Search

BACKGROUND: Chinese giant salamander protein hydrolysates (CGSPH) are beneficial to human health as a result of their high content of amino acids and peptides. However, the formation of bitter peptides in protein hydrolysates (PHs) would hinder their application in food industry. The ultrasound assisted wet‐heating Maillard reaction (MR) is an effective way to improve the flavor of PHs. Thus, the effect of ultrasonic assisted wet‐heating MR on the structure and flavor of CGSPH was investigated in the present study. RESULTS: The results indicated that the ultrasound assisted wet‐heating MR products (MRPs) exhibited a higher degree of graft and more significant changes in the secondary and tertiary structures of CGSPH compared to traditional wet‐heating MRPs. Moreover, ultrasound assisted wet‐heating MR could significantly increase the content of small molecule peptides and reduce the content of free amino acids of CGSPH, which resulted in more significant changes in flavor characteristics. The changed in flavor properties after MR (especially ultrasound assisted wet‐heating MRPs) were mainly manifested by a significant reduction in bitterness, as well as a significant increase in the content of aromatic aldehyde ester compounds such as furan‐2‐carbaldehyde, butanal, benzaldehyde, furfural, etc. CONCLUSIONS: Ultrasound assisted wet‐heating MR between CGSPH and xylose could be a promising way to improve the sensory characteristics of CGSPH. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Harpadon nehereus is a high‐protein marine fish. A valuable way to add value to H. nehereus is to convert it into protein hydrolysate. The Maillard reaction is an effective way to improve the functional properties of peptides and proteins, which are affected by many factors such as reactant concentration, water activity, pH, temperature, and heating time. However, the traditional Maillard reaction method is inefficient. The purpose of this study was therefore to explore the effect of the ultrasound‐assisted wet heating method on the Maillard reaction of H. nehereus protein hydrolysate (HNPH) in a new‐type green solvent – a natural hypereutectic solvent (NADES). Results: Harpadon nehereus protein hydrolysate‐xylose (Xy) conjugates were prepared via a Maillard reaction in a NADES system using an ultrasound‐assisted wet heating method. The effects of different treatment conditions on the Maillard reaction were studied. The optimized glycation degree (DG) of HNPH‐Xy conjugates was obtained with a water content of 10%, a reaction temperature of 80 °C, a reaction time of 35 min, and an ultrasonic power level of 300 W. Compared with HNPH, the structure of HNPH‐Xy conjugates were significantly changed. Moreover, the functional properties and antioxidant activity of HNPH‐Xy were all superior to the HNPH. Conclusions: An ultrasound‐assisted wet‐heating Maillard reaction between HNPH and Xy in the NADES system could be a promising way to improve the functional properties of HNPH. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]