Basic Medical college, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, People's Republic of China.
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China.
Ultrason Sonochem. 2020 Jun;64:104964. doi: 10.1016/j.ultsonch.2020.104964. Epub 2020 Jan 9.
The effects of two types (energy-divergent/gathered) of ultrasound pretreatment of protein on the Maillard reaction of protein-hydrolysate from grass carp (Ctenopharyngodon idella) were studied. The test and analysis of Fourier transform infrared spectroscopy, surface hydrophobicity and atomic force microscopy of protein, peptide concentration, molecular weight distribution and free amino acid content of protein-hydrolysate were performed to reveal the mechanism. Also, the sensory characteristics of Maillard reaction products were evaluated. Results showed that Maillard reaction products presented higher absorbance value at 294 and 420 nm after pretreated by two types of ultrasound compared to that of control. The grafting degree value of products pretreated by energy-divergent ultrasound increased by 13.87%. Both of these two types of ultrasound pretreatment showed higher (p < 0.05) value of grafting degree compared to that of positive control (thermal denaturation). The random coil content and surface hydrophobicity of protein improved significantly (p < 0.05), and the depth distribution of protein molecules narrowed down after pretreated by ultrasound, especially energy-divergent type ultrasound. The change of protein structure increased small molecular peptide/amino acid content in protein-hydrolysate, so that it promoted the Maillard reaction process of protein-hydrolysate and glucose. The mouthfulness and overall acceptance of Maillard reaction products increased after pretreated by two types of ultrasound. Results indicated that ultrasound, especially energy-divergent type ultrasound pretreatment of protein was an effective method to promote Maillard reaction evolution of protein-hydrolysate from grass carp protein and improved the flavor of Maillard reaction products.
研究了两种类型（能量发散/聚集）的超声预处理对草鱼（Ctenopharyngodon idella）蛋白水解物美拉德反应的影响。通过傅里叶变换红外光谱、蛋白质的表面疏水性和原子力显微镜测试分析、肽浓度、蛋白质水解物的分子量分布和游离氨基酸含量，揭示了其机制。此外，还评估了美拉德反应产物的感官特性。结果表明，与对照组相比，两种类型的超声预处理后，美拉德反应产物在 294nm 和 420nm 处的吸光度值更高。与阳性对照组（热变性）相比，能量发散型超声预处理产物的接枝度值增加了 13.87%。这两种类型的超声预处理的接枝度值均显著高于（p<0.05）阳性对照组。超声预处理后，蛋白质的无规卷曲含量和表面疏水性显著提高（p<0.05），且蛋白质分子的深度分布变窄，特别是能量发散型超声。蛋白质结构的变化增加了蛋白质水解物中小分子肽/氨基酸的含量，从而促进了蛋白质水解物与葡萄糖的美拉德反应过程。经两种类型的超声预处理后，美拉德反应产物的口感和总体接受度均有所提高。结果表明，超声，特别是能量发散型超声预处理蛋白质是促进草鱼蛋白水解物美拉德反应演变的有效方法，并改善了美拉德反应产物的风味。
