减盐增鲜的豌豆肽美拉德反应产物制备及其风味分析

Preparation and Flavor Analysis of Maillard Reaction Products with Salt-Reducing and Umami-Ehancing Effect Derived from Pea Protein Hydrolysates

摘要:

以豌豆蛋白为原料，酶解制备小肽，通过热反应制备豌豆肽美拉德反应产物。以水解度和固形物溶出率为指标，确定制备豌豆蛋白肽的最优工艺为：3 500 U/g复合蛋白酶酶解4 h，400 U/g氨肽酶酶解4 h，酶解液中相对分子质量小于1 000的组分占91.60%，肽占总氨基酸的90.83%，主要以小分子肽为主。进一步研究了初始pH（6.4、7.4、8.4）对美拉德反应色泽与风味的影响，结果表明pH越高，褐变程度越强。电子舌分析和感官评定结果共同表明了在质量分数0.5%盐溶液中，加入质量分数0.5%的美拉德反应产物可增强溶液的咸味、鲜味和醇厚味。与盐对照组相比，咸味、鲜味分别提高了41.03%和303.39%。当美拉德反应初始pH从6.4升到8.4后，产物咸味提升了57.30%，鲜味增加36.48%，醇厚味和挥发性风味物质也显著提高。

Abstract:

Pea protein was used to prepare Maillard reaction products (MRPs) through enzymatic hydrolysis and further thermal reaction with sugars. Taking the degree of hydrolysis(DH) and solid dissolution ratio as the indices, the optimal conditions of pea protein peptides preparation was determined as follows: 4 h hydrolysis with 3 500 U/g substrate protamex protease and then 4 h hydrolysis with 400 U/g substrate aminopeptidase. The components with relative molecular weight less than 1 000 in hydrolysates was 91.60%, and 90.83% of the total amino acids were peptides, which were mainly small peptides. The effects of initial reaction pH (6.4, 7.4 and 8.4) on the color and flavor of MRPs derived from pea peptides were further investigated. The results showed that the higher pH caused the stronger browning degree. The results of electronic tongue analysis and human sensory evaluation showed that the addition of 0.5% MRPs into the solution with 0.5% salt could enhance the saltiness, umami and kokumi. Comparing to the salt solution, the saltiness and umami with the addition of MRPs were increased by 41.03% and 303.39%, respectively. When the initial pH increased from 6.4 to 8.4, the saltiness increased by 57.30% and the umami increased by 36.48%, at the meanwhile, kokumi and volatile flavor compounds were also increased significantly.