| Summary: | 碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 102 === Chitosan possesses many physiologically bioactivities such as antimicrobial characteristics, antitumor, and antioxidant. However chitosan is suffered from its low solubility, which could limit its application. Therefore, how to enhance its water solubility has attracted great interest in recent studies. It has been known that maillard reaction can enhance the solubility of chitosan as well as antioxidant activity. In this study we created chitosan hydrolysates (CH) of controlled molecular weight profile with chitinase. The CHs were then reacted with various monosaccharides, including glucose (Glu), fructose (Fru), NacetylDglucosamine (NAG), glucosamine (GlcN), and xylose (Xyl) in the maillard reaction for various periods to obtaine the maillard reaction products (MRPs). The optimal condition for maillard reaction was found at pH 6, and CH-Xyl showed the strongest reaction. However, CH-GlcN is the strongest one at pH 7. CH- monosaccharide MRP can improve the solubility and oxygen radical absorbance ability (ORAC). CH-Xyl showed the best solubility and CH-NAG presented the best ORAC (mole equivalent trolox /gram). In vitro cellular test revealed that the CH-Fru, CH-NAG and CH-Xyl could protect RAW264.7 cells from the oxidative damage caused by AAPH.
|
|---|
