Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids
作者: Tiantian ZhaoQi ZhangShuguang WangChaoying QiuYang LiuGuowan SuMouming Zhao
作者单位: 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
2Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
3Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
4Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
刊名: LWT, 2018, Vol.97 , pp.245-253
来源数据库: Elsevier Journal
DOI: 10.1016/j.lwt.2018.06.051
关键词: Anchovy protein hydrolysatesMaillard reaction productsABTS radical scavengingAcetylcholinesterasePeptides
英文摘要: Abstract(#br)Among multiple ways to ameliorate Alzheimer's disease, antioxidant and acetylcholinesterase (AChE) inhibition are considered as two primary approaches. Previous studies have indicated that anchovy protein hydrolysate (APH) exhibited strong antioxidant and AChE inhibitory capacities, and Maillard reaction could significantly ( p < 0.05) improve its bioactivities. The objective of this study was to determine the relationship between chemical compounds and bioactivities (antioxidant and AChE inhibitory capacities) by analyzing the main components of APH with or without Maillard reaction. GC-MS and UPLC-MS/MS results showed that newly formed heterocyclic components and rearrangement peptides with basic or aromatic amino acids in low molecular weight fraction during Maillard...
全文获取路径: Elsevier  (合作)
影响因子:2.546 (2012)

  • anchovy 
  • hydrolysate 水解产物
  • reaction 反酌
  • promotion 升级
  • protein 蛋白质
  • newly 重新
  • amino 氨基
  • basic 基本的
  • aromatic 香的
  • formed 丰满型船