Preparation, characterization and antioxidant activity analysis of three Maillard glycosylated bone collagen hydrolysates from chicken, porcine and bovine
文献类型： 外文期刊
作者： Qi, Liwei 1 ; Zhang, Hongru 1 ; Guo, Yujie 1 ; Liu, Hong 1 ; Zhang, Chunhui 1 ;
作者机构： 1.Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China
2.Univ Liege Gembloux Agrobio Tech, Lab Biomass & Green Technol, Passage deportes 2, B-5030 Gembloux, Belgium
3.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
关键词： Bone collagen hydrolysates; Glycosylation reaction; Antioxidant activity
期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：5.6； 五年影响因子：6.8 ）
ISSN：
年卷期： 2024 年 13 卷 4 期
页码：
收录情况： SCI
摘要： Bone collagen hydrolysates (peptides) derived from byproduct of animal product processing have been used to produce commercially valuable products due to their potential antioxidant activity. Maillard glycosylated reaction is considered as a promising method to enhance the antioxidant activity of peptides. Hence, this research aims at investigating the Maillard glycosylation activity and antioxidant activity of bone collagen hydrolysates from different sources. In this study, 3 glycosylated bone collagen hydrolysates were prepared and characterized, and cytotoxicity and antioxidant activity were analyzed and evaluated. The free amino groups loss, browning intensity, and fluorescence intensity of G-Cbcp (glycosylated chicken bone collagen hydrolysates (peptides)) were the heaviest, followed by G-Pbcp (glycosylated porcine bone collagen hydrolysates (peptides)) and G-Bbcp (glycosylated bovine bone collagen hydrolysates (peptides)). The results of amino acid analysis showed that amino acid composition of different bone collagen hydrolysates was significantly different and the amino acid decreased to different degrees after Maillard glycosylated reaction, which may lead to differences in Maillard glycosylated reaction activity. Furthermore, the 3 glycosylated hydrolysates showed no significant cytotoxicity. The results showed that glycosylation process significantly increased the antioxidant activity of bone collagen hydrolysates, and G-Cbcp showed the strongest antioxidant activity, followed by G-Pbcp and G-Bbcp. Therefore, compared with the bone collagen hydrolysates, 3 glycosylated hydrolysates showed significant characteristic and structural changes, and higher antioxidant activity. (c) 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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