Enzymatic hydrolysates from tuna backbone and the subsequent  Maillard reaction with different ketohexoses

CORC > 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

	Enzymatic hydrolysates from tuna backbone and the subsequent Maillard reaction with different ketohexoses
	Yan Zeng ; Xiaoxi Zhang ; Yuping Guan ; Yuanxia Sun
刊名	International Journal of Food Science and Technology
	2012-05
卷号	47 期号:6 页码:1293–1301
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.
公开日期	2012-05-31
内容类型	期刊论文
源URL	[http://localhost/handle/0/238]
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
推荐引用方式 GB/T 7714	Yan Zeng,Xiaoxi Zhang,Yuping Guan,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	Yan Zeng,Xiaoxi Zhang,Yuping Guan,&Yuanxia Sun.(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	Yan Zeng,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.