Preparation of squid peptides and antioxidant activity of its Maillard products
4TH INTERNATIONAL CONFERENCE ON FRONTIERS OF BIOLOGICAL SCIENCES AND ENGINEERING (FBSE 2021) AIP Conference Proceedings(2022)
摘要
In this study, two different molecular weights of squid peptides were prepared by stepwise enzymatic hydrolysis, one is a high molecular weight squid peptide (YJMD) and the other is a low molecular squid peptide (ATMD). Their Maillard reaction products were prepared with glucose, respectively, denoted as MRP-1 and MRP-2. And then the antioxidant activity of YJMD, ATMD, MRP-1 and MRP-2 were analyzed. The results showed that the molecular weight of YJMD was less than 31 kd, the molecular weight of 85.06% ATMD ranged from 17 kd to 1355.37 d, and the molecular weight of 14.94% ATMD was less than 1355.37d. Andthe scavenging efficiency of MRP-1 on DPPH radical was 85%, and the reducing ability of MRP-2 was 54%. Therefore, the Maillard reaction products of squid peptides all have good antioxidant activity. The study demonstrates that the squid could be prepared into a novel potential food additive.
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关键词
squid peptides,antioxidant activity
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