Sensory Characteristics of Maillard Reaction Products Obtained from Sunfllower Protein Hydrolysates and Different Sugar Types

被引：31

作者：

Karangwa, Eric ^{[1
,2
,4
]}

Habimana, Jean de Dieu ^{[1
,2
]}

Yu Jingyang ^{[1
]}

Murekatete, Nicole ^{[1
,2
]}

Zhang, Xiaoming ^{[1
]}

Masamba, Kingsley ^{[1
,3
]}

Duhoranimana, Emmanuel ^{[1
,2
]}

Muhoza, Bertrand ^{[1
,2
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Univ Rwanda, Sch Food Sci & Technol, Dept Food Technol, POB 4285, Kigali, Rwanda

[3] Lilongwe Univ Agr & Nat Resources, Dept Food Sci & Technol, Bunda Coll Campus,POB 219, Lilongwe, Malawi

[4] AAFUD Ind Zhuhai Co Ltd, Res & Dev, Zhuhai 519085, Guangdong, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2017年 / 13卷 / 03期

关键词：

sunflower; sensory evaluation; peptides; sugars; Maillard reaction; VOLATILE COMPOUNDS; ANTIOXIDANT ACTIVITY; THERMAL-DEGRADATION; REDUCING SUGARS; AROMA COMPOUNDS; MODEL SYSTEM; AMINO-ACIDS; ACETIC-ACID; D-FRUCTOSE; RIBOSE;

D O I：

10.1515/ijfe-2016-0006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of different sugar types on the sensory characteristics of Maillard reaction products (MRPs) obtained from sunflower protein hydrolysates was evaluated. MRPs were prepared at 120 degrees C for a time of 2 h and a pH of 7.4. Results showed that the browning intensity, colour development and free and total amino acids of MRPs were highly affected by the sugar types. Peptide-xylose-cysteine (PXC) were more dark-brown in colour with lower free and total amino acid (FAA and TAA) content compared to the other MRPs. However, PXC showed great mouthfulness and continuity taste with stronger meat-like flavour and umami taste compared to MRPs. MRPs from hexose except PGaC, showed acceptable mouthfulness and continuity taste while PLC and PMC and PGaC showed higher caramel-like flavour and bitter taste. Furthermore, pentose sugars (xylose) were the great precursor of sulphur-containing compounds. It could be concluded that sunflower peptides, xylose, cysteine model system could be a good precursor of flavour enhancers.

引用

页数：17

共 59 条

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