期刊
FOOD CHEMISTRY
卷 230, 期 -, 页码 507-515出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.03.053
关键词
Ultrasound; Maillard reaction; Low molecular weight peptides; Glycation degree; Antioxidant activities
资金
- Ministry of Higher Education and Scientific Research, Tunisia
- Generalitat Valenciana in Spain [GV/2015/138]
- JAEDOC-CSIC postdoctoral contract
The effect of ultrasound (US) pre-treatment on the evolution of Maillard reaction (MR), induced between low molecular weight (LMW) peptides and sucrose, was studied. LMW peptides (<1 kDa) were obtained by the ultrafiltration of smooth hound viscera protein hydrolysates, produced by Neutrase, Esperase and Purafect. MR was induced by heating the LMW peptides in the presence of sucrose for 2 h at 90 degrees C, without or with US pre-treatment. During the reaction, a marked decrease in pH values, coupled to the increase in colour of the Maillard reaction products (MRPs), were recorded. In addition, after sonication, the glycation degree was significantly enhanced in Esperase-derived peptides/sucrose conjugates (p < 0.05). Moreover, results showed that thermal heating, particularly after US treatment, reduced the bitter taste and enhanced the antioxidant capacities of the resulting conjugates. Hence, it could be concluded that US leads to efficient mixing of sugar-protein solution and efficient heat/mass transfer, contributing to increase the MR rate. (C) 2017 Elsevier Ltd. All rights reserved.
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