| Autor: |
Shao-Tian, Ren, Jing-Jing, Fu, Fan-Yu, He, Ting-Ting, Chai, Yu-Ting, Liu, Dan-Li, Jin, Yue-Wen, Chen |
| Rok vydání: |
2022 |
| Zdroj: |
Journal of the science of food and agriculture. |
| ISSN: |
1097-0010 |
| Popis: |
Harpadon nehereus is a high protein marine fish. A valuable way to increase the added value of Harpadon nehereus is to convert them into protein hydrolysate. Maillard reaction is an effective way to improve the functional properties of peptides and proteins, which is affected by many factors such as reactant concentration, water activity, pH, temperature, and heating time. However, the traditional Maillard reaction method is inefficient. Therefore, the purpose of this study is to explore the effect of ultrasound assisted wet heating method on Maillard reaction of Harpadon nehereus protein hydrolysate (HNPH) in a new type green solvent (i.e. natural hypereutectic solvent (NADES)).HNPH-xylose (Xy) conjugates were prepared via Maillard reaction in NADES system by ultrasound assisted wet heating method. The effects of different treatment conditions on Maillard reaction were studied. The optimized glycation degree (DG) of HNPH-Xy conjugates were obtained with the water content of 10%, reaction temperature of 80 °C, reaction time of 35 min and ultrasonic power of 300 W. Compared with HNPH, the structure of HNPH-Xy conjugates were significantly changed. Moreover, the functional properties and antioxidant activities of HNPH-Xy were all superior to the HNPH.Ultrasound assisted wet heating Maillard reaction between HNPH and Xy in NADES system could be a promising way to improve functional properties of HNPH. This article is protected by copyright. All rights reserved. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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