文献类型：期刊文献

英文题名：Antioxidant activities of chicken bone peptide fractions and their Maillard reaction products: Effects of different molecular weight distributions

作者：Nie, Xiaohua[1];Xu, Dan[1];Zhao, Liming[2];Meng, Xianghe[1]

机构：[1]Zhejiang Univ Technol, Dept Food Sci & Technol, Ocean Coll, Hangzhou 310014, Zhejiang, Peoples R China;[2]East China Univ Sci & Technol, R&D Ctr Separat & Extract Technol Fermentat Ind, State Key Lab Bioreactor Engn, Shanghai, Peoples R China

年份：2017

卷号：20

起止页码：S457

外文期刊名：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

收录：;EI(收录号：20172303749307);WOS:【SCI-EXPANDED(收录号:WOS:000423507200039)】；

基金：The research was financially supported by National Natural Science Foundation of China (No. 31271887).

语种：英文

外文关键词：Chicken bone; Galactose; Maillard reaction products (MRP); Peptide fraction; Radical scavenging activity; Reducing power

摘要：Chicken bone protein hydrolysate (CBPH) and its peptide fractions (CBPH-I, molecular weight < 3 kDa; CBPH-II, molecular weight 3-10 kDa) were heated with galactose in aqueous solution at 100 degrees C for 90 min. Antioxidant activities of CBPH, CBPH-I, CBPH-II, and their derived Maillard reaction products (MRPs) were evaluated. CBPH, peptide fractions, and their MRP exerted strong DPPH radical scavenging activity and reducing power, but low scavenging activity toward the hydroxyl radicals. All the tested antioxidant activities of CBPH and its peptide fractions were significantly increased after the Maillard reaction with galactose. The increment in the antioxidant activity of CBPH-II MRP was higher than that of CBPH-I MRP, although more glycation was found in CBPH-I MRP. The results indicated that the improvement of the antioxidant activity of peptide fraction via the Maillard reaction should be closely related to its molecular size.