Study on the Emulsifying Performance of the Maillard Reaction Products between Chitosan and Xylose
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Abstract:
In this study, the Maillard reaction products (MRPs) were prepared by using chitosan and xylose as the raw materials, and their particle size, zeta potential and emulsifying properties of MRPs were measured. Soybean oil emulsions were prepared by using MRPs as the emulsifier, and the emulsion stability was used as the index for evaluating the emulsions made with MRPs. The effects of the chitosan: xylose mass ratio, soybean oil: MRPs volume ratio, emulsification speed, emulsification time and emulsification temperature on the emulsification were studied. The results showed that the MRPs obtained via the reaction at pH=4, chitosan-xylose mass ratio of 1:1 and 100 ℃ for 3 h significantly improved the solubility and emulsifying properties of chitosan (p<0.05). The obtained MRPs were mixed and emulsified with soybean oil. When the oil and MRPs were mixed at a volume ratio of 1:5, 20 ℃, 10000 r/min, and dispersed at a high speed for 20 min, the stability of the obtained emulsion was the highest. This study is expected to provide a reference for expanding the application of chitosan-xylose MRPs in the development of new emulsifiers and in the food field.
