Antioxidant activities of chicken bone peptide fractions and their Maillard reaction products: Effects of different molecular weight distributions. (18th December 2017)

• Record Type: Journal Article
• Authors: Nie, Xiaohua; Xu, Dan; Zhao, Liming; Meng, Xianghe
• Is Part Of: International journal of food properties. Volume 20(2017)Supplement 1
• Page Start: S457
• Page End: S466
• Publication Date: 2017-12-18
• Subjects: Chicken bone -- Galactose -- Maillard reaction products (MRP) -- Peptide fraction -- Radical scavenging activity -- Reducing power; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2017.1299176
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: Chicken bone protein hydrolysate (CBPH) and its peptide fractions (CBPH-I, molecular weight < 3 kDa; CBPH-II, molecular weight 3–10 kDa) were heated with galactose in aqueous solution at 100°C for 90 min. Antioxidant activities of CBPH, CBPH-I, CBPH-II, and their derived Maillard reaction products (MRPs) were evaluated. CBPH, peptide fractions, and their MRP exerted strong DPPH radical scavenging activity and reducing power, but low scavenging activity toward the hydroxyl radicals. All the tested antioxidant activities of CBPH and its peptide fractions were significantly increased after the Maillard reaction with galactose. The increment in the antioxidant activity of CBPH-II MRP was higher than that of CBPH-I MRP, although more glycation was found in CBPH-I MRP. The results indicated that the improvement of the antioxidant activity of peptide fraction via the Maillard reaction should be closely related to its molecular size.