Studies on the Optimization of Antibacterial Activity of Maillard Reaction Products Based on Uniform Experiment

In order to prepare Maillard Reaction Products (MRPs) with high antibacterial activities, the preparation process was studied by uniform experimental design method.On the basis of single factor experiment, the uniform experiment of four factors at seven levels was designed, with the inhibition zone as the indicator, and the factors of the initial pH, reaction temperature, reaction time and substrate substance molar ratio(sugar:amino acid) of maillard reaction as four factors.The results indicated that the optimal conditions for the two kinds of MRPs were as follows:the best antibacterial combination for yeast was glucose and arginine, and the reaction conditions were:initial pH 12, reaction time 210 min, reaction temperature 120℃, the molar ratio of substance 1:3;the best antibacterial combination for Escherichia coli was fructose and lysine, the reaction conditions were as follows:the initial pH 10, reaction time 90 min, reaction temperature 120℃, the molar ratio of substance 3:1.It was verified that the relative error between the results and the optimized theoretical value was small, and the preparation conditions of the optimal MRPs obtained by uniform test design were accurate and reliable.