Anti-microbial properties and biochemical characterization of maillard reaction products from legume protein hydrolysates and D-glucose

This thesis investigates the antimicrobial properties and biochemical characterization of Maillard Reaction Products (MRPs) derived from chickpea, faba bean, common bean, and soybean protein hydrolysates reacted with D-glucose at various thermal conditions (175°C to 275°C). The study assessed the antimicrobial activity of these MRPs against Escherichia coli, Staphylococcus aureus, Lactococcus lactis, Candida albicans, Saccharomyces var. boulardii, and Saccharomyces cerevisiae. Results demonstrated that chickpea MRPs exhibited the highest antimicrobial activity, followed by faba bean MRPs, with significant reductions in bacterial and yeast counts—the antimicrobial efficacy varied with the processing temperature, indicating optimal activity at specific conditions. Biochemical characterization using UV-Vis spectroscopy, FTIR, HPLC, and NMR analyses revealed differences in melanoidin content and structural properties based on the legume source and thermal treatment. Colorimetric analysis and browning index determination showed that higher temperatures led to darker MRPs with increased browning indices. These findings suggest that legume-based MRPs have potential as natural antimicrobial agents in food preservation, contributing to developing novel food products with enhanced health benefits and safety.