文献类型：期刊文献

英文题名：Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates

作者：Zhao, Zilong[1,2,3,4];Wang, Wenduo[1,2,3,4];Chen, Jin[2,3,4];Chen, Jianxu[5];Deng, Jinying[5];Wu, Guixian[2];Zhou, Chunxia[1,4,5];Jiang, Guili[2];Guan, Jingjing[2];Luo, Donghui[1,2,3,4,5]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China;[3]Hanjiang Lab, Branch Chem, Chem Engn Guangdong Lab, Chaozhou 521000, Peoples R China;[4]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[5]Guangdong Mei wei yuan Flavors Co Ltd, Yangjiang 529500, Peoples R China

年份：2024

卷号：111

外文期刊名：ULTRASONICS SONOCHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001342485000001)、、EI(收录号：20240337051)、Scopus(收录号：2-s2.0-85206934658)、WOS

基金：This work was supported by Guangdong Provincial Science and Technology Special Funds (No. 2201) , the development of core flavor-ings ingredients and quality enhancement of a range of sauces based on Mei Wei Yuan's PhD workstation (No. 330601062212) , and the Scien-tific research start-up funds of Guangdong Ocean University (No. 360302062209) .

语种：英文

外文关键词：Oyster protein hydrolysate; Ultrasonication pretreatment; Maillard reaction; Functional properties; Flavor Characteristics

外文摘要：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 alpha-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-UM. 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.