Scalone Gustavo Luis Leonardo, Ioannidis Angelos Gerasimos, Lamichhane Prabin, Devlieghere Frank, De Kimpe Norbert, Cadwallader Keith, De Meulenaer Bruno
Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Department of Food Technology, Safety and Health, Food Microbiology and Food Preservation Research Unit, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
Food Res Int. 2020 Jun;132:109089. doi: 10.1016/j.foodres.2020.109089. Epub 2020 Feb 14.
Peptides have been reported to serve as precursors in the generation of alkylpyrazines, key aroma compounds in heated foods. Most previous studies, concerned with the generation of pyrazines via the Maillard reaction, were conducted using model systems of varying complexities. However, the formation of pyrazines in real food systems has received less attention. The aim of this study was to investigate the impact of adding protein hydrolysates as precursors for the generation of alkylpyrazines in baked food products such as bread and cookies. Two whey protein hydrolysates, obtained using either trypsin or proteinase from Aspergillus melleus, were used in the presented study. 2,5-Dimethylpyrazine was produced in both food systems. Therefore, its formation was quantitatively monitored using a stable isotope dilution assay. Additionally, sensory evaluation was performed. Results demonstrated that the addition of the protein hydrolysates were effective in promoting the generation of 2,5-dimethylpyrazine and other aroma compounds in two well-known food products.
据报道，肽是加热食品中关键香气化合物烷基吡嗪生成的前体物质。此前大多数关于通过美拉德反应生成吡嗪的研究，都是使用不同复杂程度的模型系统进行的。然而，实际食品体系中吡嗪的形成受到的关注较少。本研究的目的是调查添加蛋白质水解物作为前体物质对面包和饼干等烘焙食品中烷基吡嗪生成的影响。本研究使用了两种乳清蛋白水解物，分别是用胰蛋白酶或米曲霉蛋白酶获得的。两种食品体系中均产生了2,5 - 二甲基吡嗪。因此，使用稳定同位素稀释法对其形成进行了定量监测。此外，还进行了感官评价。结果表明，添加蛋白质水解物能有效促进两种知名食品中2,5 - 二甲基吡嗪及其他香气化合物的生成。
