State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China.
Anhui Qiangwang Flavouring Food Co., Ltd., No. 1 Shengli Road, Jieshou, Anhui, PR China.
Food Res Int. 2021 Feb;140:109985. doi: 10.1016/j.foodres.2020.109985. Epub 2020 Dec 16.
Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of pea protein, mainly initial Maillard reaction products, were prepared at a low temperature (80 °C) and the reaction time was determined by variable-temperature Maillard reaction. Electronic tongue and sensory evaluation were used to analyze the taste qualities of pea protein hydrolysates and their MRIs. Both evaluations showed that bitterness of enzymatic hydrolysates of pea protein reduced but umami taste increased through Maillard reaction. The intensities of umami and saltiness were positively correlated with the concentration of MRIs. Even when the dosage of MRIs was 0.1% (w/w), MRIs could achieve a 20% reduction in NaCl content without decreasing saltiness, which could be great potential substitutes for salt reduction. On the other hand, the increased MRIs promoted aldosterone secretion in saliva, which might enhance human perception of saltiness.
美拉德反应中间体（MRIs）来源于豌豆蛋白的酶解产物，主要是初始美拉德反应产物，在低温（80°C）下制备，并通过变温美拉德反应确定反应时间。电子舌和感官评价用于分析豌豆蛋白水解产物及其 MRIs 的味道质量。两种评价都表明，通过美拉德反应，豌豆蛋白酶解产物的苦味降低，但鲜味增加。鲜味和咸味的强度与 MRI 的浓度呈正相关。即使 MRI 的用量为 0.1%（w/w），也可以在不降低咸味的情况下减少 20%的 NaCl 含量，这可能是减少盐用量的潜在替代品。另一方面，增加的 MRI 促进了唾液中醛固酮的分泌，这可能增强了人类对咸味的感知。
