摘要
壳聚糖含有丰富的氨基,可与葡萄糖发生美拉德反应。本文就干热条件下壳聚糖与葡萄糖发生美拉德反应的可能性进行了初步研究,确定了两者发生美拉德反应的最佳反应条件,并对美拉德反应产物的热性能和流变学性质进行了表征。结果显示,壳聚糖与葡萄糖在干热条件下易于发生美拉德反应,且最适的反应条件为反应温度90℃、相对湿度61.0%、反应时间6h、壳聚糖/葡萄糖混合比例1.5∶1。在此条件下制备的美拉德反应产物的热性能和流变学性质均发生了明显改变,进一步证实了壳聚糖与葡萄糖之间发生了美拉德反应。
Chitosan contains abundant amino groups and hence the Maillard reaction could occur between chitosan and glucose. This paper explores the possibility of Maillard reaction between chitosan and glucose in dry state and the optimum conditions for the reaction. Meanwhile,the thermal behavior and rheological properties of the resultant Maillard reaction product were characterized as well. The results indicated that the optimum conditions were reaction temperature 90℃, relative humidity 61.0%, reaction duration 6h and chitosan- glucose mixing ratio 1.5：1. Under these conditions,the thermal behavior and theological measurements of the Maillard reaction product displayed obvious changes,confirming the occurrence of the Maillard reaction between chitosan and glucose.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第14期293-298,共6页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(31101391)
青岛农业大学校高层次人才启动基金(631415)
关键词
葡萄糖
壳聚糖
美拉德反应
改性
chitosan
glucose
Maillard reaction
modification
