State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, USA.
Food Res Int. 2022 Dec;162(Pt B):112086. doi: 10.1016/j.foodres.2022.112086. Epub 2022 Oct 28.
Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of soybean protein were prepared by combining dehydration method with spray drying and vacuum drying. Taste characteristics, browning precursors, water activity, and moisture state were monitored during the process of vacuum drying. The water activity was significantly reduced and the proportion of bound water was increased, which could promote the large accumulation of MRIs. The saltiness, umami, and bitterness responses of MRIs were all reduced and the reduction of taste intensity during vacuum drying was probably caused by the reaction of small peptides of taste-active amino acids with glucose. The continuous accumulation of browning precursors during vacuum drying was confirmed by fluorescence spectroscopic analysis and by quantitative analysis of α-dicarbonyl compounds. Subsequent browning reactions further demonstrated that the MRI with the highest fluorescence intensity also had the greatest browning potential.
美拉德反应中间体（MRIs）来源于大豆蛋白的酶解产物，通过脱水法与喷雾干燥和真空干燥相结合来制备。在真空干燥过程中监测了风味特性、褐变前体、水活度和水分状态。水活度显著降低，结合水的比例增加，这可以促进大量 MRIs 的积累。MRIs 的咸味、鲜味和苦味反应均减弱，真空干燥过程中味觉强度的降低可能是由于呈味氨基酸的小肽与葡萄糖的反应所致。荧光光谱分析和α-二羰基化合物的定量分析证实了真空干燥过程中褐变前体的持续积累。随后的褐变反应进一步表明，荧光强度最高的 MRI 也具有最大的褐变潜力。
