Multi-frequency power ultrasound (MFPU) pretreatment of crayfish ( Procambarus clarkii): Effect on the enzymatic hydrolysis process and subsequent Maillard reaction

文献类型： 外文期刊

第一作者： Yan, Weiqiang

作者： Yan, Weiqiang;Chen, Zhijun;Yue, Ling;Kong, Qiulian;Zheng, Qi;Tian, Wenhui;Zhang, Chao;Xu, Yao;Han, Chang;Xu, Baoguo;Yan, Weiqiang;Chen, Zhijun;Yue, Ling

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关键词： Crayfish; Ultrasound; Enzymatic hydrolysis; Maillard reaction

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：9.7； 五年影响因子：9.1 ）

ISSN： 1350-4177

年卷期： 2024 年 111 卷

页码：

收录情况： SCI

摘要： Crayfish, as a new consumer trend, has become one of the most popular freshwater aquatic foods in China, and its processed product output has been increasing year by year. In this study, the effect of multi-frequency power ultrasound (MFPU) pretreatment in various working modes including mono-, dual- and tri-frequency on the enzymatic hydrolysis and Maillard reaction of crayfish was investigated. Additionally, the underlying mechanism was also explored. Results showed that the degree of hydrolysis (DH) of crayfish was 23.89 %, while it increased to 40.78 % after MFPU pretreatment at 20/40 kHz dual-frequency, indicating that MFPU pretreatment significantly (p < 0.05) enhanced the enzymatic hydrolysis of crayfish. The crayfish protein after MFPU pretreatment exhibited a decrease in alpha-helix and increase in beta-fold content, and the occurrence in the unfolding of the protein structure and alteration of tertiary structure. According to scanning electron microscopy (SEM) and atomic force microscopy (AFM) analyses, the MFPU pretreatment resulted in the fragmentation of crayfish protein. During the analyses of subsequent Maillard reaction, the composition and quantity of volatiles detected by the electronic nose and GC-MS indicated that MFPU pretreatment enhanced flavor of the Maillard reaction products. In conclusion, MFPU pretreatment is a promising technology for improving the degree of hydrolysis of crayfish protein and enhancing the flavor of Maillard reaction products.

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