摘要
选用壳聚糖与3种糖(葡萄糖、麦芽糖和糊精)进行美拉德反应,测定反应物的吸光度A来判断反应进行的程度,同时检测了美拉德反应产物对超氧阴离子自由基O.2-和羟基自由基.OH的清除能力。结果表明:达到一定的褐变程度,壳聚糖与葡萄糖所需时间最短,壳聚糖与麦芽糖次之,壳聚糖与糊精所需时间最长。可以认为,壳聚糖与糖类的反应速率不仅与-NH2和-OH的比例有关,还与糖的结构有关;几种美拉德反应产物对超氧阴离子自由基O.2-和羟基自由基.OH具有较好的清除效果。
The maillard reactions between chitosan and glucose, maltose and dextrine were studied. The absorbency at 420nm was determined to show the extent of reaction. The antioxidative activity of maillard reaction products （MRPs） was evaluated with scavenging abilities against superoxide anion and hydroxyl radicals. To reach the same extent of reaction, the reaction time of chitosan and sugars would prolong according to the sequence： glucose, maltose and dextrine. The results indicated that reaction rate of maillard reaction is related to the ratio of -NH2 and -OH groups and the structures of sugars. The MRPs all showed good scavenging activities for superoxide anion and hydroxyl radicals.
出处
《食品科技》
CAS
北大核心
2007年第6期65-68,共4页
Food Science and Technology
基金
上海市重点学科建设专项基金项目(T1102)
上海市教育委员会基金项目(07zz134)
关键词
壳聚糖
美拉德反应产物
抗氧化性能
chitosan
maillard reaction product
antioxidant activity
