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Titre: Alginate/gelatin crosslinked system through Maillard reaction: preparation, characterization and biological properties
Auteur(s): Loucif Khadidja, Chetouani Asma
Bounekhel Mahmoud, Elkolli Meriem
Mots-clés: Alginate
Gelatin
Maillard reaction and biological activity
Date de publication: 10-oct-2018
Collection/Numéro: Polymer Bulletin;Volume 74, Issue 12, pp 4899–4919
Résumé: Maillard reaction (MR) was studied in aqueous model systems containing gelatin and sodium alginate, which were heat treated for different pH (7, 8, 9, 10 and 11) at three temperatures (70, 80 and 90 °C). Some indicators were used to evaluate this reaction:degree of crosslinking, release of gelatin, free amino groups and browning intensities. The results indicated that alginate/gelatin crosslinked by MR showed an increase of degree of crosslinking as the pH and temperatures were increasing while release of gelatin decreased. Furthermore, samples prepared at a high temperature exhibited stronger browning intensity owing to the formation of Maillard reaction products (MRPs). The obtained materials were analyzed by FTIR and XRD. The antioxidant ability by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and power reducing, as well as the anti-inflammatory activity were investigated.
Description: Received: 16 November 2016 / Revised: 19 March 2017 / Accepted: 21 March 2017
URI/URL: http://dspace.univ-setif.dz:8888/jspui/handle/123456789/2727
ISSN: 1436-2449
Collection(s) :Articles

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