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Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates. | LitMetric

Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates.

Ultrason Sonochem

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Branch of Chemistry and Chemical Engineering Guangdong Laboratory (Hanjiang Laboratory), Chaozhou 521000, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Guangdong Mei wei yuan Flavors Co., Ltd., Yangjiang 529500, China. Electronic address:

Published: December 2024

AI Article Synopsis

Article Abstract

To address the delamination phenomenon during storage and flavor characteristics of Oyster protein hydrolysates (OPH). In this study, xylo-oligosaccharides (XOS) were selected to covalently graft with OPH through ultrasound-assisted Maillard reaction, and the effect of ultrasound-assisted Maillard reaction on the structure, functional properties, and flavor characteristics of OPH were investigated. The results revealed that the ultrasound treatment led to a 1.46-fold increase in the degree of grafting compared with the conventional wet-heat Maillard reaction methods. Structural analyses at various levels indicated substantial alterations in the OPH structure following the ultrasound-assisted Maillard reaction. More ordered α-helical secondary structures were shifting to random coiling, the tertiary structure showed more stretching changes, and the surface structure was characterized by loose and porous features. Compared with OPH, the solubility of the ultrasound-assisted Maillard reaction products (OPH-U-M) increased from 54.67% to 70.14%, leading to a notable enhancement in storage stability. Flavor profile analysis demonstrated a decrease in unsaturated aldehydes and ketones presenting fishy and bitter aromas, while an increase in presenting meat aroma compounds was observed in OPH-U-M. Furthermore, OPH-U-M exhibited superior antioxidant properties with DPPH and ABTS radical scavenging abilities enhancing 46.05% and 42.09% in comparison with OPH, respectively. The results demonstrated that covalently binding with XOS under ultrasonication pretreatment endowed OPH with superior functional properties (including solubility, storage stability, and antioxidant activity), and the improvement of flavor profile. This study can provide theoretical guidance and practical implications for promoting the processing applications of oyster protein.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11532777PMC
http://dx.doi.org/10.1016/j.ultsonch.2024.107113DOI Listing

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