Improvement of Ultrasound-Assisted Enzymatic Treatment and Exogenous Amino Acids on Structural, Antioxidant, and Instrumental Taste Profile of Maillard Reaction Products from Potato Protein Hydrolysates.

Hui Liu, Miao Zhang, Taihua Mu, Hongnan Sun

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

4 authors.

Hui LiuLaboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.

Miao ZhangLaboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.

Taihua MuLaboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.ORCID 0000-0002-1308-0121

Hongnan SunLaboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.ORCID 0000-0003-0631-4775

Funding

National Key Research and Development Program of China 2023YFE0104900-2-3the Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences CAAS-ASTIP-202X-IFST

6 · The paper itself

Abstract

Potato protein hydrolysates (PPHs) produced by ultrasound-assisted enzymatic hydrolysis exhibit strong antioxidant activity. However, their inherent bitterness limits their application in food sectors. Therefore, this research investigated the effects of energy-divergent ultrasound (EDU)- and energy-gathered ultrasound (EGU)-assisted enzymatic treatment and exogenous amino acids (alanine (Ala), phenylalanine (Phe), and valine (Val)) on the peptide structure, antioxidant activity, and instrumental taste profile of Maillard reaction products (MRPs) prepared from PPHs. It was found that EDU and EGU significantly promoted the progress of the Maillard reaction (MR). All MRPs presented remarkable changes in the peptide structure compared to their PPH counterparts. Under the equal-mass addition of exogenous amino acids, MRPs from EDU with Ala at 120 min (EDU-Ala-120) presented the highest percentage of molecular weight (MW) <2 kDa fractions (68.55%), and a markedly improved oxygen radical absorption capacity value of 108.44 µg Trolox equivalent (TE)/mL. MRPs from EDU revealed significantly stronger umami taste and lower bitterness, while MRPs from EGU exhibited stronger sweetness. The umami taste of the MRPs was strongly negatively correlated with bitterness (-0.9517,

Indexed as

exogenous amino acidsflavorMaillard reactionpeptide structurepotato protein hydrolysatesultrasound

Identifiers

PMID42794085

DOI10.3390/foods15183300

PMCPMC13606754

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.