食品工业科技2013，Vol.34Issue(16)：150-153,168,5.
美拉德反应改性壳聚糖产物体外抗氧化能力的研究
Study on the antioxidant properties in vitro of chitosan MRPs modified by Maillard reaction
摘要
Abstract
This study was to improve the antioxidant properties of chitosan by modify it with Maillard reaction.The DPPH free radical scavenging activity,reducing power and iron ion chelating ability of modified chitosan Maillard reaction products of(MRPs) were measured to determine the influences of such reaction conditions as different viscosity and concentrations of chitosan,different glucose concentration,pH and temperature on the antioxidant properties in vitro of MRPs.Results showed that the antioxidant properties in vitro of MRPs (products of chitosan modified by Maillard reaction) had been improved significantly(p＜0.05),and the DPPH free radical scavenging activity and reducing power of MRPs were positively correlated to the viscosity and concentration of chitosan,glucose contration and reaction temperature (p＜0.05).The MRPs of Low,medium viscosity of modified chitosan only differed in reduing power(p＜0.05).The iron ion chelation rate of 1％ of the low,medium viscosity chitosan MRPs were increased by 34.41％ and 24.5％,respectively.The pH3.6～5.4 value had a complicated influence on the antioxidant properties of chitosan MRPs.关键词
壳聚糖/葡萄糖/美拉德反应/体外抗氧化能力Key words
chitosan/ glucose/ Maillard reaction/ antioxidant properties in vitro分类
轻工纺织引用本文复制引用
徐红萍,余翔,张迎阳,田甜,赵见营,章建浩..美拉德反应改性壳聚糖产物体外抗氧化能力的研究[J].食品工业科技,2013,34(16):150-153,168,5.基金项目
国家科技支撑计划课题(2012BAD28B01) （2012BAD28B01）
国家公益性行业(农业)科研专项(201303082-2). （农业）
