Antioxidative activity of oyster protein hydrolysates Maillard reaction products
He, Shan; Chen, Yaonan; Brennan, Charles S.; Young, D. J.; Chang, K.; Wadewitz, P.; Zeng, Q.; Yuan, Yang
A two-step process of enzymatic hydrolyzation followed by Maillard reaction was used to produce oyster meat hydrolysate Maillard reaction products (MRPs). The flavor of oyster meat hydrolysate MRPs was significantly improved through an optimized orthogonal experimental design. Comparisons between the antioxidative activities of oyster meat hydrolysates and their MRPs were made using lipid peroxidation inhabitation, hydroxyl radical scavenging radical activity, and radical scavenging activity of 2,2 diphenyl-1-picrylhydrazyl (DPPH). These methods indicated that an improvement of Maillard reaction on the oyster meat hydrolysates antioxidative activity. Gas chromatography-mass spectrometry illustrated that the increase was due to the newly formed antioxidative compounds after Maillard reaction, mainly of acids from 22.45% to 37.77% and phenols from 0% to 9.88%.... [Show full abstract]
Keywordsantioxidation; enzymatic hydrolyzation; gas chromatography-mass spectrometry (GC-MS); Maillard reaction; oyster meat; gas chromatography‐mass spectrometry (GC‐MS)
Fields of Research0908 Food Sciences; 090803 Food Nutritional Balance; 090805 Food Processing; 1111 Nutrition and Dietetics
© 2020 The Authors.
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