Abstract：In this study, the activity of antibacterial peptides derived from half-fin anchovy (HAHp) was improved through
the Maillard reaction. The Maillard reaction products (MRPs) of HAHp-glucose, HAHp-saccharose, HAHp-maltobiose and
HAHp-lactobiose resulting from heating for 30 min at 100 ℃ were compared for their antibacterial activity against Escherichia
coli. The effects of initial pH, glucose level, temperature and heating time on the anti-Escherichia coli activity of HAHp-glucose
MRPs were explored. The results showed that higher initial pH (above 6.0) provided lower antibacterial activity against
Escherichia coli. The appropriate level of glucose addition, temperature and heating time could increase the anti-Escherichia coli
activity of HAHp-glucose MRPs.
2012, Vol. 26 
