Open AccessAntioxidative activity of oyster protein hydrolysates Maillard reaction products
Author(s) -
He Shan,
Chen Yaonan,
Brennan Charles,
Young David James,
Chang Kun,
Wadewitz Peter,
Zeng Qingzhu,
Yuan Yang
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1605
Subject(s) - maillard reaction , chemistry , hydrolysate , food science , oyster , dpph , lipid oxidation , antioxidant , pinctada fucata , browning , lipid peroxidation , hydrolysis , organic chemistry , chromatography , biology , philosophy , pearl , theology , fishery , pearl oyster
A two‐step process of enzymatic hydrolyzation followed by Maillard reaction was used to produce oyster meat hydrolysate Maillard reaction products (MRPs). The flavor of oyster meat hydrolysate MRPs was significantly improved through an optimized orthogonal experimental design. Comparisons between the antioxidative activities of oyster meat hydrolysates and their MRPs were made using lipid peroxidation inhabitation, hydroxyl radical scavenging radical activity, and radical scavenging activity of 2,2 diphenyl‐1‐picrylhydrazyl (DPPH). These methods indicated that an improvement of Maillard reaction on the oyster meat hydrolysates antioxidative activity. Gas chromatography‐mass spectrometry illustrated that the increase was due to the newly formed antioxidative compounds after Maillard reaction, mainly of acids from 22.45% to 37.77% and phenols from 0% to 9.88%.