Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate  

作　　者：Jingwen Zhu Xue Xia Foxin Zhang Shiqing Song Heping Cui Khizar Hayat Qiang Zhang Xiaoming Zhang Chi-Tang Ho 

机构地区：[1]State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,1800 Lihu Avenue,Wuxi,214122,Jiangsu,PR China [2]Anhui Qiang Wang Flavouring Food Co.,Ltd.,No.1 Shengli Road,Jieshou,236500,Anhui,PR China [3]School of Perfume and Aroma Technology,Shanghai Institute of Technology,201418,Shanghai,PR China [4]Department of Kinesiology,Nutrition,and Health,Miami University,Oxford,OH,45056,USA [5]Department of Food Science,Rutgers University,65 Dudley Road,New Brunswick,NJ,08901,USA

出　　处：《Food Bioscience》2023年第2期369-377,共9页食品生物科学（英文）

基　　金：This research was supported by the Key Science and Technology Program of Anhui Province(202203a06020012);National Natural Science Foundation of China(32172330);Natural Science Foundation of Jiangsu Province(BK20200597);the Fundamental Research Funds for the Central Universities(JUSRP122040);National First-class Discipline Program of Food Science and Technology(JUFSTR20180204);“Collaborative innovation center of food safety and quality control in Jiangsu Province”.

摘　　要：Light color and savory flavor are difficult to be integrated in‘Thermal Process Flavoring’through traditional Maillard reaction.A light-colored seasoning from gluten peptide-glucose system was prepared through gradient temperature-elevating Maillard reaction with extra-added L-cysteine.Greater saltiness and umami enhancement effect of Maillard reaction products(MRPs)were observed from weaker reaction,while lower temperature and longer heating time were conducive to yield kokumi-taste compounds.With the addition of L-cysteine,intensities of fluorescence and UV-VIS absorption of MRPs were weakened.An inhibition of browning and a decrease ofα-dicarbonyls concentration caused by L-cysteine were observed.The addition of L-cysteine also led to an increase of peptides below 500 Da(from 53.27 mg/mL to 56.50 mg/mL)and a decrease of cross-linking products in 1-3 kDa,which accounted for superior umami and gentle kokumi attribute of the light-colored products compared with the MRPs without L-cysteine addition.

关 键 词：Light-colored Maillard reaction products Peptide Color-inhibiting effect Salt reduction and umami enhancement Kokumi 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]