Investigation into the Maillard reaction between ε-polylysine and dextran in subcritical water and evaluation of the functional properties of the conjugates

LWT

Volumn 57, Issue 2, 2014, Pages 612-617

  Li, Chunlin ^a   Liu, Fuguo ^a   Gong, Ying ^a   Wang, Yingying ^a   Xu, Honggao ^a   Yuan, Fang ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Dextran; Emulsifying activity; Maillard reaction; Subcritical water; Polylysine

Indexed keywords

CHEMICAL REACTIONS; DEXTRAN; EMULSIFICATION; GLYCOSYLATION; MICROORGANISMS; TEMPERATURE;

ANTI-MICROBIAL ACTIVITY; EFFECT OF PRESSURE; EFFECTS OF TEMPERATURE; EMULSIFYING ACTIVITY; FUNCTIONAL PROPERTIES; MAILLARD REACTION; POLYLYSINE; SUB-CRITICAL WATER; TEMPERATURE AND PRESSURES; Ε-POLYLYSINE;

ELECTROPHORESIS;

EID: 84896542509     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.01.039     Document Type: Article

References (37)

1. Casal E., Ramírez P., Ibañez E., Corzo N., Olano A. Effect of supercritical carbon dioxide treatment on the Maillard reaction in model food systems. Food Chemistry 2006, 97:272-276.
2. Delihas N., Riley L.W., Loo W., Berkowitz J., Poltoratskaia N. High sensitivity of Mycobacterium species to the bacterial activity by polylysine. FEMS Microbiology Letters 1995, 132:233-237.
3. Geornaras I., Sofos J.N. Activity of ε-polylysine against Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes. Journal of Food Science 2005, 70(9):404-408.
4. Guan Y.-G., Zhang B.-S., Yu S.-J., Wang X.-R., Xu X.-B., Wang J., et al. Effects of ultrasound on a glycin-glucose model system - a means of promoting Maillard reaction. Food and Bioprocess Technology 2011, 4:1391-1398.
5. Hiraki J. Fundamental and application of ε-polylysine. Journal of Antibacterial Antifungal Agents 1995, 23:340-354.
6. Hiraki J. Basic and applied studies on ε-polylysine. Journal of Antibacterial and Antifungal Agents 1995, 23:349-354.
7. Hiraki J. ε-Polylysine, its development and utilization. Fine Chemical 2000, 29:25-28.
8. Hiraki J., Ichikawa T., Ninomiya S.-I., Seki H., Uohama K., Seki H., et al. Use of ADME studies to confirm the safety of ε-polylysine as a preservative in food. Regulatory Toxicology and Pharmacology 2003, 37:328-340.
9. Ho Y.-T., Ishizaki S., Tanaka M. Improving emulsifying activity of ε-polylysine by conjugation with dextran through the Maillard reaction. Food Chemistry 2000, 68:449-455.
10. Isaacs N.S., Coulson M. The effect of pressure on processes modelling the Maillard reaction. Progress in Biotechnology 1996, 13:479-484.
11. Jiménez-Carmona M.M., Ubera J.L., Luque de Castro M.D. Comparison of continuous subcritical water extraction and hydrodistillation of marjoram essential oil. Journal of Chromatography A 1999, 855:625-632.
12. Ju Z.Y., Howard L.R. Subcritical water and sulfured water extraction of anthocyanins and other phenolics from dried red grape skin. Journal of Food Science 2005, 70:270-276.
13. Kato A., Minaki K., Kobayashi K. Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state. Journal of Agricultural and Food Chemistry 1993, 41:540-543.
14. Kim J.-S., Lee Y.-S. Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction. Food Chemistry 2008, 108:582-592.
15. Koichi N., Takayuki S., Michiko T., Masamine A., Masahito O. Two generation reproduction study with teratology test of ε-poly-l-lysine by dietary administration in rats. Japanese Pharmacology and Therapeutics 1999, 27:1139-1159.
16. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227:680-685.
17. Li Y., Lu F., Luo C., Chen Z., Mao J., Shoemaker C., et al. Functional properties of the Maillard reaction products of rice protein with sugar. Food Chemistry 2009, 117:69-74.
18. Moreno F.J., Molina E., Olano A., López-Fandiño R. High-pressure effects on Maillard reaction between glucose and lysine. Journal of Agricultural and Food Chemistry 2003, 51:394-400.
19. Moreschi S.R.M., Petenate A.J., Meireles M.A.A. Hydrolysis of ginger bagasse starch in subcritical water and carbon dioxide. Journal of Agricultural and Food Chemistry 2004, 52:1753-1758.
20. Mu L., Zhao M., Yang B., Zhao H., Cui C., Zhao Q. Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates. Journal of Agricultural and Food Chemistry 2010, 58:4494-4499.
21. Nakamura S., Kato A., Kobayashi K. New antimicrobial characteristics of lysozyme-dextran conjugate. Journal of Agricultural and Food Chemistry 1991, 39:647-650.
22. National Committee for Clinical Laboratory Standards Performance standards for antimicrobial susceptibility testing: Eleventh informational supplement M100-S11 2001, NCCLS, Wayne, PA.
23. Oliver C.M., Melton L.D., Stanley R.A. Creating proteins with novel functionality via the Maillard reaction: a Review. Critical Reviews in Food Science and Nutrition 2006, 46:337-350.
24. Otsuka N., Kuwahara Y., Manabe M. Effect of ε-polylysine on preservation of boiled noodles. Nippon Shokuhin Kogyo Gakkaishi 1992, 39:344-347.
25. Pearce K.N., Kinsella J.E. Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry 1978, 26:716-723.
26. Plaza M., Amigo-Benavent M., del Castillo M.D., Ibáñez E., Herrero M. Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions. Food Research International 2010, 43:1123-1129.
27. Ramos L., Kristenson E.M., Brinkman U.A.T. Current use of pressurised liquid extraction and subcritical water extraction in environmental analysis. Journal of Chromatography A 2002, 975:3-29.
28. Schwarzenbolz U., Klostermeyer H., Henle T. Maillard reaction under high hydrostatic pressure: studies on the formation of protein-bound amino acid derivatives. International Congress Series 2002, 124:223-227.
29. Sereewatthanawut I., Prapintip S., Watchiraruji K., Goto M., Sasaki M., Shotipruk A. Extraction of protein and amino acids from deoiled rice bran by subcritical water hydrolysis. Bioresource Technology 2008, 99:555-561.
30. Shima S., Matsuoka H., Iwamoto T., Sakai H. Antimicrobial action of ε-poly-l-lysine. Journal of Antibiotics 1984, 37:1449-1455.
31. Shima S., Sakal H. Polylysine produced by Streptomyces. Agricultural and Biological Chemistry 1977, 41:1807-1809.
32. Ting H.Y., Ishizaki S., Tanaka M. Effect of the Maillard reaction on the bacterial activity of ε-polylysine. Journal of the Tokyo University of Fisheries 1997, 84:25-30.
33. Tsubokura Y., Fukuzaki S., Noma S., Igura N., Shimoda M. Glycation of ovalbumin in solid-state by conductive and microwave heating. Food Science and Technology Research 2009, 15:377-380.
34. Vigo M.S., Malec L.S., Gomez R.G., Liosa R.A. Spectrophotometric assay using o-phthaldialdehyde for determination of reactive lysine in dairy products. Food Chemistry 1992, 44:363-365.
35. Wooster T.J., Augustin M.A. β-Lactoglobulin-dextran Maillard conjugates: their effect on interfacial thickness and emulsion stability. Journal of Colloid and Interface Science 2006, 303:564-572.
36. Xu C., Yu S., Yang X., Qi J., Lin H., Zhao Z. Emulsifying properties and structural characteristics of β-conglycinin and dextran conjugates synthesised in a pressurised liquid system. International Journal of Food Science and Technology 2010, 45(5):995-1001.
37. Yoshida T., Nagasawa T. ε-Poly-l-lysine: microbial production, biodegradation and application potential. Applied Microbiology and Biotechnology 2003, 62:21-26.