Li Zhiyu, Zheng Yimei, Sun Qian, Wang Jianyi, Zheng Baodong, Guo Zebin
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Ultrason Sonochem. 2021 Apr;72:105458. doi: 10.1016/j.ultsonch.2020.105458. Epub 2021 Jan 4.
In this study, we investigated the effect of the ultrasound-assisted Maillard reaction on the structural and emulsifying properties of myofibrillar protein (MP) and dextran (DX) conjugates with different molecular weights (40, 70 and 150 kDa). Compared with classical heating, mild and moderate ultrasound-assisted methods (100-200 W) could accelerate the later stage of the Maillard reaction, which increased the degree of graft (DG) and the content of advanced Maillard reaction products (MPRs). Structural analysis revealed conjugates obtained by Maillard reaction induced the loss of ordered secondary structures (α-helix, β-sheets) and red-shift of maximum emission wavelength of intrinsic fluorescence spectrum. The conjugate containing 40 kDa DX exhibited higher extent of Maillard reaction compared to those containing 70 kDa and 150 kDa DX under various treating methods. Moreover, the ultrasound-assisted Maillard reaction could effectively improve the emulsifying behaviors. 100 W ultrasound-induced conjugates grafted by 70 kDa DX produced the smallest emulsion size with optimum storage stability. Confocal laser scanning microscopy and analytical centrifugal analyzer further confirmed MP grafted by 70 kDa DX with the assistance of 100 W ultrasound field could produce the smallest and most homogeneous MP-base emulsion with no flocculation. Our study demonstrated that mild ultrasound treatment resulted in well-controlled Maillard reaction, and the related glycoconjugate grafted with 70 kDa DX showed the greatest improvements in emulsifying ability and stability. These findings provided a theoretical foundation for the development of emulsion-based foods with excellent characteristics.
在本研究中，我们探究了超声辅助美拉德反应对不同分子量（40、70和150 kDa）的肌原纤维蛋白（MP）与葡聚糖（DX）共轭物的结构和乳化特性的影响。与传统加热相比，温和及适度的超声辅助方法（100 - 200 W）可加速美拉德反应后期进程，提高接枝度（DG）以及晚期美拉德反应产物（MPRs）的含量。结构分析表明，通过美拉德反应获得的共轭物会导致有序二级结构（α - 螺旋、β - 折叠）的丧失以及内源荧光光谱最大发射波长的红移。在各种处理方法下，含有40 kDa DX的共轭物比含有70 kDa和150 kDa DX的共轭物表现出更高程度的美拉德反应。此外，超声辅助美拉德反应可有效改善乳化性能。100 W超声诱导的、由70 kDa DX接枝的共轭物产生的乳液粒径最小，且具有最佳的储存稳定性。共聚焦激光扫描显微镜和分析离心分析仪进一步证实，在100 W超声场辅助下，由70 kDa DX接枝的MP可产生最小且最均匀的MP基乳液，无絮凝现象。我们的研究表明，温和的超声处理可实现对美拉德反应的良好控制，并且接枝有70 kDa DX的相关糖共轭物在乳化能力和稳定性方面表现出最大程度的改善。这些发现为开发具有优异特性的乳液基食品提供了理论基础。
