FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (23): 91-95.doi: 10.7506/spkx1002-6630-201123017

• Basic Research • Previous Articles     Next Articles

Stability and Maillard Reactivity of Alpha-Galactooligosaccharides from Chickpea (Cicer arietimun L.) Seeds

LUO Cun-hui1,2，HE Jin-yan3，ZENG Xiao-xiong3,*   

  1. (1. Hunan Provincial Institute for Drug Control, Changsha 410001, China； 2. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China； 3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2011-12-15 Published:2011-12-21

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Abstract: An alpha-galactooligosaccharides (α-GOS) sample with a purity of 85%, as determined by HPLC, was prepared from chickpea (Cicer arietimun L.) seeds by ethanol extraction and activated carbon-celite column chromatographic purification. Its thermal stability, acid stability and Maillard reactivity were investigated. The results showed that the sample had good stability at high temperature. After 30 min of heating at 100 ℃, the residual rate of α-GOS was 94.27%, while that of sucrose was lower. Chickpea α-GOS also showed good stability under acidic conditions. At pH 3.0, the residual rate was 94.95%. In addition, the Maillard reaction degree of chickpeaα-GOS was lower than that of glucose. Under the same conditions, the browning level of chickpeaα-GOS after 3 h of reaction was 70.65% of that of glucose.

Key words: chickpea, α-galactooligosaccharide, high performance liquid chromatography(HPLC), stability, Maillard reaction

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