| Title: | Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds |
| Author(s): | Chen K; Yang X; Huang Z; Jia S; Zhang Y; Shi J; Hong H; Feng L; Luo Y; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing 100083, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing 100083, China. Electronic address: luoyongkang@263.net" |
| DOI: | 10.1016/j.foodchem.2019.05.156 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Fish scales are usually discarded or used to produce fish meal, etc. In order to enhance their utility, we produced the gelatin hydrolysates from fish scales (FSGH) and they were heated with glucose, xylose, and ribose to prepare sugar-FSGH Maillard reaction products (MRPs). The antioxidant capacity and sensory property of MRPs were evaluated. The results showed that ribose-FSGH MRPs exhibited higher antioxidant capacity than glucose- and xylose-FSGH MRPs. After simulated gastrointestinal digestion, the DPPH and ABTS scavenging activity of ribose-FSGH MRPs were 25.32?ª+muM and 193.37?ª+muM Trolox equivalent/g sample, respectively, and the reducing power was 0.509. Flavor compounds (such as butanal, benzaldehyde, 2-methyl-3-furanthiol, and maltol) of ribose-FSGH MRPs were produced in abundance after 5?ª+h of heating and ribose-FSGH MRPs exhibited flavor enhanced effect on caramel-like and mouthfulness sensory attributes. These results suggest that ribose-FSGH MRPs can be potentially used as food antioxidants" |
| Keywords: | "Amino Acids/analysis Animals Antioxidants/*chemistry Carps/*metabolism Chromatography, High Pressure Liquid Flavoring Agents/chemistry/metabolism Gas Chromatography-Mass Spectrometry Gelatin/*metabolism Glycation End Products, Advanced/*chemistry Hydrogen;" |
| Notes: | "MedlineChen, Kangni Yang, Xiaoxue Huang, Zhan Jia, Shiliang Zhang, Yuqi Shi, Jing Hong, Hui Feng, Ligeng Luo, Yongkang eng England 2019/06/09 Food Chem. 2019 Oct 15; 295:569-578. doi: 10.1016/j.foodchem.2019.05.156. Epub 2019 May 23" |
