Mechanistic Insights Into the Influence of Ultrasonic Pretreatment Power on Flavor of Antarctic Krill Protein Hydrolysates.

IF 4.1 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2026-08-01 DOI:10.1111/1750-3841.71362

Bo Wang, Yurui Zhang, Wenzheng Shi

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Abstract

This study investigated the multifaceted impacts of ultrasonication on the flavor profile and nutraceutical properties of Antarctic krill protein hydrolysates. A two-stage processing protocol was employed, comprising high-speed homogenization as an initial pretreatment followed by ultrasonic treatment at varying power levels. The results demonstrated that ultrasonic pretreatment significantly enhanced proteolytic efficiency during hydrolysis, as evidenced by a 34.15% increase in degree of hydrolysis at 180 W. Multidimensional analysis revealed concomitant improvements in functional and sensory attributes. The 180 W-treated hydrolysate exhibited superior antioxidant capacity, with a 1.08-fold increase in DPPH radical scavenging activity compared to controls. Free amino acid analysis revealed that ultrasonic treatment enhanced the taste characteristics of the hydrolysate. Furthermore, the diversity and content of volatile compounds, particularly aldehydes, increased with rising ultrasonic power, further contributing to enhanced flavor complexity. The results provide both a theoretical basis and technical support for the development of high-quality aquatic protein seasonings.

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超声波预处理功率对南极磷虾蛋白水解产物风味影响的机理研究。

本研究研究了超声波对南极磷虾蛋白水解物风味特征和营养保健特性的多方面影响。采用两阶段处理方案，包括高速均质作为初始预处理，然后是不同功率水平的超声波处理。结果表明，超声预处理显著提高了水解过程中的水解效率，在180 W时，水解度提高了34.15%。多维分析显示功能和感觉属性的改善。180w处理的水解液表现出优异的抗氧化能力，与对照组相比，DPPH自由基清除能力提高了1.08倍。游离氨基酸分析表明，超声处理增强了水解液的口感特征。此外，随着超声波功率的增加，挥发性化合物的多样性和含量增加，尤其是醛类化合物，进一步增加了风味的复杂性。研究结果为开发优质水产蛋白调味料提供了理论依据和技术支持。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.