期刊
MOLECULES
卷 26, 期 1, 页码 -出版社
MDPI
DOI: 10.3390/molecules26010166
关键词
chitosan; Maillard reaction; derivatives; application
资金
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae [2019IRB05]
- Natural Science Foundation of Zhejiang Province [LQ20C200011]
- Science and technology projects in Zhejiang Province [2019C04022]
- Open Project Program of Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), China [SPFW2019YB04]
The article introduces the improvement and application of chitosan in the Maillard reaction, focusing on the synthesis, optimization, structural identification of CMRPs and their application in the food industry, as well as proposing future research directions.
Chitosan, a biopolymer possessing numerous interesting bioactivities and excellent technological properties, has received great attention from scientists in different fields including the food industry, pharmacy, medicine, and environmental fields. A series of recent studies have reported exciting results about improvement of the properties of chitosan using the Maillard reaction. However, there is a lack of a systemic review about the preparation, bioactivities and applications in food industry of chitosan-based Maillard reaction products (CMRPs). The presence of free amino groups in chitosan allows it to acquire some stronger or new functional properties via the Maillard reaction. The present review aims to focus on the current research status of synthesis, optimization and structural identification of CMRPs. The applications of CMRPs in the food industry are also discussed according to their biological and technological properties such as antioxidant, antimicrobial activities and inducing conformational changes of allergens in food. Some promising directions for future research are proposed in this review, aiming to provide theoretical guidance for the further development of chitosan and its derivatives.
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