Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system

Summary The study of antioxidant activity of the hydrolysates is necessary during its processing in which Maillard reaction would often occur. To understand the effect of Maillard reaction on antioxidant activity of silver carp protein hydrolysates (SPH), the Maillard reaction products (MRPs) were p...

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Veröffentlicht in:	International journal of food science & technology 2011-12, Vol.46 (12), p.2467-2474
Hauptverfasser:	You, Juan, Luo, Yongkang, Shen, Huixing, Song, Yongling
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant Biological and medical sciences Fish and seafood industries Food industries Freshwater Fundamental and applied biological sciences. Psychology glucose Hypophthalmichthys molitrix Maillard reaction silver carp hydrolysate
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Zusammenfassung:	Summary The study of antioxidant activity of the hydrolysates is necessary during its processing in which Maillard reaction would often occur. To understand the effect of Maillard reaction on antioxidant activity of silver carp protein hydrolysates (SPH), the Maillard reaction products (MRPs) were prepared at different ratios between SPH and glucose by Maillard reaction in powdered state, respectively. MRPs possessed a strong 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity and reducing power (P
ISSN:	0950-5423 1365-2621
DOI:	10.1111/j.1365-2621.2011.02769.x