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Preparation Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review

机译：基于壳聚糖的美丽产品食品工业的制备生物活性和应用：综述

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摘要

Chitosan, a biopolymer possessing numerous interesting bioactivities and excellent technological properties, has received great attention from scientists in different fields including the food industry, pharmacy, medicine, and environmental fields. A series of recent studies have reported exciting results about improvement of the properties of chitosan using the Maillard reaction. However, there is a lack of a systemic review about the preparation, bioactivities and applications in food industry of chitosan-based Maillard reaction products (CMRPs). The presence of free amino groups in chitosan allows it to acquire some stronger or new functional properties via the Maillard reaction. The present review aims to focus on the current research status of synthesis, optimization and structural identification of CMRPs. The applications of CMRPs in the food industry are also discussed according to their biological and technological properties such as antioxidant, antimicrobial activities and inducing conformational changes of allergens in food. Some promising directions for future research are proposed in this review, aiming to provide theoretical guidance for the further development of chitosan and its derivatives.
机译：壳聚糖是一种具有许多有趣的生物活动和优异的技术性质的生物聚合物，从包括食品工业，药房，医学和环境领域的不同领域的科学家受到了极大的关注。最近的一系列研究报告说，关于使用美甲反应改善壳聚糖性质的令人兴奋的结果。然而，关于壳聚糖的壳聚糖的美丽反应产物（CMRPS）的食品工业中的制备，生物活化和应用缺乏全身审查。壳聚糖中游离氨基的存在使其通过美丽的反应来获得一些更强或新的功能性质。本综述旨在重点关注CMRP的合成，优化和结构鉴定的当前研究现状。 CMRP在食品工业中的应用也根据其生物学和技术性质，例如抗氧化剂，抗菌活性，诱导食物过敏原的构象变化。在本综述中提出了一些未来研究的有希望的方向，旨在为壳聚糖及其衍生物的进一步发展提供理论指导。

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