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

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

This study investigated the effects of galactooligosaccharide (GOS) purity (80 % and 95 %) and heating time (60 and 150 min) on characterization and bioactivities of Maillard reaction products (MRPs) formed by conjugating tilapia scale collagen peptides with GOS at 90 °C. Spectral analyses, degree o...

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Bibliographic Details
Main Authors: Zhanhui Liu, Bing Chen, Songlei Wang, Zhengyuan Xiao, Hongxing Guo, Zhengguang Wang, Xinyuan Qi, Shiyuan Dong, Zifang Zhao
Format: Article
Language:English
Published: Elsevier 2025-07-01
Series:Food Chemistry: X
Subjects:
Maillard reaction
Collagen peptides
Galactooligosaccharides
Advanced glycation end products
Antioxidant activity
In vitro digestion
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525005802
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