Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Ma...
Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products
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Publisher
New Delhi: Springer India
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Language
English
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New Delhi: Springer India
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Contents
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...
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Full title
Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products
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TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_5785397
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_5785397
Other Identifiers
ISSN
0022-1155
E-ISSN
0975-8402
DOI
10.1007/s13197-017-2982-0
