螺旋藻（Arthrospira maxima）蛋白提取物与各种糖类偶联形成美拉德反应产物的乳化特性

IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2025-05-23 DOI:10.1016/j.ultsonch.2025.107397

Dohyoung Lee, Kwang-Geun Lee

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引用次数: 0

摘要

研究了不同糖类（阿拉伯胶、糊精、葡萄糖）的美拉德反应和超声波对螺旋藻蛋白提取物乳化及理化性质的影响。在相同的加热时间内，超声辅助的糖基化程度比常规加热的糖基化程度高87.45%。超声辅助加热90 min后，以阿拉伯胶为基础的美拉德反应产物（MRPs）的乳化活性指数比对照提高45.6%，而以糊精为基础的MRPs在超声辅助加热90 min后，乳化稳定性指数比对照降低89.5%。在MRPs中共鉴定出20种挥发性化合物。糊精基MRPs经无超声加热5 h后，总挥发分较对照提高58.4%。综上所述，阿拉伯胶比其他糖类更适合改善螺旋藻蛋白提取物MRPs的乳化性能，超声辅助加热可加速美拉德反应。

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Emulsifying properties of Maillard reaction products formed using spirulina (Arthrospira maxima) protein extract coupled with various saccharides

This study investigated the effects of Maillard reactions using various saccharides (gum arabic, dextrin, glucose) and ultrasonication on the emulsifying and physicochemical properties of spirulina protein extract. At the same heating time, ultrasound-assisted samples exhibited higher degrees of glycation up to 87.45 % than conventional heating samples for all types of saccharides. The emulsifying activity index maximized by 45.6 % compared to the control in gum arabic-based Maillard reaction products (MRPs) under ultrasound-assisted heating for 90 min. However, the emulsion stability index minimized by 89.5 % in dextrin-based MRPs under ultrasound-assisted heating for 90 min. A total of 20 volatile compounds were identified in the MRPs. Total volatiles maximized by 58.4 % compared to the control in dextrin-based MRPs after heating without ultrasonication for 5 h. In brief, gum arabic is more suitable than other saccharides for improving the emulsifying properties of spirulina protein extract MRPs, and ultrasound-assisted heating can accelerate Maillard reaction.

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.