Physicochemical and flavour characteristics of Maillard reaction products derived fromAloididae aloidimuscle enzymatic hydrolysates coupled with High-Pressure Processing
Physicochemical and flavour characteristics of Maillard reaction products derived fromAloididae aloidimuscle enzymatic hydrolysates coupled with High-Pressure Processing
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DOI：
10.1111/ijfs.14802
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发表时间：
2020-10-03
影响因子：
3.3
通讯作者：
Li, Xuepeng
中科院分区：
文献类型：
--
作者：
Bu, Ying;Zhu, Lunwei;Li, Xuepeng
美拉德反应（Maillard reaction， MR）在食品加工和储存过程中起着至关重要的作用，美拉德反应产物（Maillard reaction, MRPs）有助于改善食品的风味。在这项研究中,Aloididae aloidienzymatic玉米胚芽蛋白酶解物lyophilised粉加上高压处理(F - 1)和大气压力(F)是用来评估物理化学和风味属性后,与F - 2相比,F(1)不仅具有更高的有机酸,5 '核苷酸和游离氨基酸(FAA)的内容,但也减少了痛苦的氨基酸的比例。MR处理后，MRPs发生了显著变化，中间产物和褐变产物积累，ph值下降。MRPs中FAAs和5′-核苷酸含量明显降低，有机酸总含量增加。此外，电子鼻和气相色谱-质谱（GC-MS）分析结果表明，MRPs中肉味挥发性化合物含量增加，鱼味醛含量明显减少。综上所述，酶解与高压加工和MR相结合可以更好地改善风味。
Maillard reaction (MR) plays a crucial role in food processing and storage, and Maillard reaction products (MRPs) contribute to improve flavour of foods. In this study,Aloididae aloidienzymatic hydrolysates lyophilised powder coupled with high-pressure processing (F-1) and atmospheric pressure (F-2) was used to evaluate physicochemical and flavour properties after MR. Compared with F-2, F(1)has not only higher organic acid, 5 '-nucleotides and free amino acid (FAA) content, but also a reduced proportion of bitter amino acids. After MR, significant changes in MRPs were found, such as the accumulation of intermediate and browning products, the decline of pH. Furthermore, the content of FAAs and 5 '-nucleotides in MRPs showed an obvious decrease, whereas the total content of organic acid increased. In addition, the electronic nose (e-nose) and gas chromatography-mass spectrometer (GC-MS) results showed that the content of volatile compounds with meaty flavour increased in MRPs and aldehydes with fishy flavour obviously decreased. To sum up, the enzymatic hydrolysis coupled with high-pressure processing and MR can better improve the flavour.