Improving the Functional Properties of Chicken Protein in Maillard Reaction by Hydrolysis
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Abstract:
Various enzymes were used to hydrolyze chicken breast meat to produce enzymatic hydrolysates and xylose for Maillard reaction. The effect of the substrates obtained from different enzymatic hydrolysis methods on the Maillard reaction products (MRPs) (content of peptides, amino acids, sugars, and other reaction substrates, as well as content and antioxidant capacity of MRPs) were investigated and the correlation among all measured indicators were analyzed. The results indicated that the degree of hydrolysis (DH) significantly affected the properties of MRPs and the peptides produced by enzymatic hydrolysis showed higher reactivity for Maillard reaction. The hydrolysate with higher DH showed greater sugar consumption and increased MRP content, with higher antioxidant capacity. With the same initial concentration, ferric-reducing/antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH?) scavenging ability of the MRPS from eight-hour hydrolysate were twice and seven times higher than those of the MRPS from two-hour hydrolysate. The properties of enzymatic hydrolysates were significantly improved by the Maillard reaction, with two-fold maximum increase in soluble peptide content, one-fold maximum increase in soluble amino acid concentration, and 40-fold maximum increase in antioxidant capacity. Based on the correlation between the measured indices, sugar consumption reflects the extent of Maillard reaction to a certain degree, which in turn, improves the decomposition of peptides to generate amino acids.
