γ-谷氨酰化牛肉蛋白水解物与木糖的美拉德反应增强牛肉风味

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-08 DOI:10.1016/j.foodchem.2025.143313

Juan Yang , Yuqiang Zhang , Peiwen Chen , Xiaofang Zeng , Weidong Bai , Yuyu Zhang , Baoguo Sun

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引用次数: 0

摘要

制备牛肉蛋白水解物（BH）及其γ-谷氨酰化产物（γ-BH 和 γ-GBH，0 % 和 7 % L-Gln 额外添加），然后进行木糖诱导的马氏反应。γ-谷氨酰化产物（γ-BH-MRP 和 γ-GBH-MRP）的马氏反应产物（MRPs）显示出更高的马氏反应程度和更好的感官特性（p < 0.05）。具体来说，γ-谷氨酰化后，MRP 的紫外线吸收率和荧光强度显著增加（p < 0.05），Kokumi、鲜味、咸味、烤味和肉味显著增加，苦味减少（p < 0.05）。在 γ-BH-MRP 和 γ-GBH-MRP 中，大多数风味化合物的相对含量显著增加（p < 0.05），尤其是吡嗪和呋喃，还检测到 8 和 10 种新的风味化合物。此外，还发现了 7 种和 25 种新的γ-谷氨酰肽，其含量范围分别为 2.26-8.38 μM 和 1.93-71.90 μM。这些数据表明，γ-谷氨酰化可促进 MRPs 的形成，从而改善牛肉香精的风味特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Enhancing beef flavor profiles via Maillard reaction of γ-Glutamylated beef protein hydrolysates and xylose

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Enhancing beef flavor profiles via Maillard reaction of γ-Glutamylated beef protein hydrolysates and xylose

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.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

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.