大豆肽的美拉德反应产物在鸡汤中的应用

Application of Maillard reaction products derived from soy peptides

采用超滤技术对大豆肽进行初步分离，制备的分子量分布1000～5000u含量不同的五种大豆肽（SP1、SP2、SP3、SP4、SP5）分别与木糖在120℃反应120min，考查各大豆肽美拉德反应产物（MRPs）在鸡汤中的应用效果。结果表明，各大豆肽的MRPs显著增强了鸡汤的鲜味、醇厚味和持续感，但对鸡汤香气没有明显的改善。SP4和SP5的MRPs适用于高品质风味料的制备，SP2和SP3体系产物适用于大规模开发成本低廉且具有良好风味增强效果的风味料。

Protein hydrolysates obtained from enzymatic hydrolysis of soybean protein were fractionated with ultrafiltration membranes to obtain five soybean peptides with various percentage of 1 000-5000u , subsequently named SP1 ,SP2,SP3,SP4 and SP5. Maillard reaction products（MRPs） were prepared from aqueous SP1/SP2/ SP3/SP4/SP5-xylose model systems by heating at 120℃ for 120min. Results of the application indicated that the five MRPs from soybean peptides significantly enhanced the flavor characteristics in chicken soup, including umami, moulthfullness and community, but no obvious improvement of aroma was observed. It might suggest that SP4 and SP5 were desirable substrates for preparing the MRPs with high quality flavorings or flavor base, however, SP2 and SP3 could be more suitable precursors for the large -scale production of Maillard peptides for potential application in the development of flavor enhancers.