Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates

Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates

[Display omitted] •LMW peptides were elaborated by UF of smooth hound viscera hydrolysates.•MRPs were elaborated using LMW peptides-sucrose conjugation.•Physical changes of MRPs were proportional to the heating time increase.•US pre-treatment was found to accelerate the MR rate.•US-treated MRPs exhi...

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Veröffentlicht in:Food chemistry 2017-09, Vol.230, p.507-515
Hauptverfasser: Abdelhedi, Ola, Mora, Leticia, Jemil, Ines, Jridi, Mourad, Toldrá, Fidel, Nasri, Moncef, Nasri, Rim
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidant activities
Antioxidants - chemistry
Glycation degree
Low molecular weight peptides
Maillard Reaction
Sucrose - chemistry
Ultrasonography - methods
Ultrasound
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Zusammenfassung:[Display omitted] •LMW peptides were elaborated by UF of smooth hound viscera hydrolysates.•MRPs were elaborated using LMW peptides-sucrose conjugation.•Physical changes of MRPs were proportional to the heating time increase.•US pre-treatment was found to accelerate the MR rate.•US-treated MRPs exhibited good sensory scores and antioxidant capacities. The effect of ultrasound (US) pre-treatment on the evolution of Maillard reaction (MR), induced between low molecular weight (LMW) peptides and sucrose, was studied. LMW peptides (
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.03.053