• Chemistry, Medicine
  • Published in
    Journal of agricultural and…
    2010
  • DOI:10.1021/jf103484z

Chitosan-glucose conjugates: influence of extent of Maillard reaction on antioxidant properties.

@article{Kosaraju2010ChitosanglucoseCI,
  title={Chitosan-glucose conjugates: influence of extent of Maillard reaction on antioxidant properties.},
  author={Shantha L. Kosaraju and Rangika Weerakkody and Mary Ann Augustin},
  journal={Journal of agricultural and food chemistry},
  year={2010},
  volume={58 23},
  pages={
          12449-55
        }
}
Chitosan-glucose conjugates were prepared using Maillard reaction chemistry. Water-soluble and acid-soluble chitosan-glucose mixtures were heated at pH 4.9 and 6.0 at 98 °C. Mixtures at pH 6.0 containing acid-soluble chitosan gelled when heating was continued after reaching 98 °C and withstood gelation for only 30 min at pH 4.9. In contrast, mixtures containing water-soluble chitosan could be heated without gelation at pH 6.0 and 4.9. Examination of the extent of Maillard reaction and… CONTINUE READING

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