School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
Food Chem. 2021 Dec 15;365:130463. doi: 10.1016/j.foodchem.2021.130463. Epub 2021 Jun 25.
Lately, plant derived proteins have been used extensively to produce Maillard reaction products (MRPs) for the preparation of various functional food products. We evaluated the effects of cysteine (Cys), methionine (Met), and thiamine (Thi) on the color and flavor development of MRPs derived from sesame seed meal. Compared with the MRPs of sesame seed hydrolysate (SSH), Cys-MRPs had the strongest antioxidant activity and fluorescence intensity, showing the stronger taste and overall acceptability. These MRPs contained the highest sulfur compounds which resulted into stronger meat flavor. Moreover, the content of free amino acids in Met-MRPs was the highest. Compared with MRPs of SSH alone, MRPs with different sulfur content had better flavor characteristics and physicochemical properties, which entail their usage in different food ingredients.
最近，植物来源的蛋白质被广泛用于生产美拉德反应产物（MRP），以制备各种功能性食品。我们评估了半胱氨酸（Cys）、蛋氨酸（Met）和硫胺素（Thi）对芝麻饼粕 MRP 颜色和风味形成的影响。与芝麻籽水解物（SSH）的 MRP 相比，Cys-MRP 具有最强的抗氧化活性和荧光强度，表现出更强的口感和总体可接受性。这些 MRP 含有最高的硫化合物，产生更强的肉味。此外，Met-MRP 中的游离氨基酸含量最高。与单独的 SSH-MRP 相比，具有不同硫含量的 MRP 具有更好的风味特性和物理化学性质，这需要它们在不同的食品成分中使用。
