Sensory Attributes and Functional Properities of Maillard Reaction Products Derived from Crassosotreagigas (Ostrea Rivularis Gould) Peptides and Xylose System

Abstract

To improve the utilization of Ostrea rivularis Gould, enzymatic hydrolysis and xylose-OEH Maillard reaction products were prepared, and then investigated their physicochemical, metabolites by HPLC-MS-MS and volatile compounds by GC-MS. The results showed that His, Gln, Lys, Asp and Cys were the major amino acids consumed. After being heated at 120 ℃ for up to 150 mins, the DPPH was 80.32% and reducing capacity 1.28, respectively, both were the highest in the groups. Furthermore, 45 volatile compounds, including 2-ethyl-5-methyl-pyrazine and 2-ethyl-3,5-dimethyl-pyrazine and 678 compounds were identified. 18 metabolites with significant differences (VIP≥2) were screened as differential metabolites, which involving lipid oxides and amino acid derivatives. The amount of lipid contents was conducive to the regulation of Maillard products and ultimately affect the lower threshold aldehydes flavor, which contributed to flavor and antioxidant activity. These results suggest the potential for xylose-OEH MRPs to serve as functional food ingredients.

Keywords: Oyster enzymolysis hydrolysateBioactive peptides Maillard reactions productsAntioxidant activityVolatile compounds