Flavor Characterizations of Maillard Reaction Products of Enzymatical Hydrolysates of Soybean and Chicken with Different Molecular Weights

被引：2

作者：

Tang L. ^{[1
]}

Song H. ^{[1
]}

Wang L. ^{[1
]}

机构：

[1] School of Food and Health, Beijing Technology and Business University, Beijing

来源：

Journal of Food Science and Technology (China) | 2023年 / 41卷 / 03期

关键词：

chicken; free amino acids; Maillard reaction; peptides; protein hydrolysate; soybean protein;

D O I：

10.12301/spxb202200174

中图分类号：

学科分类号：

摘要：

In order to study the flavor characteristics of peptides with different molecular weights via Maillard reaction, the protein hydrolysates were obtained by enzymatic hydrolysis using soy protein and chicken as raw materials. Then the enzymatic hydrolysates were separated by ultrafiltration to obtain peptides with different molecular weights, less than 1 000 Da, 1 000 ~ 5 000 Da and greater than 5 000 Da. In addition, the complex amino acids were obtained by complete acid hydrolysis of enzymatical hydrolysates of soybean and chicken. A certain amount of xylose was added in peptides and amino acids to build a Maillard reaction model. The sensory properties of Maillard reaction products were evaluated. Then the volatile and nonvolatile compounds were analyzed by gas chromatography-mass spectrometry and high-performance liquid chromatography. The results showed that in the Maillard product of enzymatical hydrolysates of two different protein sources, a total of 69 kinds of volatile compounds were identified, among which the contents of pyrazine, furanthiol and other meat flavor compounds were the highest. Statistical analysis showed that there were significant differences in volatile compounds of peptides with different molecular weights and free amino acids. The formation of pyrazine compounds was promoted by peptides less than 1 000 Da during the Maillard reaction, such as pyrazine, 5-methyl-2-ethylpyrazine, 2, 5-methyl-3-ethylpyrazine, trimethylpyrazine, 2-acetylpyrrole, etc. Compared with peptides, free amino acids favored the formation of sulfur-containing compounds such as furanthiols and thiophenes. Only 29 volatile compounds had relative odorant activity values (rOAV) greater than 1. Partial least squares regression (PLSR) was used to investigate correlations between key odor compounds and sensory evaluations. Peptides less than 1 000 Da were found to be closely related to the basic meaty and kokumi, while peptides greater than 5 000 Da were closely related to bitter and burnt flavor. After Maillard reaction, the amount of peptides greater than 5 000 Da was significantly reduced. Degradation of peptides of 1 000 - 5 000 Da could replenish the consumed free amino acids. The peptides less than 1 000 Da were prone to cross-link and polymerization and thus increased the content. The products had a significantly enhanced effect on the flavor, and could contribute well to the basic meaty, umami and kokumi. It was hoped that this study could provide theoretical support and guidance for the application of proteolysates to produce Maillard reaction products. © 2023 Beijing Technology and Business University, Department of Science and Technology. All rights reserved.

引用

页码：148 / 162

页数：14

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