Antioxidant and antibacterial activities of modified crab shell bioactive peptides by Maillard reaction

In this study, crab shell bioactive peptides were heated with fructose. The antioxidant and antibacterial activities of the crab shell bioactive peptides and the derived Maillard reaction products were evaluated. The results showed that fructose modification was helpful in increasing the antioxidant...

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Bibliographic Details
Main Authors: Wei Jiang, Yu Liu, Xianqing Yang, Shiwei Hu
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Online Access:http://dx.doi.org/10.1080/10942912.2018.1561463