Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates

被引：78

作者：

Abdelhedi, Ola ^{[1
]}

Mora, Leticia ^{[2
]}

Jemil, Ines ^{[1
]}

Jridi, Mourad ^{[1
]}

Toldra, Fidel ^{[2
]}

Nasri, Moncef ^{[1
]}

Nasri, Rim ^{[1
]}

机构：

[1] Univ Sfax, Lab Genie Enzymat & Microbiol, Ecole Natl Ingn Sfax, BP 1173-3038, Sfax, Tunisia

[2] CSIC, Inst Agroquim & Tecnol Alimentos, Ave Agustin Escardino 7, Valencia 46980, Spain

来源：

FOOD CHEMISTRY | 2017年 / 230卷

关键词：

Ultrasound; Maillard reaction; Low molecular weight peptides; Glycation degree; Antioxidant activities; HIGH-INTENSITY-ULTRASOUND; REACTION-PRODUCTS; MODEL SYSTEM; BETA-LACTOGLOBULIN; AMINO-ACIDS; FRUCTOSE; XYLOSE; INHIBITION; OVALBUMIN; OXIDATION;

D O I：

10.1016/j.foodchem.2017.03.053

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The effect of ultrasound (US) pre-treatment on the evolution of Maillard reaction (MR), induced between low molecular weight (LMW) peptides and sucrose, was studied. LMW peptides (<1 kDa) were obtained by the ultrafiltration of smooth hound viscera protein hydrolysates, produced by Neutrase, Esperase and Purafect. MR was induced by heating the LMW peptides in the presence of sucrose for 2 h at 90 degrees C, without or with US pre-treatment. During the reaction, a marked decrease in pH values, coupled to the increase in colour of the Maillard reaction products (MRPs), were recorded. In addition, after sonication, the glycation degree was significantly enhanced in Esperase-derived peptides/sucrose conjugates (p < 0.05). Moreover, results showed that thermal heating, particularly after US treatment, reduced the bitter taste and enhanced the antioxidant capacities of the resulting conjugates. Hence, it could be concluded that US leads to efficient mixing of sugar-protein solution and efficient heat/mass transfer, contributing to increase the MR rate. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：507 / 515

页数：9

共 39 条

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Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities [J].