Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments

•Energy-divergent/gathered ultrasound/ultrasound-microwave (EDU, EGU, EGUM) were used.•EGU and EGUM markedly enhanced Maillard reaction (MR) progress of SPPH.•Significant peptides structure changes in Maillard reaction Products (MRPs) were observed.•EGU-MRPs and EGUM-MRPs showed higher content and quality of aroma compounds.•Ultrasound and MR increased umami, sweetness, and sourness attributes, but reduced bitterness. Effects of energy-divergent ultrasound (EDU), energy-gathered ultrasound (EGU), and energy-gathered ultrasound-microwave (EGUM) on structure, antioxidant activities, aroma, and sensory attributes of Maillard reaction products (MRPs) from sweet potato protein hydrolysates (SPPH) were investigated. EGU and EGUM markedly enhanced the Maillard reaction (MR) progress. FTIR results revealed significant peptide structure changes in MRPs as compared to their SPPHs counterparts. EGU-MRPs exhibited the highest percentages in lower MW fractions of 200–3,000 Da, and presented a significantly enhanced ORAC value of 92.10 µg TE/mL (p