School of Food Science and Technology, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China.
School of Food Science and Technology, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China.
Food Chem. 2023 Oct 30;424:136412. doi: 10.1016/j.foodchem.2023.136412. Epub 2023 May 18.
Oysters, which are flavourful edible marine products, have been utilised to produce Maillard reaction products (MRPs), which contribute to saltiness enhancement. Here, the molecular weight distribution, free amino acids, and taste characteristics of MRPs were analysed, while ultraviolet light was used to observe the Maillard reaction. Both thermal degradation and cross-linking reactions occur during the Maillard reaction. When the Maillard reaction time was 90 min, the saltiness, umami, and richness of the MRPs peaked, however bitterness reached its lowest value. Moreover, at an MRP concentration of 1.5 mg/mL, salts were reduced by 35.71% in a 3 mg/mL sodium chloride solution without reducing saltiness, based on sensory evaluation. Glycation sites of the MRPs, which are crucial for saltiness enhancement and derived from a variety of protein sources, were determined using nano-HPLC-MS/MS analysis. Our study establishes the foundation for preparing salt-enhancing peptides, accelerating the popularisation of oyster-derived flavouring agents.
牡蛎是一种美味的可食用海洋产品，已被用于生产美拉德反应产物 (MRP)，以增强咸味。在这里，分析了 MRP 的分子量分布、游离氨基酸和味道特征，同时利用紫外线观察美拉德反应。美拉德反应过程中既发生热降解反应又发生交联反应。当美拉德反应时间为 90 分钟时，MRP 的咸味、鲜味和浓郁度达到峰值，而苦味达到最低值。此外，根据感官评价，在 1.5mg/mL 的 MRP 浓度下，在 3mg/mL 的氯化钠溶液中可减少 35.71%的盐分，而不会降低咸味。利用纳诺 HPLC-MS/MS 分析确定了 MRP 的糖基化位点，这对增强咸味很重要，并且来源于各种蛋白质来源。我们的研究为制备增强咸味的肽奠定了基础，加速了牡蛎风味剂的推广。
