Preparation of squid peptides and antioxidant activity of its Maillard products.

In this study, two different molecular weights of squid peptides were prepared by stepwise enzymatic hydrolysis, one is a high molecular weight squid peptide (YJMD) and the other is a low molecular squid peptide (ATMD). Their Maillard reaction products were prepared with glucose, respectively, denoted as MRP-1 and MRP-2. And then the antioxidant activity of YJMD, ATMD, MRP-1 and MRP-2 were analyzed. The results showed that the molecular weight of YJMD was less than 31 kd, the molecular weight of 85.06% ATMD ranged from 17 kd to 1355.37 d, and the molecular weight of 14.94% ATMD was less than 1355.37d. Andthe scavenging efficiency of MRP-1 on DPPH radical was 85%, and the reducing ability of MRP-2 was 54%. Therefore, the Maillard reaction products of squid peptides all have good antioxidant activity. The study demonstrates that the squid could be prepared into a novel potential food additive. [ABSTRACT FROM AUTHOR]