EurekaMag
+ Translate
+ Most Popular
Cunninghamia lanceolata plantations in China
Mammalian lairs in paleo ecological studies and palynology
Studies on technological possibilities in utilization of anhydrous milk fat for production of recombined butter-like products
Should right-sided fibroelastomas be operated upon?
Large esophageal lipoma
Apoptosis in the mammalian thymus during normal histogenesis and under various in vitro and in vivo experimental conditions
Poissons characoides nouveaux ou non signales de l'Ilha do Bananal, Bresil
Desensitizing efficacy of Colgate Sensitive Maximum Strength and Fresh Mint Sensodyne dentifrices
Administration of fluid by subcutaneous infusion: revival of a forgotten method
Tundra mosquito control - an impossible dream?
Schizophrenia for primary care providers: how to contribute to the care of a vulnerable patient population
Geochemical pattern analysis; method of describing the Southeastern limestone regional aquifer system
Incidence of low birth weights in a hospital of Mexico City
Tabanidae
Graded management intensity of grassland systems for enhancing floristic diversity
Microbiology and biochemistry of cheese and fermented milk
The ember tetra: a new pygmy characid tetra from the Rio das Mortes, Brazil, Hyphessobrycon amandae sp. n. (Pisces, Characoidei)
Risk factors of contrast-induced nephropathy in patients after coronary artery intervention
Renovation of onsite domestic wastewater in a poorly drained soil
Observations of the propagation velocity and formation mechanism of burst fractures caused by gunshot
Systolic blood pressure in a population of infants in the first year of life: the Brompton study
Haematological studies in rats fed with metanil yellow
Studies on pasteurellosis. I. A new species of Pasteurella encountered in chronic fowl cholera
Dormancy breaking and germination of Acacia salicina Lindl. seeds
therapy of lupus nephritis. a two-year prospective study

Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose


Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose



Food Chemistry 333: 127489



ISSN/ISBN: 1873-7072

PMID: 32653685

DOI: 10.1016/j.foodchem.2020.127489

To improve the utilization of cod skin collagen peptides (CSCP), we heated them with xylose at 80 °C, 100 °C, and 120 °C for up to 150 min to prepare xylose-CSCP Maillard reaction products (MRPs), and then investigated their physicochemical and functional properties. The results showed that Arg, Lys, Phe, and Asp were the major amino acids involved in the Maillard reaction. After being heated at 120 °C for 150 min, the ABTS scavenging activity and reducing power of xylose-CSCP MRPs were 99.59% and 0.887 absorbance units, respectively. Xylose-CSCP MRPs had better emulsifying properties and foaming properties than CSCP. Furthermore, 26 volatile compounds, including 2,5-dimethyl-pyrazine and 2-ethyl-3,5-dimethylpyrazine, were identified from xylose-CSCP MRPs by gas chromatography-ion mobility spectrometry. Newly formed heterocyclic compounds might be responsible for the flavor and antioxidant capacity of xylose-CSCP MRPs. These results suggest the potential for xylose-CSCP MRPs to serve as functional food ingredients.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 072318393

Download citation: RISBibTeXText

Related references

Physicochemical properties and hepatoprotective effects of glycated Snapper fish scale peptides conjugated with xylose via maillard reaction. Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association 137: 111115, 2020

Functional properties of chitosan-xylose Maillard reaction products and their application to semi-dried noodle. Carbohydrate Polymers 92(2): 1972-1977, 2013

Bioactive Properties of Maillard Reaction Products Generated from Food Protein-derived Peptides. Advances in Food and Nutrition Research 81: 161-185, 2017

Improved physicochemical properties and hepatic protection of Maillard reaction products derived from fish protein hydrolysates and ribose. Food Chemistry 221: 1979-1988, 2017

Influence of the reaction conditions on the antimutagenic effect of maillard reaction products derived from xylose and lysine. Journal of Agricultural and Food Chemistry 40(6): 1034-1037, 1992

Characterization and Antioxidant Activity of Products Derived from Xylose-Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction time. Foods 8(7), 2019

The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products. Food Research International 120: 895-903, 2019

Isolation and characterization of the most antimutagenic maillard reaction products derived from xylose and lysine. Journal of Agricultural and Food Chemistry 41(5): 771-776, 1993

Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems. Annals of the new York Academy of Sciences 1126: 220-224, 2008

Antioxidative properties of arginine xylose maillard reaction products. Proceedings of the Oklahoma Academy of Science 67: 69-72, 1987

Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates. Lwt - Food Science and Technology, 2015

Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity. Critical Reviews in Food Science and Nutrition 60(20): 3429-3442, 2020

The effect of chemical modifications on rheological properties of collagen from of Baltic cod (Gadus morhua) skin stabilized by interaction with kappa -carrageenan. Czech Journal of Food Sciences 22(Special Issue): 227-230, 2004

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system. Food Research International 54(2): 1437-1447, 2013

Ultrasound-assisted Maillard reaction of ovalbumin/xylose: the enhancement of functional properties and its mechanism. Ultrasonics Sonochemistry 73: 105477, 2021