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.

为了提高鳕鱼皮胶原蛋白肽（CSCP）的利用率，我们将其与木糖在80°C，100°C和120°C下加热长达150分钟，以制备木糖CSCP美拉德反应产物（MRP），然后研究了它们的理化和功能特性。结果表明，Arg，Lys，Phe和Asp是参与美拉德反应的主要氨基酸。在120°C下加热150分钟后，木糖-CSCP MRP的ABTS清除活性和还原能力分别为99.59％和0.887吸光度单位。木糖-CSCP MRPs具有比CSCP更好的乳化性能和发泡性能。此外，通过气相色谱-离子迁移谱法从木糖-CSCP MRP中鉴定出26种挥发性化合物，包括2,5-二甲基-吡嗪和2-乙基-3,5-二甲基吡嗪。新形成的杂环化合物可能负责木糖-CSCP MRP的风味和抗氧化能力。这些结果表明木糖-CSCP MRP可以用作功能性食品成分。