Effect of Maillard reaction conditions on emulsifying properties and antibacterial activity ofε-polylysine-chitosan conjugates

In this study, the conjugation ofε-polylysine and chitosan through Maillard reaction under different dry heating conditions had been investigated.Emulsifying properties and antibacterial activity ofε-polylysine-chitosan conjugates were compared at different reaction temperatures and reaction times.The browning at 420nm, gel permeation chromatography ofε-polylysine-chitosan conjugates and FTIR proved the conjugation ofε-polylysine and chitosan.It was found that the conjugates formed fromε-polylysine and chitosan (1:5 weight ratio) at 70℃for 6h had excellent emulsifying properties and retained the antibacterial activity ofε-polylysine and chitosan.