海鲜菇美拉德肽的制备及其风味特性研究  

Preparation and Flavor Characteristics of Maillard Reacted Peptides from Hypsizygus marmoreus

作　　者：林钦淋 黄焰峰 方焕新 林波月 缪松 林灼华 邓凯波[1,2,3] LIN Qinlin;HUANG Yanfeng;FANG Huanxin;LIN Boyue;MIAO Song;LIN Zhuohua;DENG Kaibo(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;China-Ireland International Research Centre of Food Material Science and Structure Design,Fuzhou 350002,Fujian,China;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fuzhou 350002,Fujian,China;Teagasc Food Research Centre,Agriculture and Food Development Authority of Ireland,Cork 119634,Ireland;Jackson's Winery(Fujian)Co.,Ltd.,Fuzhou 350500,Fujian,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]中国-爱尔兰国际合作食品物质学与结构设计研究中心,福建福州350002 [3]福建省特种淀粉品质科学与加工技术重点实验室,福建福州350002 [4]爱尔兰农业部Teagasc食品研究中心,爱尔兰科克119634 [5]庄臣酿酒(福建)有限公司,福建福州350500

出　　处：《食品研究与开发》2024年第3期146-155,共10页Food Research and Development

基　　金：福建省高校提升办学水平专项(kjg19004A)。

摘　　要：以海鲜菇(Hypsizygus marmoreus)蛋白肽为原料,采用响应面法分析优化海鲜菇美拉德肽制备工艺,并通过褐变程度、产物分子量分布、感官评价、电子舌及超滤等特征性指标和评价手段,明确美拉德反应对海鲜菇蛋白肽风味特性的影响。结果表明,海鲜菇美拉德肽的最佳制备条件为葡萄糖与D-木糖质量比4∶1、反应温度110℃和反应时间56 min。与海鲜菇蛋白肽相比,制备的海鲜菇美拉德肽咸味强烈,并伴有鲜味产生,整体接受度好,在294 nm和420 nm下吸光值显著增加,并推测分子量大于180~500 Da的组分可能为美拉德反应的主要活性肽段。超滤结果表示,海鲜菇美拉德肽呈咸鲜味的肽分子量主要集中在500 Da以下。该研究结果证明美拉德反应可有效提升海鲜菇蛋白肽的咸鲜味,使其风味层次更加丰富,可为扩展可替代钠盐的新型食用菌调味领域的研究和应用提供理论基础。The response surface method was used to optimize the preparation process of Maillard reacted pep-tides from Hypsizygus marmoreus peptides.The effects of Maillard reaction on the flavor characteristics of H.marmoreus peptides were evaluated based on the browning degree,molecular weight distribution of products,sensory quality score,and electronic tongue values.The results showed that the optimum preparation condi-tions of Maillard reacted peptides were as follows:reaction with glucose:D-xylose at a mass ratio of 4∶1 and 110℃for 56 min.Compared with H.marmoreus peptides,the prepared Maillard reacted peptides had a strong salty taste accompanied by umami,good overall acceptance,and increased absorbance values at 294 nm and 420 nm.The components with the molecular weights of 180-500 Da may be the main active peptides of the Maillard reaction.The results of ultrafiltration showed that the Maillard peptides with salty and umami tastes mainly had the molecular weights below 500 Da.The results proved that the Maillard reaction can improve the salty and umami tastes of the peptides from H.marmoreus and enrich the flavors,providing a theoretical basis for expanding the research and application of edible mushroom in flavoring that can replace sodium salt.

关 键 词：海鲜菇蛋白肽 美拉德反应产物 分子量分布 风味特性 咸鲜味 替代钠盐 

分 类 号：TS201.21[轻工技术与工程—食品科学] TS219[轻工技术与工程—食品科学与工程]