Premium
Chitosan–yeast Interaction in Cooked Food: Influence of the Maillard Reaction
Author(s) -
Rodríguez M.S.,
Centurión M.E.,
Agulló E.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08779.x
Subject(s) - maillard reaction , chitosan , biopolymer , chemistry , yeast , food science , sucrose , ingredient , fermentation , organic chemistry , biochemistry , polymer
The influence of Maillard reaction was studied on the recovery of free chitosan in cooked food prepared with this biopolymer and yeast. Formulations with different ingredients were prepared and heated. The percentage recovery of free chitosan was calculated. The formulations contained chitosan, yeast, and reducing sugars. In order to confirm the interaction between amino groups of chitosan and carbonyl groups of reducing sugars, theoretical model systems were prepared and x‐ray diffraction studies were made on these samples. When chitosan was used as an ingredient in cooked food fermented with yeast and sucrose, it lost some of its functional properties because of the Maillard reaction.