Juan Yang , Yuqiang Zhang , Peiwen Chen , Xiaofang Zeng , Weidong Bai , Yuyu Zhang , Baoguo Sun
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引用次数: 0
Abstract
Beef protein hydrolysates (BH) and their γ-glutamylated products (γ-BH and γ-GBH, 0 and 7 % L-Gln extra-addition) were prepared, followed by xylose-induced Maillard reaction. Maillard reaction products (MRPs) of γ-glutamylated products (γ-BH-MRP and γ-GBH-MRP) showed a higher degree of Maillard reaction and improved sensory characteristics (p < 0.05). Specifically, UV absorbances and fluorescence intensity of MRPs significantly increased (p < 0.05), and there were significant increases in kokumi, umami, saltiness, roast, and meaty flavors, and a reduction in bitterness (p < 0.05) after γ-glutamylation. In γ-BH-MRP and γ-GBH-MRP, the relative content of most flavor compounds increased significantly (p < 0.05), especially pyrazines and furans, and 8 and 10 new flavor compounds were also detected. 7 and 25 new γ-glutamyl peptides were identified, with their contents ranging 2.26–8.38 μM and 1.93–71.90 μM, respectively. These data illustrate that γ-glutamylation can promote the formation of MRPs, thereby improving the flavor characteristics of beef flavorings.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.