The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans

被引：25
作者：
Sung, Wen-Chieh [1 ]
Chang, Yu-Wei [1 ]
Chou, Yu-Hao [1 ]
Hsiao, Hsin-I [1 ]
机构：
[1] Natl Taiwan Ocean Univ, Dept Food Sci, 2 Pei Ning Rd, Keelung 20224, Taiwan
来源：
FOOD CHEMISTRY | 2018年 / 243卷
关键词：
Acrylamide; Antioxidant activity; Asparagine; Chitosan; Glucose; Maillard reaction products (MRPs); MOLECULAR-WEIGHT; ANTIOXIDANT; MODEL;
D O I：
10.1016/j.foodchem.2017.09.119
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This research aims to clarify the interactions that occur in a food model system consisting of glucose, asparagine and chitosans. Low molecular weight chitosan exerted a potent inhibitory effect (46.8%) on acrylamide and Maillard reaction products (MRPs) (> 52.6%), respectively. Compared to a previous study conducted using the fructose system, the novel findings of this research demonstrate that the formation of acrylamide and Maillard reaction products was lower with glucose than with fructose when they were used as reducing sugars in food model systems.
引用
收藏
页码：141 / 144
页数：4
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