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Polymer Bulletin
Published in: Polymer Bulletin 12/2017

24-03-2017 | Original Paper

Alginate/gelatin crosslinked system through Maillard reaction: preparation, characterization and biological properties

Authors: Loucif Khadidja, Chetouani Asma, Bounekhel Mahmoud, Elkolli Meriem

Published in: Polymer Bulletin | Issue 12/2017

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Abstract

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.
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Metadata
Title
Alginate/gelatin crosslinked system through Maillard reaction: preparation, characterization and biological properties
Authors
Loucif Khadidja
Chetouani Asma
Bounekhel Mahmoud
Elkolli Meriem
Publication date
24-03-2017
Publisher
Springer Berlin Heidelberg
Published in
Polymer Bulletin / Issue 12/2017
Print ISSN: 0170-0839
Electronic ISSN: 1436-2449
DOI
https://doi.org/10.1007/s00289-017-1997-z

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