Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (Ostrea rivularis gould) enzymatic hydrolysate and xylose system.

ABSTRACT: 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

SUBMITTER: Wen F 

PROVIDER: S-EPMC10066532 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature