Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties
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- 作者：Marian Mengí ; bara ; 1 ; Beatriz Mirallesb ; 1 ; Á ; ngeles Herasa ; aheras@farm.ucm.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chitosan ; Conjugate ; Emulsifying activity index ; DPPH radical scavenging ; Reducing power ability
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：440-446
- 全文大小：1221 K
文摘
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Chitosans (56–1.3 kDa) can generate Maillard reaction products with β-lactoglobulin.
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Chitosan molecular weight has decisive influence on the Maillard reaction development.
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Conjugates with greater molecular weight improved the emulsion stability of protein.
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Reaction products with chitosan (1.3 kDa) presented remarkable antioxidant activity.