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Maillard reaction products from Tilapia (<i>Oreochromis mossambicus</i>) scale collagen peptides conjugated with Galactooligosaccharides of different purities: Characterization, antioxidant activity, and impact on the growth of probiotics.

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第一作者： Zhanhui,Liu

第一单位： Sanya Oceanographic Institution, Ocean University of China, Sanya 572025, Hainan, China.

作者： Zhanhui,Liu ^[1] ; Bing,Chen ^[1] ; Songlei,Wang ^[1] ; Zhengyuan,Xiao ^[1] ; Hongxing,Guo ^[2] ; Zhengguang,Wang ^[2] ; Xinyuan,Qi ^[2] ; Shiyuan,Dong ^[3] ; Zifang,Zhao ^[2]

作者单位： Sanya Oceanographic Institution, Ocean University of China, Sanya 572025, Hainan, China. ^[1] Hainan Huayan Collagen Technology Co., Ltd, Haikou 570311, Hainan, China. ^[2] Sanya Oceanographic Institution, Ocean University of China, Sanya 572025, Hainan, China.;State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266100, Shandong, China.;College of Food Science and Engineering, Ocean University of China, Qingdao 266100, Shandong, China. ^[3]

关键词 Advanced glycation end products Antioxidant activity Collagen peptides Galactooligosaccharides In vitro digestion Maillard reaction Probiotic

DOI 10.1016/j.fochx.2025.102733

PMID 40686895

发布时间 2025-07-23

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2025年29卷

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2025年29卷

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Maillard reaction products from Tilapia (<i>Oreochromis mossambicus</i>) scale collagen peptides conjugated with Galactooligosaccharides of different purities: Characterization, antioxidant activity, and impact on the growth of probiotics.

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Maillard reaction products from Tilapia (<i>Oreochromis mossambicus</i>) scale collagen peptides conjugated with Galactooligosaccharides of different purities: Characterization, antioxidant activity, and impact on the growth of probiotics.

Food chemistry

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Food chemistry

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