ArticleFood chemistry: X2024
Glycation modification of protein hydrolysate from channel catfish (
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
5 citing papers in PubMed.
- Characterization, Identification, and Antioxidant Mechanism of Antioxidant Peptides FromFood science & nutrition · 2026Article
- Antioxidant Protein Hydrolysates and Peptides from Catfish: Enzymatic Production, In Vitro Bioactivity, and Translational Gaps for Functional Foods.Antioxidants (Basel, Switzerland) · 2026Review
- Current Progress and Future Directions of Enzyme Technology in Food Nutrition: A Comprehensive Review of Processing, Nutrition, and Functional Innovation.Foods (Basel, Switzerland) · 2026Review
- Linking diet to growth, nutrient composition, and flavor characteristics in Chinese mitten crab (Frontiers in nutrition · 2026Article
- Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To investigate the impacts of glycation modification on the structure and flavor of fish viscera-derived protein hydrolysates, channel catfish viscera was utilized and hydrolyzed by Flavourzyme, followed by glycation with glucosamine, xylose, ribose and glucose, respectively. The structural characteristics, taste and odor of glycated products were evaluated. The results revealed that glycation led to an increase in peptides (<1 kDa) and a decrease in peptide fraction (>5 kDa). UV and fluorescence spectra indicated a gradual rise in absorbance and fluorescence intensity. Glucosamine-induced glycation significantly mitigated bitterness, while enhancing saltiness and umami. GC-MS/MS analysis revealed that glycation led to reduced undesirable odor, and formation of aromatic compounds. LC-MS/MS identified Arg and Lys as the main modification sites. Interestingly, aldehydes were found to modify peptides via carbonyl-amine reaction, leading to decreased fishy odor. The present study contributes to flavor improvement of fish viscera-derived peptides through glycation and high-value utilization of fish viscera.
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Registered trials
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