外源氨基酸对牡蛎肽美拉德反应产物风味特性的调控作用  

Flavor Characteristics of Oyster Peptide Maillard Reaction Products Regulated by Exogenous Amino Acids

作　　者：吴若彤 王兴伟 夏书芹[1,2] 张晓鸣 于静洋[1,2] 崔和平 WU Ruotong;WANG Xingwei;XIA Shuqin;ZHANG Xiaoming;YU Jingyan;CUI Heping(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学江苏省食品安全与质量控制协同创新中心,江苏无锡214122

出　　处：《食品与生物技术学报》2023年第3期30-37,共8页Journal of Food Science and Biotechnology

基　　金：国家重点研发计划项目(2021YFD2100103)。

摘　　要：为改善牡蛎肽美拉德反应产物腥味浓、鲜香味不足的问题,基于牡蛎肽-半胱氨酸-木糖体系,借助感官评定明确了外源氨基酸对其气味与滋味特性的影响,结合挥发性风味物质的组成、整体气味轮廓以及肽相对分子质量分布剖析了风味差异的原因。结果表明,与单一添加甘氨酸或谷氨酸相比,复合添加这两种氨基酸对牡蛎肽美拉德反应产物的去腥增香具有更理想的效果。甘氨酸和谷氨酸的协同作用显著降低了庚醛、辛醛等关键腥味化合物对整体气味属性的影响,挥发性风味成分的种类增加至21种,从而提高了整体香气的丰富性。与此同时,复合添加外源氨基酸促进了美拉德反应过程中牡蛎肽的降解,提高了相对分子质量小于1 000的呈味肽的比例,进而改善了体系的滋味品质。该研究可为调控牡蛎调味料风味品质提供科学依据。In order to improve the strong fishy smell and insufficient fresh fragrance of oyster peptide Maillard reaction products(MRPs),the effects of exogenous amino acids on the odor and taste characteristics were explored by means of sensory evaluation based on oyster peptide-cysteine-xylose system.The causes of flavor differences were analyzed with the combination of the composition of volatile flavor compounds,the overall odor profile and the relative molecular weight distribution of peptides.The results showed that compared with the addition of glycine or glutamic acid alone,the addition of the two amino acids effectively removed fishy smell and enhanced aroma of oyster peptide MRP&In addition,the synergistic effect of glycine and glutamic acid significantly reduced the impact of key fishy compounds,such as heptanal and octanal,on the overall odor properties,while the types of volatile flavor components increased to 21,which improved the richness of overall aroma.Meanwhile,the compound addition of exogenous amino acids promoted the degradation of oyster peptides during the Maillard reaction and increased the proportion of flavor peptides with relative molecular weight less than 1000,which enhanced the taste quality of the system.This study could provide scientific basis for regulating the flavor quality of oyster seasoning.

关 键 词：牡蛎肽 美拉德反应产物 甘氨酸 谷氨酸 去腥增香 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]