Effects of ultrasound-assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates

文献类型： 外文期刊

第一作者： Zhang, Miao

作者： Zhang, Miao;Sun, Hong-Nan;Mu, Tai-Hua

作者机构：

关键词： antioxidant activity; enzymatic hydrolysis; flavour; Maillard reaction; sweet potato protein; ultrasound

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2021 年 56 卷 11 期

页码：

收录情况： SCI

摘要： Effects of ultrasound (US)-assisted enzymatic hydrolysis and different monosaccharides (arabinose; xylose, XY; galactose and glucose) on peptide structure, antioxidant activities and flavour characteristics of Maillard reaction products (MRP) from sweet potato protein hydrolysates were investigated. US markedly enhanced the MR progress, and USXY showed the lowest pH value of 5.04, the highest browning intensity and fluorescence intensity (P < 0.05). FTIR results revealed significant peptide structure changes in USXY, USAR and USGA compared to other samples. USXY exhibited the highest Oxygen radical absorbance capacity (ORAC) value of 109.15 mu g TE/mL, followed by USGA and USAR (94.07 and 93.41 mu g TE/mL), respectively (P < 0.05). USXY and USAR showed different aroma features as compared to other MRP (P < 0.05). In addition, US enhanced umami, sweetness and sourness attributes and reduced bitterness of all MRP. USXY exhibited the highest umami intensity score (7.4), followed by USGA (7.3) and USAR (7.2), respectively. Partial least square regression analysis showed that the stronger umami taste was strongly correlated to aldehydes, thiophenes, MW 1000-3000 and 500-1000 Da peptides. Thus, US-assisted enzymatic hydrolysis and MR with xylose (XY) could be a promising way to produce natural flavouring with improved antioxidant activity.

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