Structural and antimicrobial properties of Maillard reaction products in chicken liver protein hydrolysate after sonication
文献类型： 外文期刊
作者： Chen, Xiao 1 ; Jiang, Di 3 ; Xu, Pingping 3 ; Geng, Zhiming 1 ; Xiong, Guoyuan 2 ; Zou, Ye 1 ; Wang, Daoying 1 ; Xu, Weim 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
2.Anhui Agr Univ, Anhui Engn Lab Agroprod Proc, Hefei 230036, Peoples R China
3.Jiangsu Informat Inst Sci & Technol, Sci & Technol Literature Dev Serv Ctr, Nanjing 210042, Peoples R China
4.Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Peoples R China
关键词： Chicken liver protein hydrolysates; Maillard reaction; Ultrasound; Structure; Antibacterial activity
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 343 卷
页码：
收录情况： SCI
摘要： This study aimed to investigate the structural and antimicrobial properties of Maillard reaction products (MRPs) in chicken liver protein (CLP) and its hydrolysate (CLPH) after sonication (SCLPH). The MRPs of CLP (CLPM), CLPH (CLPHM) and SCLPH (SCLPHM) were analyzed by several spectrometric techniques. The molecular weights of the CLPHM and SCLPHM were primarily between 1.35 kDa and 17 kDa. Moreover, the molecular weights in the CLPHM and SCLPHM below 1.35 kDa were increased, which indicated that cross-linking and thermal degradation occurred during the Maillard reaction (MR). The SCLPHM showed an obvious network skeleton, and the surface had many small crystal-shaped particles after ultrasound treatment and MR by scanning electron microscopy. The SCLPHM had more negative charges than the CLPHM, thus effectively inhibiting the growth of S. saprophyticus and E. coli. MR and ultrasound treatment could be a promising technology to expand the application prospects of low-value meat byproducts.
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