Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates

The effect of ultrasound (US) pre-treatment on the evolution of Maillard reaction (MR), induced between low molecular weight (LMW) peptides and sucrose, was studied. LMW peptides (<1 kDa) were obtained by the ultrafiltration of smooth hound viscera protein hydrolysates, produced by Neutrase, Espe...

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Detalhes bibliográficos
Autores: Abdelhedi, Ola, Mora, Leticia, Jemil, Ines, Jridi, Mourad, Toldrá Vilardell, Fidel, Nasri, Moncef, Nasri, Rim
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/155314
Acesso em linha:http://hdl.handle.net/10261/155314
Access Level:acceso abierto
Palavra-chave:Ultrasound
Maillard reaction
Low molecular weight peptides
Glycation degree
Antioxidant activity
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spelling Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugatesAbdelhedi, OlaMora, LeticiaJemil, InesJridi, MouradToldrá Vilardell, FidelNasri, MoncefNasri, RimUltrasoundMaillard reactionLow molecular weight peptidesGlycation degreeAntioxidant activityThe effect of ultrasound (US) pre-treatment on the evolution of Maillard reaction (MR), induced between low molecular weight (LMW) peptides and sucrose, was studied. LMW peptides (<1 kDa) were obtained by the ultrafiltration of smooth hound viscera protein hydrolysates, produced by Neutrase, Esperase and Purafect. MR was induced by heating the LMW peptides in the presence of sucrose for 2 h at 90 °C, without or with US pre-treatment. During the reaction, a marked decrease in pH values, coupled to the increase in colour of the Maillard reaction products (MRPs), were recorded. In addition, after sonication, the glycation degree was significantly enhanced in Esperase-derived peptides/sucrose conjugates (p < 0.05). Moreover, results showed that thermal heating, particularly after US treatment, reduced the bitter taste and enhanced the antioxidant capacities of the resulting conjugates. Hence, it could be concluded that US leads to efficient mixing of sugar-protein solution and efficient heat/mass transfer, contributing to increase the MR rate.This work was funded by the Ministry of Higher Education and Scientific Research, Tunisia. Emerging Research Group Grant from Generalitat Valenciana in Spain (GV/2015/138) and JAEDOC-CSIC postdoctoral contract of L.M. cofounded by the European Social Found are acknowledged.Peer reviewedElsevierMinistère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie)Generalitat ValencianaConsejo Superior de Investigaciones Científicas (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201720172017info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/155314reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/j.foodchem.2017.03.053Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1553142026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates
title Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates
spellingShingle Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates
Abdelhedi, Ola
Ultrasound
Maillard reaction
Low molecular weight peptides
Glycation degree
Antioxidant activity
title_short Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates
title_full Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates
title_fullStr Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates
title_full_unstemmed Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates
title_sort Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates
dc.creator.none.fl_str_mv Abdelhedi, Ola
Mora, Leticia
Jemil, Ines
Jridi, Mourad
Toldrá Vilardell, Fidel
Nasri, Moncef
Nasri, Rim
author Abdelhedi, Ola
author_facet Abdelhedi, Ola
Mora, Leticia
Jemil, Ines
Jridi, Mourad
Toldrá Vilardell, Fidel
Nasri, Moncef
Nasri, Rim
author_role author
author2 Mora, Leticia
Jemil, Ines
Jridi, Mourad
Toldrá Vilardell, Fidel
Nasri, Moncef
Nasri, Rim
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie)
Generalitat Valenciana
Consejo Superior de Investigaciones Científicas (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Ultrasound
Maillard reaction
Low molecular weight peptides
Glycation degree
Antioxidant activity
topic Ultrasound
Maillard reaction
Low molecular weight peptides
Glycation degree
Antioxidant activity
description The effect of ultrasound (US) pre-treatment on the evolution of Maillard reaction (MR), induced between low molecular weight (LMW) peptides and sucrose, was studied. LMW peptides (<1 kDa) were obtained by the ultrafiltration of smooth hound viscera protein hydrolysates, produced by Neutrase, Esperase and Purafect. MR was induced by heating the LMW peptides in the presence of sucrose for 2 h at 90 °C, without or with US pre-treatment. During the reaction, a marked decrease in pH values, coupled to the increase in colour of the Maillard reaction products (MRPs), were recorded. In addition, after sonication, the glycation degree was significantly enhanced in Esperase-derived peptides/sucrose conjugates (p < 0.05). Moreover, results showed that thermal heating, particularly after US treatment, reduced the bitter taste and enhanced the antioxidant capacities of the resulting conjugates. Hence, it could be concluded that US leads to efficient mixing of sugar-protein solution and efficient heat/mass transfer, contributing to increase the MR rate.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/155314
url http://hdl.handle.net/10261/155314
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.foodchem.2017.03.053
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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