Antioxidant and antibacterial activities of modified crab shell bioactive peptides by Maillard reaction

International Journal of Food Properties

Xianqing Yang¹  Wei Jiang²  Yu Liu²  Shiwei Hu² 

[1] Ministry of Agriculture;Zhejiang Ocean University;

关键词: Crab shell peptides;    Maillard reaction;    Antioxidant;    Antibacterial;    Molecular weight distribution;   

DOI  :  10.1080/10942912.2018.1561463

来源: DOAJ

【 摘 要 】

In this study, crab shell bioactive peptides were heated with fructose. The antioxidant and antibacterial activities of the crab shell bioactive peptides and the derived Maillard reaction products were evaluated. The results showed that fructose modification was helpful in increasing the antioxidant activity and brought strong antibacterial activity to the crab shell bioactive peptides. The increase of antioxidant activity was a positive correlation with the fructose concentration and pH. And the increase of antibacterial activity was a positive correlation with the reaction pH. In addition, as suggested by the result of molecular weight distribution, the active components in the Maillard reaction product might be the 2–5 kDa fractions. The results indicated that the Maillard reaction was a very effective method for improving the antioxidant and antibacterial activities of bioactive peptides.

【 授权许可】

Unknown