豌豆蛋白水解物的美拉德反应产物作为牛肉风味增强剂：对风味和理化性质的影响。
Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties.
作者信息
Zheng Zhiliang, Zhang Lihui, Zhang Min, Mujumdar Arun S, Liu Yaping
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
出版信息
Food Chem. 2023 Aug 15;417:135769. doi: 10.1016/j.foodchem.2023.135769. Epub 2023 Mar 3.
This study evaluated the effects of Maillard reaction products of pea protein hydrolyzates (MRPs-PPH) as salt-reducing and umami-enhancing components on the flavor and physicochemical properties of beef flavors. The addition of MRPs-PPH reduced the brightness of beef flavors, increased the redness and yellowness, as well as changed the texture characteristics of beef flavors. With the addition of MRPs-PPH, the apparent viscosity, storage modulus and loss modulus of beef flavors decreased. Finally, the relationship between taste attributes and flavor compounds of the samples was analyzed by Partial Least Squares Regression (PLSR), and flavor compounds with significant positive contributions to different taste attributes were found. This study showed that MRPs-PPH could be used as a flavor enhancer derived from biomacromolecules with salt reduction and freshness enhancement.
本研究评估了豌豆蛋白水解物美拉德反应产物（MRPs-PPH）作为减盐和增鲜成分对牛肉风味的风味和理化性质的影响。添加MRPs-PPH降低了牛肉风味的亮度，增加了红色度和黄色度，同时改变了牛肉风味的质地特征。随着MRPs-PPH的添加，牛肉风味的表观粘度、储能模量和损耗模量降低。最后，通过偏最小二乘回归（PLSR）分析了样品的味觉属性与风味化合物之间的关系，并发现了对不同味觉属性有显著正贡献的风味化合物。本研究表明，MRPs-PPH可作为一种具有减盐和增鲜作用的生物大分子风味增强剂。
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