E3S Web Conf.
Volume 78, 20192018 International Seminar on Food Safety and Environmental Engineering (FSEE 2018)
|Number of page(s)||7|
|Section||Food Safety, Extraction and Food Engineering|
|Published online||15 January 2019|
Effect of Substrate Ratios and the Species of Sugar on the Antioxidant Activity of Glycosylated Products of the Rana Debris Collagen Peptide
College of Food Science and Engineering, Jilin University, 130062 Changchun, China
2 College of China-Japan Friendship Hospital, Jilin University, 130062 Changchun, China
* Corresponding author: Chunyu Xi, firstname.lastname@example.org
The active peptide (molecular weight < 3500 Da) of the enzymatic hydrolysis from Rana debris is used as a raw material of glycosylation. The peptide can be affected by environmental factors, such as pH and temperature, which can destroy structural and functional properties, so the peptide is usually modified by glycosylation. To investigate the effects of glycosylation on the antioxidant activity of Rana Debris Collagen Peptide (RDCP), glycosylated compounds were prepared using different ratios of RDCP and xylose or glucose by the Maillard reaction. The results indicated that the peptide-xylose compound (PXC) showed higher antioxidant activity than the peptide-glucose compound (PGC), and RDCP and xylose heated at a ratio of 1:4 showed good antioxidant properties. The correlation between the glycosylation degree and antioxidant activity was strong. These results indicated that glycosylation can enhance the antioxidant activity of RDCP. Such glycosylated products can be used in the field of food research.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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