College of Agriculture and Forestry, Linyi University, Linyi, Shandong, China.
College of Life Sciences, Linyi University, Linyi, Shandong, China.
Food Chem. 2022 Oct 1;390:133212. doi: 10.1016/j.foodchem.2022.133212. Epub 2022 May 13.
The present study mainly examines the effects of molecular weight of dextran on the reaction rate and functional characteristics between ε-polylysine (PL) and dextran. The reaction kinetics, grafting degree and gel permeation chromatography are employed to evaluate the reaction rate and extent of these lard reaction. We find low activation energy (E) values that indicate that dextran with high molecular weight (HMD) exhibits a higher reaction rate with PL than that that of dextran with middle molecular weight (MMD) and low molecular weight (LMD). As for the functional characteristics of the formed conjugate, the conjugate of PL-HMD possesses a higher emulsifying activity, and PL-LMD exhibits higher antimicrobial activity than other molecular weight of dextran. We observe that long heating time at high temperatures can induce the partial degradation of the formed conjugates, which is reflected in the decreasing of the emulsifying and antimicrobial activity of PL-dextran conjugates.
本研究主要考察了葡聚糖分子量对 ε-聚赖氨酸（PL）与葡聚糖之间反应速率和功能特性的影响。采用反应动力学、接枝率和凝胶渗透色谱法评价了这些脂肪族反应的反应速率和程度。我们发现低活化能（E）值表明，高分子量（HMD）的葡聚糖与 PL 的反应速率高于中分子量（MMD）和低分子量（LMD）的葡聚糖。至于形成的缀合物的功能特性，PL-HMD 的缀合物具有更高的乳化活性，而 PL-LMD 比其他分子量的葡聚糖具有更高的抗菌活性。我们观察到，在高温下长时间加热会导致形成的缀合物发生部分降解，这反映在 PL-葡聚糖缀合物的乳化和抗菌活性降低。
