Production of Antioxidative Maillard Reaction Products from Gelatin Hydrolysate of Unicorn Leatherjacket Skin

被引：12

作者：

Karnjanapratum, Supatra ^{[1
]}

Benjakul, Soottawat ^{[1
]}

O'Brien, Nora ^{[2
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

[2] Univ Coll Cork, Sch Food & Nutr Sci, Cork, Ireland

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2017年 / 26卷 / 02期

关键词：

Antioxidative activity; gelatin hydrolysate; Maillard reaction; unicorn leatherjacket; MRPs; MODEL SYSTEM; GLUCOSE; CAPACITY; ACID; FRUCTOSE; KINETICS; COLOR; PH;

D O I：

10.1080/10498850.2015.1113221

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Antioxidative activities of Maillard reaction products (MRPs) derived from gelatin hydrolysate (GH) of unicorn leatherjacket skin as affected by types of saccharides, GH to saccharide ratio, incubation temperatures, relative humidity (RH), and times were investigated. MRPs prepared using mixture of GH and galactose at 2:1 (w/w) ratio showed the highest antioxidative activity. At different incubation temperatures (50-70 degrees C) and RHs (55-75%), optimal condition for preparing antioxidative MRPs included heating GH and galactose (2:1) powder at 70 degrees C and 55% RH for 36 h. Electrophoresis and Fourier transform infrared spectroscopy revealed the formation of high molecular weight polymers, and the advanced glycation took place in MRPs.

引用

页码：148 / 162

页数：15

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