Wen Fuli, Zeng Chao, Yang Yang, Xu Tao, Wang Hongmei, Wang SongTao
Luzhou Pinchuang Technology Co. Ltd., Luzhou, 646000 China.
National Engineering Technology Research Center of Solid-state Brewing, Luzhou, 646000 China.
Heliyon. 2023 Mar 23;9(4):e14774. doi: 10.1016/j.heliyon.2023.e14774. eCollection 2023 Apr.
To improve the flavor of Gould, enzymatic hydrolysis was conducted and xylose-OEH Maillard reaction products were prepared. Then, their physicochemical properties and metabolites were determined by UHPLC-MS-MS, and volatile compounds were determined by GC-MS to investigate the changes. The results showed that His, Gln, Lys, Asp, and Cys were the major amino acids consumed. After being heated at 120 °C for up to 150 min, the DPPH (2,2-Diphenyl-1-picrylhydrazyl) was 85.32 ± 1.35% and the reducing capacity was 1.28 ± 0.12. Both were the highest in the groups. Additionally, 45 volatile compounds, including 2-ethyl-5-methyl-pyrazine and 2-ethyl-3,5-dimethyl-pyrazine, and 678 compounds were identified. We also found that 18 metabolites with significant differences (VIP ≥2) were differential metabolites, which involved lipid oxides and amino acid derivatives. The content of lipids favored the regulation of Maillard products and affected the lower threshold of the flavor of aldehydes, which contributed to the flavor and antioxidant activity. These results suggested the potential of xylose-OEH MRPs as a natural antioxidant for further processing oysters.
为改善古尔德（Gould）的风味，进行了酶水解并制备了木糖 - OEH美拉德反应产物。然后，通过超高效液相色谱 - 串联质谱法（UHPLC - MS - MS）测定其理化性质和代谢产物，通过气相色谱 - 质谱法（GC - MS）测定挥发性化合物以研究其变化。结果表明，组氨酸、谷氨酰胺、赖氨酸、天冬氨酸和半胱氨酸是消耗的主要氨基酸。在120℃加热长达150分钟后，2,2 - 二苯基 - 1 - 苦基肼（DPPH）清除率为85.32±1.35%，还原能力为1.28±0.12，两者在各组中均为最高。此外，鉴定出45种挥发性化合物，包括2 - 乙基 - 5 - 甲基吡嗪和2 - 乙基 - 3,5 - 二甲基吡嗪，以及678种化合物。我们还发现18种具有显著差异（VIP≥2）的代谢产物为差异代谢物，涉及脂质氧化物和氨基酸衍生物。脂质含量有利于美拉德产物的调控，并影响醛类风味的下限，这有助于风味和抗氧化活性。这些结果表明木糖 - OEH美拉德反应产物作为天然抗氧化剂在牡蛎进一步加工方面具有潜力。
