Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing 100083, China.
Food Chem. 2019 Oct 15;295:569-578. doi: 10.1016/j.foodchem.2019.05.156. Epub 2019 May 23.
Fish scales are usually discarded or used to produce fish meal, etc. In order to enhance their utility, we produced the gelatin hydrolysates from fish scales (FSGH) and they were heated with glucose, xylose, and ribose to prepare sugar-FSGH Maillard reaction products (MRPs). The antioxidant capacity and sensory property of MRPs were evaluated. The results showed that ribose-FSGH MRPs exhibited higher antioxidant capacity than glucose- and xylose-FSGH MRPs. After simulated gastrointestinal digestion, the DPPH and ABTS scavenging activity of ribose-FSGH MRPs were 25.32 μM and 193.37 μM Trolox equivalent/g sample, respectively, and the reducing power was 0.509. Flavor compounds (such as butanal, benzaldehyde, 2-methyl-3-furanthiol, and maltol) of ribose-FSGH MRPs were produced in abundance after 5 h of heating and ribose-FSGH MRPs exhibited flavor enhanced effect on caramel-like and mouthfulness sensory attributes. These results suggest that ribose-FSGH MRPs can be potentially used as food antioxidants.
鱼鳞片通常被丢弃或用于生产鱼粉等。为了提高它们的利用率，我们从鱼鳞片中生产了明胶水解产物（FSGH），并将其与葡萄糖、木糖和核糖加热，制备糖-FSGH 美拉德反应产物（MRPs）。评估了 MRPs 的抗氧化能力和感官特性。结果表明，核糖-FSGH MRPs 比葡萄糖-和木糖-FSGH MRPs 具有更高的抗氧化能力。经过模拟胃肠道消化后，核糖-FSGH MRPs 的 DPPH 和 ABTS 清除活性分别为 25.32 μM 和 193.37 μM Trolox 当量/g 样品，还原力为 0.509。在 5 小时的加热过程中，核糖-FSGH MRPs 产生了丰富的风味化合物（如丁醛、苯甲醛、2-甲基-3-呋喃硫醇和麦芽酚），并且核糖-FSGH MRPs 对焦糖味和口感感官属性具有增强效果。这些结果表明，核糖-FSGH MRPs 可潜在用作食品抗氧化剂。
