麦胚蛋白水解物美拉德反应工艺优化及产物挥发性风味物质分析

Maillard reaction process optimization of wheat germ protein hydrolysate and analysis of volatile flavor compounds

中文关键词:  麦胚蛋白水解物  美拉德反应  响应面  挥发性风味物质

英文关键词:wheat germ protein hydrolysate  Maillard reaction  response surface  volatile flavor compounds

中文摘要:

      目的 优化麦胚蛋白水解物(wheat germ protein hydrolysate, WGH)美拉德反应(Maillard reaction, MR)工艺条件, 并对美拉德反应产物(Maillard reaction products, MRPs)挥发性风味物质进行分析。方法 以麦胚蛋白为原料, 经超声协同酶解得到麦胚蛋白水解物WGH, 在此基础上以MRPs感官评分为指标, 对WGH与葡萄糖的最佳MR工艺条件进行优化。然后采用顶空固相微萃取-气相色谱-质谱法(headspace solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)分析MRPs的挥发性风味物质成分, 最后通过紫外和红外色谱对其产物结构进行初步表征。结果 MR最佳反应条件为: 反应温度100.6℃、反应液初始pH 8.80、时间79.1 min, 在该工艺条件下, 所得产物感官评价为85.52±0.89; GC-MS分析表明: 在麦胚蛋白最佳水解工艺条件下, MRPs共检出23种的挥发性风味成分, 包括醇、酯、酮、醛、呋喃、吡嗪、含硫化合物等8大类, 其中吡嗪类化合物相对百分含量最高达39.484%; 紫外和红外色谱分析表明: MRPs的结构和种类相对于MR前发生了变化且产物复杂。结论 麦胚蛋白水解物与葡萄糖通过美拉德反应形成的MRPs含有挥发性风味物质, 可为麦胚蛋白水解物作为风味增强剂增强食品风味提供理论参考。

英文摘要:

      Objective To optimize the process conditions of Maillard reaction (MR) of wheat germ protein hydrolysate (WGH), and analyze the volatile flavor compounds of Maillard reaction products (MRPs). Methods WGH was obtained from wheat germ protein by ultrasounded-assisted enzymatic hydrolysis. On this basis, the optimal MR process conditions of WGH and glucose was optimized with the sensory evaluation of MRPs as the index. Then, the volatile flavor compounds of MRPs were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Finally, the structure of MRPs was characterized by ultraviolet and infrared chromatography. Results The optimal reaction conditions of MR were: Reaction temperature of 100.6℃, initial pH of reaction solution of 8.80, and time of 79.1 min. Under these conditions, the sensory evaluation of the product was 85.52±0.89; GC-MS analysis showed that a total of 23 kinds of volatile flavor compounds were detected in MRPs under the optimal hydrolysis conditions of wheat germ protein, containing 8 categories, including alcohol, ester, ketone, aldehyde, furan, pyrazine and sulfur-containing compounds, of which the relative percentage of pyrazine compounds was up to 39.484%; ultraviolet and infrared chromatographic analysis showed that the structures and types of MRPs had changed compared with those before MR, and the products were complex. Conclusion MRPs formed by Maillard reaction between wheat germ protein hydrolysate and glucose contain volatile flavor components, which can provide a theoretical reference for wheat germ protein hydrolysate as a flavor enhancer to enhance food flavor.