Antioxidant and antimicrobial activity of Mail lard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems

作者：Wu, Shuping; Hu, Jiao; Wei, Liuting; Du, Yumin^*; Shi, Xiaowen; Zhang, Lina

来源：Food Chemistry, 2014, 148: 196-203.

DOI：10.1016/j.foodchem.2013.10.044

• Xylan
• Maillard reaction
• Antioxidant
• Antimicrobial
• Model systems

The structure, UV Absorbance, browning intensity, fluorescence changes, antioxidant activity and antimicrobial assessment of Maillard reaction products (MRPs) derived from xylan with chitosan, chitooligomer, glucosamine hydrochloride and taurine model systems were evaluated. The results revealed that all MRPs had similar infrared spectra and molecular structures. MRPs from different model systems on the UV absorbance at 294 nm after heated 90 min and browning intensity at 420 nm showed the similar law: xylan-taurine > xylan-glucosamine hydrochloride > xylan-chitooligomer > xylan-chitosan, and the order of DPPH scavenging activity of MRPs was as follows: xylan-chitosan > xylan-chitooligomer > xylan-glucosamine hydrochloride > xylan-taurine, which revealed that the properties of MRPs were closely related to molecular weight of model systems. Moreover, the highest radical scavenging activity of MRPs from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems was 65.9%, 63.7%, 46.4% and 42.5%, respectively.

• 出版日期2014-4-1
• 单位武汉大学