{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,11]],"date-time":"2026-08-11T14:38:19Z","timestamp":1786459099924,"version":"build-2736575974"},"reference-count":51,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2023,1,24]],"date-time":"2023-01-24T00:00:00Z","timestamp":1674518400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004731","name":"Natural Science Foundation of Zhejiang Province","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004731","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2023,3,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p><jats:italic>Harpadon nehereus<\/jats:italic> is a high\u2010protein marine fish. A valuable way to add value to <jats:italic>H. nehereus<\/jats:italic> 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\u2010assisted wet heating method on the Maillard reaction of <jats:italic>H. nehereus<\/jats:italic> protein hydrolysate (HNPH) in a new\u2010type green solvent \u2013 a natural hypereutectic solvent (NADES).<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p><jats:italic>Harpadon nehereus<\/jats:italic> protein hydrolysate\u2010xylose (Xy) conjugates were prepared via a Maillard reaction in a NADES system using an ultrasound\u2010assisted wet heating method. The effects of different treatment conditions on the Maillard reaction were studied. The optimized glycation degree (DG) of HNPH\u2010Xy conjugates was obtained with a water content of 10%, a reaction temperature of 80\u2009\u00b0C, a reaction time of 35\u2009min, and an ultrasonic power level of 300\u2009W. Compared with HNPH, the structure of HNPH\u2010Xy conjugates were significantly changed. Moreover, the functional properties and antioxidant activity of HNPH\u2010Xy were all superior to the HNPH.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>An ultrasound\u2010assisted wet\u2010heating Maillard reaction between HNPH and Xy in the NADES system could be a promising way to improve the functional properties of HNPH. \u00a9 2023 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12436","type":"journal-article","created":{"date-parts":[[2023,1,9]],"date-time":"2023-01-09T04:04:16Z","timestamp":1673237056000},"page":"2273-2282","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Characteristics and antioxidant properties of <scp><i>Harpadon nehereus<\/i><\/scp> protein hydrolysate\u2010xylose conjugates obtained from the Maillard reaction by ultrasound\u2010assisted wet heating in a natural deep eutectic solvents 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