Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (Ostrea rivularis gould) enzymatic hydrolysate and xylose system
To improve the flavor of Ostrea rivularis Gould, enzymatic hydrolysis was conducted and xylose-OEH Maillard reaction products were prepared. Then, their physicochemical properties and metabolites were determined by UHPLC-MS-MS, and volatile compounds were determined by GC-MS to investigate the chang...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-04-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023019813 |
| _version_ | 1797837003003265024 |
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| author | Fuli Wen Chao Zeng Yang Yang Tao Xu Hongmei Wang SongTao Wang |
| author_facet | Fuli Wen Chao Zeng Yang Yang Tao Xu Hongmei Wang SongTao Wang |
| author_sort | Fuli Wen |
| collection | DOAJ |
| description | To improve the flavor of Ostrea rivularis Gould, enzymatic hydrolysis was conducted and xylose-OEH Maillard reaction products were prepared. Then, their physicochemical properties and metabolites were determined by UHPLC-MS-MS, and volatile compounds were determined by GC-MS to investigate the changes. The results showed that His, Gln, Lys, Asp, and Cys were the major amino acids consumed. After being heated at 120 °C for up to 150 min, the DPPH (2,2-Diphenyl-1-picrylhydrazyl) was 85.32 ± 1.35% and the reducing capacity was 1.28 ± 0.12. Both were the highest in the groups. Additionally, 45 volatile compounds, including 2-ethyl-5-methyl-pyrazine and 2-ethyl-3,5-dimethyl-pyrazine, and 678 compounds were identified. We also found that 18 metabolites with significant differences (VIP ≥2) were differential metabolites, which involved lipid oxides and amino acid derivatives. The content of lipids favored the regulation of Maillard products and affected the lower threshold of the flavor of aldehydes, which contributed to the flavor and antioxidant activity. These results suggested the potential of xylose-OEH MRPs as a natural antioxidant for further processing oysters. |
| first_indexed | 2024-04-09T15:18:59Z |
| format | Article |
| id | doaj.art-1d3f852eeaf04b2588f632de5dfb038b |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-09T15:18:59Z |
| publishDate | 2023-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-1d3f852eeaf04b2588f632de5dfb038b2023-04-29T14:50:54ZengElsevierHeliyon2405-84402023-04-0194e14774Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (Ostrea rivularis gould) enzymatic hydrolysate and xylose systemFuli Wen0Chao Zeng1Yang Yang2Tao Xu3Hongmei Wang4SongTao Wang5Luzhou Pinchuang Technology Co. Ltd., Luzhou, 646000 China; National Engineering Technology Research Center of Solid-state Brewing, Luzhou, 646000 ChinaBioengineering Institute of Chongqing University, Chongqing, 400030 ChinaLuzhou Pinchuang Technology Co. Ltd., Luzhou, 646000 China; National Engineering Technology Research Center of Solid-state Brewing, Luzhou, 646000 ChinaLuzhou Pinchuang Technology Co. Ltd., Luzhou, 646000 China; National Engineering Technology Research Center of Solid-state Brewing, Luzhou, 646000 ChinaLuzhou Pinchuang Technology Co. Ltd., Luzhou, 646000 China; National Engineering Technology Research Center of Solid-state Brewing, Luzhou, 646000 ChinaLuzhou Pinchuang Technology Co. Ltd., Luzhou, 646000 China; National Engineering Technology Research Center of Solid-state Brewing, Luzhou, 646000 China; Chengdu University of TCM, Chengdu, 610032, China; Corresponding author. Luzhou Pinchuang Technology Co. Ltd., Luzhou, 646000 ChinaTo improve the flavor of Ostrea rivularis Gould, enzymatic hydrolysis was conducted and xylose-OEH Maillard reaction products were prepared. Then, their physicochemical properties and metabolites were determined by UHPLC-MS-MS, and volatile compounds were determined by GC-MS to investigate the changes. The results showed that His, Gln, Lys, Asp, and Cys were the major amino acids consumed. After being heated at 120 °C for up to 150 min, the DPPH (2,2-Diphenyl-1-picrylhydrazyl) was 85.32 ± 1.35% and the reducing capacity was 1.28 ± 0.12. Both were the highest in the groups. Additionally, 45 volatile compounds, including 2-ethyl-5-methyl-pyrazine and 2-ethyl-3,5-dimethyl-pyrazine, and 678 compounds were identified. We also found that 18 metabolites with significant differences (VIP ≥2) were differential metabolites, which involved lipid oxides and amino acid derivatives. The content of lipids favored the regulation of Maillard products and affected the lower threshold of the flavor of aldehydes, which contributed to the flavor and antioxidant activity. These results suggested the potential of xylose-OEH MRPs as a natural antioxidant for further processing oysters.http://www.sciencedirect.com/science/article/pii/S2405844023019813Oyster enzymolysis hydrolysateBioactive peptidesMaillard reactions productsAntioxidant activityVolatile compounds |
| spellingShingle | Fuli Wen Chao Zeng Yang Yang Tao Xu Hongmei Wang SongTao Wang Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (Ostrea rivularis gould) enzymatic hydrolysate and xylose system Heliyon Oyster enzymolysis hydrolysate Bioactive peptides Maillard reactions products Antioxidant activity Volatile compounds |
| title | Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (Ostrea rivularis gould) enzymatic hydrolysate and xylose system |
| title_full | Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (Ostrea rivularis gould) enzymatic hydrolysate and xylose system |
| title_fullStr | Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (Ostrea rivularis gould) enzymatic hydrolysate and xylose system |
| title_full_unstemmed | Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (Ostrea rivularis gould) enzymatic hydrolysate and xylose system |
| title_short | Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (Ostrea rivularis gould) enzymatic hydrolysate and xylose system |
| title_sort | sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas ostrea rivularis gould enzymatic hydrolysate and xylose system |
| topic | Oyster enzymolysis hydrolysate Bioactive peptides Maillard reactions products Antioxidant activity Volatile compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023019813 |
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