NaCl对大豆肽美拉德反应体系色香味的影响

Effect of NaCl on color and flavor of soybean peptide by Maillard reaction

考察了NaCl对大豆肽-木糖-半胱氨酸体系美拉德反应中色泽香气和滋味的影响,研究发现质量分数为4.00%的NaCl可以抑制大豆肽美拉德反应中色泽的形成。通过HPLC分析相对分子质量分布可知体系中小分子质量(<500 Da)物质占大多数(PXC、PXCN分别为61.15%、59.73%);SPME-GC-MS分析显示,添加NaCl的体系PXCN产物中挥发性化合物的种类和含量明显减少,呋喃类化合物为11.47μg/g(PXC 12.87μg/g),含硫化合物为6.80μg/g(PXC7.35μg/g),醇、酸、酯类的含量都较PXC低,表明NaCl的添加在一定程度上抑制了挥发性化合物的产生;感官评定实验结果表明,PXCN比PXC具有更强的焦甜香和咸味,适合应用于开发浅色型美拉德反应风味增强肽及咸味类食品中。

The effect of NaC1 on color and flavor of Maillard reaction products of soybean peptide-xylose- cysteine was investigated. The effective addition of NaC1 for inhibiting color formation was 4.00% （w/w）. Low molecular weight （ 〈 500 Da） of MRPs determined by HPLC was majority（ molecular weight less than 500 Da for PXC and PX- CN was 61.15 % , 59.73 % , respectively）. SPME-GC-MS showed that the volatile compounds in PXCN were de- creased. For example, content of furan in PXCN was 11.47 μg/g（PXC 12.87μg/g） , content of sulfur-containing components was 6. 80 μg/g（PXC 12.87μg/g） , content of alcohols, acids and esters of PXCN was lower than that of PXC. The result also showed that NaC1 can inhibit the volatile compounds formation to some extent. Carmel-like aro- ma and salty of PXCN measured by sensory evaluation was stronger than that of PXC. Therefore PXCN can be used to produce light-colored and salty flavor enhancer in Maillard peptides.