Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments

文献类型： 外文期刊

第一作者： Habinshuti, Ildephonse

作者： Habinshuti, Ildephonse;Mu, Tai-Hua;Zhang, Miao

作者机构：

关键词： Ultrasound; Sweet potato protein hydrolysates; Maillard reaction; Peptide structure; Antioxidant activities; Sensory attributes

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 361 卷

页码：

收录情况： SCI

摘要： Effects of energy-divergent ultrasound (EDU), energy-gathered ultrasound (EGU), and energy-gathered ultrasound-microwave (EGUM) on structure, antioxidant activities, aroma, and sensory attributes of Maillard reaction products (MRPs) from sweet potato protein hydrolysates (SPPH) were investigated. EGU and EGUM markedly enhanced the Maillard reaction (MR) progress. FTIR results revealed significant peptide structure changes in MRPs as compared to their SPPHs counterparts. EGU-MRPs exhibited the highest percentages in lower MW fractions of 200-3,000 Da, and presented a significantly enhanced ORAC value of 92.10 mu g TE/mL (p < 0.05). Besides, EGU-MRPs and EGUM-MRPs showed higher content and quality of aroma compounds than other MRPs, and presented increased umami, sweetness, and sourness attributes, but decreased bitterness (p < 0.05). Their stronger umami taste was highly correlated to 1-naphthalenol, dodecanoic acid, <200, 200-500, 500-1,000 and 1,000-3,000 Da. Thus, EGU and EGUM assisted enzymatic hydrolysis coupled with MR might be promising ways to produce natural flavoring with improved antioxidant activities.

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