AI Article Synopsis

  • Crayfish has become a popular food trend in China, with increasing processed product output, prompting a study on the effects of multi-frequency power ultrasound (MFPU) pretreatment on its protein quality.
  • The study found that MFPU pretreatment significantly increased the enzymatic hydrolysis of crayfish protein, enhancing the degree of hydrolysis from 23.89% to 40.78% with a specific dual-frequency setting.
  • Additionally, the pretreatment altered the protein structure, promoting flavor enhancement during the Maillard reaction, indicating that MFPU is a beneficial technique for improving crayfish protein quality and taste.

Article Abstract

Crayfish, as a new consumer trend, has become one of the most popular freshwater aquatic foods in China, and its processed product output has been increasing year by year. In this study, the effect of multi-frequency power ultrasound (MFPU) pretreatment in various working modes including mono-, dual- and tri-frequency on the enzymatic hydrolysis and Maillard reaction of crayfish was investigated. Additionally, the underlying mechanism was also explored. Results showed that the degree of hydrolysis (DH) of crayfish was 23.89 %, while it increased to 40.78 % after MFPU pretreatment at 20/40 kHz dual-frequency, indicating that MFPU pretreatment significantly (p < 0.05) enhanced the enzymatic hydrolysis of crayfish. The crayfish protein after MFPU pretreatment exhibited a decrease in α-helix and increase in β-fold content, and the occurrence in the unfolding of the protein structure and alteration of tertiary structure. According to scanning electron microscopy (SEM) and atomic force microscopy (AFM) analyses, the MFPU pretreatment resulted in the fragmentation of crayfish protein. During the analyses of subsequent Maillard reaction, the composition and quantity of volatiles detected by the electronic nose and GC-MS indicated that MFPU pretreatment enhanced flavor of the Maillard reaction products. In conclusion, MFPU pretreatment is a promising technology for improving the degree of hydrolysis of crayfish protein and enhancing the flavor of Maillard reaction products.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11567950PMC
http://dx.doi.org/10.1016/j.ultsonch.2024.107140DOI Listing

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Article Synopsis
  • Crayfish has become a popular food trend in China, with increasing processed product output, prompting a study on the effects of multi-frequency power ultrasound (MFPU) pretreatment on its protein quality.
  • The study found that MFPU pretreatment significantly increased the enzymatic hydrolysis of crayfish protein, enhancing the degree of hydrolysis from 23.89% to 40.78% with a specific dual-frequency setting.
  • Additionally, the pretreatment altered the protein structure, promoting flavor enhancement during the Maillard reaction, indicating that MFPU is a beneficial technique for improving crayfish protein quality and taste.
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Effect of multi-frequency power ultrasound (MFPU) pretreatments on the degree of hydrolysis (DH) and mechanism of casein during alcalase enzymolysis was investigated. Results showed that MFPU pretreatment in tri-frequency 20/40/60 kHz mode significantly (p < 0.05) improved the DH value of casein.

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