Toyo Institute of Food Technology, 23-2, 4-Chome, Minami-Hanayashiki, Kawanishi City, Hyogo Prefecture 666-0026, Japan.
Food Chem. 2025 Feb 1;464(Pt 1):141599. doi: 10.1016/j.foodchem.2024.141599. Epub 2024 Oct 9.
Maillard reaction products (MRPs) produced by heating protease-catalyzed soy protein hydrolysates (SPHs) with cysteine and ribose can generate meat-like flavors. However, the impact of protease reaction conditions on the volatile compound composition of MRPs has not been thoroughly investigated. In this study, seven SPHs were prepared using two proteases, flavourzyme and trypsin, over reaction times of 10, 120, and 1440 min. The volatile compound compositions, including sulfur-containing compounds, aldehydes, pyrazines, and furans, of the seven SPHs and the corresponding seven MRPs varied according to the protease reaction conditions and the Maillard reaction. Differences in pH, free amino acid composition, and peptide composition were responsible for these variations. Notably, soy-derived peptides containing unique cysteine sequences, such as PGCPST, DETICT, ECQIQK, and HCQR, were significantly reduced during the Maillard reaction, suggesting that these sequences may serve as precursors to volatile compounds.
美拉德反应产物（MRPs）是由加热蛋白酶催化的大豆蛋白水解物（SPHs）与半胱氨酸和核糖产生的，可以产生肉类风味。然而，蛋白酶反应条件对 MRPs 中挥发性化合物组成的影响尚未得到彻底研究。在这项研究中，使用两种蛋白酶——风味蛋白酶和胰蛋白酶，在反应时间为 10、120 和 1440 分钟的条件下制备了七种 SPH。七种 SPH 及其相应的七种 MRPs 的挥发性化合物组成，包括含硫化合物、醛类、吡嗪类和呋喃类，根据蛋白酶反应条件和 Maillard 反应而有所不同。pH 值、游离氨基酸组成和肽组成的差异是造成这些变化的原因。值得注意的是，在 Maillard 反应过程中，含有独特半胱氨酸序列的大豆衍生肽，如 PGCPST、DETICT、ECQIQK 和 HCQR，显著减少，这表明这些序列可能是挥发性化合物的前体。
