Effect of Different Low Molecular Weight Chitosan on Acrylamide Formation in Glucose/Fructose-Asparagine Model and the Functional Properties of its Products

• Main Authors: Zeng, Xiang-You, 曾祥佑
• Other Authors: Sung, Wen-Chieh
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/bv47v3

碩士 === 國立臺灣海洋大學 === 食品科學系 === 106 === Maillard reaction is a type of non-enzymatic browning reaction that usually occurs in food. When amino acids and reducing sugars react at high temperatures many polymers are produced that provide the color and aroma of food. At the same time, there may be some carcinogenicitic compounds, such as acrylamide. Previous studies have shown that the addition of chitosan reduces the formation of acrylamide in the Maillard reaction model, so this paper will continue the previous study with two model systems of glucose/fructose-asparagine and add a lower molecular weight chitosan to explore its impact. The molecular weights of the chitosans were measured after they were degraded at 0, 24, and 48 hours. The molecular weights were 189 kDa, 71.4 kDa, and 52.5 kDa, respectively, and the degrees of deacetylation were between 82 and 83%. Add the raw materials above to the Maillard reaction model and measure its browning products. In terms of browning products, the addition of chitosan increased the intermediate and final products of some groups, but the amount of acrylamide decreased with decreasing molecular weight, while hydroxymethyl furfural increased. During both model systems, the glucose model system has a higher content of acrylamide and hydroxymethylfurfural, showing better reactivity than fructose. In terms of reducing sugar and asparagine, the low-molecular-weight chitosan group had higher values. Addition of low-molecular-weight chitosan also increased some of the antioxidant capacity, but there was no significant difference in appearance and color. The pH value of the whole solution also decreased through the heating process. According to the different molecular weight of chitosan, the kinematic viscosity of the solution after the reaction is also different, and those with higher molecular weight have higher kinematic viscosity. In conclusion, the addition of chitosan to the model system can reduce the formation of acrylamide, increase the content of hydroxymethylfurfural, and the antioxidant capacity, but also causes a drop in pH after reaction. In appearance and color, there is no significant difference. In terms of overall reactivity, glucose is better than fructose.