Abstract
Water-soluble chitosan was processed using ultrasonication, microfluidisation and homogenisation to modify its physicochemical properties. The effect of using sonicated chitosan on formation of chitosan-glucose conjugates was investigated. Untreated and sonicated chitosan conjugates were prepared under varying reaction conditions (such as ratios of reactants, pH and temperature). The conjugates formed were evaluated for colour development and antioxidant activity. For both untreated and sonicated chitosans, the reactivity was found to be higher at pH 6.0/121 °C than at pH 4.9/121 °C. The reactivity was found to be lower at 105 °C at both pH conditions than at 121 °C. This clearly demonstrated the greater reactivity at higher temperature irrespective of the reaction pH. Antioxidant activity studies indicated that the conjugates formed at 121 °C had higher activity. Although sonication of water-soluble chitosan led to slightly enhanced viscosity indicating higher reactivity, it did not improve the antioxidant activity.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
M.N.V.R. Kumar, R.A.A. Muzzarelli, C. Muzzarelli, H. Sashiwa, A.J. Domb, Chem. Rev. 104, 6017 (2004)
S.L. Kosaraju, L. D’ath, A. Lawrence, Carbohydr. Polym. 64, 163 (2006)
C.Q. Qin, J.N. Gao, L.S. Wang, L.T. Zeng, Food Chem. Toxicol. 44, 855 (2006)
R.A.A. Muzzarelli, Carbohydr. Polym. 29, 309 (1996)
F.S. Kittur, A.B. Vishu Kumar, R.N. Tharanathan, Carbohydr. Res. 338, 1283 (2003)
C.G. Stephanis, J.G. Hatiris, D.E. Mourmouras, Ultrason. Sonochem. 4, 269 (1997)
I. Masselin, X. Chasseray, L. Durand-Bourlier, J. Laine, P. Syzaret, D. Lemordant, J. Membr. Sci. 181, 213 (2001)
S. Baxter, S. Zivanovic, J. Weiss, Food Hydrocolloids 19, 821 (2005)
R.A.A. Muzzarelli, Natural chelating polymers: alginic acid, chitin and chitosan (Pergamon, Oxford, 1973)
J.G. Winterowd, P.A. Sandford, Chitin and chitosan (Marcel Dekker Inc, New York, 1995), p. 441
J.Y.V.A. Kamil, Y.J. Jeon, F. Shahidi, Food Chem. 79, 69 (2002)
C. Xue, G. Yu, T. Hirata, J. Terao, H. Lin, Biosci. Biotechnol. Biochem. 62, 206 (1998)
K. Umemura, S. Kawai, Carbohydr. Polym. 68, 242 (2007)
L. Zhang, A. Dudhani, L. Lundin, S.L. Kosaraju, Eur. Polym. J. 45, 1960 (2009)
M. Tanaka, J.R. Huang, W.K. Chiu, S. Ishizaki, T. Taguchi, Nippon Suisan Gakkaishi 59, 1915 (1993)
HunterLab. Hunter Lab Colour Scale, vol. 2005. Available at: (http://www.hunterlab.com/appnotes/an08_96a.pdf,1996)
S.R. Kanatt, R. Chander, A. Sharma, Food Chem. 106, 521 (2008)
I.F.F. Benzie, J.J. Strain, Strain, Anal. Biochem. 239, 70 (1996)
G. Price, Advances in sonochemistry (JA1 Press, London, 1990), p. 231
J. Li, J. Cai, L. Fan, J. Appl. Polym. Sci. 109, 2417 (2008)
A. GroNoos, O. Pirkonen, O. Ruppert, Ultrason. Sonochem. 11, 9 (2004)
C.S. Zhou, H.L. Ma, J. Agric. Food Chem. 54, 2223 (2006)
Y. Yilmaz, R. Toledo, Food Chem. 93, 273 (2005)
R.L. Prior, X. Wu, K. Schaich, J. Agric. Food Chem. 53, 4290 (2005)
H.J.D. Dorman, M. Kosar, K. Kahlos, Y. Holm, R. Hiltunen, J. Agric. Food Chem. 51, 4563 (2003)
H. Kato, Agric. Biol. Chem. 53, 3383 (1989)
B. Matthaus, J. Agric. Food Chem. 50, 3444 (2002)
Y. Yoshimura, T. Iijima, T. Watanabe, H. Nakazawa, J. Agric. Food Chem. 45, 4106 (1997)
Acknowledgement
Authors would like to acknowledge the support from Drs. Mary Ann Augustin and Lyndon Kurth for carrying out this work.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Weerakkody, R., Labbett, D., Cheng, L. et al. Effect of Physicochemical Modifications on Antioxidant Activity of Water-soluble Chitosan. Food Biophysics 6, 127–132 (2011). https://doi.org/10.1007/s11483-010-9187-7
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11483-010-9187-7