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Preparation of chitosan oligomers COS and their effect on the retrogradation of intermediate amylose rice starch

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Abstract

Chitosan oligomers (COS) were obtained by enzymatic hydrolysis and H2O2 oxidative treatment, and then separated into different fractions using ultra-filtration membranes. Each COSM fraction prepared using enzymatic hydrolysis retained its structure, especially the reduced end residue (−NH2 group), and had a peak for molecular weight. On the other hand, each COSH fraction prepared by oxidative treatment had partly damaged −NH2 groups and two peaks for molecular weight. These results indicate that the same COS fractions prepared by the two methods differ in their amino groups and in their molecular weights, though they can both pass through the same size ultra-filtration membrane. The effect of COS on the retrogradation of intermediate amylose rice starch (IA-RS) was also investigated. The 5 k < COSM < 10 k fraction had the best anti-retrogradation ability; the retrogradation ratio of IA-RS with this fraction was reduced by 14.5%, compared to the control, and its relative crystallinity was only 59.69%. 10 k < COSM < 30 k fraction was second best, while the COSM < 5 k fraction had no effect. Therefore, the molecular size of COS determined its anti-retrogradation capability. All COSH fractions from oxidative treatment had no effect on the retrogradation.

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Acknowledgment

The authors gratefully acknowledge the financial support of the National Natural Science Foundation of China (Grant No. 31050012) and Special Fund for Agro-scientific Research in the Public Interest (Grant No. 200903043).

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Authors and Affiliations

  1. National Engineering Laboratory for Grain Process, Center South University of Forestry and Technology, Changsha, 410 004, China

    Yue Wu & Qin Lu Lin

  2. Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, 410 004, China

    Yue Wu, Wei Wu & Hua Xi Xiao

  3. The Core Facilities of Biotechnology, Center South University of Forestry and Technology, Changsha, 410 004, China

    Qin Lu Lin

  4. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214 122, China

    Zheng Xing Chen

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  1. Yue Wu
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  2. Qin Lu Lin
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  3. Zheng Xing Chen
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  4. Wei Wu
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  5. Hua Xi Xiao
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Correspondence to Qin Lu Lin.

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Wu, Y., Lin, Q.L., Chen, Z.X. et al. Preparation of chitosan oligomers COS and their effect on the retrogradation of intermediate amylose rice starch. J Food Sci Technol 49, 695–703 (2012). https://doi.org/10.1007/s13197-010-0210-2

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  • DOI: https://doi.org/10.1007/s13197-010-0210-2

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