Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products

Jia Run Han, Jia Nan Yan, Shi Guang Sun, Yue Tang, Wen Hui Shang, Ao Ting Li, Xiao Kun Guo, Yi Nan Du, Hai Tao Wu, Bei Wei Zhu, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

46 Scopus citations

Abstract

The objective of the present study was to improve the utilization of scallop (Chlamys farreri) byproducts by using Maillard reaction. Scallop mantle hydrolysates (SMHs) were prepared using neutrase then reacted with ribose. Thirty-four peptides were identified from SMHs by UPLC-Q-TOF-MS, and the abundance of Asp and Lys suggested the strong Maillard reactivity. The formation of Schiff's base as well as modification of amide I, II and III bands in Maillard reaction products (MRPs) was confirmed by ultraviolet–visible, fluorescence, and Fourier transform infrared spectroscopy. Thirty volatile compounds were produced by the reaction of SMHs with ribose. Moreover, MRPs with enhanced radical scavenging and anti-linoleic acid peroxidation activities over SMHs promoted the survival and reduced the DNA damage of HepG2 cells treated with hydrogen peroxide. These results suggest that SMHs-ribose MRPs can be potentially used as food antioxidant for suppressing of lipid oxidation or protecting of cell from oxidative damage.

Original languageEnglish
Pages (from-to)337-347
Number of pages11
JournalFood Chemistry
Volume261
DOIs
StatePublished - Sep 30 2018

Bibliographical note

Funding Information:
This work was supported financially by The National Natural Science Foundation of China , China (No. 31671808 ). Appendix A

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

  • Antioxidant ability
  • Flavor compounds
  • Maillard reaction
  • Mantle hydrolysates
  • Scallop (Chlamys farreri)

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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