Karangwa Eric, Murekatete Nicole, Habimana Jean de Dieu, Masamba Kingsley, Duhoranimana Emmanuel, Muhoza Bertrand, Zhang Xiaoming
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People's Republic of China ; Department of Food Science and Technology, College of Agriculture and Veterinary Sciences, University of Rwanda, P.O. Box 4285, Kigali, Rwanda ; Research and Development, AAFUD Industry (Zhuhai) Co. Ltd, Zhuhai, 519085 Guangdong People's Republic of China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People's Republic of China ; Department of Food Science and Technology, College of Agriculture and Veterinary Sciences, University of Rwanda, P.O. Box 4285, Kigali, Rwanda.
J Food Sci Technol. 2016 Jun;53(6):2863-75. doi: 10.1007/s13197-016-2268-y. Epub 2016 Jul 4.
In this study, the flavour-enhancing properties of the Maillard reaction products (MRPs) for different systems consisted of different peptides (sunflower, SFP; corn, CP and soyabean SP) with, xylose and cysteine were investigated. Maillard systems from peptides of sunflower, corn and soyabean with xylose and cysteine were designated as PXC, MCP and MSP, respectively. The Maillard systems were prepared at pH of 7.4 using temperature of 120C for 2 h. Results showed that all systems were significantly different in all sensory attributes. The highest scores for mouthfulness and continuity were observed for MCP with the lowest peptides distribution between 1000 and 5000 Da, known as Maillard peptide. This revealed that the MCP with the lowest Maillard peptide content had the strongest "Kokumi" effect compared to the other MRPsand demonstrated that "kokumi effect" of MRPs was contributed by not only the "Maillard peptide" defined by the molecular weight (1000-5000 Da). Results on sensory evaluation after fractionation of PXC followed by enzymatic hydrolysis showed no significant differences between PXC, P-PXC and their hydrolysates. This observation therefore confirmed that the presence of other contributors attributed to the "Kokumi" effect rather than the Maillard peptide. It can be deduced that the unhydrolyzed crosslinking products might have contributed to the "Kokumi" effect of MRPs. The structures of four probable crosslinking compounds were proposed and the findings have provided new insights in the sensory characteristics of xylose, cysteine and sunflower peptide MRPs.
在本研究中，对美拉德反应产物（MRPs）在不同体系中的风味增强特性进行了研究，这些体系由不同的肽（向日葵肽，SFP；玉米肽，CP；大豆肽，SP）与木糖和半胱氨酸组成。由向日葵、玉米和大豆的肽与木糖和半胱氨酸组成的美拉德体系分别命名为PXC、MCP和MSP。美拉德体系在pH值为7.4、温度为120℃的条件下制备2小时。结果表明，所有体系在所有感官属性上均存在显著差异。MCP的口感和持续性得分最高，其在1000至5000Da之间的肽分布最低，即美拉德肽。这表明，与其他MRPs相比，美拉德肽含量最低的MCP具有最强的“厚味”效应，并且证明MRPs的“厚味效应”不仅由分子量（1000 - 5000Da）定义的“美拉德肽”所贡献。对PXC进行分级分离后再进行酶水解，感官评价结果显示PXC、P - PXC及其水解产物之间无显著差异。因此，这一观察结果证实了存在其他导致“厚味”效应的因素，而非美拉德肽。可以推断，未水解的交联产物可能对MRPs的“厚味”效应有贡献。提出了四种可能的交联化合物的结构，这些发现为木糖、半胱氨酸和向日葵肽MRPs的感官特性提供了新的见解。
