FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (6): 61-63.

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Reaction Conditions on Maillard Reaction between Chitosan and Glucoseand Antioxidative Ability of MRPs

 ZHAO  Xi-Rong   

  1. Department of Food Engineering,Huaiyin Institute of Technology
  • Online:2004-06-15 Published:2011-10-24

Abstract: Chitosan with free amino groups reacts with glucose to form Maillard products.All pHs,tempertures andreactants’mo ratios affect reaction content and rate.The obtained products have behaved excellent solubility and antioxidativeability.It is a new way to develop natural antioxidants.

Key words: chitosan, glucose, Maillard reaction, antioxidative ability