed with a concomitant decrease in free amino and reducing sugar groups indicating occurrence of the Maillard reaction catalyzed by irradiation. Nisin-carbohydrate conjugates showed a broad spectrum antibacterial activity against Gram negative bacteria (Escherichia coli, Pseudomonas fluorescence) as well as Gram positive bacteria (Staphylococcus aureus, Bacillus cereus). Results of antioxidant assays, including that of DPPH radical-scavenging activity and reducing power, showed that the nisin-dextran conjugates possessed better antioxidant potential than nisin-glucose conjugate. These results suggested that it was possible to enhance the functional properties of nisin by preparing radiation induced conjugates suitable for application in food industry. (C) 2012 Elsevier l.td. All rights reserved.

引用

页码：1917 / 1922

页数：6

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