Preparation of chitosan oligomers COS and their effect on the retrogradation of intermediate amylose rice starch

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期刊论文

作者：

Wu, Yue;Lin, Qin Lu*;Chen, Zheng Xing;Wu, Wei;Xiao, Hua Xi

通讯作者：

Lin, Qin Lu

作者机构：

[Xiao, Hua Xi; Wu, Yue; Wu, Wei] Ctr S Univ Forestry & Technol, Fac Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.

[Lin, Qin Lu] Ctr S Univ Forestry & Technol, Core Facil Biotechnol, Changsha 410004, Hunan, Peoples R China.

[Chen, Zheng Xing] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China.

[Lin, Qin Lu; Wu, Yue] Ctr S Univ Forestry & Technol, Natl Engn Lab Grain Proc, Changsha 410004, Hunan, Peoples R China.

通讯机构：

[Lin, Qin Lu] C

Ctr S Univ Forestry & Technol, Core Facil Biotechnol, Changsha 410004, Hunan, Peoples R China.

语种：

英文

关键词：

Intermediate amylose rice starch (IA-RS);Retrogradation;Chitosan oligomers (COS);Enzymatic hydrolysis;H2O2 oxidative treatment

期刊：

Journal of Food Science and Technology

ISSN：

0022-1155

年：

2012

卷：

期：

页码：

695-703

DOI：

10.1007/s13197-010-0210-2

基金类别：

National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31050012]; Special Fund for Agro-scientific Research in the Public Interest [200903043]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

生命科学与技术学院

摘要：

Chitosan oligomers (COS) were obtained by enzymatic hydrolysis and H2O2 oxidative treatment, and then separated into different fractions using ultra-filtration membranes. Each COSM fraction prepared using enzymatic hydrolysis retained its structure, especially the reduced end residue (-NH2 group), and had a peak for molecular weight. On the other hand, each COSH fraction prepared by oxidative treatment had partly damaged -NH2 groups and two peaks for molecular weight. These results indicate that the same COS fractions prepared by the two methods differ in their amino groups and in their molecu...

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Preparation of chitosan oligomers COS and their effect on the retrogradation of intermediate amylose rice starch

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