Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark.
Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, 85354 Freising, Germany.
Food Chem. 2024 Jul 1;445:138705. doi: 10.1016/j.foodchem.2024.138705. Epub 2024 Feb 10.
We are undergoing a food transformation with the introduction of plant-based meat analogues, but little is known about their chemical characteristics. This study aimed to elucidate the Maillard reactions in plant-based meat burger alternatives (PBMBA). For this purpose, NMR-based metabolomics and targeted MS analysis of Maillard and dehydroalanine pathway markers were conducted on six PBMBA prototypes with different proportions of high-moisture protein extrudates, low-moisture extrudates and pea protein on a commercial PBMBA and on a meat burger before and after cooking. Results revealed that higher levels of Maillard reaction markers were present in PBMBAs in the uncooked state, with lower levels formed during cooking compared with conventional meat. The metabolite profile disclosed that the distinct pattern of the Maillard reaction could be attributed to different substrate availability, but data also revealed that pre-processing of the plant protein affects the presence of Maillard reaction products in PBMBAs.
我们正在经历一场食物革命，引入了植物性肉类替代品，但对它们的化学特性知之甚少。本研究旨在阐明植物性肉类汉堡替代品（PBMBA）中的美拉德反应。为此，对六种不同高水分蛋白挤压物、低水分挤压物和豌豆蛋白比例的 PBMBA 原型以及市售 PBMBA 和烹饪前后的传统肉类汉堡进行了基于 NMR 的代谢组学和美拉德及脱水氨酸途径标志物的靶向 MS 分析。结果表明，在未烹饪状态下，PBMBA 中的美拉德反应标志物水平更高，与传统肉类相比，烹饪过程中形成的水平较低。代谢物图谱表明，美拉德反应的独特模式可归因于不同的底物可用性，但数据还表明，植物蛋白的预处理会影响 PBMBA 中美拉德反应产物的存在。
