Effect of chitosan and chitooligosaccharide lactate on free lipids and reducing sugars content and on wheat bread firming

被引：5
|
作者：
Rakcejeva, Tatjana [1 ]
Rusa, Kaspars [1 ]
Dukalska, Lija [1 ]
Kerch, Garry [1 ]
机构：
[1] Latvian Univ Agr, Fac Food Technol, Jelgava, Latvia
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2011年 / 232卷 / 01期
关键词：
Chitosan; Lipids; Wheat bread; Storage; BINDING; DOUGHS; FLOUR;
D O I：
10.1007/s00217-010-1368-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The amount of free lipids and reducing sugars as well as crumb color for wheat bread samples containing different amounts of chitosan and chitooligosaccharide lactate have been determined. Firmness of bread containing various contents of low molecular weight chitosan and chitooligosaccharide lactate was studied as a function of storage time. Possible mechanisms of redistribution of free and bound lipids during bread making are discussed. Addition of chitooligosaccharide lactate in wheat bread results in reduction in lipid binding to starch and gluten. Free lipid content increases from 0.11 to 0.35% in the presence of 1% chitooligosaccharide lactate. The total color changes in bread crumb containing chitosan are higher compared with the color changes in bread crumb containing chitooligosaccharide lactate. So it can be supposed that Maillard reactions proceed more intensively in the presence of chitosan than in the presence of chitooligosaccharide lactate.
引用
收藏
页码：123 / 128
页数：6
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