Characterization of Maillard Reaction Products Derived From Antioxidant Peptides of Ctenopharyngodonidellus
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Abstract:
Thermal degradation products (TDPs) and Maillard reaction products (MRPs) were prepared by heating Ctenopharyngodonidellus peptide with or without addition of xylose. Antioxidant activity, molecular weight distribution and amino acid composition of MRPs and TDPs with different reaction time were evaluated. The results showed that when heating Ctenopharyngodonidellus peptide without adding xylose, the total amino acids content of TDPs had no significant change, while the free amino acid and peptides below 3000 Da increased. The degree of Maillard reaction enhanced by increasing the reaction time, while the total/free amino acids contents decreased. Moreover, arginine and lysine showed remarkable reduction; peptides which above 3000 Da from MRPs increased while below 3000 Da decreased. In addition, the antioxidant activity of peptides increased significantly after Maillard reaction.
