キトサンの性状に及ぼすメイラ-ド反応の影響〔英文〕

概要

論文の詳細を見る
In order to elucidate the possible participation of chitosan in the Maillard reaction, model systems consisting of chitosan and glucose (1:0.1, 1:0.5, and 1:1, w/w) with different water activity (Aw 0.33, 0.51, and 0.84) were prepared. By heating the model systems at 65°C, it was discovered that chitosan took part in the Maillard browning reaction and its rate was faster with a higher ratio of glucose and water activity. Furthermore, it was disclosed that some of the unique functional properties of chitosan were altered as a result of the Maillard reaction with glucose. Water binding capacity and antibacterial activity of chitosan decreased to some extent at the initial stage of the Maillard reaction, while acidic dye binding capacity increased considerably with the progress of the reaction. Most of the changes due to the Maillard reaction became significant when more than 80% of amino groups of chitosan were lost by the reaction. On the contrary, the fat binding capacity and iron chelating properties were not affected by the reaction.
日本水産學會の論文