Ni Zhi-Jing, Liu Xiang, Xia Bing, Hu Long-Teng, Thakur Kiran, Wei Zhao-Jun
Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
Food Chem X. 2021 Aug 18;11:100127. doi: 10.1016/j.fochx.2021.100127. eCollection 2021 Oct 30.
In the present study, camellia seed meal Maillard reaction products (MRPs) were prepared using camellia seed meal protein as a raw material. The effects of MR on protein structure and volatile components of camellia seed meal were investigated by fluorescence, UV absorption, infrared spectroscopy, and gas chromatography-mass spectrometry. Not only the change of amino acid content in MRPs, but also the antioxidant capacity of MRPs and the antioxidant capacity after digestion were determined. Our result showed that the ratio of essential amino acids in R-MRPs was increased and the antioxidant activity was the highest. For the potential of MRPs as flavoring, our sensory evaluation results showed improved flavor and antioxidant activity of camellia seed meal after MR which can be used as flavoring agents at industrial level.
在本研究中，以油茶籽粕蛋白为原料制备了油茶籽粕美拉德反应产物（MRPs）。通过荧光、紫外吸收、红外光谱和气相色谱-质谱联用等方法，研究了MR对油茶籽粕蛋白质结构和挥发性成分的影响。不仅测定了MRPs中氨基酸含量的变化，还测定了MRPs的抗氧化能力以及消化后的抗氧化能力。我们的结果表明，还原型MRPs中必需氨基酸的比例增加，且抗氧化活性最高。对于MRPs作为调味剂的潜力，我们的感官评价结果表明，经过MR处理后，油茶籽粕的风味和抗氧化活性得到改善，可在工业层面用作调味剂。
