Free Radical Scavenging Activities of Maillard Reaction Products from Scallop (Patinopecten yessoensi) Mantle Hydrolysates

被引：0
|
作者：
Cui, Xiaofan [1 ]
Du, Yinan [1 ]
Sun, Shiguang [1 ]
Han, Jiarun [1 ]
Yan, Jianan [1 ]
Jiang, Xinyu [1 ]
Li, Aoting [1 ]
Wu, Haitao [1 ]
机构：
[1] School of Food Science and Technology, National Engineering Research Center of Seafood，Dalian Polytechnic University, Liaoning, Dalian,116034, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 08期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：276 / 284
相关论文
共 50 条
  • [1] Structural Changes, Volatile Compounds and Antioxidant Activities of Maillard Reaction Products Derived from Scallop (Patinopecten Yessoensis) Female Gonad Hydrolysates
    Han, Jia-Run
    Du, Yi-Nan
    Tang, Yue
    Zhao, Jun
    Shang, Wen-Hui
    Yan, Jia-Nan
    Wu, Hai-Tao
    Zhu, Bei-Wei
    JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2019, 28 (04) : 352 - 364
  • [2] Characterization and antioxidant activity of Maillard reaction products from a scallop (Patinopecten yessoensis) gonad hydrolysates-sugar model system
    Wen-Gang Jin
    Yi-Nan Du
    Jin-Jin Pei
    Jun Zhao
    Yue Tang
    Wen-Hui Shang
    Hai-Tao Wu
    Bei-Wei Zhu
    Journal of Food Measurement and Characterization, 2018, 12 : 2883 - 2891
  • [3] Characterization and antioxidant activity of Maillard reaction products from a scallop (Patinopecten yessoensis) gonad hydrolysates-sugar model system
    Jin, Wen-Gang
    Du, Yi-Nan
    Pei, Jin-Jin
    Zhao, Jun
    Tang, Yue
    Shang, Wen-Hui
    Wu, Hai-Tao
    Zhu, Bei-Wei
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2018, 12 (04) : 2883 - 2891
  • [4] Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
    Morales, FJ
    Jiménez-Pérez, S
    FOOD CHEMISTRY, 2001, 72 (01) : 119 - 125
  • [5] Free radical scavenging kinetics of Maillard reaction products: A glucose-glycine model system
    Bolchini, Sara
    Angeli, Lucrezia
    Ferrentino, Giovanna
    Van Boekel, M. A. J. S.
    Amorati, Riccardo
    Scampicchio, Matteo
    Morozova, Ksenia
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2025, 217
  • [6] Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products
    Han, Jia-Run
    Yan, Jia-Nan
    Sun, Shi-Guang
    Tang, Yue
    Shang, Wen-Hui
    Li, Ao-Ting
    Guo, Xiao-Kun
    Du, Yi-Nan
    Wu, Hai-Tao
    Zhu, Bei-Wei
    Xiong, Youling L.
    FOOD CHEMISTRY, 2018, 261 : 337 - 347
  • [7] Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of β-lactoglobulin glycated with several sugars
    Chevalier, F
    Chobert, JM
    Genot, C
    Haertlé, T
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (10) : 5031 - 5038
  • [8] Antioxidant activity of Yesso scallop (Patinopecten yessoensis) female gonad hydrolysates-ribose Maillard reaction products extracted with organic reagents, before and after in vitro digestion
    Han, Jia-Run
    Han, Yi-Tong
    Li, Xue-Wei
    Gu, Qing
    Li, Ping
    Zhu, Bei-Wei
    FOOD BIOSCIENCE, 2021, 43
  • [9] Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities
    Jimenez-Ruiz, Edgar I.
    Calderon de la Barca, Ana M.
    Sotelo-Mundo, Rogerio R.
    Arteaga-Mackinney, Guillermo E.
    Valenzuela-Melendez, Martin
    Aida Pena-Ramos, E.
    JOURNAL OF FOOD SCIENCE, 2013, 78 (08) : C1152 - C1158
  • [10] Free Radical Scavenging Activities of Extracts from Mulberries
    Qin, Wen
    Zou, Biqun
    Liu, Xianxian
    Yi, Xianghui
    Zhang, Ye
    ASIAN JOURNAL OF CHEMISTRY, 2013, 25 (04) : 2325 - 2326
12345