Effects of Microwave Heating on Sensory Properties and Antioxidant Activity of Maillard Reaction Products from Enzymatic Hydrolysate of Acetes chinensis

ABSTRACT

To study the effect of the Maillard reaction on the flavor and antioxidant activity of the Acetes chinensis hydrolysate after microwave heating, the Acetes chinensis hydrolysate glucose system was heated for 25 min using 100, 200, and 300 W power levels. The results showed that microwave accelerated browning and color change, the products had good flavor and taste characteristics at higher power levels, and the antioxidant activity of the products increased with increasing microwave power/time. These results indicate that the Maillard reaction under the microwave is an effective method of improving the flavor and antioxidant activity of protein hydrolysis products.

KEYWORDS:

• Acetes chinensis
• microwave heating
• Maillard reaction
• hydrolysate flavor

Acknowledgments

Special thanks to Xiaohui Li, Tingting Hui, Zhiyan Yang, for their valuable help and technical assistance.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This research has been supported by research grants from the National Key Research and Development Program of China [No. 2019YFD0902000].