These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Chitosan-glucose conjugates: influence of extent of Maillard reaction on antioxidant properties.
    Author: Kosaraju SL, Weerakkody R, Augustin MA.
    Journal: J Agric Food Chem; 2010 Dec 08; 58(23):12449-55. PubMed ID: 21067178.
    Abstract:
    Chitosan-glucose conjugates were prepared using Maillard reaction chemistry. Water-soluble and acid-soluble chitosan-glucose mixtures were heated at pH 4.9 and 6.0 at 98 °C. Mixtures at pH 6.0 containing acid-soluble chitosan gelled when heating was continued after reaching 98 °C and withstood gelation for only 30 min at pH 4.9. In contrast, mixtures containing water-soluble chitosan could be heated without gelation at pH 6.0 and 4.9. Examination of the extent of Maillard reaction and antioxidant properties showed that acid-soluble chitosan reacted for 30 min at pH 4.9 had the highest extent of reaction as judged by increased absorbance, the highest degree of modification to the amino group as evidenced by Fourier transform infrared and shifts of the endotherms by differential scanning calorimetry, and the highest antioxidant activity as indicated by ferric reducing power and oxygen radical absorbance capacity. There were significant correlations (p < 0.05) between indices of browning and antioxidant activity.
    [Abstract] [Full Text] [Related] [New Search]