Maillard reaction products from chitosan–xylan ionic liquid solution

Luo, Yuqiong; Ling, Yunzhi; Wang, Xiaoying; Han, Yang‐Su; Zeng, Xianjie; Sun, Run‐Cang

doi:10.1016/j.carbpol.2013.06.023

Cited by 35 publications

(16 citation statements)

References 24 publications

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“…Seo et al [25] reported that the MRPs formed from potato proteins and galactose at the reactant ratio of 1:9 exhibited a significant red-shift of the Trp emission maximum to 340 nm, which indicates a higher concentration of galactose, leading to an increased exposure of Trp to more hydrophilic surroundings. A similar tendency, which was confirmed by the shift in the maximum emission wavelength to higher values with higher sugar concentrations, was observed in the studies by Luo et al [23] This phenomenon also agrees with the observed increase in the UV absorbance and browning intensity (as shown in Fig. 3).…”

Section: Changes In Fluorescence Intensitysupporting

confidence: 92%

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Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System

Liu

Niu

Zhao

et al. 2015

International Journal of Food Properties

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The chemical characteristics and antioxidant properties of Maillard reaction products (MRPs) formed in the Maillard reaction in a model system at 95°C for different lengths of time (0-6 h) were investigated at three mass ratios (1:1, 1:2, and 1:3) of porcine plasma protein hydrolysate (PPPH) to galactose. The results revealed that the pH value and free amino group content Downloaded by [University of Sussex Library] at 19:04 26 August 2015A c c e p t e d M a n u s c r i p t 2 decreased (P < 0.05), whereas the browning index, intermediate products and browning intensity, as well as reducing power and 2,2'-amino-di(2-ethyl-benzothiazoline sulfonic acid-6)ammonium salt (ABTS) radical scavenging activity of the MRPs increased as the reaction time increased (P < 0.05). Moreover, when the mass ratio of PPPH to galactose was 1:3, the Maillard reaction progressed easily, which rendered a higher degree of glycation and antioxidant activity (P < 0.05). These results indicated that the Maillard reaction can improve the antioxidant capacity of PPPH.

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Section: Changes In Fluorescence Intensitysupporting

confidence: 92%

“…products (brown pigments). Luo et al [23] noted that the UV absorbance of the MRPs from the reaction of chitosan and xylan in a 1:3 mass ratio displayed the sharpest increase at 6 h of heating.…”

Section: Changes In Absorbance At 294 Nm and Browning Intensitymentioning

confidence: 98%

Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System

Liu

Niu

Zhao

et al. 2015

International Journal of Food Properties

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“…COS-Gly-MRPs were prepared as previously described (Luo et al 2013) with some modifications. Typically, 2 g of COS was completely dissolved in 100 mL of distilled water, followed by the addition of Gly such that n COS :n Gly = 1:1 (mole ratio).…”

Section: Preparation and Optimization Of Cos-gly-mrpsmentioning

confidence: 99%

Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

Fang

Jing

2017

J Food Sci Technol

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In this study, chitooligosaccharide (COS) and glycine (Gly) were selected to prepare Maillard reaction products, which were designated COS-Gly-MRPs. Changes in the FTIR and fluorescence spectra confirmed the formation of the COS-Gly-MRPs. Using ferric reducing antioxidant power (FRAP) as a response, the optimal reaction conditions, i.e., a time of 107 min, temperature of 121 °C, pH of 6.0, and : = 2.5:1, were obtained by one-variable-at-a-time method and by response surface methodology. The resulting COS-Gly-MRPs exhibited much stronger antioxidant activity than their substrates. The FRAP of COS-Gly-MRPs was 32.14 mmol Fe/L, and the radical scavenging activity of COS-Gly-MRPs reached 78.6, 89.0, 92.3, and 86.0% for ABTS, superoxide, DPPH, and hydroxyl radicals, respectively. After 7 days of storage, COS-Gly-MRPs-treated fruit juices showed higher antioxidant capacity than those treated with a mixture of COS and Gly.

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“…O 2 · − is normally formed first in cellular oxidation reactions and O 2 · − derivatives can cause damage to DNA and the cell membrane. Therefore, determination of the O 2 · − scavenging activity of AEERB is one of the most important methods for clarification of the mechanism of antioxidant activity (26,27).…”

Section: Correlation Analysis Of Measurement Indexesmentioning

confidence: 99%

Effects of enzymolysis on the functional ingredient contents and antioxidant activities of aqueous enzymatic extracts from Rice Bran and correlation analysis

Wang

Sun

et al. 2015

Food Sci Biotechnol

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Maillard reaction products from chitosan–xylan ionic liquid solution

Cited by 35 publications

References 24 publications

Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System

Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System

Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

Effects of enzymolysis on the functional ingredient contents and antioxidant activities of aqueous enzymatic extracts from Rice Bran and correlation analysis

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