Preparation and Functional Evaluation of Chitosan-EGCG Conjugates

被引：59

作者：

Lei, Fei ^{[1
]}

Wang, Xiaoya ^{[1
]}

Liang, Chunxuan ^{[1
]}

Yuan, Fang ^{[1
]}

Gao, Yanxiang ^{[1
]}

机构：

[1] China Agr Univ, Beijing Key Lab Funct Food Plant Resources, Coll Food Sci & Nutr Engn, Beijing 100094, Peoples R China

来源：

JOURNAL OF APPLIED POLYMER SCIENCE | 2014年 / 131卷 / 03期

基金：

中国国家自然科学基金;

关键词：

radical polymerization; polysaccharides; properties and characterization; applications; colloids; IN-WATER EMULSIONS; EMULSIFYING PROPERTIES; ANTIOXIDANT ACTIVITY; MOLECULAR-WEIGHT; GALLIC ACID; CHITIN; DEACETYLATION; GREEN;

D O I：

10.1002/app.39732

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

Chitosan, as a novel food additive, is proposed to conjugate with EGCG using a free radical grafting procedure. Chitosan is activated by hydroxyl free radicals produced by the redox reaction of hydrogen peroxide and ascorbic acid and subsequently react with EGCG. Chitosan-EGCG conjugate has demonstrated by UV, FTIR, and H-1-NMR spectroscopy and exhibits a dramatical increase in DPPH free radical scavenging activity. In addition, the LC (low-molecular-weight chitosan)-EGCG conjugate is used to prepare O/W emulsion and then monitor the average droplet size, polydispersity index, zeta-potential and transmission changes during centrifuge process, results show that the conjugate exhibited excellent emulsifying activity and superior emulsifying stability as compared with chitosan. Therefore, LC-EGCG conjugate could be used as an efficient natural food antioxidant and emulsifier. (c) 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 39732.

引用

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