کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1387077 982545 2011 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Antioxidant potential of Maillard reaction products formed by irradiation of chitosan–glucose solution
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
پیش نمایش صفحه اول مقاله
Antioxidant potential of Maillard reaction products formed by irradiation of chitosan–glucose solution
چکیده انگلیسی

Chitosan–glucose solution was exposed to gamma radiation to doses up to 100 kGy. Formation of Maillard reaction products (MRPs) was monitored by measuring changes in UV absorbance, browning and fluorescence. The amino group and reducing sugar content of the solution decreased with increasing dose of radiation suggesting reaction between carbonyl and amino groups. There was a marked increase in the reducing power of the solution which correlated with high DPPH and superoxide radical scavenging activity. Chitosan–glucose MRPs provided good protection to β-carotene against bleaching indicating its high antioxidant potential. 5-Hydroxymethylfurfural, a known cytotoxic product formed by heat-induced Maillard reaction was not detected in MRPs formed by irradiation of chitosan–glucose solution. These MRPs also showed antibacterial activity against Escherichia coli, Staphylococcus aureus, Pseudomonas fluorescens and Bacillus cereus.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 83, Issue 2, 10 January 2011, Pages 714–719
نویسندگان
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