Ontology highlight
ABSTRACT:
SUBMITTER: Yan F
PROVIDER: S-EPMC5785397 | biostudies-literature | 2018 Feb
REPOSITORIES: biostudies-literature
Journal of food science and technology 20171221 2
In this study, chitooligosaccharide (COS) and glycine (Gly) were selected to prepare Maillard reaction products, which were designated COS-Gly-MRPs. Changes in the FTIR and fluorescence spectra confirmed the formation of the COS-Gly-MRPs. Using ferric reducing antioxidant power (FRAP) as a response, the optimal reaction conditions, i.e., a time of 107 min, temperature of 121 °C, pH of 6.0, and <i>n</i><sub>COS</sub>:<i>n</i><sub>Gly</sub> = 2.5:1, were obtained by one-variable-at-a-time method a ...[more]