Gao Peng, Zhang Wenyuan, Zhao Xiaoxuan, Xu Chen, Pang Xiaoyang, Fauconnier Marie-Laure, Zhang Shuwen, Lv Jiaping
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Dairy Science and Technology, Food Quality and Design Group, Wageningen University & Research, Wageningen, the Netherlands.
Food Chem. 2023 Sep 29;437(Pt 1):137569. doi: 10.1016/j.foodchem.2023.137569.
This study aims to explore the effect of the Maillard reaction (MR) on flavour development of cheese protein hydrolysates. In addition, the effects of proteolysis, lipolysis, and the degreasing process on the MR have been explored. Cheese protein hydrolysates subjected to different treatments were heated with glucose and xylose, and their amino reactant components, colour parameters, and volatile compounds were determined. The results showed that the MR significantly affected the content of free amino acids, peptides, and volatile flavours of cheese protein hydrolysates. Peptides below 1500 Da and most of the free amino acids were the important amino reactants during the MR. 3-Ethyl-2,5-dimethylpyrazine, 2,5-dimethylpyrazine, 2-undecanone and 2-heptanone were the key volatile components of the MR products. The results also indicated that N-terminal amino acids of the peptide chain were easier to be reacted than C-terminal amino acids and thus produce a pyrazine-like flavour in the MR.
本研究旨在探究美拉德反应（MR）对奶酪蛋白水解物风味形成的影响。此外，还探讨了蛋白水解、脂肪水解和脱脂过程对美拉德反应的影响。将经过不同处理的奶酪蛋白水解物与葡萄糖和木糖一起加热，并测定其氨基反应物成分、颜色参数和挥发性化合物。结果表明，美拉德反应显著影响奶酪蛋白水解物中游离氨基酸、肽和挥发性风味物质的含量。分子量低于1500Da的肽和大多数游离氨基酸是美拉德反应过程中的重要氨基反应物。3-乙基-2,5-二甲基吡嗪、2,5-二甲基吡嗪、2-十一酮和2-庚酮是美拉德反应产物的关键挥发性成分。结果还表明，肽链的N端氨基酸比C端氨基酸更容易发生反应，从而在美拉德反应中产生类似吡嗪的风味。
