花生肽的制备及其美拉德反应产物风味特性研究

Preparation of peanut peptides and flavor properties of its Maillard reaction products

中文关键词:  花生肽  双酶酶解  美拉德反应  风味

英文关键词:peanut peptide  double enzyme hydrolysis  Maillard reaction  flavor

中文摘要:

      目的 制备水解度较高的花生肽并研究其美拉德反应产物的风味特性。方法 从花生粕中提取花生蛋白, 利用碱性和风味蛋白酶双酶分步酶解制备花生肽, 以水解度和蛋白质回收率为指标, 确定酶解工艺条件。当肽糖质量比为10:1、温度为105℃时, 研究美拉德反应时间(0~100 min)对花生肽美拉德产物结构和风味的影响。结果 酶解制备花生肽最佳工艺条件为: 6000 U/g碱性蛋白酶酶解120 min, 450 U/g风味蛋白酶酶解150 min, 在此条件下花生蛋白的水解度为20.26%; 美拉德反应结果表明, 随着反应时间的增加, 花生肽中游离氨基酸含量逐渐下降, 褐变程度逐渐增加, 美拉德产物风味感官评分呈现先增加后减小的趋势; 光谱分析表明, 美拉德反应后其肽链的空间结构发生改变且产生了一些有色物质前体; 通过气相色谱-质谱仪分析, 共检测出54种挥发性物质, 与未添加木糖的花生肽相比, 花生肽-木糖美拉德反应产生更多的吡嗪类、呋喃类、酮类、酯类等挥发性香气化合物。结论 本研究通过优化酶解工艺制备花生肽, 并探究花生肽美拉德反应产物的风味特性, 为天然香料的开发提供理论依据。

英文摘要:

      Objective To prepare peanut peptides with higher degree of hydrolysis and study the flavor characteristics of the products of Maillard reaction. Methods Peanut protein was extracted from peanut meal, and peanut peptide was prepared by double enzymatic hydrolysis with alkaline and flavor protease. The enzymatic hydrolysis process conditions were determined based on the degree of hydrolysis and protein recovery rates. When the mass ratio of peptide to sugar was 10:1 and the Maillard reaction temperature was 105℃, the effects of Maillard reaction time (0?100 min) on the structure and flavor of peanut peptide Maillard reaction products was studied. Results The optimum process conditions for the preparation of peanut peptides by enzymatic hydrolysis were 6000 U/g alkaline protease for 120 min and 450 U/g flavor protease for 150 min. Under these conditions, the degree of hydrolysis of peanut protein was 20.26%. The results of Maillard reaction showed that with the increase of time, the content of free amino acids in peanut peptides gradually decreased, the degree of browning gradually increased, and the sensory scores of Maillard reaction product showed a trend of first increasing and then decreasing. The analysis of spectra showed that the spatial structure of the peptide chain was changed after the Maillard reaction and some colored precursors were produced. A total of 54 kinds of volatile substances were detected by gas chromatography-mass spectrometry. Compared with the peanut peptides without xylose, the peanut peptide-xylose Maillard reaction produced more volatile aroma compounds such as pyrazines, furans, ketones, and esters. Conclusion In this study, peanut peptides are prepared by optimizing enzymatic hydrolysis process and the flavor characteristics of Maillard reaction products of peanut peptides are investigated, which provide theoretical basis for the development of natural perfume.