Abstract
Abstract This study investigated the effect of Maillard reaction (MR) on the antibacterial activity of half-fin anchovy hydrolysates (HAHp)-derived peptides. Eighty-two peptides (450–1400 Da) were identified from the peptidic-fraction F3 and were classified into five groups according to the presence of W, F, Y, K, H, and R residues in sequences. Increases of antibacterial activity and glycosylation contents were found in the Maillard reaction products (MRPs) of synthetic peptides including HLRVGW (Syn-pep1), KWTRPMY (syn-pep2) and KLWHHTF (syn-pep3). Soluble melanoidins (SMs) (
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