枸杞籽粕美拉德反应产物制备肉味香精的风味物质及关键前体肽

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-12 DOI:10.1016/j.foodchem.2025.144734

Ya-Fang Shang , Bi-Ming Ding , Zhi-Jing Ni , Kiran Thakur , Jian-Guo Zhang , Zhao-Jun Wei

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引用次数: 0

摘要

本研究旨在对枸杞籽粕美拉德反应产物（MRPs）的风味物质和关键前体肽进行鉴定。枸杞籽粕中添加0.15 g半胱氨酸，在120 °C、120 min条件下制备出具有强烈肉味的MRPs。共鉴定出69种挥发性风味化合物，其中PF2-MRPs组含有最高水平的强肉味化合物，包括含硫化合物，如3-甲基-2-噻吩甲醛，2-呋喃基硫醇和2-乙酰呋喃，高达1110.0 ng/g。利用LC-MS/MS对美拉德反应前后的肽段进行分析，鉴定出10个差异最显著的关键前体肽，其中EPNLALPLP和QAGPQ在美拉德反应中消耗最多。本研究揭示了关键前体肽在美拉德反应中的作用，为开发新型天然增味剂提供了科学依据。

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The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal

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The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal

Present study aimed to identify the flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products (MRPs) of Lycium barbarum seed meal. The MRPs from L. barbarum seed meal exhibited strong meat flavour, were produced at 120 °C for 120 min after addition of 0.15 g cysteine. A total of 69 volatile flavour compounds were identified, with the PF2-MRPs group containing the highest levels of strong meaty flavour compounds,including sulphur-containing compounds such as 3-Methyl-2-thiophene carboxaldehyde, 2-Furfurylthiol, and 2-Acetylfuran, up to 1110.0 ng/g. The peptide fractions were also analysed by LC-MS/MS before and after the Maillard reaction, and the 10 key precursor peptides with the most significant differences were identified..Among them, EPNLALPLP and QAGPQ were the most consumed in the Maillard reaction. This study revealed the role of key precursor peptides in the Maillard reaction, providing a scientific basis for the development of new natural flavour enhancers.

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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.