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dc.contributor.authorHe, Shanen
dc.contributor.authorChen, Yaonanen
dc.contributor.authorBrennan, Charles S.en
dc.contributor.authorYoung, D. J.en
dc.contributor.authorChang, K.en
dc.contributor.authorWadewitz, P.en
dc.contributor.authorZeng, Q.en
dc.contributor.authorYuan, Yangen
dc.date.accessioned2020-06-18T23:52:45Z
dc.date.available2020-05-26en
dc.date.issued2020-05-26en
dc.date.submitted2020-04-01en
dc.identifier.issn2048-7177en
dc.identifier.urihttps://hdl.handle.net/10182/12093
dc.description.abstractA 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%.en
dc.format.extent13en
dc.language.isoenen
dc.publisherWileyen
dc.relationThe original publication is available from - Wiley - https://doi.org/10.1002/fsn3.1605en
dc.relation.urihttps://doi.org/10.1002/fsn3.1605en
dc.rights© 2020 The Authors.en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectantioxidationen
dc.subjectenzymatic hydrolyzationen
dc.subjectgas chromatography-mass spectrometry (GC-MS)en
dc.subjectMaillard reactionen
dc.subjectoyster meaten
dc.subjectgas chromatography‐mass spectrometry (GC‐MS)en
dc.titleAntioxidative activity of oyster protein hydrolysates Maillard reaction productsen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.identifier.doi10.1002/fsn3.1605en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc090803 Food Nutritional Balanceen
dc.subject.anzsrc090805 Food Processingen
dc.relation.isPartOfFood Science and Nutritionen
pubs.notesEarly View articleen
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
dc.identifier.eissn2048-7177en
dc.rights.licenceAttributionen
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0003-2479-8478


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