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Advisor(s)
Abstract(s)
Several strategies have been applied in order to expand the functional properties of chitosan
and its applicability. One of the most successful is the introduction of hydrophilic residues in
the chitosan molecule via formation of covalent bonds with the reactive amino groups that
may provide it higher solubility (allowing application in more diverse food matrices) and more
functional properties, namely prebiotic activity (allowing the development of new functional
foods). The Maillard reaction is one of the most important used reactions. Several authors
have carried out this kind of chitosan modification obtaining new derivatives with better
functional properties. For that, the aim of this work was to optimize the synthesis of a
chitosan (Chit)-glucose (Glc) derivative by the Maillard reaction as well as to carry out a
complete structural characterization of the obtained derivative.
Reaction conditions, evaluating the extent of the Maillard reaction, were optimized by varying
temperature (40-80 °C), Glc concentration, and reaction time (0-72 h). Assessment of the
reaction extent was carried out by measurements of absorbance and fluorescence. Structural
characterization of the derivative was performed by different methodologies in order to
determine the molecular weight (Mw) of the derivative, the degree of substitution (DS) and, to
confirm the structure of the new derivative, a colloid titration method, High-Performance
Liquid Chromatography-Size Exclusion Chromatography (HPLC-SEC), Fourier Transform Infrared
Spectroscopy (FT-IR) and Proton Nuclear Magnetic Resonance (1H-NMR) were used.
The results obtained, regarding the extent of the reaction, allowed to determine the optimal
conditions being: 2% (w/v) of chitosan, 2% (w/v) of Glc, 60 °C and 32 h of reaction time.
Structural characterization confirmed the successful introduction of the glucose into the
chitosan molecule obtaining a Chit-Glc derivative with a Mw of 76 ±4.25 and a DS of 64.76
±4.40 %.
Description
Keywords
Chitosan derivative Maillard Reaction Structural Characterization
Citation
MONTENEGRO, M. I. … [et al.] - Synthesis optimization and structural characterization of chitosan-glucose derivative obtained by the Maillard reaction. In Congress on Food Structure Design, 1st, Porto, Portugal, 15-17 October, 2014. VICENTE, A. A. ; SILVA, C. L. M. ; PIAZZA, L. (eds.) - Book of Abstracts of the 1st Congress on Food Structure Design. Braga: Universidade do Minho, Departamento de Engenharia Biológica, 2014. ISBN 978-989-97478-5-2. p. 87
Publisher
Universidade do Minho, Departamento de Engenharia Biológica