The cross-linking ability of dialdo-galactose in food processing condition

Cross-linking is a popular strategy to tailor the mechanical profile of foods and materials. Dialdo-galactose (DAG) is a hetero-sugar bearing two aldehyde groups that could potentially cross-link amino-group rich systems. In this study, we proved even in undesirable Maillard reaction condition, DAG is a very reactive Maillard substrate that could effectively cross-link all the tested foods, enhance their mechanical strength, and generate brown pigments during cross-linking. In particular, DAG treated sea cucumber exhibited good stability against heat-induced deterioration. In addition, DAG treated collagen sausage casing was more elastic and flexible then glutaraldehyde (GA) treated ones. DAG also outperformed GA in generating stronger chitosan hydrogels with higher G', and the DAG cross-linked chitosan film was more robust against acid-catalyzed decompositions. These results have not only confirmed DAG's cross-linking ability in food processing condition, but also provided useful information for the development of new food cross-linking agents based on oxidized saccharides.

Automated summary

This study demonstrates that DAG is a highly reactive cross-linking agent even under undesirable Maillard reaction conditions and has good cross-linking ability in food processing. DAG treatment enhances the mechanical strength of foods and generates brown pigments during cross-linking. In addition, DAG outperforms GA in generating stronger chitosan hydrogels and more acid-resistant films.