The antioxidant activities and flavor properties of glycated bighead carp meat hydrolysates produced with galactose and galacto-oligosaccharides
文献类型： 外文期刊
作者： Liang, Yifan 1 ; Wang, Kai 1 ; Yang, Qingfeng 1 ; Zhang, Longteng 1 ; Shi, Ce 3 ; Tavakoli, Samad 1 ; Tan, Yuqing 1 ; Luo, Yongkang 1 ; Hong, Hui 1 ;
作者机构： 1.China Agr Univ, Beijing Lab Food Qual & Safety, Coll Food Sci & Nutr Engn, Beijing 10083, Peoples R China
2.China Agr Univ, Coll Food Sci & Nutrit Engn, Ctr Food Colloids & Delivery Funct, Beijing 10083, Peoples R China
3.Beijing Acad Agr & Forestry Sci, Beijing Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China
关键词： Maillard reaction; Galacto-oligosaccharides; Antioxidant activities; Electronic tongue; HS-SPME-GC-MS
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 158 卷
页码：
收录情况： SCI
摘要： Oligosaccharides widely participate in Maillard reactions during food processing, but the mechanisms leading to differences in conjugates derived from galactose (gala) and galacto-oligosaccharides (GOS) in food processing is not well understood. Herein, spectral characteristics, antioxidant activities, and flavor properties were compared between two types of conjugates. Spectral analysis (ultraviolet-visible absorption spectra and fluorescence) indicated higher reactivity in gala groups (p < 0.05). The maximum DPPH scavenging activity and reducing power observed for the gala groups were 35.1 and 274 mu mol TE/g protein, respectively, which were almost twice those for GOS groups (p < 0.05). Gala groups also exhibited a stronger capacity to diminish the saltiness of BCH compared to GOS groups. Among the 66 aromatic compounds identified using HS-SPME-GC/MS, alcohols (26.0%) and hydrocarbons (52.0%) were the most abundant flavor constituents. Particularly, 2-(3-methylbutyl)-3,5-dimethyl pyrazine was the most abundant pyrazine observed in GOS groups and its abundances increased from 1.20% to 8.30% with increased ratios of saccharide:BCH, while 2,5-dimethyl-3-(3-methyl butyl)pyrazine decreased from 8.47% to 3.35% in gala groups. Overall, the results indicated that the extent of Maillard reaction progress affected the antioxidant and flavor characteristics of MRP, which provide new insights for the further applications of MRPs in food additives.
- 相关文献
作者其他论文 更多>>
-
Deep learning models with optimized fluorescence spectroscopy to advance freshness of rainbow trout predicting under nonisothermal storage conditions
作者：Fan, Yanwei;Dong, Ruize;Ji, Zengtao;Shi, Ce;Dong, Ruize;Luo, Yongkang;Tan, Yuqing;Hong, Hui;Fan, Yanwei;Fan, Yanwei;Dong, Ruize;Ji, Zengtao;Shi, Ce;Fan, Yanwei;Dong, Ruize;Ji, Zengtao;Shi, Ce;Ji, Zengtao;Shi, Ce
关键词：Excitation -emission matrices; Parallel factor analysis; Freshness prediction; Radial basis function neural network; Long short-term memory; CNN_LSTM neural network
-
An ammonia-sensitive fluorescence sensor based on polyvinyl alcohol-graphene quantum dots/halloysite nanotubes hybrid film for monitoring fish freshness
作者：Zhang, Jiaran;Yu, Jie;Yin, Hao;Yue, Yuntao;Jia, Zhixin;Shi, Ce;Jia, Zhixin;Shi, Ce;Jia, Zhixin;Shi, Ce
关键词：Graphene quantum dots; Halloysite nanotubes; ammonia; Freshness; Fluorescence film
-
Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage
作者：Sun, Xiaoyue;Li, Qing;Ding, Ning;Liang, Shijie;Mubango, Elliot;Yu, Qinye;Dai, Ruitong;Tan, Yuqing;Luo, Yongkang;Hong, Hui;Zheng, Yanyan;Hong, Hui
关键词：Bighead carp surimi; Fistular onion stalk polysaccharide; Frozen storage; Cryoprotectant; Gel properties; Protein denaturation
-
A novel self-enhanced electrochemiluminescent aptamer sensor based on ternary nanocomposite PEI/RuSi-MWCNTs for the detection of profenofos residues in vegetables
作者：He, Zhenying;Liu, Wenzheng;Sun, Jiashuai;Huang, Jingcheng;Han, Jie;Li, Baoxin;Xu, Rui;Zhang, Yuhao;Hua, Jin;Guo, Yemin;Lu, Fangyuan;He, Zhenying;Shi, Ce;He, Zhenying;Liu, Wenzheng;Sun, Jiashuai;Huang, Jingcheng;Han, Jie;Li, Baoxin;Xu, Rui;Zhang, Yuhao;Hua, Jin;Guo, Yemin;Lu, Fangyuan;He, Zhenying;Liu, Wenzheng;Sun, Jiashuai;Huang, Jingcheng;Han, Jie;Li, Baoxin;Xu, Rui;Zhang, Yuhao;Hua, Jin;Guo, Yemin;Lu, Fangyuan;Wang, Haifang
关键词：Electrochemiluminescence; Ru(bpy)32+; Multi-walled carbon nanotubes; Profenofos; Aptasensor
-
Preparation of waterborne anti-counterfeiting ink based on dual luminescent nanohybrids of bacterial cellulose nanocrystals and lanthanide-nitrogen co-modified GQDs
作者：Jia, Zhixin;Yang, Xinting;Sun, Xia;Guo, Yemin;Jia, Zhixin;Ji, Zengtao;Yang, Xinting;Shi, Ce;Jia, Zhixin;Ji, Zengtao;Yang, Xinting;Shi, Ce;Jia, Zhixin;Ji, Zengtao;Yang, Xinting;Shi, Ce;Zhang, Jingbin
关键词：Bacterial cellulose nanocrystal; Graphene quantum dots; Nanohybrids; Dual anti-counterfeiting; Waterborne fluorescent ink
-
Gut microbiota and metabolic profile as affected by Maillard reaction products derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides during in vitro pig fecal fermentation
作者：Liang, Yifan;Zhang, Huijuan;Tian, Li;Wang, Jinfeng;Tan, Yuqing;Luo, Yongkang;Hong, Hui;Hong, Hui;Shi, Ce;Zheng, Yanyan
关键词：Maillard reaction; Bighead carp meat hydrolysates; In vitro simulated digestion; Gut microbiota; Short -chain fatty acids; In vitro fecal fermentation
-
Applications of Gas Sensing in Food Quality Detection: A Review
作者：Ma, Minzhen;Yang, Xinting;Shi, Ce;Jia, Zhixin;Jia, Boce;Ma, Minzhen;Ying, Xiaoguo;Yang, Xinting;Shi, Ce;Jia, Zhixin;Yang, Xinting;Shi, Ce;Jia, Zhixin;Yang, Xinting;Shi, Ce;Jia, Zhixin;Ying, Xiaoguo;Jia, Boce
关键词：gas sensor; gas sensor arrays; VOCs; quality monitoring; freshness prediction
