Ni Zhi-Jing, Wei Chao-Kun, Zheng An-Ran, Thakur Kiran, Zhang Jian-Guo, Wei Zhao-Jun
School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, 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. 2022 Jan 22;13:100224. doi: 10.1016/j.fochx.2022.100224. eCollection 2022 Mar 30.
Flaxseed derived Maillard reaction products (MRPs) have typical meaty flavor, but there is no report on comparison of their amino acids and peptides reactivity. The peptides and amino acids of flaxseed protein hydrolysates were separately collected by G-15 gel chromatography. Taste dilution analysis (TDA) showed that peptides-MRPs had high umami, mouthfulness, and continuity enhancement. Further, LC-MS/MS revealed that flaxseed protein hydrolysates consumed 41 peptides after Maillard reaction. Particularly, DLSFIP (Asp-Leu-Ser-Phe-Ile-Pro) and ELPGSP (Glu-Leu-Pro-Gly-Ser-Pro) accounted for 42.22% and 20.41% of total consumption, respectively. Aroma extract dilution analysis (AEDA) indicated that formation of sulfur-containing flavors was dependent on cysteine, while peptides were more reactive than amino acids for nitrogen-containing heterocycles. On the other hand, 11 flavor compounds with flavor dilution (FD) ≥ 64 were identified for flaxseed derived MRPs, such as 2-methylthiophene, 2-methyl-3-furanthiol, furfural, 2-furfurylthiol, 3-thiophenethiol, thieno[3,2-b] thiophene, 2,5-thiophenedicarboxaldehyde, 2-methylthieno[2,3-b] thiophene, 1-(2-methyl-3-furylthio)-ethanethiol, 2-methylthieno[3,2-b] thiophene, and bis(2-methyl-3-furyl)-disulfide. In addition, we further demonstrated the flavors formation mechanism of flaxseed derived MRPs.
亚麻籽衍生的美拉德反应产物（MRPs）具有典型的肉香味，但关于其氨基酸和肽反应性比较的报道尚未见。通过G-15凝胶色谱分别收集亚麻籽蛋白水解物的肽和氨基酸。滋味稀释分析（TDA）表明，肽-MRPs具有高鲜味、饱满度和连续性增强。此外，液相色谱-串联质谱（LC-MS/MS）显示，美拉德反应后亚麻籽蛋白水解物消耗了41种肽。特别是，DLSFIP（天冬氨酸-亮氨酸-丝氨酸-苯丙氨酸-异亮氨酸-脯氨酸）和ELPGSP（谷氨酸-亮氨酸-脯氨酸-甘氨酸-丝氨酸-脯氨酸）分别占总消耗量的42.22%和20.41%。香气提取物稀释分析（AEDA）表明，含硫风味物质的形成依赖于半胱氨酸，而对于含氮杂环化合物，肽比氨基酸更具反应性。另一方面，鉴定出亚麻籽衍生的MRPs中有11种风味稀释（FD）≥64的风味化合物，如2-甲基噻吩、2-甲基-3-呋喃硫醇、糠醛、2-糠硫醇、3-噻吩硫醇、噻吩并[3,2-b]噻吩、2,5-噻吩二甲醛、2-甲基噻吩并[2,3-b]噻吩、1-(2-甲基-3-呋喃基硫代)-乙硫醇、2-甲基噻吩并[3,2-b]噻吩和双(2-甲基-3-呋喃基)-二硫化物。此外，我们进一步证明了亚麻籽衍生的MRPs的风味形成机制。
