Yılmaz Fatih Mehmet, Görgüç Ahmet, de Lamo-Castellví Sílvia, Barringer Sheryl
The Ohio State University, Department of Food Science and Technology, Columbus, OH 43210, USA; Aydın Adnan Menderes University, Engineering Faculty, Department of Food Engineering, 09010 Efeler, Aydın, Türkiye.
The Ohio State University, Department of Food Science and Technology, Columbus, OH 43210, USA; Aydın Adnan Menderes University, Engineering Faculty, Department of Food Engineering, 09010 Efeler, Aydın, Türkiye.
Int J Biol Macromol. 2025 Sep;321(Pt 4):146607. doi: 10.1016/j.ijbiomac.2025.146607. Epub 2025 Aug 6.
This study investigates the influence of ultrasound-assisted Maillard conjugation on the aroma-binding and techno-functional properties of pea protein-dextran conjugates. Despite increasing interest in enhancing plant protein functionality, the effects of conjugation on protein-aroma interactions, particularly under varying ultrasound intensities, remain largely unexplored. To address this gap, four ultrasound amplitudes (25-100 %) were compared with a traditional 15-min wet-heating method. Conjugation was confirmed through glycation degree, browning index, Maillard reaction indicators, and FT-IR spectral changes. Aroma profile and binding behavior were evaluated using headspace analysis via Selected Ion Flow Tube Mass Spectrometry (SIFT-MS). Ultrasound up to 50 % amplitude enhanced glycation efficiency and significantly improved solubility (from 35 % to over 71 %), oil-binding capacity, emulsification indices, and foaming properties, while reducing water-holding capacity. Although conjugation was a short-term process, the formation of Maillard-derived volatiles such as furans, alcohols, pyrazines, and sulfur compounds was observed, which declined at the highest ultrasound intensity. The interaction of octanal (aldehyde) and 2-octanone (ketone) with the protein was improved under optimal conjugation conditions in controlled aroma-binding assays. These changes were correlated with α-helix, β-sheet, and random coil content, as well as with denaturation temperature and enthalpy, zeta potential, solubility, and conjugation degree.
本研究调查了超声辅助美拉德共轭反应对豌豆蛋白-葡聚糖共轭物的香气结合和技术功能特性的影响。尽管人们对增强植物蛋白功能的兴趣日益浓厚，但共轭反应对蛋白-香气相互作用的影响，尤其是在不同超声强度下的影响，在很大程度上仍未得到探索。为了填补这一空白，将四种超声振幅（25%-100%）与传统的15分钟湿热法进行了比较。通过糖基化程度、褐变指数、美拉德反应指标和傅里叶变换红外光谱变化确认了共轭反应。使用选定离子流管质谱法（SIFT-MS）通过顶空分析评估香气特征和结合行为。高达50%振幅的超声提高了糖基化效率，并显著改善了溶解度（从35%提高到71%以上）、油结合能力、乳化指数和起泡性能，同时降低了持水能力。尽管共轭反应是一个短期过程，但观察到了美拉德衍生挥发物如呋喃、醇、吡嗪和硫化合物的形成，这些挥发物在最高超声强度下有所减少。在可控的香气结合试验中，在最佳共轭条件下，辛醛（醛）和2-辛酮（酮）与蛋白质的相互作用得到了改善。这些变化与α-螺旋、β-折叠和无规卷曲含量以及变性温度和焓、zeta电位、溶解度和共轭程度相关。
