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

Abstract

The aim of this study was to optimize the protein hydrolysates from chicken liver with xylose under Maillard reaction ( MR ) conditions using response surface methodology. The correlation between the browning degree, grafting degree, and the antioxidant activities of the Maillard reaction products ( MRPs ) was investigated. The optimal reaction conditions were achieved with a reaction temperature of 138.78°C, an initial pH of 7.99, and a reaction time of 93.14 min. The grafting degree (41.98%) and browning degree (2.582) of chicken liver protein hydrolysate MRPs ( CLPHM ) were notably higher ( P < 0.05) than those of protein MRPs ( CLPM ) and were significantly lower ( P < 0.05) than those of sonicated hydrolysate MRPs ( SCLPHM ). The reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and hydroxyl radical scavenging of CLPM, CLPHM, and SCLPHM were significantly higher ( P < 0.01) than those of the protein or hydrolysate substrates. The grafting degree and browning degree of CLPM, CLPHM, and SCLPHM had positive correlations with DPPH and hydroxyl radical scavenging activity. Hence, this study could enhance the added value of chicken liver by exhibiting the enhancements from ultrasound pretreatment and the MR. MRPs could have an effective and potential application in the food industry.

Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals

“…In addition, it has been shown that MRPs have remarkable antioxidant potential (Han et al, 2018). One previous study have shown that the antioxidant activity of MRPs which molecular weight is less than 1 kDa is about eight times to that of MRPs with molecular weight greater than 50 kDa ( Xiong et al,2020 ). Development of these nutritional and functional foods faces a huge challenge in demonstrating the efficacy of their biologically active ingredients in the body.…”

Comparison on the emulsion properties of normal colour and discolouration fresh chicken liver

“…Chicken liver could be used as the additives for infant foods (Mart ınez et al 2006), or as ingredient for chicken liver paste products. Chicken liver also could be a resource to produce the food of pet (Xiong et al 2020). Furthermore, there are high content (above 20%) and good quality proteins in chicken liver.…”

Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates

“…1a,b). The glycated peptides were reported to have higher antioxidant activities than the non‐glycated ones (Xiong et al ., 2020). Similarly, Liu et al ., (2014) suggested that MR might be a promising mean for antioxidant activity enhancement in soy protein hydrolysates and whey protein isolate, respectively.…”

“…These compounds were claimed to influence the development of some diseases such as cancers (Beland et al ., 2013) and inflammatory diseases (ALjahdali & Carbonero, 2019), when the factors such as reaction time and temperature were not well managed. Nowadays, MR between protein hydrolysates/peptides and reducing sugars have gained much interest based on satisfactory functionalities as well as aroma and sensory attributes of the final products (K. Chen et al ., 2019; Xiong et al ., 2020; X. Zhang et al ., 2020). MRP prepared from chitoologosacharides‐lysine MR model presented potential antioxidant properties (Yu et al ., 2019).…”