Nooshkam Majid, Falah Fereshteh, Zareie Zahra, Tabatabaei Yazdi Farideh, Shahidi Fakhri, Mortazavi Seyed Ali
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
Food Sci Biotechnol. 2019 Jun 7;28(6):1861-1869. doi: 10.1007/s10068-019-00635-3. eCollection 2019 Dec.
Chitosan (1%) was glycated with inulin (0.5, 1, and 2%) via the Maillard reaction at various initial pH values (5, 5.5, and 6). Higher pHs led to a greater pH drop and increase in the intermediate products and browning intensity (BI). The chitosan-inulin conjugates were then classified into three levels of low, medium, and high BI through - in order to investigate the effect of BI development on the antioxidant and antimicrobial attributes of the conjugates. Covalent linkage between chitosan and inulin was confirmed by fourier transform infrared spectroscopy. High BI chitosan-inulin conjugate had significantly higher antioxidant property compared to chitosan and other conjugate fractions. In addition, the conjugates obtained at low pH values mainly presented greater antimicrobial activities than those prepared at high pHs. It can be concluded that chitosan-inulin Maillard-born conjugates can be used as novel antioxidant and antimicrobial prebiotic-based ingredients for food applications.
壳聚糖（1%）与菊粉（0.5%、1%和2%）通过美拉德反应在不同初始pH值（5、5.5和6）下进行糖基化反应。较高的pH值导致更大的pH下降以及中间产物和褐变强度（BI）增加。然后将壳聚糖 - 菊粉共轭物按照BI分为低、中、高三个水平，以便研究BI的发展对共轭物抗氧化和抗菌特性的影响。通过傅里叶变换红外光谱证实了壳聚糖和菊粉之间的共价键。与壳聚糖和其他共轭物组分相比，高BI壳聚糖 - 菊粉共轭物具有显著更高的抗氧化性能。此外，在低pH值下获得的共轭物主要比在高pH值下制备的共轭物具有更强的抗菌活性。可以得出结论，壳聚糖 - 菊粉美拉德反应生成的共轭物可作为新型抗氧化和抗菌的基于益生元的食品应用成分。
