Department of Environmental Science, School of Resource and Environmental Science, Wuhan University, Wuhan 430079, China.
Carbohydr Polym. 2013 Jan 2;91(1):428-33. doi: 10.1016/j.carbpol.2012.08.052. Epub 2012 Aug 23.
Controllable antioxidative xylan-chitosan Maillard reaction products (MRPs) were prepared by co-heating xylan and chitosan at different time periods and used for lipid food storage in lecithin model system and refrigerated pork meat. The results of antioxidant protective effect on lecithin liposome peroxidation induced by 2,2'-azobis(2-methylpropionamidine) dihydrochloride revealed that the MRPs heated for 120 min and 180 min showed much higher inhibitory activity than chitosan or MRP heated for 60 min. In the experiment of fresh pork protection, the MRPs heated for 60 and 120 min retarded the growth of spoilage organisms more effectively. Lipid oxidation potential of the meat, determined by thiobarbituric acid reactive substances, also showed that the samples treated by the MRPs heated for 60 and 120 min had higher acceptance than others. These results demonstrate that the MRPs of xylan and chitosan are promising controllable antioxidative preservatives for lipid food formulations, and the antioxidant behavior depends not only on the antioxidant substances, but also on the interaction of the food systems.
可控抗氧化木聚糖-壳聚糖美拉德反应产物（MRPs）通过在不同时间段共加热木聚糖和壳聚糖制备，并用在卵磷脂模型体系和冷藏猪肉中储存脂质食品。在 2,2'-偶氮双（2-甲基丙脒）二盐酸盐诱导的卵磷脂脂质体过氧化的抗氧化保护效果的结果表明，加热 120 分钟和 180 分钟的 MRPs 比壳聚糖或加热 60 分钟的 MRPs 具有更高的抑制活性。在新鲜猪肉保护实验中，加热 60 和 120 分钟的 MRPs 更有效地抑制了腐败生物的生长。通过硫代巴比妥酸反应物质测定的肉的脂质氧化势也表明，用加热 60 和 120 分钟的 MRPs 处理的样品比其他样品更受欢迎。这些结果表明，木聚糖和壳聚糖的 MRPs 是有前途的脂质食品配方可控抗氧化防腐剂，抗氧化行为不仅取决于抗氧化物质，还取决于食品体系的相互作用。
