The Functional Properties of Low Molecular Weight Chitosan-Glucose, Fructose-Asparagine Maillard Reaction Products and Mitigation of Acrylamide Formation by Chitosans

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Project title

Code/計畫編號

MOST106-2221-E019-063

Translated Name/計畫中文名

探討低分子量幾丁聚醣抑制葡萄糖果糖與天門冬醯胺酸生成丙烯醯胺的效果及梅納反應產物於功能特性上的差異

Project Coordinator/計畫主持人

Wen-Chieh Sung

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=12273831

Year

2017

Start date/計畫起

01-08-2017

Expected Completion/計畫迄

01-07-2018

Bugetid/研究經費

612千元

ResearchField/研究領域

食品科技(工)

"梅納反應 (Maillard reaction) 是常出現在食品加工過程中的一種非酵素性褐變現象 (Non-enzymatic browning)，多為還原糖與胺基酸在高溫下所進行，並將造成致癌物質─丙烯醯胺 (Acrylamide)的產生。而在近期的研究中發現，低分子量幾丁聚醣 (50-190 kDa Chitosan) 所具有的胺基，能與葡萄糖及果糖進行梅納反應，並可有效抑制丙烯醯胺的生成，而大部分梅納反應的食品，其反應物中的還原糖多為葡萄糖及果糖。因此本實驗將以過氧化氫處理低分子量幾丁聚醣以取得更低分子量之幾丁聚醣 (5kDa, 25kDa, 50 kDa) 與葡萄糖、果糖、天門冬醯胺酸 (Asparagine) 進行反應，探討其抑制葡萄糖、果糖與天門冬醯胺酸產生丙烯醯胺的效果，並觀察所生成之梅納反應產物 (Maillard reaction products, MRPs) 於功能特性上的差異。將葡萄糖與天門冬醯胺酸 (G+A)、果糖與天門冬醯胺酸 (F+A)、葡萄糖與不同低分子量之幾丁聚醣 (G+LC、F+LC)、葡萄糖或果糖合併天門冬醯胺酸與低分子量幾丁聚醣 (G+A+LC、 F+A+LC) 及單獨含有反應物 (F、G、A、LC) 的各組溶液於 180℃下反應 30 分鐘後，檢測其中丙烯醯胺含量，並進行吸光值、色差值、pH 值、黏度及抗氧化力、抗菌性等試驗。預期低分子量幾丁聚醣抑制丙烯醯胺生成效果較佳。" "Mitigation of acrylamide formation and the functional properties of Maillard reaction products (MRPs) were studied at laboratory heated food system. The system was combined glucose, fructose, asparagine and three different lower molecular weight chitosans (5kDa, 25kDa, 50 kDa) 1% each element. All solutions were heated at 180°C for 30 min then analyzed for acrylamide concentration, antioxidant capacity, color, kinematic viscosity, MRPs absorbance and pH. The asparagine, fructose and glucose heated solution will generate MRPs and acrylamide. 1,1-diphenyl-2-pricrylhydrazy (DPPH) radical scavenging activities, ferrous ion chelating abilities and reducing power of MRPs will be evaluated their antioxidant capacities. Acrylamide amount will has a high correlation with absorbance values at OD294 and OD420, CIB L*a*b* value, ferrous ion chelating abilities and reducing power of a solution. Low molecular weight (<50 kDa) chitosan will be a more potential inhibitor than high molecualr chitosan on acrylamide formation in the model food system."

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The Functional Properties of Low Molecular Weight Chitosan-Glucose, Fructose-Asparagine Maillard Reaction Products and Mitigation of Acrylamide Formation by Chitosans

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