Antioxidative activity of oyster protein hydrolysates Maillard reaction products.,Food Science & Nutrition

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Antioxidative activity of oyster protein hydrolysates Maillard reaction products.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-05-26 , DOI: 10.1002/fsn3.1605
Shan He _{1,

2,

3} , Yaonan Chen ₁ , Charles Brennan ₄ , David James Young ₅ , Kun Chang ₂ , Peter Wadewitz ₂ , Qingzhu Zeng ₁ , Yang Yuan ₁

Affiliation

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%.

中文翻译：

牡蛎蛋白水解物美拉德反应产物的抗氧化活性。

采用酶解和美拉德反应的两步工艺生产牡蛎肉水解产物美拉德反应产物（MRP）。通过优化的正交实验设计，牡蛎肉水解物MRP的风味得到显着改善。使用脂质过氧化抑制、羟自由基清除自由基活性和2,2二苯基-1-三硝基苯肼(DPPH)自由基清除活性对牡蛎肉水解物的抗氧化活性及其MRP进行比较。这些方法表明美拉德反应提高了牡蛎肉水解物的抗氧化活性。气相色谱-质谱分析表明，增加的原因是美拉德反应后新形成的抗氧化化合物，主要是酸（22.45％至37.77％）和酚（0％至9.88％）。

更新日期：2020-05-26

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