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

2021 ◽  
Author(s):  
Ildephonse Habinshuti ◽  
Miao Zhang ◽  
Hong‐Nan Sun ◽  
Tai‐Hua Mu
Keyword(s):  
Enzymatic Hydrolysis ◽  
Sweet Potato ◽  
Maillard Reaction ◽  
Protein Hydrolysates ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Potato Protein ◽  
Ultrasound Assisted

scholarly journals Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5774
Author(s):  
Zhipeng Li ◽  
Dexue Ma ◽  
Yiyang He ◽  
Siqi Guo ◽  
Fuguo Liu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Maillard Reaction ◽  
Spatial Configuration ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Surface Hydrophobicity ◽  
Orthogonal Experimental Design ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Ultrasound Assisted

Protein-polysaccharide covalent complexes exhibit better physicochemical and functional properties than single protein or polysaccharide. To promote the formation of the covalent complex from lactoferrin (LF) and beet pectin (BP), we enhanced the Maillard reaction between LF and BP by using an ultrasound-assisted treatment and studied the structure and functional properties of the resulting product. The reaction conditions were optimized by an orthogonal experimental design, and the highest grafting degree of 55.36% was obtained by ultrasonic treatment at 300 W for 20 min and at LF concentration of 20 g/L and BP concentration of 9 g/L. The formation of LF-BP conjugates was confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) spectroscopy. Ultrasound-assisted treatment can increase the surface hydrophobicity, browning index, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radicals scavenging activity of LF due to the changes in the spatial configuration and formation of Maillard reaction products. The thermal stability, antioxidant activity and emulsifying property of LF were significantly improved after combining with BP. These findings reveal the potential application of modified proteins by ultrasonic and heat treatment.

Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types

2017 ◽  
Vol 13 (3) ◽  
Author(s):  
Eric Karangwa ◽  
Jean de Dieu Habimana ◽  
Yu Jingyang ◽  
Nicole Murekatete ◽  
Xiaoming Zhang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Protein Hydrolysates ◽  
Sensory Characteristics ◽  
Total Amino Acid ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Umami Taste ◽  
Sunflower Protein ◽  
Colour Development ◽  
Pentose Sugars

Abstract The effect of different sugar types on the sensory characteristics of Maillard reaction products (MRPs) obtained from sunflower protein hydrolysates was evaluated. MRPs were prepared at 120 °C for a time of 2 h and a pH of 7.4. Results showed that the browning intensity, colour development and free and total amino acids of MRPs were highly affected by the sugar types. Peptide-xylose-cysteine (PXC) were more dark-brown in colour with lower free and total amino acid (FAA and TAA) content compared to the other MRPs. However, PXC showed great mouthfulness and continuity taste with stronger meat-like flavour and umami taste compared to MRPs. MRPs from hexose except PGaC, showed acceptable mouthfulness and continuity taste while PLC and PMC and PGaC showed higher caramel-like flavour and bitter taste. Furthermore, pentose sugars (xylose) were the great precursor of sulphur-containing compounds. It could be concluded that sunflower peptides, xylose, cysteine model system could be a good precursor of flavour enhancers.

Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides

2013 ◽  
Vol 30 (1) ◽  
pp. 53-60 ◽  
Author(s):  
Yue Li ◽  
Fang Zhong ◽  
Wei Ji ◽  
Wallace Yokoyama ◽  
Charles F. Shoemaker ◽  
...  
Keyword(s):  
Functional Properties ◽  
Maillard Reaction ◽  
Protein Hydrolysates ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Rice Protein
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