作者：Li, XX(Li, Xiaoxia); Shi, XW (Shi, Xiaowen); Jin, Y(Jin, Yong); Ding, FY(Ding, Fuyuan); Du, YM(Du, Yumin)

來源出版物：CARBOHYDRATE POLYMERS 卷：91 期：1 頁：428-433 出版年：JAN 2 2013

摘要：

Controllable antioxidative xylan-chitosan Maillard reaction products (MRPs) were prepared by coheating xylan and chitosan at different time periods and used for lipid food storage in lecithin model system and refrigerated pork meat. The results of antioxidant protective effect on lecithin liposome peroxidation induced by 2,2'-azobis(2-methylpropionamidine) dihydrochloride revealed that the MRPs heated for 120 min and 180 min showed much higher inhibitory activity than chitosan or MRP heated for 60 min. In the experiment of fresh pork protection, the MRPs heated for 60 and 120 min retarded the growth of spoilage organisms more effectively. Lipid oxidation potential of the meat, determined by thiobarbituric acid reactive substances, also showed that the samples treated by the MRPs heated for 60 and 120 min had higher acceptance than others. These results demonstrate that the MRPs of xylan and chitosan are promising controllable antioxidative preservatives for lipid food formulations, and the antioxidant behavior depends not only on the antioxidant substances, but also on the interaction of the food systems.

文獻類型：Article

語種：English

作者關鍵詞：Xylan, Chitosan, Maillard reaction, Antioxidant, Pork meat

擴展關鍵詞：SHELF-LIFE; MODEL SYSTEM; FILMS; HEMICELLULOSES; PORK; QUALITY; MEAT

通訊作者地址：Du, YM (通訊作者),Wuhan Univ, Sch Resource & Environm Sci, Dept Environm Sci, Wuhan 430079, Peoples R China.

地址：

[Li, Xiaoxia; Shi, Xiaowen; Jin, Yong; Ding, Fuyuan; Du, Yumin] Wuhan Univ, Sch Resource & Environm Sci, Dept Environm Sci, Wuhan 430079, Peoples R China

[Li, Xiaoxia] Wuhan Text Univ, Sch Chem & Chem Engn, Wuhan 430073, Peoples R China

電子郵件地址：duyumin@whu.edu.cn" data-ke-src=" /index.html?>duyumin@whu.edu.cn" data-ke-src=" /index.html?>duyumin@whu.edu.cn"duyumin@whu.edu.cn

學科類别：Chemistry; Polymer Science

ISSN：0144-8617