Effects of ultrasound intensities on a glycin–maltose model system – a means of promoting Maillard reaction

Abstract

Effects of ultrasound on pH, intermediate products, browning, maltose content, reducing power and antioxidant activity of a glycin-maltose solution were investigated. Results showed that the ultrasonic treatment at the intensity of 17.83 W cm )2 for 100 min resulted in the increases of the solution's absorbance at 294 and 420 nm and the antioxidant activity from approximately 0% to 1.06%, 0.30% and 22.53%, respectively. At the same time, 86.93% reduction in maltose was observed. In addition, little 5-hydroxymethyl-2-furaldehyde was found in HPLC analyses. This study indicated that ultrasound, especially at higher intensities, could potentially be employed as a means to promote the Maillard reaction in the glycin-maltose solution.

Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates

“…The molecule can then be stabilized and would not be able to propagate to chain reaction ( Balakrishna et al., 2019 , Habinshuti et al., 2019 ). These results were in accordance with those of Guan et al. (2010) , who found that the DPPH radical scavenging ability of ultrasound-assisted MRPs of whey protein hydrolysate reached its maximum level and was significantly higher than that of the control.…”

“…Ultrasound could alter the spatial structure of the protein and increase the bonds between the peptide and xylose. However, as the reaction progresses, the generated macromolecular substances undergo aggregation and sedimentation ( Guan et al., 2010 , Zhang et al., 2015 ).

Figure 3 Effect of different treatments of chicken liver protein hydrolysates on the degree of grafting and browning of the MRPs.

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Glycation of ovalbumin after high‐intensity ultrasound pretreatment: effects on conformation, immunoglobulin (Ig)G/IgE binding ability and antioxidant activity

“…High intensity ultrasound is an emerging non‐thermal technology that uses a collective force of high temperature, high pressure, microjet, shear force, shock wave and turbulence . It was reported that high‐intensity ultrasound promoted MR of glycin/glucose and glycin/maltose systems . and efficiently enhanced the wet‐heating glycation content and antioxidant activity of β ‐lactoglobulin .…”

Degradation of N‐(1‐Deoxy‐d‐xylulos‐1‐yl)glycine and N‐(1‐Deoxy‐d‐xylulos‐1‐yl)proline using thermal treatment

“…Many components are able to participate in the Maillard reaction through different pathways that form a series of important and complex compounds called the Maillard reaction products (MRPs) (Davidek et al. , 2002, 2005b; Atrooz, 2008; Guan et al. , 2010a; Wang et al.…”