College of Standardization, China Jiliang University, Hangzhou 310018, China.
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Molecules. 2020 Dec 31;26(1):166. doi: 10.3390/molecules26010166.
Chitosan, a biopolymer possessing numerous interesting bioactivities and excellent technological properties, has received great attention from scientists in different fields including the food industry, pharmacy, medicine, and environmental fields. A series of recent studies have reported exciting results about improvement of the properties of chitosan using the Maillard reaction. However, there is a lack of a systemic review about the preparation, bioactivities and applications in food industry of chitosan-based Maillard reaction products (CMRPs). The presence of free amino groups in chitosan allows it to acquire some stronger or new functional properties via the Maillard reaction. The present review aims to focus on the current research status of synthesis, optimization and structural identification of CMRPs. The applications of CMRPs in the food industry are also discussed according to their biological and technological properties such as antioxidant, antimicrobial activities and inducing conformational changes of allergens in food. Some promising directions for future research are proposed in this review, aiming to provide theoretical guidance for the further development of chitosan and its derivatives.
壳聚糖是一种具有多种有趣生物活性和优异技术性能的生物聚合物，受到了包括食品工业、制药、医学和环境领域在内的不同领域科学家的关注。最近的一系列研究报告了使用美拉德反应来改善壳聚糖性质的令人兴奋的结果。然而，关于基于壳聚糖的美拉德反应产物（CMRPs）的制备、生物活性和在食品工业中的应用，缺乏系统的综述。壳聚糖中游离氨基的存在使其能够通过美拉德反应获得一些更强或新的功能性质。本综述旨在重点关注 CMRPs 的合成、优化和结构鉴定的当前研究状况。还根据 CMRPs 的生物学和技术性质，如抗氧化、抗菌活性和诱导食物过敏原构象变化，讨论了它们在食品工业中的应用。本文提出了一些有前景的未来研究方向，旨在为壳聚糖及其衍生物的进一步发展提供理论指导。
