FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (2): 227-232.doi: 10.7506/spkx1002-6630-201702036

• Processing Technology • Previous Articles     Next Articles

Optimization of Enzymatic Reaction between Chitosan and Gallic Acid for Enhanced Antioxidative Activity and Reduced Cytotoxicity

WU Hao, WANG Yiying, ZHEN Tianyuan, LUO Dan, ZHANG Xiao, YANG Shaolan, WANG Chengrong   

  1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
  • Online:2017-01-25 Published:2017-01-16

Abstract: In this paper, chitosan (CTS) grafted copolymer with gallic acid (GA) was synthesized by laccase and horse radish peroxidase to enhance the antioxidant activity of chitosan. The effects of enzyme type and dosage, initial reaction pH, temperature, reaction time, and enzyme-to-substrate ratio on the grafting ratio were studied. The maximum grafting ratio (65.2%) was obtained when the reaction took place at 25 ℃ for 5 h in 100 mL of acetate buffer solution (100 mmol/L) at pH 4.5 with a mass ratio of GA to CTS of 3 in the presence of 4 U of laccase under constant stirring. At the same dosage, the CTSGA copolymer showed significantly higher antioxidant activity than chitosan and had no cytotoxicity.

Key words: enzyme, derivative from chitosan and gallic acid, antioxidant, cytotoxicity

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