Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose

Chen, Kangni; Yang, Qingfeng; Hong, Hui; Feng, Lin; Liu, Jun; Luo, Yongkang

doi:10.1016/j.foodchem.2020.127489

Cited by 59 publications

(22 citation statements)

References 37 publications

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“…This result was consistent with the perception that the Maillard reaction enhances the food aroma profile. In addition, the response value of P30/2 decreased when adding 5% l ‐arabinose, which may be due to the conversion of some volatile compounds, such as aldehydes, to other volatile or non‐volatile compounds after the Maillard reaction (Chen et al., 2020; Luo et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

Sensory quality and digestibility evaluation of silver carp sausage glycated with l ‐arabinose

Liu

Huang

Feng

et al. 2021

Food Processing Preservation

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This study focused on the effect of different levels of l‐arabinose addition on the sensory quality and digestibility of silver carp sausage by testing color, texture, smell, taste, sensory score, and digestibility. The results showed that the L* value of fish sausage decreased with the increase of l‐arabinose, while a* value, b* value, and BI increased. In addition, the hardness, springiness, and chewiness of fish sausage reached the maximum when adding 2% l‐arabinose. Principal component analysis results of E‐nose and E‐tongue data showed that l‐arabinose enhanced the aroma and taste profiles. Sensory evaluation found that fish sausage with 2% l‐arabinose had the highest overall acceptability. Moreover, the addition of 2% arabinose could better maintain the protein digestibility of fish sausage intact. This study has suggested a promising potential for applying glycation in aquatic product processing and the development of nutritious ready‐to‐eat fish products using l‐arabinose. Novelty impact statement This work investigates the impact of different levels of l‐arabinose addition on the color, texture, smell, taste, and digestibility of silver carp sausage. It explains how the change of glycation degree affects the sensory quality and digestibility of silver carp sausage. Fish sausage with good overall acceptability and digestibility was obtained by adding 2% l‐arabinose. This work contributes a theoretical basis for applying glycation in aquatic product processing and developing nutritious ready‐to‐eat fish products using l‐arabinose.

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Section: Resultsmentioning

confidence: 99%

Sensory quality and digestibility evaluation of silver carp sausage glycated with l ‐arabinose

Liu

Huang

Feng

et al. 2021

Food Processing Preservation

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“…Fructose, and generally sugars, can undergo a chemical crosslinking by the so-called non-enzymatic glycation or Maillard reaction [21,22]. Maillard reaction is a chemical and non-enzymatic reaction that is produced in three main steps [23]. First, a condensation reaction between the carbonyl group of fructose and the amino group of proteins takes place, generating a Schiff base.…”

Section: Introductionmentioning

confidence: 99%

Rheological and Microstructural Evaluation of Collagen-Based Scaffolds Crosslinked with Fructose

et al. 2021

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In recent years, tissue engineering research has led to the development of this field by designing scaffolds with better properties that can fulfill its purpose of better and faster tissue regeneration, consequently improving people’s quality of life. Scaffolds are matrices, predominantly composed of polymeric materials, whose main function is to offer support for cell adhesion and subsequent growth, leading to the regeneration of the damaged tissue. The widely used biopolymer in tissue engineering is collagen, which is the most abundant protein in animals. Its use is due to its structure, biocompatibility, ease of modification, and processability. In this work, collagen-based scaffolds were developed with different concentrations and processing techniques, by obtaining hydrogels and aerogels that were characterized with an emphasis on their morphology and mechanical properties. Moreover, fructose was added in some cases as a chemical crosslinking agent to study its influence on the scaffolds’ properties. The obtained results revealed that the scaffolds with higher collagen concentrations were more rigid and deformable. Comparing both systems, the aerogels were more rigid, although the hydrogels were more deformable and had higher pore size homogeneity. Fructose addition produced a slight increase in the critical strain, together with an increase in the elastic modulus.

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“…With the increase of corn peptide concentration, the degree of glycosylation of the films increased but then decreased. The highest degree of glycosylation (26.92 ± 0.14%) was found in CP-30, this might be the reaction of protein and polysaccharides which resulted in a decrease in free amino group content, thereby increasing the degree of glycosylation [33]. The degree of glycosylation of CP-40 was lower (31.14%) than CP-30.…”

Section: Degree Of Glycosylation and Browning Intensity Of The Filmsmentioning

confidence: 89%

“…It can be seen that, the browning intensity increased significantly (p < 0.05) with the increase of CP concentration due to the production of melanoidins [27]. action of protein and polysaccharides which resulted in a decrease in free amino group content, thereby increasing the degree of glycosylation [33]. The degree of glycosylation of CP-40 was lower (31.14%) than CP-30.…”

Section: Degree Of Glycosylation and Browning Intensity Of The Filmsmentioning

confidence: 96%

Physicochemical Properties and Biological Activity of Active Films Based on Corn Peptide Incorporated Carboxymethyl Chitosan

et al. 2021

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Active films based on carboxymethyl chitosan incorporated corn peptide were developed, and the effect of the concentration of corn peptide on films was evaluated. Physicochemical properties of the films, including thickness, opacity, moisture content, color, mechanical properties, water vapor permeability, and oil resistance, were measured. Biological activities of the films, including the antioxidant and antibacterial activities, were characterized in terms of 2, 2-diphenyl-1-picrylhydrazyl free radical scavenging activity, reducing power, the total antioxidant activity, and the filter disc inhibition zone method. The results indicated that the incorporation of corn peptide caused interactions between carboxymethyl chitosan and corn peptide in Maillard reaction and gave rise to the films light yellow appearance. Compared with the Control, the degree of glycosylation, browning intensity, thickness, opacity, tensile strength, antioxidant activity, and antibacterial activity of films were increased, but the elongation, vapor permeability, and oil resistance of films were decreased. The films based on corn peptide and carboxymethyl chitosan can potentially be applied to food packaging.

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Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose

Cited by 59 publications

References 37 publications

Sensory quality and digestibility evaluation of silver carp sausage glycated with l ‐arabinose

Sensory quality and digestibility evaluation of silver carp sausage glycated with l ‐arabinose

Rheological and Microstructural Evaluation of Collagen-Based Scaffolds Crosslinked with Fructose

Physicochemical Properties and Biological Activity of Active Films Based on Corn Peptide Incorporated Carboxymethyl Chitosan

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