Protein structural changes and characteristic intermediate accumulations in dried abalone driven by the Maillard...

Area of Science:

• Food Science
• Biochemistry
• Analytical Chemistry

Background:

• The Maillard reaction is crucial in food processing, affecting color, flavor, and nutritional value.
• Understanding its impact on dried abalone quality is essential for industry standards.

Purpose of the Study:

• To investigate the Maillard reaction's role in dried abalone quality during drying.
• To identify characteristic biomarkers for quality assessment.

Main Methods:

• Spectroscopic analyses (SDS-PAGE, CD spectroscopy, PAS staining)
• Dynamic substrate analysis for glucose and amino acids
• Principal Component Analysis (PCA) for biomarker identification
• Near-infrared spectroscopy (NIRS) and Partial Least Squares Regression (PLSR) for predictive modeling

Main Results:

• Increased browning, protein aggregation, and altered secondary structures (reduced α-helix) were observed.
• Significant reductions in glucose and key amino acids (Glu, Lys, Phe) occurred.
• Seven characteristic biomarkers (Fru-Tyr, Fru-Phe, Glu-Met, Fru-pGlu, Fru-Lys, Glu-Gln, Fru-Val) were identified.
• A predictive model demonstrated high accuracy (R² > 0.90) for these biomarkers.

Conclusions:

• The Maillard reaction induces protein glycation in abalone muscle during drying.
• Accumulation of Amadori/Heyns compounds is a key indicator of quality changes.
• This study provides a theoretical foundation for precise quality control in dried abalone processing.