Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584955 | Food Chemistry | 2018 | 42 Pages |
Abstract
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.
Keywords
DMPOQ-TOF-MSMRPsBHTUPLCABTS5,5-dimethyl-1-pyrroline-N-oxideHydrogen peroxideFlavor compoundsElectron paramagnetic resonanceEPRAntioxidant abilityQuadrupole time-of-flight mass spectrometryMaillard reaction productsH2O2butylated hydroxytolueneMaillard reactionvitamin CSMSultra performance liquid chromatography
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
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,