Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion

Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion

Changes in structural characteristics and antioxidant activity of tilapia hydrolysate glycated with glucose, fructose, or xylose at 90 °C for 12 h, and following in vitro gastrointestinal (GI) digestion were investigated. Fourier-transformed infrared (FTIR) band between 1,800 and 1,400 cm−1 confirme...

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Bibliographic Details
Main Authors:	Xiaogang Zhang, Parinya Noisa, Ali Hamzeh, Jirawat Yongsawatdigul
Format:	Article
Language:	English
Published:	Elsevier 2024-03-01
Series:	Food Chemistry: X
Subjects:	Maillard reaction products (MRPs) Reducing power Gastrointestinal (GI) digestion Fourier-transformed infrared (FTIR) spectroscopy Cellular antioxidant activity (CAA)
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524001159

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