Enzymatic hydrolysates from tuna backbone and the subsequent Maillard reaction with different ketohexoses
文献类型：期刊论文
| 作者 | Zeng, Yan; Zhang, Xiaoxi; Guan, Yuping; Sun, Yuanxia |
| 刊名 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
 |
| 出版日期 | 2012-06-01 |
| 卷号 | 47期号:6页码:1293-1301 |
| 关键词 | Antioxidant activity enzymatic hydrolysates Maillard reaction rare sugars tuna backbone |
| 英文摘要 | Enzymatic hydrolysates from tuna backbone were prepared, and the subsequent Maillard reaction with rare sugars (d-psicose, d-sorbose and d-tagatose) was investigated. The hydrolysates were found to contain a large number of short peptides under 1000 Da and were good sources of essential amino acids. In assays of free radical scavenging activity and reducing power, the Maillard reaction products from rare sugars, especially d-tagatose, performed better than that from d-fructose. After heating at 55 degrees C for 48 h, the scavenging capacity of the hydrolysates for 1,1-diphenyl-2-picryl-hydrazyl radicals improved by 8.9- and 16-fold in the presence of d-fructose and d-tagatose. Hence, hydrolysates with high nutrient contents could be prepared from fish by-products via proteolysis, and the Maillard reaction of rare sugars may greatly promote the antioxidant activity of the hydrolysates. |
| WOS标题词 | Science & Technology ; Life Sciences & Biomedicine |
| 类目[WOS] | Food Science & Technology |
| 研究领域[WOS] | Food Science & Technology |
| 关键词[WOS] | ANTIOXIDATIVE ACTIVITY ; POTENTIAL USES ; REACTION-PRODUCTS ; WASTE TREATMENT ; MODEL SYSTEM ; RARE SUGAR ; D-ALLOSE ; PROTEIN ; BIOPRODUCTION ; PURIFICATION |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000304086800025 |
| 公开日期 | 2015-01-22 |
| 源URL | [http://124.16.173.210/handle/311007/609]  |
| 专题 | 天津工业生物技术研究所_功能糖与天然活性物质研究组 孙媛霞 _期刊论文 |
| 作者单位 | Chinese Acad Sci, Tianjin Inst Ind Biotechnol, Tianjin 300308, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zeng, Yan,Zhang, Xiaoxi,Guan, Yuping,et al. Enzymatic hydrolysates from tuna backbone and the subsequent Maillard reaction with different ketohexoses[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2012,47(6):1293-1301. |
| APA | Zeng, Yan,Zhang, Xiaoxi,Guan, Yuping,&Sun, Yuanxia.(2012).Enzymatic hydrolysates from tuna backbone and the subsequent Maillard reaction with different ketohexoses.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,47(6),1293-1301. |
| MLA | Zeng, Yan,et al."Enzymatic hydrolysates from tuna backbone and the subsequent Maillard reaction with different ketohexoses".INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 47.6(2012):1293-1301. |
入库方式： OAI收割
来源：天津工业生物技术研究所
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