The cross-linking ability of dialdo-galactose in food processing condition

Area of Science:

• Food Science
• Materials Science
• Biochemistry

Background:

• Cross-linking modifies the mechanical properties of food and materials.
• Dialdo-galactose (DAG) is a hetero-sugar with potential for cross-linking amino-rich systems.
• The Maillard reaction is a common process in food, often associated with undesirable outcomes.

Purpose of the Study:

• To evaluate the efficacy of Dialdo-galactose (DAG) as a cross-linking agent in food systems.
• To compare DAG's performance with glutaraldehyde (GA) under food processing conditions.
• To investigate DAG's impact on mechanical properties, stability, and pigment formation in various food matrices.

Main Methods:

• Testing DAG's reactivity as a Maillard substrate under various conditions.
• Assessing the mechanical strength and stability of DAG-treated food samples (sea cucumber, collagen sausage casing, chitosan).
• Comparing DAG-treated materials with glutaraldehyde (GA)-treated counterparts.

Main Results:

• DAG effectively cross-linked all tested foods, enhancing mechanical strength and producing brown pigments.
• DAG-treated sea cucumber showed improved heat stability.
• DAG-treated collagen sausage casings were more elastic and flexible than GA-treated ones.
• DAG generated stronger chitosan hydrogels and more robust chitosan films compared to GA.

Conclusions:

• Dialdo-galactose (DAG) demonstrates significant cross-linking capabilities under food processing conditions.
• DAG offers advantages over glutaraldehyde (GA) in enhancing mechanical properties and stability of food products.
• Oxidized saccharides like DAG represent a viable class of novel food cross-linking agents.