Elucidating the role of low molecular weight peptides (< 1 kDa) as Maillard reactant flavour precursors in selected cooked white and red meats using a flavouromics approach

使用风味组学方法阐明低分子量肽 (< 1 kDa) 作为美拉德反应物风味前体在选定的熟白肉和红肉中的作用

• 批准号: RGPIN-2014-04815
• 负责人: Aliani, Michel
• 金额: $ 1.89万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2014
• 资助国家: 加拿大
• 起止时间: 2014-01-01 至 2015-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=566759
• 关键词: Elucidating; role; low; molecular; weight

Meat flavour is formed upon heating via chemical reactions between water and fat-soluble flavour precursors present in raw meat. Although free amino acids, reducing and phosphorylated sugars play a major role via the Maillard reaction, the role of small peptides as Maillard reactants in meat and related products need to be elucidated. The role of low MW peptides as key flavour precursors in various types of meat, their formation, identification and contribution to the generation of key VOCs with a significant impact on cooked meat aroma and flavour will be investigated. Meat extracts (chicken breast, thigh, beef and bison) will be prepared using a developed water extraction method, filtered using a 1 K Da cutoff membrane size and the resulting filtrate will be analyzed using a recently developed high resolution liquid chromatography mass spectrometry technique to identify and quantify all small size compounds present in raw meat. Model systems containing natural concentrations of identified peptides, reducing sugars and amino acids (purchased or synthesized) will be used to investigate the Maillard products generated upon heating. Liquid chromatography (LC) quadruple time of flight (QTOF) Mass Spectrometry (MS) and gas chromatography-MS/MS will be used to identify the intermediary compounds (non and semi-volatiles) and the VOCs generated during heating. Stable isotope amino acids, peptides and sugars (purchased or synthesized) will be used to elucidate the contribution of individual Maillard precursors to generation of key VOCs. Sensory evaluation of model systems and meat samples with added selected peptides will be investigated to further clarify the specific role played by each peptide. Multiple regression statistical analysis and partial least squares (PLS) statistical tests will be performed to elucidate the relationship between peptides, reducing sugars, amino acids and the sensory attributes generated by trained sensory panels. Specific objectives are to: (1) Investigate the formation, identification and quantification of low molecular weight (MW) peptides (< 1 KDa) in meat extracts (chicken breast and thigh, beef, bison and fish) using high resolution mass spectrometry techniques (2) Identify and quantify the volatile organic compounds (VOCs) generated in a model system containing natural concentrations of selected peptides and key reducing and phosphorylated sugars using stable isotope dilution mass spectrometry techniques. (3) Elucidate the individual contribution of selective small peptides to the overall acceptability of cooked meat aroma and flavour in selected meat species using consumer acceptability tests. (4) Determine the sensory attributes generated with added selected peptides to raw meat prior to cooking using a trained sensory panel and (5) Clarify the effect of different cooking methods on data obtained in objectives 1 to 4. Novelty of proposal: Natural proteolytic enzymes are active in muscle post-mortem with a continuous generation of small size peptides over time resulting in a significant increase in meat tenderness and availability of small size peptides as Maillard reactants with a potential significant impact on aroma and flavour. Therefore, this proposal is highly novel in seeking to provide data to elucidate the role played by low MW peptides as Maillard reactants in flavour formation in meat. Significance: Proteolytic enzymes are abundant in many foods generating hundreds of low MW peptides that can act as NH2 donor in the Maillard reaction. A proper understanding of the mechanism by which peptides affect flavour in meat and other complex foods could enable the development of acceptable nutritional formulations containing peptides with selective functional properties.

肉味是在加热时通过水和生肉中存在的脂溶性风味前体之间的化学反应形成的。虽然游离氨基酸、还原糖和磷酸化糖通过美拉德反应发挥主要作用，但小肽作为美拉德反应物在肉类和相关产品中的作用需要阐明。将研究低分子量肽作为各种肉类中关键风味前体的作用，它们的形成，鉴定和对产生对熟肉香气和风味有重大影响的关键VOC的贡献。将使用开发的水提取方法制备肉类提取物（鸡胸肉、大腿肉、牛肉和野牛），使用1 K Da截留膜过滤，并使用最近开发的高分辨率液相色谱质谱技术分析所得滤液，以鉴别和定量生肉中存在的所有小分子化合物。含有天然浓度的已鉴定肽、还原糖和氨基酸（购买或合成）的模型系统将用于研究加热后产生的美拉德产物。液相色谱（LC）四重飞行时间（QTOF）质谱（MS）和气相色谱-MS/MS将用于鉴别加热过程中产生的中间化合物（非挥发性和半挥发性）和VOC。稳定同位素氨基酸，肽和糖（购买或合成）将用于阐明个别美拉德前体的贡献，以产生关键的挥发性有机化合物。感官评价的模型系统和肉类样品添加选定的肽将进行调查，以进一步澄清每个肽发挥的具体作用。将进行多元回归统计分析和偏最小二乘（PLS）统计检验，以阐明肽、还原糖、氨基酸与经训练的感官小组产生的感官属性之间的关系。具体目标是：（1）研究肉类提取物中低分子量（MW）肽（< 1 KDa）的形成、鉴定和定量（鸡胸肉和大腿肉，牛肉，野牛和鱼类）的高分辨率质谱技术（2）鉴定和定量挥发性有机化合物（VOCs）使用稳定同位素稀释质量在含有天然浓度的选定肽和关键还原糖和磷酸化糖的模型系统中产生光谱技术。(3)使用消费者可接受性测试，阐明选择性小肽对所选肉类品种中熟肉香气和风味的总体可接受性的贡献。(4)在烹饪之前使用经过训练的感官小组确定向生肉中添加所选肽产生的感官属性，以及（5）阐明不同烹饪方法对目标1至4中获得的数据的影响。方案的新奇性：天然蛋白水解酶在死后肌肉中具有活性，随着时间的推移连续产生小尺寸肽，导致肉嫩度和小尺寸肽作为美拉德反应物的可用性显著增加，对香气和风味具有潜在的显著影响。因此，该提议在寻求提供数据以阐明低MW肽作为美拉德反应物在肉类风味形成中所起的作用方面是非常新颖的。重要性：蛋白水解酶在许多食物中大量存在，产生数百种低分子量肽，这些肽可以在美拉德反应中作为NH 2供体。正确理解肽影响肉类和其他复杂食品风味的机制，可以开发出可接受的含有具有选择性功能特性的肽的营养配方。