Effect of chitosan molecular weight on the functional properties of chitosan-maltose Maillard reaction products and their application to fresh-cut Typha latifolia L.

被引：38

作者：

Li, Song-Lin ^{[1
,2
]}

Lin, Jing ^{[3
]}

Chen, Xiao-Ming ^{[1
]}

机构：

[1] Huaiyin Inst Technol, Fac Life Sci ence & Chem Engn, Dept Food Engn, Huaian 223003, Peoples R China

[2] Nanjing Univ, Huaian High Tech Res Inst, Huaian 223003, Peoples R China

[3] Huaian Sci & Technol Bur, Huaian 223003, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2014年 / 102卷

关键词：

Chitosan; Maillard reaction product; Molecular weight; Typha latifolia L; Preservation; SHELF-LIFE; ANTIOXIDANT ACTIVITY; POSTHARVEST QUALITY; GLUCOSE COMPLEX; ANTIBACTERIAL ACTIVITY; POLYPHENOL OXIDASE; FRUCTOSE; CYSTEINE; EXTRACT; CHITINS;

D O I：

10.1016/j.carbpol.2013.10.102

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective was to evaluate antimicrobial, antioxidant and copper-chelating activities of Maillard reaction products (MRP) prepared from maltose and different molecular weight chitosan, and their effects on preservation of fresh-cut Typha Iatifolia L. (TLL). LMRP (maltose and low molecular weight chitosan MRP) showed the highest browning and UV absorbance as well as fluorescence intensity. The DPPH radical scavenging activity, reducing power and copper-chelating activity of chitosan-maltose MRP varied depending on the chitosan molecular weight. HMRP (maltose-high molecular weight chitosan MRP) exhibited better effects on inhibiting PPO activity and discoloration, alleviating declines of total soluble solids and ascorbic acid content of fresh-cut TLL. LMRP and MMRP (maltose-medium molecular weight chitosan MRP) effectively decreased weight loss and maintained firmness of TLL, respectively. These results indicated that molecular weight of chitosan had a great impact on the functional properties of chitosan-maltose MRP and their application to be used as a preservative. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：682 / 690

页数：9

共 7 条

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[7] Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups
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