title: Synthesis, optimization and structural characterization of a chitosan-glucose derivative obtained by the Maillard reaction.
abstract: Chitosan (Chit) was submitted to the Maillard reaction (MR) by co-heating a solution with glucose (Glc). Different reaction conditions as temperature (40, 60 and 80 °C), Glc concentration (0.5%, 1%, and 2%, w/v), and reaction time (72, 52 and 24h) were evaluated. Assessment of the reaction extent was monitored by measuring changes in UV absorbance, browning and fluorescence. Under the best conditions, 2% (w/v) of Chit, 2% (w/v) of Glc at 60°C and 32 h of reaction time, a chitosan-glucose (Chit-Glc) derivative was purified and submitted to structural characterization to confirm its formation. Analysis of its molecular weight (MW) and the degree of substitution (DS) was carried out by HPLC-Size Exclusion Chromatography (SEC) and a colloid titration method, respectively. FT-IR and (1)H NMR were also used to analyze the functional groups and evaluate the introduction of Glc into the Chit molecule. According to our objectives, the results obtained in this work allowed to better understand the key parameters influencing the MR with Chit as well as to confirm the successful introduction of Glc into the Chit molecule obtaining a Chit-Glc derivative with a DS of 64.76 ± 4.40% and a MW of 210.37 kDa.
authors.affiliation: CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Gullón
authors.affiliation: CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal.
authors.forename: María I
authors.initials: MI
authors.lastname: Montenegro
authors.affiliation: Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Ana I
authors.initials: AI
authors.lastname: Ruiz-Matute
authors.affiliation: CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal. Electronic address: acardelle@porto.ucp.pt.
authors.forename: Alejandra
authors.initials: A
authors.lastname: Cardelle-Cobas
authors.affiliation: Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Nieves
authors.initials: N
authors.lastname: Corzo
authors.affiliation: CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal.
authors.forename: Manuela E
authors.initials: ME
authors.lastname: Pintado
mesh_terms: D048271:Chitosan / Q000737:chemistry*; D005947:Glucose / Q000737:chemistry*; D015416:Maillard Reaction; D008970:Molecular Weight; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D048271:Chitosan; D005947:Glucose
keywords: Chitosan modification; Glucose; Maillard reaction; Structural characterization