Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose

Abstract To improve the utilization of cod skin collagen peptides (CSCP), we heated them with xylose at 80°C, 100°C, and 120°C for up to 150 min to prepare xylose−CSCP Maillard reaction products (MRPs), and then investigated their physicochemical and functional properties. The results showed that Arg, Lys, Phe, and Asp were the major amino acids involved in the Maillard reaction. After being heated at 120°C for 150 min, the ABTS scavenging activity and reducing power of xylose−CSCP MRPs were 99.59% and 0.887 absorbance units, respectively. Xylose−CSCP MRPs had better emulsifying properties and foaming properties than CSCP. Furthermore, 26 volatile compounds, including 2,5-dimethyl-pyrazine and 2-ethyl-3,5-dimethylpyrazine, were identified from xylose−CSCP MRPs by gas chromatography-ion mobility spectrometry. Newly formed heterocyclic compounds might be responsible for the flavor and antioxidant capacity of xylose−CSCP MRPs. These results suggest the potential for xylose−CSCP MRPs to serve as functional food ingredients.