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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39681

Title: Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products
Authors: Yu-Wei Chang
Wen-Chieh Sung
Jing-Yi Chen
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Maillard reaction products
Acrylamide
Antioxidant capacity
Chitosan
Date: 2016-05
Issue Date: 2016-12-28T01:16:45Z
Publisher: Food Chemistry
Abstract: Abstract: Mitigation of acrylamide formation and the functional properties of Maillard reaction products (MRPs) were investigated in a food model system. The system was composed of elements of mixtures and their combination including fructose, asparagine and different molecular weight chitosans. All solutions were heated, and then analyzed for acrylamide content, MRPs absorbance, pH, color, antioxidant capacity, antibacterial activity and kinematic viscosity. The fructose, asparagine and chitosan mixture had more MRPs compared to other mixtures. 1,1-Diphenyl-2-pricrylhydrazy (DPPH) radical scavenging activities, ferrous ion chelating abilities and reducing power results showed that all solutions containing a combination of two or three reactants had antioxidant capacities. Acrylamide content has a positive correlation with absorbance values at OD294 and OD420 but a negative correlation with the CIB L∗ value of a solution (p < 0.01). Experimental results evidenced that low molecular weight (50–190 kDa) chitosan can be used to mitigate the formation of acrylamide.
Relation: 199
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39681
Appears in Collections:[食品科學系] 期刊論文

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