title: Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products.
abstract: Mitigation of acrylamide formation and the functional properties of Maillard reaction products (MRPs) were investigated in a food model system. The system was composed of elements of mixtures and their combination including fructose, asparagine and different molecular weight chitosans. All solutions were heated, and then analyzed for acrylamide content, MRPs absorbance, pH, color, antioxidant capacity, antibacterial activity and kinematic viscosity. The fructose, asparagine and chitosan mixture had more MRPs compared to other mixtures. 1,1-Diphenyl-2-pricrylhydrazy (DPPH) radical scavenging activities, ferrous ion chelating abilities and reducing power results showed that all solutions containing a combination of two or three reactants had antioxidant capacities. Acrylamide content has a positive correlation with absorbance values at OD294 and OD420 but a negative correlation with the CIB L(∗) value of a solution (p<0.01). Experimental results evidenced that low molecular weight (50-190 kDa) chitosan can be used to mitigate the formation of acrylamide.
authors.affiliation: Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC; Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Taiwan, ROC.
authors.forename: Yu-Wei
authors.initials: YW
authors.lastname: Chang
authors.affiliation: Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC; Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Taiwan, ROC. Electronic address: sungwill@mail.ntou.edu.tw.
authors.forename: Wen-Chieh
authors.initials: WC
authors.lastname: Sung
authors.affiliation: Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC.
authors.forename: Jing-Yi
authors.initials: JY
authors.lastname: Chen
mesh_terms: D020106:Acrylamide / Q000032:analysis / Q000138:chemical synthesis*; D000975:Antioxidants / Q000737:chemistry; D001216:Asparagine / Q000737:chemistry; D002614:Chelating Agents / Q000737:chemistry; D048271:Chitosan / Q000032:analysis / Q000737:chemistry*; D005632:Fructose / Q000737:chemistry; D006358:Hot Temperature; D015416:Maillard Reaction; D008970:Molecular Weight; D012996:Solutions
chemical_list: D000975:Antioxidants; D002614:Chelating Agents; D012996:Solutions; D020106:Acrylamide; D005632:Fructose; D001216:Asparagine; D048271:Chitosan
keywords: Acrylamide; Antioxidant capacity; Chitosan; Maillard reaction products