کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584955 | 1492031 | 2018 | 42 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products
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کلمات کلیدی
DMPOQ-TOF-MSMRPsBHTUPLCABTS5,5-dimethyl-1-pyrroline-N-oxide - 5،5-دی متیل-1-پیرولین-N-اکسیدHydrogen peroxide - آب اکسیژنهFlavor compounds - ترکیبات طعم دهندهElectron paramagnetic resonance - تشدید پارامغناطیس الکترونEPR - تشدید پارامغناطیس الکترونAntioxidant ability - توانایی آنتی اکسیدانQuadrupole time-of-flight mass spectrometry - طیف سنج جرمی چهار ساعته پروازMaillard reaction products - محصول واکنش مایارH2O2 - هیدروژن پراکسیدbutylated hydroxytoluene - هیدروکسی تورولین باتلاقیMaillard reaction - واکنش میلاردvitamin C - ویتامین سیSMS - پیامکultra performance liquid chromatography - کروماتوگرافی مایع با عملکرد فوق العاده
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The objective of the present study was to improve the utilization of scallop (Chlamys farreri) byproducts by using Maillard reaction. Scallop mantle hydrolysates (SMHs) were prepared using neutrase then reacted with ribose. Thirty-four peptides were identified from SMHs by UPLC-Q-TOF-MS, and the abundance of Asp and Lys suggested the strong Maillard reactivity. The formation of Schiff's base as well as modification of amide I, II and III bands in Maillard reaction products (MRPs) was confirmed by ultraviolet-visible, fluorescence, and Fourier transform infrared spectroscopy. Thirty volatile compounds were produced by the reaction of SMHs with ribose. Moreover, MRPs with enhanced radical scavenging and anti-linoleic acid peroxidation activities over SMHs promoted the survival and reduced the DNA damage of HepG2 cells treated with hydrogen peroxide. These results suggest that SMHs-ribose MRPs can be potentially used as food antioxidant for suppressing of lipid oxidation or protecting of cell from oxidative damage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 261, 30 September 2018, Pages 337-347
Journal: Food Chemistry - Volume 261, 30 September 2018, Pages 337-347
نویسندگان
Jia-Run Han, Jia-Nan Yan, Shi-Guang Sun, Yue Tang, Wen-Hui Shang, Ao-Ting Li, Xiao-Kun Guo, Yi-Nan Du, Hai-Tao Wu, Bei-Wei Zhu, Youling L Xiong,