Main Article Content
The Maillard reaction products of chitosan and glucosamine (CTS-GA MRPs) were formed by gamma Co-60-irradiation method and determined their minimum bactericidal concentrations (MBC). The mixed solutions of chitosan - glucosamine were irradiated with a dose range of 0-100 kGy to induce the Maillard reaction products (MRPs). The formations of MRPs were determined by spectrophotometric analyses and the contents of remaining glucosamine were evaluated by high performance liquid chromatography (HPLC). The antibacterial activities of CTS-GA MRPs were tested by agar well diffusion test and MBC determination test against both gram negative (Escherichia coli) and positive bacteria (Bacillus subtilis) at acidic and alkaline pH was also carried out. By agar well diffusion test, irradiated CTS-GA solutions were able to form inhibition growth zones on E. coli plate whereas on B. subtilis plate, only CTS-GA MRPs irradiated at 25 kGy expressed this ability. The results of the MBC determination test indicated that CTS-GA MRPs formed at 25 kGy exhibited highly antibacterial activity in pH 5 and even pH 7. Therefore, this CTS-GA MRPs could be used as a promising preservative agent applied for meat and meat-product preservation.
chitosan, glucosamine, Maillard reaction, gamma Co-60, antibacterial, MBC
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