Characteristics and antioxidant properties of Harpadon nehereus protein hydrolysate‐xylose conjugates obtained from the Maillard reaction by ultrasound‐assisted wet heating in a natural deep eutectic solvents system

Abstract

AbstractBackgroundHarpadon nehereus is a high‐protein marine fish. A valuable way to add value to H. nehereus is to convert it into protein hydrolysate. The Maillard reaction is an effective way to improve the functional properties of peptides and proteins, which are affected by many factors such as reactant concentration, water activity, pH, temperature, and heating time. However, the traditional Maillard reaction method is inefficient. The purpose of this study was therefore to explore the effect of the ultrasound‐assisted wet heating method on the Maillard reaction of H. nehereus protein hydrolysate (HNPH) in a new‐type green solvent – a natural hypereutectic solvent (NADES).ResultsHarpadon nehereus protein hydrolysate‐xylose (Xy) conjugates were prepared via a Maillard reaction in a NADES system using an ultrasound‐assisted wet heating method. The effects of different treatment conditions on the Maillard reaction were studied. The optimized glycation degree (DG) of HNPH‐Xy conjugates was obtained with a water content of 10%, a reaction temperature of 80 °C, a reaction time of 35 min, and an ultrasonic power level of 300 W. Compared with HNPH, the structure of HNPH‐Xy conjugates were significantly changed. Moreover, the functional properties and antioxidant activity of HNPH‐Xy were all superior to the HNPH.ConclusionsAn ultrasound‐assisted wet‐heating Maillard reaction between HNPH and Xy in the NADES system could be a promising way to improve the functional properties of HNPH. © 2023 Society of Chemical Industry.