鳕鱼（Gadus morhua L.）皮胶原蛋白肽和木糖美拉德反应产物的物理化学和功能特性。
Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose.
机构信息
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
出版信息
Food Chem. 2020 Dec 15;333:127489. doi: 10.1016/j.foodchem.2020.127489. Epub 2020 Jul 6.
To improve the utilization of cod skin collagen peptides (CSCP), we heated them with xylose at 80 °C, 100 °C, and 120 °C for up to 150 min to prepare xylose-CSCP Maillard reaction products (MRPs), and then investigated their physicochemical and functional properties. The results showed that Arg, Lys, Phe, and Asp were the major amino acids involved in the Maillard reaction. After being heated at 120 °C for 150 min, the ABTS scavenging activity and reducing power of xylose-CSCP MRPs were 99.59% and 0.887 absorbance units, respectively. Xylose-CSCP MRPs had better emulsifying properties and foaming properties than CSCP. Furthermore, 26 volatile compounds, including 2,5-dimethyl-pyrazine and 2-ethyl-3,5-dimethylpyrazine, were identified from xylose-CSCP MRPs by gas chromatography-ion mobility spectrometry. Newly formed heterocyclic compounds might be responsible for the flavor and antioxidant capacity of xylose-CSCP MRPs. These results suggest the potential for xylose-CSCP MRPs to serve as functional food ingredients.
为提高鳕鱼皮胶原蛋白肽（CSCP）的利用率，我们将其与木糖在 80°C、100°C 和 120°C 下加热长达 150 分钟，以制备木糖-CSCP 美拉德反应产物（MRPs），然后研究其理化和功能性质。结果表明，Arg、Lys、Phe 和 Asp 是美拉德反应中主要涉及的氨基酸。在 120°C 加热 150 分钟后，木糖-CSCP MRPs 的 ABTS 清除活性和还原力分别为 99.59%和 0.887 吸光度单位。木糖-CSCP MRPs 的乳化性能和起泡性能优于 CSCP。此外，通过气相色谱-离子迁移谱法从木糖-CSCP MRPs 中鉴定出 26 种挥发性化合物，包括 2,5-二甲基吡嗪和 2-乙基-3,5-二甲基吡嗪。新形成的杂环化合物可能是木糖-CSCP MRPs 风味和抗氧化能力的原因。这些结果表明木糖-CSCP MRPs 有作为功能性食品成分的潜力。
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