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Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein
- Source :
- Food chemistry. 331
- Publication Year :
- 2020
-
Abstract
- To make better use of chicken liver, a byproduct of meat processing with rich proteins, the influence of ultrasound 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.
- Subjects :
- Glycation End Products, Advanced
Taste
Protein Hydrolysates
Sonication
Furfural
01 natural sciences
Hydrolysate
Analytical Chemistry
symbols.namesake
chemistry.chemical_compound
0404 agricultural biotechnology
Animals
Poultry Proteins
Ultrasonics
Food science
Food-Processing Industry
Amino Acids
Poultry Products
chemistry.chemical_classification
Volatile Organic Compounds
Xylose
business.industry
010401 analytical chemistry
Ultrasound
04 agricultural and veterinary sciences
General Medicine
040401 food science
0104 chemical sciences
Amino acid
Maillard Reaction
Flavoring Agents
Maillard reaction
chemistry
Liver
Heterocyclic compound
symbols
business
Chickens
Food Science
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 331
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....a8c82d910e15f6a3eebc214558b2e5e2