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Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products
- Han, Jia-Run, Yan, Jia-Nan, Sun, Shi-Guang, Tang, Yue, Shang, Wen-Hui, Li, Ao-Ting, Guo, Xiao-Kun, Du, Yi-Nan, Wu, Hai-Tao, Zhu, Bei-Wei, Xiong, Youling L
- Food chemistry 2018 v.261 pp. 337-347
- Azumapecten farreri, DNA damage, Fourier transform infrared spectroscopy, Maillard reaction products, antioxidant activity, byproducts, enzymes, flavor compounds, fluorescence, human cell lines, hydrogen peroxide, hydrolysates, lipid peroxidation, peptides, ribose, scallops, volatile compounds
- The objective of the present study was to improve the utilization of scallop (Chlamys farreri) byproducts by using Maillard reaction. Scallop mantle hydrolysates (SMHs) were prepared using neutrase then reacted with ribose. Thirty-four peptides were identified from SMHs by UPLC-Q-TOF-MS, and the abundance of Asp and Lys suggested the strong Maillard reactivity. The formation of Schiff’s base as well as modification of amide I, II and III bands in Maillard reaction products (MRPs) was confirmed by ultraviolet–visible, fluorescence, and Fourier transform infrared spectroscopy. Thirty volatile compounds were produced by the reaction of SMHs with ribose. Moreover, MRPs with enhanced radical scavenging and anti-linoleic acid peroxidation activities over SMHs promoted the survival and reduced the DNA damage of HepG2 cells treated with hydrogen peroxide. These results suggest that SMHs-ribose MRPs can be potentially used as food antioxidant for suppressing of lipid oxidation or protecting of cell from oxidative damage.