Optimization of Maillard reaction with ribose for enhancing anti-allergy effect of fish protein hydrolysates using response surface methodology
| Autor: | Sung Yong Yang, Sang-Hoon Lee, Yoonsook Kim, Hyeon-Jin Jeon, Se Wook Kim, Kwang Won Lee |
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| Rok vydání: | 2015 |
| Předmět: |
Antioxidant
Chromatography Central composite design Protein Hydrolysates Ribose medicine.medical_treatment General Medicine Antioxidants Hydrolysate Maillard Reaction Analytical Chemistry chemistry.chemical_compound Maillard reaction symbols.namesake chemistry Anti-Allergic Agents Hypersensitivity medicine symbols Browning Animals Response surface methodology Food Science EC50 |
| Zdroj: | Food Chemistry. 176:420-425 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2014.12.090 |
| Popis: | Halibut is served on sushi and as sliced raw fish fillets. We investigated the optimal conditions of the Maillard reaction (MR) with ribose using response surface methodology to reduce the allergenicity of its protein. A 3-factored and 5-leveled central composite design was used, where the independent variables were substrate (ribose) concentration (X1, %), reaction time (X2, min), and pH (X3), while the dependent variables were browning index (Y1, absorbance at 420nm), DPPH scavenging (Y2, EC50 mg/mL), FRAP (Y3, mM FeSO4/mg extract) and β-hexosaminidase release (Y4, %). The optimal conditions were obtained as follows: X1, 28.36%; X2, 38.09min; X3, 8.26. Maillard reaction products of fish protein hydrolysate (MFPH) reduced the amount of nitric oxide synthesis compared to the untreated FPH, and had a significant anti-allergy effect on β-hexosaminidase and histamine release, compared with that of the FPH control. We concluded that MFPH, which had better antioxidant and anti-allergy activities than untreated FPH, can be used as an improved dietary source. |
| Databáze: | OpenAIRE |
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