Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds.

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作者： Kangni,Chen ^[1] ; Xiaoxue,Yang ^[1] ; Zhan,Huang ^[1] ; Shiliang,Jia ^[1] ; Yuqi,Zhang ^[1] ; Jing,Shi ^[1] ; Hui,Hong ^[2] ; Ligeng,Feng ^[1] ; Yongkang,Luo ^[3]

作者单位： Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. ^[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing 100083, China. ^[2] Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing 100083, China. Electronic address: luoyongkang@263.net. ^[3]

关键词 2-Ethylfuran (PubChem CID: 18554)2-Heptanone (PubChem CID: 8051)2-Methyl-3-furanthiol (PubChem CID: 612)6-Methyl-5-hepten-2-one (PubChem CID: 9862)Antioxidant activity Benzaldehyde (PubChem CID: 240)Fish scales Gastrointestinal digestion Gelatin hydrolysates Hexanal (PubChem CID: 6184)Maillard reaction Maltol (PubChem CID: 8369)Volatile compounds