Nghiên cứu điều chế sản phẩm phản ứng Maillard của chitosan-glucose sử dụng chitosan chiếu xạ và thử nghiệm bảo quản dâu tây=Study on preparation of Maillard reaction product of chitosan-glucose using irradiated chitosan and evaluation of strawberry preservation

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Tác giả: Trọng Hoành Phong Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Khoa học và Công nghệ Việt Nam, 2024

Mô tả vật lý: tr.17-21

Bộ sưu tập: Metadata

ID: 478402

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In this study, Maillard reaction products of chitosan-glucose (CTS/GC) solution were prepared from irradiated chitosan (CTS) depolymerised by Co-60 gamma irradiation and glucose (GC). The reaction conditions were investigated, particularly temperature, reaction time and CTS/GC ratio. The molecular weight (Mw) of irradiated chitosan samples was determined by gel permeation chromatography (GPC). The results showed that the molecular weight of chitosan irradiated in a non-H2O2 environment (in the swollen state with water) decreased more slowly than the molecular weight of CTS in the swollen state with H2O2 due to the synergistic effect of using gamma Co-60 and H2O2, which effectively degraded chitosan to create oligochitosan more efficiently than each agent, chitosan-glucose solution with ratio of CTS/GC 1:1 (w/w), reaction time in 2 hours at 90oC had the highest optical density at 420 nm. The possibility of prolonging the storage life of strawberries was also investigated. Applying CTS8/GC solution to treat strawberries has prolonged the preservation time approximately 2 times longer than the control. Using a 0.1% concentration of CTS8/GC solution to treat strawberries, the storage time of strawberries can be extended up to 7 days when stored at room temperature.Trong nghiên cứu này, sản phẩm phản ứng Maillard của dung dịch chitosan-glucose (CTS/GC) được điều chế từ chitosan (CTS) cắt mạch bằng bức xạ gamma Co-60 và glucose (GC). Các điều kiện phản ứng như: nhiệt độ, thời gian và tỷ lệ chitosan/glucose đã được khảo sát. Khối lượng phân tử (KLPT) của mẫu chitosan chiếu xạ được xác định bằng sắc ký thẩm thấu gel (GPC). Kết quả khảo sát cho thấy, KLPT CTS chiếu xạ trong môi trường không có H2O2 (trương nước) giảm chậm hơn so với độ suy giảm KLPT của CTS ở dạng trương trong môi trường H2O2 do hiệu quả của hiệu ứng đồng vận dùng tia gamma Co-60 và H2O2 có tác dụng cắt mạch CTS tạo oligochitosan tốt hơn so với từng tác nhân riêng lẻ, dung dịch oligochitosan-glucose với tỷ lệ CTS/GC 1:1 (w/w), thời gian phản ứng 2 giờ ở nhiệt độ 900C có cường độ hấp thụ tại bước sóng 420 nm cao nhất. Khả năng kéo dài thời gian bảo quản dâu tây xử lý với sản phẩm phản ứng Maillard cũng được nghiên cứu. Sử dụng dung dịch CTS8/GC có thể kéo dài thời gian bảo quản của dâu tây gấp 2 lần so với đối chứng. Khi sử dụng dung dịch CTS8/GC nồng độ 0,1% để xử lý dâu tây, thời gian bảo quản dâu tây có thể kéo dài tới 7 ngày khi bảo quản ở nhiệt độ phòng.

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