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

[Display omitted] • Synthesized and characterized Dialdo-galactose (DAG) – a hetero-sugar bearing two aldehyde groups. • The monocyclic structure of DAG in aqueous solution was proved. • DAG has a great cross-linking ability under typical food processing conditions. • DAG is a potential candidate for future food cross-linking additives. Cross-linking is a popular strategy to tailor the mechanical profile of foods and materials. Dialdo-galactose (DAG) is a hetero-sugar bearing two aldehyde groups that could potentially cross-link amino-group rich systems. In this study, we proved even in undesirable Maillard reaction condition, DAG is a very reactive Maillard substrate that could effectively cross-link all the tested foods, enhance their mechanical strength, and generate brown pigments during cross-linking. In particular, DAG treated sea cucumber exhibited good stability against heat-induced deterioration. In addition, DAG treated collagen sausage casing was more elastic and flexible then glutaraldehyde (GA) treated ones. DAG also outperformed GA in generating stronger chitosan hydrogels with higher G', and the DAG cross-linked chitosan film was more robust against acid-catalyzed decompositions. These results have not only confirmed DAG's cross-linking ability in food processing condition, but also provided useful information for the development of new food cross-linking agents based on oxidized saccharides. [ABSTRACT FROM AUTHOR]