Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein

被引：39
作者：
Chen, Xiao [1 ,2 ]
Zou, Ye [1 ,3 ]
Wang, Daoying [1 ,3 ]
Xiong, Guoyuan [2 ]
Xu, Weimin [1 ,3 ]
机构：
[1] Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
[2] Anhui Agr Univ, Anhui Engn Lab Agroprod Proc, Hefei 230036, Peoples R China
[3] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China
来源：
FOOD CHEMISTRY | 2020年 / 331卷
基金：
中国国家自然科学基金;
关键词：
Chicken liver; Protein hydrolysate; Maillard reaction; Amino acids; Volatile compounds; REACTION-PRODUCTS; ANTIOXIDANT ACTIVITY; FUNCTIONAL-PROPERTIES; PEPTIDE FRACTIONS; HYDROLYSATE;
D O I：
10.1016/j.foodchem.2020.127369
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
To make better use of chicken liver, a byproduct of meat processing with rich proteins, the influence of ultra-sound pretreatment on the extent of Maillard reaction (MR) and the properties of MR products (MRPs) of chicken liver protein (CLP) and its hydrolysate (CLPH) were investigated. The extent of MR of sonicated CLPH (SCLPHMs) was significantly higher than that of the other two MRPs. The decreased fluorescence intensity (FI) of the SCLPHMs indicated adequate reaction of D-xylose with sonicated CLPH (SCLPH). The particle size of the three MRPs was significantly larger than that of CLP, CLPH, and SCLPH, respectively. Ultrasound treatment increased the utilization of amino acids and enriched the variety of volatile compounds in all groups. Furfural was the main heterocyclic compound in the MRPs. Therefore, ultrasound pretreatment and enzymolysis of chicken liver may be a foundation for high-value development in flavors for the food industry.
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页数：7
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