ArticleUltrasonics sonochemistry2024
Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates.
Article in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed.
- Hepatoprotective Effects of Maillard Reaction Products FromFood science & nutrition · 2026Article
- Dextran chain length dictates the interfacial properties of Maillard-conjugated 11S globulin: a molecular mechanism study.Food chemistry: X · 2026Article
- Maillard reaction of heme protein hydrolysate and xylose: A strategy for improving protein solubility, umami taste, and texture in plant-based patties.Food chemistry: X · 2026Article
- Transglutaminase-mediated glycosylation improves the physicochemical properties and in vitro hypolipidemic activity of oyster peptides.Food chemistry: X · 2026Article
- Comprehensive study of Maillard glycated hydrolysate of 'Fengdan' peony (Food chemistry: X · 2026Article
- Co-fermentation ofFood chemistry: X · 2026Article
- Immunomodulatory Peptides Derived fromFoods (Basel, Switzerland) · 2026Article
- Mechanistic Insights into Nano-Maillard Reaction Products Regulating the Quality of Dried Abalones.Foods (Basel, Switzerland) · 2025Article
- Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights.Food chemistry: X · 2025Article
- Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein.Foods (Basel, Switzerland) · 2025Article
- Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate.Foods (Basel, Switzerland) · 2025Article
- Ultrasound-assisted structural characterization and properties of glycosylation-modified products of the British red kidney bean protein antioxidant peptide fractions.Frontiers in nutrition · 2025Article
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10 authors.
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Abstract
To address the delamination phenomenon during storage and flavor characteristics of Oyster protein hydrolysates (OPH). In this study, xylo-oligosaccharides (XOS) were selected to covalently graft with OPH through ultrasound-assisted Maillard reaction, and the effect of ultrasound-assisted Maillard reaction on the structure, functional properties, and flavor characteristics of OPH were investigated. The results revealed that the ultrasound treatment led to a 1.46-fold increase in the degree of grafting compared with the conventional wet-heat Maillard reaction methods. Structural analyses at various levels indicated substantial alterations in the OPH structure following the ultrasound-assisted Maillard reaction. More ordered α-helical secondary structures were shifting to random coiling, the tertiary structure showed more stretching changes, and the surface structure was characterized by loose and porous features. Compared with OPH, the solubility of the ultrasound-assisted Maillard reaction products (OPH-U-M) increased from 54.67% to 70.14%, leading to a notable enhancement in storage stability. Flavor profile analysis demonstrated a decrease in unsaturated aldehydes and ketones presenting fishy and bitter aromas, while an increase in presenting meat aroma compounds was observed in OPH-U-M. Furthermore, OPH-U-M exhibited superior antioxidant properties with DPPH and ABTS radical scavenging abilities enhancing 46.05% and 42.09% in comparison with OPH, respectively. The results demonstrated that covalently binding with XOS under ultrasonication pretreatment endowed OPH with superior functional properties (including solubility, storage stability, and antioxidant activity), and the improvement of flavor profile. This study can provide theoretical guidance and practical implications for promoting the processing applications of oyster protein.
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