The antioxidant activities and flavor properties of glycated bighead carp meat hydrolysates produced with galactose and galacto-oligosaccharides

Oligosaccharides widely participate in Maillard reactions during food processing, but the mechanisms leading to differences in conjugates derived from galactose (gala) and galacto-oligosaccharides (GOS) in food processing is not well understood. Herein, spectral characteristics, antioxidant activities, and flavor properties were compared between two types of conjugates. Spectral analysis (ultraviolet-visible absorption spectra and fluorescence) indicated higher reactivity in gala groups (p < 0.05). The maximum DPPH scavenging activity and reducing power observed for the gala groups were 35.1 and 274 mu mol TE/g protein, respectively, which were almost twice those for GOS groups (p < 0.05). Gala groups also exhibited a stronger capacity to diminish the saltiness of BCH compared to GOS groups. Among the 66 aromatic compounds identified using HS-SPME-GC/MS, alcohols (26.0%) and hydrocarbons (52.0%) were the most abundant flavor constituents. Particularly, 2-(3-methylbutyl)-3,5-dimethyl pyrazine was the most abundant pyrazine observed in GOS groups and its abundances increased from 1.20% to 8.30% with increased ratios of saccharide:BCH, while 2,5-dimethyl-3-(3-methyl butyl)pyrazine decreased from 8.47% to 3.35% in gala groups. Overall, the results indicated that the extent of Maillard reaction progress affected the antioxidant and flavor characteristics of MRP, which provide new insights for the further applications of MRPs in food additives.

Automated summary

This study compared the differences in reactions between galactose and galacto-oligosaccharides during food processing. It found that galactose had higher reactivity, stronger antioxidant activity, and better ability to diminish saltiness compared to galacto-oligosaccharides. The study also discovered that different derivatives had different effects on flavor characteristics.