College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China.
College of Animal Science and Technology, Southwest University, Chongqing 400715, China.
Food Chem. 2022 Apr 16;374:131776. doi: 10.1016/j.foodchem.2021.131776. Epub 2021 Dec 6.
Reducing salt intake, as one of the most cost-effective approaches, is congruent with improved population health. Grass carp skin collagen was subjected to enzymatic hydrolysis and ultrafiltration, followed by glucosamine-induced Maillard reaction to prepare Maillard-reacted peptides. Their color, free amino acid and peptide size distribution were analyzed, while UV and fluorescence spectroscopy were utilized to characterize the progress of Maillard reaction. The salt taste-enhancing effect of Maillard-reacted peptides was investigated via sensory analysis and electronic tongue. LC-MS/MS was employed to analyze the glycation sites of Maillard-reacted peptides. The results indicated that the degree of Maillard reaction was relatively low, and thermal degradation and crosslinking simultaneously occurred. Maillard-reacted peptides exhibited a significant salt taste-enhancing effect, which may be attributed to the glucosamine-induced glycation confirmed by LC-MS/MS analysis. The current study provides a theoretical basis for preparation of salt taste-enhancing peptides and their future application to reduce salt content of formulated foods.
减少盐摄入量是最具成本效益的方法之一，这与改善人口健康状况是一致的。草鱼皮胶原蛋白经酶解和超滤处理，然后进行氨基葡萄糖诱导的美拉德反应，制备美拉德反应肽。分析了它们的颜色、游离氨基酸和肽的大小分布，并利用紫外和荧光光谱法来表征美拉德反应的进展情况。通过感官分析和电子舌研究了美拉德反应肽的增盐效果。利用 LC-MS/MS 分析了美拉德反应肽的糖基化位点。结果表明，美拉德反应的程度相对较低，同时发生了热降解和交联。美拉德反应肽具有显著的增盐效果，这可能归因于 LC-MS/MS 分析证实的氨基葡萄糖诱导的糖基化。本研究为制备增盐肽提供了理论基础，为未来在配方食品中降低盐含量的应用提供了依据。
