EFFECT OF THE MAILLARD REACTION ON FUNCTIONAL-PROPERTIES OF CHITOSAN

In order to elucidate the possible participation of chitosan in the Ma illard reaction, model systems consisting of chitosan and glucose (1:0 .1, 1:0.5, and 1:1, w/w) with different water activity (Aw 0.33, 0.51, and 0.84) were prepared. By heating the model systems at 65 degrees C , it was discovered that chitosan took part in the Maillard browning r e action and its rate was faster with a higher ratio of glucose and wa ter activity. Furthermore, it was disclosed that some of the unique fu nctional properties of chitosan were altered as a result of the Mailla rd reaction with glucose. Water binding capacity and antibacterial act ivity of chitosan decreased to some extent at the initial stage of the Maillard reaction, while acidic dye binding capacity increased consid erably with the progress of the reaction. Most of the changes due to t he Maillard reaction became significant when more than 80% of amino gr oups of chitosan were lost by the reaction. On the contrary, the fat b inding capacity and iron chelating properties were not affected by the reaction.