Flavor strengthening Maillard‐modified peptides of hydrolyzed corn protein: auxiliary bacteriostatic function on spare rib broth and its underlying mechanism
Maillard-modified peptides exhibit dual effects of enhancing flavor and bacteriostatic activity on spare rib broth. Membrane damage is an underlying mechanism for the bacteriostatic activity of Maillard-modified peptides. This study presents a novel strategy for developing natural condiments with antimicrobial properties. © 2025 Society of Chemical Industry.
Authors
- Foxin Zhang
- Heping Cui (ORCID: https://orcid.org/0000-0002-0183-0095)
- Yishun Yao
- Khizar Hayat (ORCID: https://orcid.org/0000-0002-0737-6962)
- Shuqin Xia (ORCID: https://orcid.org/0000-0003-3042-0682)
- Jingyang Yu (ORCID: https://orcid.org/0009-0006-1099-1911)
- Xiaoming Zhang (ORCID: https://orcid.org/0000-0003-3101-7713)
- Ye Zhou
Institutions
- Jiangnan University (CN)
- Anhui University (CN)
- Alabama Agricultural and Mechanical University (US)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-12-14
- DOI
- https://doi.org/10.1002/jsfa.70220
- Primary Topic
- Protein Hydrolysis and Bioactive Peptides
- Type
- article
- Field-Weighted Citation Impact
- 0.00